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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Honey Glazed Carrots and Celery

9/20/2023

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Picture
Ingredients
  • 1 lb carrots
  • 1 stalk celery chopped
  • 1/4 cup onion finely chopped
  • 1/2 cup white wine dry
  • 1/2 cup water
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp honey
  • 1/4 tsp dill dried
Instructions
  1. Clean, peel, and chop carrots. Chop celery. Set both aside. Finely chop onion.
  2. Heat olive oil in a medium saucepan. Saute onion for 5 minutes.
  3. Add carrots, celery, and remaining ingredients. Bring to a boil. Cover. Reduce heat to low. Simmer for 10-12 minutes until vegetables are tender-crisp.
  4. Sprinkle with a pinch of dried dill and serve.
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Creamy Arugula Soup

2/22/2023

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Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound yukon gold potatoes, chopped into 1-inch chunks
4 cups water or vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk or half and half
Freshly ground black pepper

Directions:
  1. Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes.
  2. Add in the garlic and sauté until fragrant, about one more minute.
  3. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.
  4. Add the arugula to the pot and stir until bright green, about 3 minutes.
  5. Blend the soup until smooth.
  6. Return the soup to the pot over medium heat and stir in the coconut milk.
  7. Season with additional salt, if desired, and black pepper. Serve warm.
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Firehouse Chili

1/24/2023

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Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!

Ingredients:
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.

For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced

Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
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Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

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Ingredients

  • 2 large onions, diced
  • 4 stalks celery, chopped
  • 4 large carrots, chopped
  • 4 pounds potatoes, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • Vegetable broth to cover
  • Ground pepper to taste
  • Parsley for garnish

Directions
  1. Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
  2. Drizzle the olive oil over the mixture.
  3. Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
  4. Cook on High until the vegetables are tender, about 6 hours.
  5. Remove some of the potatoes and broth and puree to make the broth creamy.
  6. Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
  7. ​Garnish with parsley.
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Vegan Cream of Broccoli Soup

11/9/2022

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Ingredients
  • 3 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 2 tablespoons canola oil
  • 4 cups plus 1/2 cup vegetable broth
  • 4 medium russet potatoes, peeled and cubed (about 4 cups)
  • 6 cups chopped fresh broccoli (about 3 small heads)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
​
Directions
1.  In a large saucepan, saute onions,celery and carrots in oil until tender.
2. 
Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3.. Cool slightly. In a blender, process soup in batches until smooth.
4. Return to pan; add the remaining broth and bring to a boil.
​5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.
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Slow Cooker Root Vegetable Stew

10/19/2022

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INGREDIENTS
  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped 
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
INSTRUCTIONS
  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with Parmesan cheese.
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Hungarian Apple Soup

10/12/2022

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Makes 3 cups
Ingredients
  • 2 teaspoons canola oil
  • 1 medium tart apple, peeled and finely chopped
  • ¾ cup diced peeled Yukon Gold potato
  • ⅓ cup finely chopped yellow onion
  • ¼ cup thinly sliced celery, plus leaves for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon dried sage
  • Pinch of paprika, preferably hot Hungarian
  • Freshly ground pepper, to taste
  • 1 14-ounce can reduced-sodium chicken broth
  • 3 tablespoons reduced-fat sour cream
Directions
  1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes
  2. Blend with and immersion blender or transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.
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Simple Cream of Celery Soup

9/28/2022

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Ingredients
  • 2 tablespoons olive oil, or butter
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
  • 2 cups potatoes, sliced into ½ inch thick rounds
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1 bay leaf (optional, remove before blending)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
  • ¼ cup fresh dill (small stems ok)
  • ½ cup fresh parsley (small stems ok)
  • ½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
  • Garnish: Celery leaves
Instructions

  1. Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
  2. Add the garlic and stir 1-2 minutes, until fragrant.
  3. Add the garlic and stir 1-2 minutes, until fragrant.
  4. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
  5. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
  6. Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
  7. Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
  8. Serve garnishing with celery leaves if desired.


