Dutch Yellow Potato & Leek Soup

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Dutch Yellow® Potato & Leek Soup

by Nanny Bubby

Melissa's Chef Tom Fraker

Total Time:

Serves:

8

Ingredients

  • 3 Tbsp Unsalted Butter
  • 3 Tbsp Extra Virgin Olive Oil
  • 3 oz. Melissa’s Shallots - chopped (1 package)
  • 2 package Melissa’s Cleaned & Sliced Leeks
  • 3 cloves Garlic - minced
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Freshly Ground Pepper
  • 3 lbs. Melissa’s Baby Dutch Yellow® Potatoes - halved
  • 2 cups Whole Milk
  • 6 cups Chicken Stock or Broth
  • 6 sprigs Fresh Thyme
  • 3 tablespoons Fresh Parsley
  • Melissa’s Costa Azul Hot Sauce - optional

Directions

  • Melt the butter and heat the olive oil in a large pot. Stir in the shallots, leeks, garlic, salt and pepper and sauté for 3 minutes.
  • Stir in the potatoes and cook for 5 minutes, stirring occasionally.
  • Stir in the milk, stock and thyme and bring to a boil.
  • Reduce the heat to a simmer and cook for 30 minutes, stirring often.
  • Remove from the heat and discard the thyme stems.
  • Using an immersion blender, carefully purée the soup until smooth.
  • Ladle the soup into serving bowls and garnish with the parsley and Costa Azul, if desired.

Notes

If your soup is too thick for your liking, blend in some hot stock or broth.

Hatch Chile Relleno Casserole

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HATCH CHILE RELLENO CASSEROLE

by Nanny Bubby

Total Time:

40 minutes

Serves:

6

Ingredients

  • 8-10 Hatch Chiles roasted, peeled, and seeded
  • 2 cups Monterey Jack or Oaxaca cheese shredded (or a mix with cheddar)
  • 4 large eggs
  • 1 1/2 cups milk (or half-and-half for richer texture)
  • 3 Tbsp. flour (or masa harina for a Southwestern twist)
  • 1 tsp. baking powder
  • 1/2 tsp. cumin
  • to taste salt and pepper
  • 1 lb. ground beef or Chorizo (optional) cooked and seasoned, for a meatier casserole
  • Optional toppings: enchilada sauce, salsa, sour cream, avocado

Directions

  • Preheat oven to 375°
  • Prep the chiles
    Roast, peel, and seed your Hatch chiles. Lay them flat on paper towels to dry a bit.
  • Layer the casserole
    Grease a 9x13baking dish.
    Spread half the chiles in a layer on the bottom.
    Sprinkle with half the cheese (and half the meat if using).
    Add the rest of the chiles, then the rest of the cheese (and meat).
  • Make the egg mixture
    In a bowl, whisk eggs, milk, flour, baking powder, cumin, salt, and pepper.
    Pour evenly over the chile/cheese layers.
  • Bake
    Bake uncovered at 375°F for 35–40 minutes, until puffed, set, and golden.
  • Serve
    Let cool for 10 minutes before slicing. Top with warm enchilada sauce or salsa, plus sour cream or avocado slices.
  • Enjoy!

Champagne and Watermelon Parfait

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Champagne and Mini Watermelon Parfait

by Nanny Bubby

Total Time:

Serves:

4

Ingredients

  • 2 cups Midnight Watermelon(red) cut into balls
  • 2 cups Yellow Watermelon cut into balls
  • 2 cups Orange Watermelon cut into balls
  • 2 cups Pineapple cut into chunks
  • 1 cup Organic Strawberries save 1 whole for each glass
  • 1 cup Grapes, red and/or green frozen
  • 1 cup Organic Peaches cut into slices
  • 1 Lemon juiced
  • Champagne (see note below)
  • Mint sprigs

Directions

  • Mix fruits very gently.
  • Arrange in attractive pattern in parfait glasses. Sprinkle each with few drops of lemon juice.
  • Be sure to have a whole strawberry in each glass.
  • Fill each glass with champagne. Garnish with a mint sprig.

Notes

For a non-alcoholic version, substitute ginger ale for champagne.

LEMON GINGER TURMERIC WELLNESS SHOTS

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LEMON GINGER TURMERIC WELLNESS SHOTS

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 small Orange, peeled
  • 2 small Lemons, peeled
  • 1/4 c. Turmeric, chopped fresh peeling optional
  • 1/4 c. Ginger, chopped fresh peeling optional
  • 1/8 tsp. Black Pepper, ground
  • 1/2 c. Water
  • 2 tsp. Agave adjust to taste
  • 1/4 tsp. Cayenne Pepper optional, adjust to taste

Directions

  • Prepare the Ingredients: Begin by washing the orange, lemons, turmeric, and ginger. Peel the orange and lemons. Chop the turmeric and ginger into small pieces; peeling is optional.
  • Blend Everything: In a high-speed blender, combine the peeled orange, peeled lemons, chopped turmeric, chopped ginger, water, black pepper, agave, and cayenne pepper.
  • Blend Until Smooth: Blend on high speed until the mixture is completely smooth, which may take 1-2 minutes depending on your blender.
  • Strain: Using a fine mesh strainer or cheese cloth, strain the mixture into a bowl to remove any pulp or fibrous materials.
  • Serve: Pour the strained wellness shot into smallglass bottles or shot glasses. Store any leftovers in the refrigerator for upto 3 days.
  • Shake and Enjoy: Before each use, shake the bottle well as the ingredients may settle.

STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

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STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

by Nanny Bubby

The idea of eating steamed cabbage by itself does not sound too inviting!  Truth is the purple cabbage is so much sweeter than the green cabbage, and so much more tender and deliciously edible without a topping.  I love the extra creaminess of the butter and syrup and sea salt, so I always include it, but you don’t have to.  It is good all by itself.  Enjoy!

Total Time:

25 minutes

Serves:

4

Ingredients

  • 1 Large Head Purple Cabbage
  • 1 1/2 Tbsp. French Sea Salt
  • 1/4 cup Minced Flat Leaf Parsley

Butter Sauce

  • 1/2 stick Butter
  • 2 Tbsp. Maple Syrup

Olive Oil & Maple Syrup Dressing

  • 2 oz Fresh Squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar (or to taste)
  • 1 cup Blood Orange Flavored Olive Oil suggest Temecula Olive Oil Company
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Directions

  • Fill a stock pot  full of water just under the bottom of the steaming insert and place over high heat.
    Slice the cabbage in thin slices, and then cut those slices in half. Place into the into the steaming basket with the cover on and turn the heat down to a slow simmer.   Steam for 20 minutes.
  • Once cabbage is softened all the way through, take the cabbage out of the pot onto a serving tray.  Toss with your topping of choice either butter and maple syrup or the olive oil and maple syrup dressing and the sea salt.
  • Garnish with the parsley and a sprinkle of sea salt on top.
    Enjoy!