Have you tried the new Cosmic Crisp Apple yet? I found these beauties in December and can’t stop eating them. I enjoyed them so much, I gave them as gifts during the holidays. They are sweet, tart and very juicy. Apparently, this apple variety has been in development for twenty years and is a combination of Honeycrisp and Enterprise. Look for them in your local market!
Sweet Potato Stew (Vegan)
All of a sudden, there’s a chill in the air and the sun is setting early. It’s the perfect time for a warm cup of stew. I saw this Sweet Potato Bisque at Trader Joe’s and knew immediately I had to try it. I prefer a stew to a soup, so I added in a few items to give this bisque some pizazz!
Ingredients:
1 32 oz Trader Joe’s Sweet Potato Bisque
2 Sweet Potatoes, cubed
1 can Organics Garbanzo Beans
1 package Melissa’s Produce Cipollini Onions
Gourmet Garden Parsley Lightly Dried
McCormick Sea Salt & Black Peppercorn
Preheat oven to 400 degrees. Add onion and sweet potato cubes to a foil lined baking sheet. Sprinkle with salt and pepper. Roast vegetables for 30 minutes.
While vegetables are roasting, warm bisque on stove top. Add in garbanzo beans and warm according to can directions. Just prior to serving, add in roasted sweet potato cubes and onions. Serve immediately with a sprinkle of parsley.
Please note, this content uses referral links for products I have used and loved.
Don’t forget to add love, it makes all the difference!
Asparagus Risotto
It’s Spring and I’m adding asparagus to every meal!
Ingredients:
1 1/2 cups Rice Select Arborio Rice
1 bunch asparagus, trimmed and cut into 2 inch pieces
1 small sweet onion, chopped
3 cloves garlic, sliced
1 quart baby bella mushrooms, quartered
2 cups parmesan, freshly grated (Plus extra for topping)
32 oz Trader Joe’s low sodium vegetable broth
extra virgin olive oil
sea salt & ground black pepper
Add a splash of olive oil to a large skillet. Sauté mushrooms over medium heat until tender and slightly browned. Set aside. Add garlic and onions to skillet with another splash of olive oil. Season with salt & pepper and sauté until tender. Add rice and stir mixture until all oil is absorbed. Turn heat to low and pour enough broth in to submerge the rice. Stir continuously and allow rice to absorb the broth completely. Once absorbed, add more broth to submerge rice again and stir. Repeat until rice is al dente, about 20 minutes. When rice is nearly done, add asparagus and mushrooms. Cook until asparagus is slightly tender. Remove from heat and stir in parmesan. Top with seasoning (if needed) and parmesan. Serve immediately.
Please note, this content uses referral links for products I have used and loved.
Don’t forget to add love, it makes all the difference!