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Slow Cooker Sweet Potato Soup

10/13/2021

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Ingredients
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
  • ​2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • ​1 medium onion chopped (or 1teaspoon dried minced onion)
  • 2 ribs celery chopped (or teaspoon dried celery flakes)
  • ​1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ​¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/8 teaspoon ground chipotle pepper (optional)
  • ​6 cups reduced-sodium chicken broth
  • Optional: sour cream and pepitas
Directions1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
3. If desired, top servings with sour cream and pepitas.
​
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
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Carrot Mustard Slaw

6/2/2021

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Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

  1. Soak a thinly sliced red onion in water for 15 minutes; drain.
  2. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
  3. ​ ​Whisk in 1/3 cup olive oil, and salt and pepper to taste.
  4. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.
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Potato Vegetable Soup

1/20/2021

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Serves 6
Ingredients
1 large onion, sliced
1 cup chopped carrots
1 cup chopped celery
2 Tablespoons minced garlic
1 Tablespoon olive or grapeseed oil
6 medium to large potatoes, peeled and cut into 1 inch cubes
6 cups vegetable broth
2 cans cannellini beans, rinsed and drained (optional)
1 cup kale
3 Tablespoons lemon juice
Salt and pepper to taste

Preparation


  1. In a large soup pot, cook the potato cubes in 6 cups of broth for 15 minutes.
  2. While the potatoes are cooking, heat the oil to medium high in a pan and add the onion. Sauté for about 5 minutes until slightly soft. Add the carrot, celery and garlic and sauté, stirring frequently, until the onions are translucent (about 10 minutes).
  3. ​ Add the vegetables to the potatoes and reduce the heat to simmer. Continue cooking for 15 minutes.
  4. Add the kale and lemon juice.
  5. ​​If using beans, add to the soup. Pureeing ONE can cannellini beans prior to adding gives the soup a creamy texture. Add salt and pepper to taste.
  6. Cook until the soup is serving temperature and ladle into bowls.

*This soup is great as prepared or with additions such as ham, chicken or sausage.
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Chicken, Shitake and Black Barley Stew

12/9/2020

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Picture
Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley


  1. Preheat oven to 350°.
  2. Heat the oil and butter in a large Dutch oven over medium heat on stove top.
  3. Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
  4. Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
  5. Add the leeks to the Dutch oven and sauté until transparent.
  6. Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
  7. Add the chicken broth to the mixture and stir well.
  8. Add the herb sprigs.
  9. Gently add the chicken back into the Dutch oven.
  10. Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
  11. Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
  12. Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
  13. Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
  14. Add the chicken and the vegetables back to the pot and heat through.
  15. Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
  16. Sprinkle each serving with shredded parsley and serve.
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Leftover Potato, Ham and Cheddar Soup

1/14/2020

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​Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed
4 to 6 cups chicken or vegetable broth
2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped
3 medium carrots, cut into ¼ inch rounds
2 to 3 cups leftover smokey baked ham, chopped
4 tablespoons shredded cheddar cheese

Directions
  1. Place the potatoes in a large sauce pan/soup pan with broth. Bring to a boil, reduce heat and simmer for 10 minutes.
  2. When appropriate temperature, puree about half of the potato and broth mixture in a blender or processor, depending on how chunky you want your soup.
  3. While potatoes and broth are simmering, sauté onions, celery and carrots in olive oil, until softened – about 15 minutes.
  4. Add pureed mixture, the sautéed vegetables and the ham into the soup pot. Bring all to boil and immediately reduce heat to a simmer for 15 minutes.
  5. Add the cheddar cheese, stir briefly and serve.
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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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Picture
Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions

12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots

3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks

2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes

2 cans pureed tomatoes
½ can tomato paste

4 containers vegetable broth
3 cups Northern white beans, cooked

4 Tbsp. Worcestershire sauce
4 Tbsp. Basil

2 Tbsp. Oregano
2 Tbsp. ground Thyme

2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions


  1. Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
  2. Add onions, garlic and cook until onions soften (2-4 minutes).
  3. Add carrots and celery and cook about 5 minutes.
  4. Add the dried herbs and bay leaves.
  5. Add the cabbage and stir, cook for about 5 minutes.
  6. Add all the tomato items and stir.
  7. Add all the broth, stir until incorporated, then add Worcestershire sauce.
  8. Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
  9. Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
  10. Taste and adjust seasonings to your liking.
  11. Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
  12. Use the mashed white beans to thicken the soup to your liking.


