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).
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-01-11 11:20:482015-01-11 11:23:05Purple Carrot and Apple Soup
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.
Preheat oven to 500°. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
Purple Carrot and Apple Soup
PURPLE CARROT and APPLE SOUP
INGREDIENTS:
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).
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Caramelized Leek, Arugula and Goat Cheese Pizza
CARAMELIZED LEEK, ARUGULA and GOAT CHEESE PIZZA
INGREDIENTS:
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.
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Spicy Potato Wedges
SPICY POTATO WEDGES
INGREDIENTS:
DIRECTIONS:
Preheat oven to 500°. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
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