Featured Article

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Post-Thanksgiving Survival Guide!

Oct 11, 2021
Are you tired of your turkey sandwiches yet?  Here's what to do with some of the usual leftovers this season!

Cajun Chicken with Bell Peppers

Oct 08, 2021
Cajun Chicken with Bell Peppers  (Week 1, 2021 Fall FoodBox) Cajun Seasoning 1 tsp paprika ¼ tsp cayenne pepper ¼ tsp oregano ¼ tsp thyme ¼ tsp salt Chicken 2...

Honey Roasted Parsnips and Carrots

Oct 08, 2021
Honey Roasted Parsnips and Carrots  (Week 1, 2021 Fall FoodBox) 1 lb carrots 1 lb parsnips 2 tbsp olive oil 2 tbsp honey 1 tsp salt ½ tsp pepper ½...

Roasted Carrot & Cumin Soup with Carrot Top Pesto

Roasted Carrot Soup 1 small leek, finely sliced, white and light green parts only 1 small onion, chopped 3 cloves garlic, chopped 2-2.5 lbs carrots, peeled and chopped 1 lb potatoes, scrubbed, chopped (don't bother peeling them!) 1/2 cup olive oil 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp chile flakes, or ancho chile powder 6 cups chicken or vegetable stock OR 4 cups stock and 2 cups milk Sea salt and pepper 1/2- 1 cup 18% cream, optional Carrot Top Pesto 2 cups carrot top leaves, packed 1 cup basil 3/4 cup olive oil 2 cloves garlic 1/4 cup pistachios, optional (you can also use walnuts, almonds, pine nuts) 2 tbsp parmesan cheese 1 tbsp red wine vinegar or lemon juice Good pinch of sea salt and pepper
  Roasted Carrot and Cumin Soup This soup is PERFECT for fall! Play around with different spices and herbs in this recipe, such as cinnamon or curry powder! It also freezes wonderfully because there is no flour used to thicken the soup. YUMM!!! 1. Preheat oven to 400 degrees. 2. In a bowl, combine 1/4 cup oil, carrots, cumin, coriander, and chile. 3. Toss to combine, and pour on a parchment lined baking sheet. 4. Roast for about 20 minutes, or until the carrots are tender. Remove from the oven. 5. In a pot over medium, add remaining olive oil. Saute leek, onion, and garlic until soft and fragrant. 6. Add potatoes and stock. Simmer for about 20-30 minutes or until the potatoes are very soft. 7. Add the carrots, and simmer another 10 minutes. 8. With a hand blender or stand blender, blend until smooth and creamy. 9. Add cream if desired. (This adds another level of creaminess, but not necessary) 10. Reheat slightly and season with salt and pepper. Serve with pesto!   Carrot Top Pesto 1. Combine all ingredients in a food processor, and pulse until a nice paste forms. 2. Add more olive oil if needed, and season with salt and pepper. 3. Serve on soup as a garnish!