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Weekly Recipes:
Soup and Salad Box
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Creamy Root Soup
Wash, trim and chop Mixed Roots into 2" chunks. Steam, boil or roast until just tender. Place cooked Roots into a soup pot, add 2 cups liquid (Vegetable Stock, Chicken Stock, Milk, Water or a combo!). Wash and remove leaves from Fresh Rosemary, add to pot. Puree with an immersion blender (we LOVE ours, ask for one for a holiday present of you don't have one!) or transfer to a food processor or blender to puree until smooth. Season with salt and pepper to taste, heat to serve. (Will likes to add some of the Baby Mixed Greens into the mix before pureeing to get some of those vitamins in there!)
Salad with Citrus & Kohlrabi
Trim, wash and chop Lettuce and Mixed Baby Greens (we LOVE our salad spinner for this!). Wash, trim and chop Kolhrabi into matchsticks (no need to peel, really!). Prepare salad dressing: juice one Orange, mix together with 1 Tablespoon Apple Cider Vinegar (or vinegar of your choice) 1/4 cup Olive Oil, washed, trimmed and chopped Fresh Cilantro, salt and pepper. Toss and dress salad just before serving.
Cornbread
Preheat oven to 400 degrees. Mix together 1 cup Cornmeal, 1 cup All-Purpose Flour, 4 teaspoons Baking Powder, 1/8 cup Sugar, pinch of salt. In another bowl blend together 1 cup Milk (or Buttermilk) 1/2 cup light Olive Oil or Vegetable Oil and two Eggs. Mix wet and dry ingredients, pour into an oiled cast iron skillet or buttered baking dish, bake for 20 minutes or until toothpick inserted in center comes out clean.
Baked Apples
Wash Apples, cut in half, trim stem ends and remove cores. Place face-down in a buttered baking dish, pour 1 cup Apple Juice, White Wine or water (or a mixture) over all. Sprinkle with 2 Tablespoons Sugar. Bake at 400 degrees for 15-20 minutes or until tender. Serve with vanilla ice cream!
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