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March 28, 2013 By

Carrot Recipe Ideas for Easter

Easter is nearly here, have you begun planning your menu? Carrots always take center stage during the Easter season. They are so versatile and add a bright, cheery presence to your Easter table. We’ve compiled some delicious carrot recipe ideas for Easter that “everybunny” will love.

 

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March 27, 2013 By

Mary Cleaver

The Spring 2013 (Mar/Apr/May) issue of Where Women Cook Magazine features some of the most talented people in the culinary world. We are offering you a look inside the pages of our current issue that hit newsstands March 1st. There are plenty of recipes and stories to inspire you in the kitchen this season. Inside our latest issue we take you into the fresh world of Mary Cleaver.

Mary Cleaver
The Green Table
www.cleaverco.com

“Mary Cleaver grew up in Princeton, New Jersey, and attended college in Vermont, majoring in ceramics. After moving to New York, the need to make a living reconnected her with her passion for food. What began as a small catering company grew into The Cleaver Co., a full-service event planning and catering company, as well as a farm-to-table restaurant, The Green Table. Whether through her work as ‘chief forager,’ sourcing the best ingredients and supporting sustainable agriculture and food production, or as part of the leadership committee of Food Systems Network NYC, Mary is driven by the belief that a chef can make a difference in the world.” (Quoted from Mary’s article in Where Women Cook magazine.)

You don’t need a reservation to read all about Mary Cleaver in the Spring 2013 (Mar/Apr/May) issue of Where Women Cook Magazine. Click here to subscribe or purchase Where Women Cook Magazine.

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March 26, 2013 By

Creamy Carrot Soup

There are so many ways to prepare carrots. You can use them in soups, stews, desserts, salads, and as a side dish. But have you ever thought about making carrots the main dish? This creamy carrot soup recipe will have you looking at carrots in a whole new way. Serve with a salad and warm fresh bread for the perfect cool spring night. This carrot soup is also a great side dish for Easter dinner.

Creamy Carrot Soup
 
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This creamy carrot soup recipe will take main stage at your dinner table. The flavorful and colorful soup is a perfect addition to any meal… Or as a meal itself. Add it to your Easter menu.
Author:
Recipe type: Soup, side dish
Serves: 8

Ingredients
  • 4 cups carrots, peeled and thinly sliced
  • 1 small onion, finely minced
  • 4 TB. butter
  • 1 tsp. minced ginger
  • 1 large potato, peeled and cubed
  • 3¼ cups chicken or vegetable broth
  • 2 cups half and half
  • 1 tsp. fresh chopped rosemary
  • Salt and pepper to taste

Instructions
  1. In medium sized stock pot melt butter over medium heat. Add onions and ginger and cook until tender. Add carrots, potatoes, chicken broth and bring to a boil.
  2. Reduce heat and simmer covered for 30-40 minutes. Remove from heat and let cool for 20 minutes.
  3. Using an immersion blender mix carrot mixture until smooth. (you can do this in a traditional blender in small batches)
  4. Add remaining ingredients and mix well. Cook over medium heat 5-10 minutes or until warm. Stirring frequently.
  5. Top with croutons for an added touch.

Now the only question is who will peel all those carrots?

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