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Roasted Asparagus with Lemon Olive Oil

May 14, 2017 · by Carrie Trax ·

Asparagus can be found 12 months out of the year but now during the month of May you will find Fresh from Oregon asparagus at all the farmers markets.  When I am at the farmers market looking for fresh asparagus here are some of the things I look for:

1. Asparagus that is firm and not bendable and soft
2. The tips of the asparagus should be tightly closed
3. Make sure the ends of the stalks are moist and plump not dry or cracked
Once you get the asparagus home it needs to be stored in the refrigerator.  I place mine in a plastic paper with damp paper towels wrapped around the bottom stalks.

Preparing the asparagus is easy just rinse with water and cut off the tough ends.  Cut where the white purple ends meet the green part of the asparagus.

Roasted Asparagus with Lemon Olive Oil
1 pound fresh asparagus
1-2 tablespoon Capay Valley Ranches Meyer Lemon Olive Oil
Salt and pepper
Preheat oven to 400 degrees.  Place asparagus on baking sheet and drizzle with the Capay Valley Lemon Meyer Olive Oil and sprinkle with salt and pepper.  Place in oven to roast, depending on the diameter size of the asparagus stalks I will roast the thinner ones for 5 minutes and the thick ones for 10-12 minutes.

 

 

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Filed Under: farmers market, Fresh From Oregon, lunch, side dish, Thanksgiving, vegetables · Tagged: asparagus, fresh, green, roasted, stalks, vegetable

Roasted Pumpkin Soup with Pumpkin Seeds & Goat Cheese

November 9, 2014 · by Carrie Trax ·

Roasted Pumpkin Soup

With Thanksgiving  approaching soon  I wanted to start planning my meal.  With the newest addition to my kitchen the Ninja Blender and attachments I wanted to see if I could use it with every recipe I will be making for the Thanksgiving table.  So the challenge begins and the first thing we will start my Thanksgiving meal off with is a “Roasted Pumpkin Soup”…

Roasted Pumpkin Soup
3 pounds sugar pumpkin, seeded
and peeledRoasted pumpkins, onions and mushrooms
1 onion, peeled and quartered
2 shiitake mushrooms, stemmed, cleaned
1 garlic clove, peeled
1/2 cup olive oil
2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

4 cups chicken or vegetable stock
1/2 cup heavy cream
1/4 cup roasted pumpkin seeds*
1/3 cup crumbled goat cheese with dried cranberries

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.  Addroasted pumpkins, onions and mushrooms in a Ninja Blender oil, salt and pepper; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool.

Transfer vegetables to the Ninja blender and pour in 2 cups stock; push the Auto-iQ Food Puree button. Just sit back for a minute and wait.  The soup has been pureed perfectly.  Add soup to a pot with remaining 2 cups of stock. Bring soup just to a simmer and add the heavy cream. Continue simmering until heated.  Remove from heat, and season with salt and pepper if needed. Serve in a bowl and top with toasted pumpkin seeds and goat cheese.  Great recipe you can make 1 or 2 days before Thanksgiving!

*I used the pumpkin seeds from the pumpkin I used to make the soup.  Here is a recipe for Roasted Pumpkin Seeds

Recipe adapted from: Martha Stewart

Roasted Pumpkin Soup

Filed Under: Fresh From Oregon, Holidays, lunch, Main Dishes, soup, Thanksgiving, vegetables · Tagged: dried cranberries, goat cheese, harvest, pumpkin, pumpkin seeds, pumpkin soup, roasted, roasted pumpkin soup, soup, toasted, vegetable

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