Roasted Garlic Mashed Potatoes

Serves 6 Servings

Ingredients:

• 5 large baking potatoes or Yukon Gold
• Hain Sea Salt to taste
• 2 cloves of garlic
• 1 tablespoon of Spectrum Organic Olive Oil
• 1 cup of warmed Imagine Organic Chicken Broth, more if needed.
• 4 tablespoons of unsalted butter
• ½ cup of chopped chives (optional)
• Freshly ground black pepper to taste

Directions:

1. Preheat oven to 375ºF
2. Wash and quarter potatoes, keeping them immersed in cold salted water as you work.
3. Toss garlic clove in olive oil and set on baking sheet, roast until garlic has turned golden brown about 20 minutes.
4. Put potatoes in a large pot with a lid with salted cold water. Cover and bring pot to a boil over a high heat and then reduce to medium boil for 15 to 20 minutes or until potatoes easily pierce with a sharp knife. Drain through a colander.
5. Remove roasted garlic from oven and using the flat side of a chef’s knife crush the garlic and chop very finely.
6. Transfer the potatoes and garlic to an electric mixer fitted with a paddle. Mix at low speed to break up potatoes, then slowly add the chicken broth and two tablespoons of the butter, one teaspoon of salt and a few grinds of pepper.
7. Scrape down the side of the bowl down, beat in more balance of butter, additional broth if needed for consistency and chives. Adjust seasoning to taste spoon.

This recipe is perfect served with Sausage with Caramelized Onions.

Bay Leaf Rice Pilaf

Serves 6

Ingredients:

• 2 bay leaves
• 1 tablespoon of Spectrum Spanish Olive Oil
• 2 garlic cloves minced
• 1 ½ cup of Arrowhead Mills Long Grain Brown Rice
• ¼ teaspoon of Hain Sea Salt
• ½ teaspoon of coarsely ground black pepper
• 2 cups of Imagine Low Sodium Chicken or Vegetable Broth

Directions:

1. In a heavy saucepan cook bay leaves with olive oil over a moderate heat, turning occasionally until leaves are lightly browned, 2 to 3 minutes.
2. Add garlic and sauté until lightly golden about 2 minutes.
3. Add rice, salt and pepper, stirring occasionally.
4. Add broth and bring to full boil, uncovered over high heat. Cover with a lid and cook until liquid is absorbed and rice is tender about 15 minutes.
5. Remove from heat and let stand for 5 minutes.

This recipe is perfect served with Cajun Shrimp Stew.

Imagine Organic Chicken Broth Golden Couscous

Serves 8

Ingredients:

• 6 cups Imagine Organic Chicken Broth or Stock
• ¾ stick of unsalted butter
• 3 cups of chopped onion
• 1 cup of diced carrot
• 2 teaspoon of turmeric powder
• 1 teaspoon of ground cumin
• 3 cups of Casbah Couscous
• 3 tablespoons of chopped fresh mint leaf
• 2/3 cup of slivered toasted Almonds

Directions:

1. Bring broth to a boil in a medium saucepan. Reduce heat to low. Cover and keep hot.
2. Melt butter in large saucepan over a medium heat. Add the onions and carrots; sauté for about 8 minutes until onions are light and golden. Add the turmeric and cumin, stir for 1 minute. Add couscous and mint, stir coating with onion and carrot mixture. Stir in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 10 to 12 minutes.
3. Fluff couscous with a fork. Season with salt and pepper, transfer to a serving platter and garnish with toasted Almonds and fresh mint leaf.

Gingered Sweet Potatoes

Serves 4

Ingredients:

• 4 tablespoons of unsalted butter
• 4 cloves of garlic finely chopped
• 2 tablespoons of finely chopped fresh ginger
• 1 cup of heavy cream
• ½ cup of Imagine Organic Vegetable Broth or Stock
• 4 medium sweet potatoes peeled and roughly chopped
• Hain Sea Salt and fresh cracked black pepper to taste.

Directions:

1. Half fill a medium pot with water and bring to a boil over a medium high heat. Add the potatoes and boil for 20 minutes until they can easily be pieced by a fork. Drain and transfer to a food processor.
2. In a small saucepan over a medium heat add 1 tablespoon of the butter and swirl to coat the pan, add the garlic and ginger and sauté stirring occasionally until the garlic is golden about 3 minutes. Add the cream and stock and reduce by one third over a low heat about 10 minutes, keep warm.
3. Add the cream mixture and remaining butter, season with salt and pepper and process until smooth.
4. Transfer to a bowl and adjust seasoning.

Braised Endive

Serves 6

Ingredients:

• ½ stick of unsalted butter
• 3 large Belgian endive, halved lengthwise
• 1 cup of Imagine Organic Vegetable Broth or Stock
• 1/2 cup of diced tomatoes
• Hain Sea Salt and coarse black pepper to taste

Directions:

1. Melt the butter in a large skillet over a medium high heat, add the endives and brown well on both sides about 7 minutes.
2. Add the vegetable stock and cover with a lid, lower the heat to a simmer and cook an additional 30 minutes.
3. Place the endives on a plate, pour remaining stock over endive and garnish with diced tomatoes.
4. Season to taste and serve immediately.