You can also add meat or shrimp to make the soup a little more robust.
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Firehouse Chili - 2017 Award Winner

12/12/2019

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Picture

Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!

Ingredients:
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.
​

For the roux mixture
​
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced

Cooking Instructions
:
1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
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Creamy Turkey Wild Rice Soup

12/4/2019

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Picture
Serves: 8
2 tablespoons olive oil
8 oz. mushrooms, sliced
1 cups carrots, sliced
1 cups celery, sliced
½ cup chopped onions
6 – 8 cups turkey or chicken broth
2 cups cooked wild rice (approximately 1½ cups uncooked)
1½ cups turkey gravy
1½ cups light cream, room temperature
4 cups cubed turkey
Salt and pepper to taste
4 tablespoons fresh minced parsley
  1. Heat the olive in a large stock pot over medium high heat.
  2. ​Add mushrooms, carrots, celery and onion. Cook about 5 minutes until tender.
  3. Add the broth and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes.
  4. ​Add in the wild rice, turkey gravy, and turkey then return to a simmer until all the ingredients are warmed through. Remove from the heat.
  5. Season with the salt and pepper to taste.
  6. Mix a cup of the cooked liquid slowly with the light cream in a separate bowl.
  7. ​Add the cream mixture slowly to the stoup, stirring constantly
  8. Ladle into serving bowls and garnish with the parsley.
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Cream of Celery Soup

9/25/2019

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Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced
8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
3 small leeks, sliced
2 potatoes, peeled and diced
7 cups of water
1¼ cup hot milk
2 tablespoons butter
2 tablespoons cake flour (all-purpose is fine)
1 whole clove
1 teaspoon sea salt
1 teaspoon white pepper
  1. Place all the prepared vegetables into a large soup pot. Add water and bring to a simmer. Cover and continue to simmer over a medium heat for about 45 to 60 minutes. Stir occasionally.
  2. ​In a medium sauce pot, melt the butter.
  3. When the butter foam begins to subside, whisk in the cake flour until smooth.
  4. ​Slowly pour the hot milk into the flour butter mixture, whisking briskly.
  5. Add the clove, salt and pepper and whisk together smoothly.
  6. ​Set the white sauce aside.
  7. When the soup pot vegetables are cooked, remove from the heat and blend the contents in a blender or processor, being careful with the hot liquid. Do it in batches as required by your equipment.
  8. ​Return the blended vegetables to the soup pot. Whisk in the white sauce until well mixed.
  9. Adjust the seasonings as required.
  10. ​Serve hot and garnish with the reserved celery leaves.
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Celery, Fennel, Apple and Radish Slaw

7/17/2019

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Serves 6
3 tablespoons olive oil
2½ tablespoons cider vinegar
2 teaspoons lemon juice
¼ teaspoon sugar
1½ tablespoons fresh mint leaves, shredded
6 stalks celery, shaved or julienned
2 medium fennel bulbs, julienned
1 large Granny Smith apple, cored and thinly sliced with peel intact
4 medium radishes, halved and thinly sliced
2 tablespoons fennel fronds, chopped


  1. Mix the first 5 ingredients in a sealable jar. Shake vigorously. Set aside.
  2. Place the next four ingredients in a large serving bowl.
  3. When ready to serve, drizzle the re-shaken dressing on top of the salad. Toss lightly.
  4. Sprinkle the fennel fronds across the top of the salad and serve.
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Tricolor Macaroni Salad

8/26/2015

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Recipe by Anna Gill

Serves: 8 to 10

1 lb. Tricolor Rotini
1¼ cup low fat mayonnaise
⅓ cup red wine vinegar
1 cup celery, diced 
½ cup red & green bell pepper, diced
½ cup shallots, finely minced
4 strips turkey bacon, cooked crisp and crumbled
Freshly ground pepper and salt to taste

