Purée of Organic Winter Vegetable Soup

If you’ve ever had the opportunity to shop the farmer’s markets in France, you might have seen the bags of mixed seasonal vegetables called “soupe.” These bags usually consisted of an onion, carrots, celery, leeks, turnips and a mixture of bay leaves, thyme and a stem of parsley. Your basic soup kit.

As we enter the peak of winter, take advantage of the hearty and in-season root veggies such as ginger and garlic to give your soup some flavor and a health boost. These soups are easy to make with the right equipment and warm the soul, especially when enjoyed with the addition of friends. Click for the recipe.

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Roasted Butternut Squash With Sherry-Vinegar Vinaigrette

Although it’s not officially winter yet, delicious butternut squash can easily be found in Virginia farmer’s markets and your local markets. Butternut squash and other varieties of winter squash, unlike its summer equivalent, can still provide your body with wonderful nutrition benefits, even at this temperature.

Winter squash emerged from our food ranking system as an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, winter squash emerged as a good source of folate, omega-3 fatty acids, vitamin B1, copper,vitamin B6, niacin-vitamin B3 and pantothenic acid.

In terms of flavor, Butternut squash is sweet, rich, and deep in orange flesh that’s suprisingly easy peel, given a good blade and a firm grip. It can make a soothing bowl of soup, but in this case, roasting it with a Sherry-Vinegar Vinaigrette is going to be our preferred method. Click for the recipe.

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