This bright soup from The Splendid Table is super flavorful thanks to a kick of fresh ginger and orange juice.
2 tablespoons extra-virgin olive oil
½ cup chopped yellow onion
4 cups chopped carrots
4 cups vegetable broth
1 cup orange juice
1 tablespoon, plus 2 teaspoons, finely-grated fresh peeled ginger
1 tablespoon lemon juice
14-ounce can coconut milk
Freshly ground black pepper, to taste
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes.
2. Remove from the heat. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.
This verdant pesto from Diane Morgan’s Roots would be wonderful drizzled over this week’s risotto for added brightness!
1 cup lightly-packed carrot leaves
6 tablespoons olive oil
1 garlic scape
3 tablespoons toasted pine nuts, or other favorite nut such as pecans, walnuts or almonds
¼ cup grated Grana-style cheese
1. In a food processor, combine the carrot leaves, oil, garlic scape, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.
Tossed with our bright housemade vinaigrette, this makes for a super supper side dish.
1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-sized florets
3 tablespoons olive oil
Farm & Larder mustard-caper vinaigrette
Sea salt and fresh ground pepper
1. Preheat oven to 400°.
2. On a large sheet pan toss the cauliflower and carrots with olive oil, seasoning generously with salt and pepper.
3. Bake for 15-20 minutes or until vegetables are tender and browned in spots. Remove from the oven and toss vegetables with about ¼ cup of the mustard-caper vinaigrette. Serve immediately or at room temperature.
What a wet month it has been: Rid yourself of the rainy day blues this week with our housemade roasted cauliflower and mushroom soup, plus sweet, nutty Gruyère cheese bread and all the fixings for a bright Cara Cara orange and escarole salad to serve alongside. The week’s provisions also include our bright strawberry jam, European-style cultured butter from Cherry Valley Dairy and spring produce such as fennel, broccolini and leeks. Enjoy!
Here are a few recipes ideas for the week:
Cara Cara Orange Salad with Escarole & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side.
Braised Fennel & Carrots
Kissed with honey and Cara Cara orange zest, this beautiful side sings with bright flavor.
These crispy chips are wonderful for snacking!