Red Carrot Curry Soup

Last night we made red carrot curry soup. It was delicious. The leftovers even better.


Penne with Zucchini in Goat Cheese Sauce

Stogsdill’s Pickles

Wandering around the Hillcrest Farmer’s Market last weekend, we stumbled upon Stogsdill’s Pickles. Wow! I am completely obsessed. I think I tried just about every flavor he had. I even got Kathleen to try the Kimchi (not a pickled food fan). I walked away with two jars: Pickled Brussel Sprouts (Amazing!!!), and Apple Kraut. I also highly recommend their Fusion Kimchi. So tasty.

All of their pickles are naturally fermented, containing raw live cultures. Check them out:

Carrot Fennel Soup and Blood Orange-Avocado Salad

Tonight we made an awesome soup. We looked at a bunch of different recipes for carrot soup, but eventually kind of did our own thing for this carrot and fennel soup. I have listed my recipe below in case anyone would like to try making it on their own.

We also made a fresh blood orange and avocado salad over a bed of spring greens tossed in a balsamic vinaigrette.

Kathleen and Ben’s Carrot Fennel Soup

Ingredients: 8 large carrots peeled and sliced, 1 fennel bulb (rough chop), 1/2 large onion (rough chop), 2 teaspoons grated ginger (dry is fine), 2 tablespoons honey, 2 teaspoons fresh rosemary (finely chopped), 1/2 cup heavy cream, 1 1/2 cups 2% milk, 30 oz Chicken Broth,  butter, salt and pepper.

Steps: In a large pot sweat onions until tender. Also, sweat 1/2 of the fennel with onions. When tender, add carrots, remaining raw fennel, ginger, chicken broth. Cover and cook over medium heat approximately 40 minutes (check carrots for tenderness). Let cool 20 minutes. Blend all ingredients in large blender (in batches if necessary). Drizzle in honey while blending. Return to pot over low heat. Add cream, milk, rosemary and salt and pepper to taste. Bring up to temperature over low heat (approximately 15 minutes). This should serve 4. YUMMM!


Farfalle with White Wine Sauce and Arugula – Wednesday

Wednesday we had Pasta in a white wine sauce with Grilled Chicken and Arugula.