CHUNKY POTATO SOUP OVER FRESH SPINACH and TWO PEAS AND ASPARAGUS SALAD

Chunky Potato Soup on a Bed of Fresh Spinach

  • 2 cups cubed peeled potatoes (use 1 large baking potato about 15oz)

  • 2 cups water

  • 1 small onion, diced

  • 1 vegetable bouillon cube or chicken bouillon cube

  • ½ tsp garlic salt

Directions

Cut potato into ½ inch pieces (because the potato breaks down once it is cooked, make the pieces larger rather than smaller)

Dice the Onion

In a saucepan, combine the potatoes, water, onions, and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the garlic salt.

To SERVE –

Lay a bed of chopped fresh raw spinach in bottom of bowl; top with soup.

ORIGINAL RECIPE BELOW

http://www.tasteofhome.com/recipes/spinach-potato-soup/print#

Two Peas and Asparagus Salad

  • ½ bag (about 5oz) frozen peas

  • ½ bag (about 5oz) frozen edamame

  • 10 thin asparagus spears cut in 1 inch segments

  • ½ cup quinoa, cooked, drained and rinsed

  • 2 scallions sliced thin

  • 2 tbs chopped fresh mint

  • Juice and zest of 1 lemon

  • 3 tbs olive oil

  • 1 tsp coarse sea salt

  • Pepper to taste

Directions

Defrost peas and edamame slightly until no longer frozen but still crisp and cold.

In a medium saucepan, over high heat bring quinoa and water to a boil. Cover and reduce heat to low, simmer until quinoa is tender and the water is absorbed about 15 minutes. Rinse under cold water to cool and let drain in a fine mesh sieve.

Toss the peas and the edamame gently with the cooled quinoa. Add the scallions and the mint. Pour lemon juice and zest over salad. Add olive oil and toss to dress evenly. Sprinkle with sea salt and pepper just before serving

Learn Where and When You Can EAT WELL IN CASWELL

Inspected Community Kitchen
14771 NC Hwy. 119 N. , just north of 57
Semora, NC 27343

Caswell Farmers' Market - Yanceyville
2256/58 NC Hwy 86 N
Yanceyville, NC 27379