Spicy Roasted Carrot, Apple, & Ginger Soup
1 pkg (1 lb) Food You Feel Good About Baby Cut Carrots
4 Ginger Gold apples (about 1 lb total), peeled, cored, diced
3 Tbsp Wegmans Pure Olive Oil, divided
Salt and pepper to taste
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Celery & Onions
1/3 cup peeled, minced fresh ginger root (about 2 oz)
1 container (32 oz) Food You Feel Good About Vegetable Culinary Stock
1 liter Bolthouse Farms 100% Carrot Juice
Preheat oven to 450 degrees.
1.Toss carrots and apples with 2 Tbsp olive oil; season to taste with salt and pepper. Arrange in single layer on baking sheet. Roast about 30 min, until fork-tender and browned. Set aside.
2.Add remaining 1 Tbsp olive oil, celery, onions, and ginger to large stockpot. Cook, stirring, about 5 min, until soft but not browned.
3.Add roasted carrots and apples, stock, and carrot juice. Simmer 30 min, until reduced by one-fourth.
4.Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season to taste with salt and pepper.
Butternut Squash, Apple, & Gorgonzola Gratin
2 1/2 Tbsp Wegmans Basting Oil, divided
1 pkg (20 oz) Food You Feel Good About Cleaned & Cut Butternut Squash, sliced into 1/8-inch thick pieces
Salt and pepper to taste
1/8 tsp ground nutmeg, divided
1 1/2 cups Wegmans Heavy Cream
2 medium Granny Smith apples, cored, peeled, thinly sliced (about 2 1/2 cups)
3 oz Dolce Gorgonzola cheese
You'll Need: 2-quart shallow casserole dish, baking sheet
Preheat oven to 350 degrees.
1.Rub casserole dish with 1 1/2 Tbsp basting oil. Place casserole dish on baking sheet. Cover bottom of dish with layer of squash; season with salt and pepper and half the nutmeg. Repeat with remaining squash; season with salt and pepper and remaining nutmeg. Pour heavy cream over all.
2.Bake 30 min; remove from oven. Press squash/cream mixture down using spatula; return to oven. Bake 10 min; remove from oven.
3.Toss apples with 1 Tbsp basting oil in small bowl. Cover top of squash mixture with single layer of apple slices, overlapping slightly and pressing apple slices gently into creamy mixture with a spatula.
4.Return casserole to oven; bake 45-50 min or until squash and apples are tender. Remove from oven. Top with dollops of gorgonzola; let cheese melt before serving.
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