January 27

From the Local Food Hub

  • Gold Potatoes
  • Carrots
  • Green Cabbage
  • Butternut Squash
  • Pink Lady Apples

From Little House

  • Rosemary

Potato Rosemary Soup with Crispy Carrots

From Food.com

INGREDIENTS

For soup:

1 tablespoon butter
1 medium yellow onion, chopped
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
4 medium russet potatoes (1 to 1 1/2 lbs) or 4 medium gold potatoes, peeled and cut in 2-inch chunks (1 to 1 1/2 lbs)
4 cups water, divided
1 teaspoon rosemary, finely chopped

For crispy carrots

  • 13cup vegetable oil
  • 2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
  • kosher salt, to taste

DIRECTIONS

In a medium-to-large-sized soup pot, melt butter over medium heat. Add onion, salt and pepper. Cook, stirring, until the onions are translucent but not browned. Add potatoes, 2 cups of the water and rosemary. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes or until the potatoes are tender and can be pierced with a fork. Remove from heat.

Mash the potatoes with a potato masher until no lumps remain. (You could also use an immersion blender or a regular blender. This will make the soup smoother.) Add remaining 2 cups of water. Bring to boiling, then reduce heat and simmer, uncovered, about 10 minutes or until thickened and to your desired consistency, stirring frequently.

Crispy Carrots

In a 10 inch skillet, heat oil over medium-high heat. Wait until the oil gets hot. Add the carrot ribbons, a few at a time, to the hot oil. Cook for 1 to 2 minutes or until crisp. Transfer to a cooling rack or paper towels and immediately sprinkle with the kosher salt.

Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.

Sautéed Cabbage and Apples

from CookingLight.com

INGREDIENTS

  • 1 tablespoon unsalted butter
  • 2 teaspoons canola oil
  • 8 cups sliced green cabbage
  • 2 cups sliced apple
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt

PREPARATION

Heat a large skillet over medium-high heat. Add butter and oil to pan; swirl until butter melts. Add cabbage, apple, caraway seeds, and salt; cover and cook 5 minutes. Uncover and cook 5 minutes or until cabbage and apples are tender, stirring occasionally.