We’re Cookin’! Pt. 2

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Last week we started in with the soups, and this week we’ll chat about that again. But first! Let’s get into this tomato puree. With just this jar, plus this week’s herb & allium subscription, you can easily whip up a Simple Pizza SauceEasy Tomato SoupEasy Pasta Sauce, and finally a rich vegetable soup. The base of any of these is to grab oil (try our canola oil), and cook a lot of onions until they’re translucent. Then add puree, add olive oil, salt, pepper, and at the last minute toss in chopped basil and oregano. VOILA! We’re gonna do a very similar process for that tomato soup…cook onions, add puree…see a pattern? Mark Bittman also has some great soup philosophy you should check out. Dinner tonight? We’re thinking hearty veggie soup, made with tomato, peppers, turnips, onions & garlic. Soup away, sauce it up! You’re ready to rock.

 

This Week’s Field Goods Favorite
Jarred Tomato Puree 

Pizza time! Simmer up with some garlic and oregano. Tastes like the sweetness of summer. Add a little vinegar if you want to balance out the sweetness.
Storage: Store in pantry.

Simple Pizza Sauce—use your puree here instead of tomato paste and water
Easy Tomato Soup
Easy Pasta Sauce

 

 

 

 

 

We’re Cookin’ Soups!

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We can’t wait for 2015, especially for that first beautiful month of January. Why? Because we’ve decided this month you will learn to cook! This week we want to focus on soups, because it’s gonna get cold people, and soups are too easy and perfect to warm you up. Here’s what you’ll need: a blender (we especially love immersion blenders). No matter the kind you’re making, all you really need to do is put your roasted veggie(s) in a bowl with some herbs & spices, and a liquid (vegetable broth, milk, anything) and just blend it on up. You’ll get a great texture, great flavor, and a super nutritious meal in a matter of minutes. We’ve included soup recipes for most everything in this week’s bag below. Get creative– soup’s here to make you comfortable with experimenting and trying flavor pairings. You’ve got this!

Save these recipes: 15 minute or less soup recipes, easy tomato soup, easy mushroom soup.

 

This Week’s Field Goods Favorite
Frozen Butternut Squash Puree 

Squash Baby Food on a Spoon -Photographed on Hasselblad H1-22mb CameraThaw this out and you’re well on your way to a delicious soup!
Storage: Toss in the freezer, then take it out.

Curried Butternut Squash Soup – Heavenly!  If you haven’t used coconut milk in your cooking before, you are in for a treat. Try the ‘lite’ version to save fat and calories. 

 

 

 

We Carrot A Lot

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With the holidays approaching, we’re guessing you may need to bring something along to any number of parties in the next week or so. Here’s our suggestion to show you care… BRING A CARROT! Give the gift of health with some good ol’ fashioned Vitamin A. Carrots have so much potential. They can be a fry, they can be a muffin, they can be a slaw– incredible. If only we could all be so flexible!

One of our favorite dessert vegetables, we’re all about decadent carrot cake. Or take a healthier approach and surprise your out of town guests with some out-of-this-world morning glory muffins (a personal staff favorite). If you want to try something new, offer your vegan friends some delicious carrot banana bread. Check below for more fantastic recipes!

 

This Week’s Field Goods Favorite
Carrots

Carrot

Carrot

A colorful, versatile standard. Roasted, steamed, marinated, or raw, you can’t go wrong with some orange on your plate. Try carrots a new way this week—maybe pureed in this delicious and easy Ginger Curry Soup pre-tested on fussy kids.
Storage: Keep dry & in the fridge, 3-4 weeks.

Roasted Balsamic Carrots
Sesame Salad
Butter Roasted Carrots with Thyme
Honey-glazed Carrots
Roasted Carrots with Cardamom (or whatever spice you have)
Baked Oven Fries