fresh parsley

Carrot Ginger Soup

Enjoy this carrot ginger soup either warm or chilled. It's delicious both ways!

Sauteed Shallots & Chicken Liver on Whole Grain Baguette

  • 1 tbsp. grass-fed or organic butter
  • 2 shallots, peeled and diced
  • 1-2 pinches dried thyme or 1 tsp. fresh thyme
  • 2 tbsp. mirin rice cooking wine (can use white wine)
  • 1 chicken liver, cleaned and chopped into four equal-sized pieces
  • ¼ cup chicken stock or water
  • Whole grain baguette, sliced […]

Creamy Turkey Chowder

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  • 2 tbsp. grass-fed butter
  • 2-3 tbsp. white rice flour (or other flour)
  • 4 cups turkey or chicken stock (or water)
  • 1 leek, chopped (use both white and green)
  • 1 tbsp. fresh sage, minced
  • 1 tsp. rosemary
  • 2 to 3 garlic cloves, peeled and minced
  • ½ cup celeriac root, peeled […]

Appaloosa Beans with Heritage Pork Sausage

Pork and beans is a classic pairing. Try this and let me know what you think.

Black Eyed Peas with Chorizo

  • 1 1/2 cups Black Eyed Peas, soaked overnight (or two 15oz cans, rinsed)
  • 3 cups water
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 2 onions, peeled and diced
  • 5 garlic cloves, peeled and minced
  • 1 tbsp. fresh oregano (1 tsp. dried oregano)
  • 1 1/2 cups chicken stock (or water)
  • 3-4 oz chorizo, diced […]

Nourishing Beef Bone Stock

(substitute buffalo, veal, lamb, goat, etc.)

  • 1½-2 pounds knuckles, marrow, shank or other bones
  • 5-6 quarts water
  • 2 onions, peeled and quartered
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3-4 garlic cloves, peeled
  • 1 tbsp. whole peppercorns
  • 3-4 sprigs fresh thyme
  • 1/4 bunch fresh parsley

Bring bones and water to a boil in an 8 quart pot.  Skim off foam/scum that rises to […]

Carrot Cous Cous Salad

  • 1 cup carrot/orange juice (can get in any health food store)
  • 1/4 cup raisins or currants
  • 1/2 tsp. cinnamon
  • 1 tsp. olive oil
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 3/4 cup whole wheat cous cous
  • 1/2 cup chickpeas, cooked
  • 1/4 cup roasted almonds, chopped
  • 2 tbsp. fresh parsely, minced
  • 1 tbsp. fresh mint, minced

Bring carrot/orange juice, raisins, cinnamon, sea salt […]

Beef Bone Stock

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  • 1½-2 pounds knuckles, marrow, shank or other bones from pastured or grass-fed animals
  • 5-6 quarts water
  • 2 onions, peeled and quartered
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3-4 garlic cloves, peeled
  • 1 tbsp. whole peppercorns
  • 3-4 sprigs fresh thyme
  • 1/4 bunch fresh parsley

Preheat oven to 400. Place bones into a roasting […]

Carrot Ginger Puree

carrot soup pumpkin soup

  • 1 tbsp. butter
  • 2 large white onion, peeled and chopped
  • 5 cups chicken or vegetable stock (or water)
  • 2 inches ginger, peeled and chopped
  • 8-10 large carrots
  • Fresh parsley, sprig

On a medium high heat, saute onion in butter 3-5 minutes.  Add stock, ginger […]

By | June 4th, 2010|Categories: Recipes, Soups and Starters|Tags: , , , , , |4 Comments