1. Cook the rotini according to the package directions, drain and set aside to cool a bit.
2. In a large bowl, mix the mayonnaise and the vinegar together, blending them well.
3. Add all the remaining ingredients to the bowl and mix well.
4. Finally add the cooked macaroni and gently fold it into the mayonnaise mixture until all the macaroni is coated with mixture.
5. Let the salad sit for at least a few hours before serving for the flavors to meld.
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Traditional Plus Bread Stuffing

8/26/2015

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Recipe by Anna Gill

Makes enough to stuff a 20-22 pound bird and a full extra baking dish

1½ pounds sweet Italian sausage or ground venison
1½ to 2 baguettes French bread, cubed and left open for 4 or more hours, turned occasionally
2½ cups onion, finely chopped
1¼ cup celery, finely chopped
1 to 1½ cup peeled chestnuts, crumbled
12- to 20 fresh sage leaves
1/8 cup fresh thyme
1/8 cup fresh parsley
½ cup tart apple,
salt 
freshly ground black pepper
¼ teaspoon paprika
1 stick light butter, melted
2 eggs, beaten
1 cup hot chicken broth

A pair of thermal kitchen gloves, like Bluettes


1. In a large skillet, squeeze the sausage meat from its casings. Sauté over medium heat until the meat is browned. Set aside.
2. In a very large bowl, mix sausage or venison (and a little of its pan juices) bread cubes, onions, celery, chestnuts, herbs, paprika, apples, salt and pepper well.
3. In a separate bowl, combine the melted butter and the beaten eggs. Add the mixture slowly to the bread cubes and other ingredients. Toss gently until all bread cubes are moistened. If necessary, add chicken broth a little at a time to increase the amount of moisture in the stuffing.
4. Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to bake.
5. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes. If you can handle the stuffing with your hands, it is not hot enough. 
6. Using your thermal kitchen gloves, stuff your turkey or chicken with the micro-waved stuffing and cook according to recipe.

NOTE: All sorts of vegetables, like zucchini, corn and even squash can be added to the ingredients list. Adjust the amount of bread accordingly.
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Sausage Dressing - Slow Cooked

8/26/2015

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Recipe by Kay Carroll

Yield: 8 cups (12 Servings)

• 1/2 pound sausage (this used mild Italian chicken sausage)
• 2 celery ribs, chopped
• 1 large onion, chopped
• 7 cups seasoned stuffing cubes*
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 medium tart apple, chopped
• 1/3 cup chopped pecans
• 2 tablespoons butter, melted (reduced fat version works fine)
• Additional ground sage to taste
• Additional pepper to taste

*This recipe used homemade stuffing made with Wave Hill Bread.


1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. 
2. Transfer to a large bowl; stir in the remaining ingredients.
3. Place in a 5-qt. slow cooker coated lightly with oil. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. 
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Ribollita (Tuscan Peasant Soup)

8/26/2015

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Picture
Recipe by Anna Gill

Serves: 4

½ cup olive oil
1 carrot diced
1 onion, diced
1 celery stalk, diced
3 fresh or canned plum tomatoes, peeled
2 potatoes, skin on, coarsely chopped
1 sprig of fresh thyme
7 ½ cups Tuscan kale, shredded
1 cup white cannellini beans (if dried, soak overnight in water and drain)
4 thick slices country bread

1. Heat oil in a large sauce pot.
2. Add carrot, onion and celery. Cook over a low heat, stirring occasionally, for about 5 minutes.
3. Add tomatoes, potatoes and thyme sprig and mix together. Cook gently for an additional 5 minutes.
4. Add the beans, kale and a little salt. Mix together.
5. Add the water and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 2 hours.
6. Preheat oven to 350o.
7. Place bread slices in the bottom of a large casserole or oven-proof container. Ladle in the soup and cook in the oven for 10 minutes.
8. Season with pepper and serve.
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Potato Peel Hamburger Soup

8/25/2015

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Recipe by Kay Carroll

Serves 6

6 medium to large potatoes
1 large onion, sliced
1 cup sliced carrots
1 cup chopped celery
2 Tablespoons minced garlic
1 Tablespoon olive oil
1 lb. ground meat (your choice: beef, bison, chicken, turkey)
3 cups chopped or crushed cooked tomatoes 
Peppercorns
Salt
Vegetable or beef broth/bouillon (optional)

