Cream of Celery Soup

Cream of Celery Soup

By Troy Johnson

This easy soup hits the spot for healthy, simple comfort food. For a vegan option,
you can make substitutions as needed. This soup is good made in any way!

Ingredients

  • ¼ cup Fresh Harvest Butter Olive Oil
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 2 cups very finely chopped good quality, flavorful celery (about 5 large stalks, organic recommended).
  • 1 large clove garlic, minced
  • ⅓ cup all-purpose unbleached flour
  • 1½ cups good quality chicken or veggie broth
  • 1½ cups whole milk (or use ¾ cup milk and ¾ cup cream for even tastier results. Use Almond milk for vegan option.)
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ⅛ teaspoon freshly ground pepper

 

Add the Butter Olive Oil to a Dutch oven and cook the onions, celery and garlic over medium-high heat and until soft and translucent, about 5-7 minutes. Add the flour and cook for another minute.  Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste. Cook longer if desired.

If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.

~Note: one batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup (“prepared” meaning 2 cans of added milk). Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup.

Spicy Cheddar Cheese Cornbread

Spicy Cheddar Cheese Cornbread

By Rachel Bradley

Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself of accompanied by a steamy bowl of soup.

Ingredients

  • 2 cups whole wheat flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons honey
  • 1 tablespoon baking powder
  • 1 teaspoons kosher salt
  • 1 1/2  cups whole milk
  • 2 large eggs, lightly beaten
  • 1/2 cup Fresh Harvest Baklouti Olive Oil
  • 8 ounces sharp grated Cheddar, 2 ounces reserved
  • 1/3 cup chopped scallions, +2 tablespoons reserved
  • 2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper

Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan (optional: with a small amount of the Baklouti Olive Oil).

Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

 

Blood Orange Cookies (Italian Style)

Italian blood orange cookie

By Rachel Bradley

Ingredients

  • 3 cups unbleached organic flour
  • 2 cups granulated cane sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 finely grated orange peel
  • 1 cup Fresh Harvest Blood Orange Olive Oil
  • 2 large room temperature eggs, whisked
  • 2 tablespoons fresh squeezed orange juice
  • Powdered sugar for garnish

 

Directions

Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, blood orange olive oil, orange juice, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients.  Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan.  Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.

Yields about 48 cookies.

 

Slow Cooker Lasagna

Slow Cooker Lasagna

By Peggy Pot

Ingredients

  • 4 Tb Fresh Harvest Tuscan Herb or Basil EVOO, divided
  • 1 medium onion (chopped = 1 cup)
  • 1 small red bell pepper (chopped = 1 cup)
  • 2 small zucchini (chopped = approx. 2 cups)
  • 1 small box white or cremini mushrooms, sliced
  • 8 oz fresh baby spinach, stems removed, coarsely chopped
  • 2 tsp minced fresh garlic
  • 1 box oven ready lasagna noodles (I like flat, wider type)
  • 1/2 tsp fresh ground Spice Boat salt and pepper of choice
  • 1/2 tsp Spice Boat dried organic oregano
  • 1 16 oz tub part-skim ricotta
  • 1 8 oz pkg shredded 5 cheese Italian blend cheese
  • 1 24 oz jar marinara of choice
  • 1/4 (approx.) cup red wine (optional)


Directions

Heat nonstick skillet over medium heat and add 2 Tb of olive oil. Brown mushrooms and set aside. Add remaining olive oil to skillet and sweat onions and peppers until softened. Add zucchini and cook over medium heat, stirring often, until zucchini begins to soften. Add browned mushrooms, garlic and seasonings to pan and continue to cook until fragrant, about 2 minutes. Add wine and cook about 5 minutes longer. Remove from heat.

Spread 1/4 jar (6 oz) of marinara in bottom of crockpot. Cover with a layer of oven ready noodles, breaking to fit. (You will not notice that they have been broken when it is cooked!) It is ok to overlap a little.

Spread 1/2 of the ricotta over the noodles. Top with 1/2 of the spinach, and then spread 1/2 of the sautéed vegetables on top of the spinach. Cover with 1/3 of the grated cheese. Repeat a second layer by spreading 6 oz of marinara over grated cheese, topping with noodles,  the remaining 8 oz of ricotta, remaining spinach, the rest of the cooked vegetables. Top with 1/3  of the cheese just as you did with first layer. Spread 6 oz of sauce over shredded cheese, add another layer of noodles and then cover them with the remaining 6 oz of sauce. Top with the rest of the shredded cheese.

** Cook on High for 2 hours. Let it stand about 10-15 minutes before cutting just as you would with oven lasagna.

** You can cover and refrigerate the prepped lasagna for up to 24 hours before cooking if you would like to make ahead during busy times. Just add about 30 minutes extra cooking time due to the cold starting temperature.**

If you would like a meat version, you can add 1 cup cooked Italian sausage or ground beef to the sautéed vegetables or simply use a marinara sauce with meat. This is a delicious lasagna and not terribly heavy or cheesy.