February 10

Local Food Hub

  • Carrots
  • Winesap apples

Manakintowne Specialty Growers

  • Black Spanish Radish
  • Lemongrass

Albert's Organics

  • Romanesco cauliflower
  • Lacinato Kale

LEMONGRASS CARROT GINGER SOUP

from Epicurious.com

YIELD

4–6 servings

INGREDIENTS

  • 2 tablespoons ghee or olive oil
  • 1 1/2 cups diced onion
  • 1 1/2 pounds thinly sliced carrots
  • 2 tablespoons peeled and minced fresh ginger
  • One 2-inch-long piece lemongrass, pounded
  • 4 cups chicken or veggie broth
  • Sea salt

PREPARATION

  1. In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
  2. Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
  3. Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
  4. Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.

Roasted Cauliflower and radish salad

from RealSimple.com

INGREDIENTS

  1. 1 small head cauliflower (about 1 pound), cut into small florets
  2. 6 radishes, halved or quartered if large
  3. 115.5-ounce can chickpeas, rinsed and patted dry
  4. 6 tablespoons olive oil
  5. Kosher salt and black pepper
  6. 8 large eggs
  7. 3 tablespoons red wine vinegar
  8. 2tablespoons Dijon mustard
  9. 12 cups baby spinach (10 ounces)
  10. ½ cup roasted almonds, chopped

DIRECTIONS

  1. Heat oven to 425° F.
  2. Toss the cauliflower, radishes, chickpeas, 3 tablespoons of the olive oil, 1 teaspoon salt, and ½ teaspoon pepper on 2 rimmed baking sheets. Roast, tossing once, until the cauliflower is crisp-tender, 18 to 22 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil. Gently lower the eggs into the saucepan and cook for 7 minutes. Drain and cool under running water; peel and halve.
  4. Whisk the vinegar, mustard, the remaining 3 tablespoons of olive oil, and ½ teaspoon each salt and pepper in a large bowl. Add the spinach, almonds, and cauliflower mixture and toss to combine. Serve topped with the eggs.