1. Wash potatoes and remove/cut out any bad spots. Then peel the potatoes and cut into 1 inch cubes. Reserve the peels.
2. In a large soup pot, cook the potato cubes in 6 cups of water. Bring to a boil and cook for 10 minutes, or until potatoes are soft but still firm. Once cooked, drain and save liquid for soup. Let potato cubes cool.
3. Cut the potato peels into small pieces. 
4. To the reserved potato liquid add enough water to equal 8 cups of liquid. Add the chopped potato peels, onion, carrot, celery and garlic. Add peppercorns and salt to taste. Bring to a boil and then reduce to a simmer. Cook at a simmer, covered, until vegetables are tender, about 45 minutes.
5. In a frying pan, heat the olive oil then sauté the ground meat until just cooked. Set aside.
6. Once the vegetables are cooked, add the reserved cubed potatoes, ground meat and tomatoes. Stir and cook until heated through, 5 – 10 minutes. 
7. Taste the soup and decide if you want to add broth or bouillon for flavor.
8. Serve with croutons or bread to dip.
0 Comments

Apple Rutabaga Soup

8/25/2015

1 Comment

 
Recipe by Kay Carroll

Serves 6

3 Tablespoons canola or grapeseed oil
1 rutabaga diced (or large kohlrabi or turnip)
3 carrots, diced
2 stalks celery, diced
1 green bell pepper, seeded and diced
2 tomatoes diced
40 oz. vegetable (or chicken) stock
6 large apples – on the tart side, like Granny Smith
3 Tablepoons instant mashed potatoes (or equivalent amount of another broth thickener – e.g., flour, tapioca)
2-3 Tablespoons lemon juice
Hot sauce to taste
Salt and pepper to taste
Optional: Add a protein for a main meal entrée – e.g., kielbasa, sausage, white beans, tofu. 

1. Heat the oil in a large saucepan. Add the rutabaga, carrots, cleery, green peper and tomatoes. Sautee for 5-6 minutes until just soft.
2. Pour in the stock and bring to a boil. Lower the heat and simmer for about 45 minutes.
3. Meanwhile, peel and core the apples and chop in small dice. Add to saucepan after 45 minute simmer. Simmer for additional 15 minutes.
4. In a bowl, mix together the thickener and some of the broth from the saucepan. Add lemon juice to taste. Slowly pour mixture into the soup, stir well, and bring to a boil. Reduce heat and simmer for 2 minutes.
5. Add hot sauce, salt and pepper to taste. Simmer an additional 2 minutes.
6. Serve with crusty bread.
Picture
1 Comment

Nana's Chicken Soup

8/25/2015

0 Comments

 
Recipe by Kay Carroll's Nana

3 lbs. of chicken bone in, skin on – whole or parts of your choice
1 Tablespoon olive oil
1 large onion, chopped
1 cup sliced carrots
1 cup chopped celery
2 Tablespoons minced garlic
Peppercorns
Salt
Chicken broth/bouillon (optional)

1. Place the chicken in 12 cups of water and bring to a boil over medium high heat. Let chicken boil for 10-15 minutes, periodically skimming the foam and particles that rise to the surface until most of the foam is gone.
2. While the chicken is boiling, in a Dutch oven (or similar heavy pan) heat the olive oil to medium high and add the onion, carrot and celery. Saute until the vegetables are tender – about 10 minutes. 
3. Add the garlic to the vegetables, stir and sauté an additional 3 minutes. Turn the heat off.
4. Once the foam is gone in the boiling chicken pot, turn the heat off and remove the chicken from the pot. Remove the skin from the chicken and return the chicken to the pot.
5. Add the vegetables to the chicken pot.
6. Add peppercorns and salt (to taste).
7. Simmer covered over low heat until vegetables and chicken are done – about 60 minutes.
8. Taste the broth, and if not sufficient flavor add some chicken broth or a chicken boullion cube.
9. Remove the chicken and remove the meat from the bones, cutting into bite size pieces. Add the cubed chicken back to the soup.

NOTE: Add cooked noodles, rice, cubed potatoes or cannellini beans to this recipe if you want a heartier soup.
0 Comments
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