INGREDIENTS

Potato-Leek Soup

  • 1 yellow onion from Nutrient Dense Farms- chopped

  • 2 carrots from Laughing Crow Organics - chopped

  • 1 celery stalk from Plenty Wild Farms - chopped

  • 2 leeks from Laughing Crow Organics - chopped

  • 5-6 russet potatoes from Nutrient Dense Farms - boiled until slightly soft

  • 2 Tbsp butter

  • 1/2 cup cream

  • 950 ml chicken stock

  • 1 jalapeno - finely chopped

  • 1 loaf jalapeno cheddar sourdough bread from Rising Knead

  • Suggested herbs: cumin, oregano, garlic

French Onion Soup

  • 3 large yellow onions from Nutrient Dense Farms - halved and sliced from top to bottom

  • 1/2 cup butter 1/4 cup white wine from Fort Berens Winery

  • 950 ml chicken stock

  • 1 loaf of olive foccacia bread from Rising Knead

  • buffalo cheese from TESFA Farms

Mixed Green Salad with Balsamic Vinaigrette

  • 1/2 cup white vinegar

  • 2 garlic cloves from Laughing Crow Organics - chopped finely

  • 1 pinch each of salt and pepper

  • Juice from 1 lemon

  • 1 Tbsp balsamic reduction

  • 1/4 cup white wine from Fort Berens Winery

  • 2 cups olive oil

  • 1 bag of mixed greens from Laughing Crow Organics

  • 1/2 bag of pea shoots from Nutrient Dense Farms

  • 1 bag of spinach from Nutrient Dense Farms

INSTRUCTIONS

Potato-Leek Soup

  1. Heat oil on medium in a soup pot, then saute onions, carrots, celery and leeks

  2. Add salt and pepper (more to taste if desired)

  3. Add butter and continue cooking until leeks are soft

  4. Add 2 Tbsp of flour and mix well

  5. Add just enough stock to cover veg and allow to reduce while periodically adding 1/2 of the stock

  6. Add potatoes to the pot then the remainder of the stock and allow to come to a boil

  7. Turn down the heat and allow to simmer for about 20 minutes

  8. If soup is still too thick, add water until desired thickness is achieved

  9. Add jalapenos and cream, stir well and simmer for about 5 additional minutes

  10. Slice bread and serve with the soup

French Onion Soup

  1. Heat oil in a soup pot on medium low heat and add onions. DO NOT caramelize the onions, just cook them until they are soft

  2. Add salt to taste and butter

  3. Slowly pour in broth as the onions reduce, increase heat to allow the soup to come to a boil and then reduce heat to simmer for about 20 minutes

  4. Slice foccacia bread and melt buffalo cheese atop slices in a pan or in the oven on broil

  5. Serve the bread and cheese slices atop the bowls of soup

Mixed Green Salad with Balsamic Vinaigrette

  1. Combine all ingredients except for the greens, spinach and pea shoots and whisk thoroughly

  2. In a large bowl combine the greens, spinach and pea shoots then toss with the dressing

  3. Serve along side either salad and enjoy!