News – Page 341 – Just Farmed

Warm Carrot and Lentil Salad

WARM CARROT and LENTIL SALAD

INGREDIENTS:

2 teaspoons olive oil
1 small yellow onion, cut into 1/2-inch dice
1 clove garlic, peeled and minced
1 pound carrots, peeled and cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 teaspoon cumin
1 teaspoon ground coriander
1/2 cup lentils, rinsed and picked over
2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat
3/4 cup dried apricots, cut into 1/2-inch pieces
1/4 cup golden raisins
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh flat-leaf parsley

DIRECTIONS

Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.

Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.

Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.

Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.

[print-me target=”.post-content”]

Recipes

Purple Carrot and Apple Soup

PURPLE CARROT and APPLE SOUP

INGREDIENTS:

5 medium purple carrots, peeled, ends trimmed, and cut into 1 inch circles
2 medium sweet apples (such as Gala apples), peeled, cored and cut into 1 inch cubes
1 tbsp. olive oil
1½ tsp. honey
1 tsp ginger powder
16 ounces vegetable stock
Salt and white pepper, to taste
Greek yogurt, optional
Lavender salt (or Kosher salt), optional

DIRECTIONS

Heat olive oil in a medium pot and set to medium heat. Add the purple carrots, apples, honey, and ginger to the pot and toss to combine. Add vegetable stock and simmer over medium heat. Let simmer for about 30 to 40 minutes. Once the carrots and apples are tender, take off of heat and let cool.

Using an immersion blender (or you can do it in batches in a regular blender), puree the soup until it is smooth. Add more vegetable stock if it is too thick. Season with salt and pepper, to taste.

Let the soup simmer for another 15 minutes before serving. Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of lavender salt (or just regular kosher salt will do).

[print-me target=”.post-content”]

Recipes

Caramelized Leek, Arugula and Goat Cheese Pizza

CARAMELIZED LEEK, ARUGULA and GOAT CHEESE PIZZA

INGREDIENTS:

1 tablespoon olive oil
2-3 leeks, sliced
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
4 whole-wheat tortillas, 6-inches in diameter (or pizza dough, rolled out to size)
2 ounces reduced-fat goat cheese

DIRECTIONS:

Preheat the oven to 400 degrees F.

Put the oil and leeks in a medium skillet and cook over very low heat, stirring occasionally, until soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.

Place the tortillas on a baking sheet and top each with some of the arugula/leek mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

[print-me target=”.post-content”]

Latest News

Warm Carrot and Lentil Salad

Purple Carrot and Apple Soup

Caramelized Leek, Arugula and Goat Cheese Pizza

Latest Recipies

Weather

Contact Us