Shrimp and Orzo Salad

Serves 6

• 12oz orzo pasta, rinsed.
• 4 cups of Imagine Low Sodium Vegetable or Chicken Stock
• 1 ½ lb raw medium shrimp with shell
• 1 medium red bell pepper, halved and seeded
• 1 tablespoon of Spectrum Moroccan Olive Oil
• 3/4 teaspoon Hain Sea Salt
• ½ teaspoon of freshly cracked black pepper
• ¾ cup of Spectrum Artisan Roasted Garlic Mayonnaise
• 1 ½ tablespoons Westbrae Dijon Style Mustard
• 1 tablespoon of dry white whine
• 1 bunch of green onions, green part only sliced on the horizontal
• ½ cup of fresh dill chopped, reserve 6 sprigs for garnish.

Directions

1. Preheat oven at 400ºF
2. Bring stock to boil and cook orzo according to instructions, about 12 minutes. Remove from heat drain. Add a knob of unsalted butter and set aside to cool. Transfer to a salad serving bowl and fluff.
3. Place the pepper on baking sheet, painted with olive oil. Season well with salt and pepper, then roast in the oven for 15-20 minutes. Remove to cool, then peel, dice and add to the orzo.
4. Poach the shrimp in a pot of lightly salted boiling water for about 3, minutes. Remove with a slated spoon, cool slightly, peel and clean. Add to orzo with the rest of the ingredients. Toss well, garnish with dill sprigs.

Orzo with wild Mushrooms

Serves 6

Ingredients:

• 1 ½ cup of orzo
• 4 cups Imagine Organic Vegetable or Chicken Stock
• 3 tablespoons unsalted butter
• 1 cup of shitake mushrooms caps only sliced
• ½ cup of chives chopped into 1 inch lengths
• Hain Sea Salt and freshly ground coarse black pepper to taste
• ½ cup of grated parmesan
• 1 teaspoon of Spectrum Olive Oil

Directions:

1. Cook orzo according to package directions exchanging the water for stock.
2. Cook until just tender drain toss in olive oil and keep warm.
3. In a large skillet melt the butter over a medium high heat and sauté mushrooms until tender, about 3 minutes.
4. Add the orzo and chives to the mushrooms.
5. Season to taste, sprinkle over parmesan and serve hot.

Creamy Mushroom Sauce with Polenta

Serves 4

Ingredients:

• 2 cups of Imagine Portobello Mushroom Soup
• 4 cups of Imagine Vegetable or Chicken Cooking Stock
• 1 tsp. of Hain Sea Salt
• ¼ tsp. coarse ground pepper
• 2 Tbsp. of Spectrum Extra Virgin Olive Oil
• 1 tsp. of fresh sage leave coarsely chopped
• 1 tsp. of fresh thyme leaves coarsely chopped
• 4 springs of thyme
• ½ cup of cream cheese
• 1 medium onion halved and thinly sliced
• 4oz of button mushrooms sliced
• 4oz of shitake mushrooms thinly sliced
• 2 medium sized portabella mushrooms thinly sliced
• 3 cloves of garlic minced
• ¼ cup of dry white wine
• ¼ cup of heavy cream
• 1 cup of Arrowhead Mills Yellow Corn Meal
• ½ cup grated parmesan cheese
• 2 Tbsp. of unsalted butter
• 1 tsp. of black truffle oil

Directions:

1. In a large skillet heat a tablespoon of the olive oil over a medium high heat add 1 teaspoon of the garlic and cook until golden for 3 to 5 minutes, add all the sliced mushrooms and chopped herbs, sauté for about 2 minutes. Add the white wine and lower the heat slightly and cook until the wine has reduced by half.
2. In a large heavy saucepan add remaining olive oil and cook over medium high heat until golden about 3 to 5 minutes, pour in 3 cups the chicken stock and bring to a boil, lower the heat to a simmer and quickly stir in the corn meal, stirring rapidly and combining well, stir in the parmesan cheese, season with salt and pepper and stir in one tablespoon of the butter. For a softer polenta add more of the stock to get desired consistency.
3. In the skillet add the mushroom soup, and cream cheese stirring until the cream cheese is melted and combine, bring sauce to a boil, season with salt and pepper, lower heat and stir in the cream.
4. Divide the polenta between 4 shallow bowls, make a little well in the center and pour over the Mushrooms sauce, drizzle over the truffle oil and garnish with a spring of thyme and serve immediately.

Broccoli and Cheddar Topper For Baked Potatoes

4 potatoes

Ingredients:

• 1 clove garlic, minced
• 2 Tbsp. olive oil or butter
• 1/2 onion, diced
• 2 cups broccoli florets
• 1/2 to 1 tsp. dijon mustard
• 1-1/2 cups cheddar cheese, grated and divided (1 cup for sauce, 1/2 cup for garnish)
• 2 cups Imagine Organic Creamy Broccoli Soup

Directions:

1. Sauté garlic and onion in the oil or butter over medium heat until the garlic starts to become fragrant, about 2 minutes.
2. Add broccoli florets and sauté until the broccoli is slightly tender, about 4-5 minutes.
3. Add remaining ingredients and heat until bubbling. Add salt and pepper to taste.
4. Pour over freshly baked potatoes that have been diced or cut in half. Garnish with remaining 1/2 cup cheese.

Corny Mixed Vegetables

4 to 6 servings

Ingredients:

• 5 or 6 small red potatoes, quartered
• 3 Tbsp. vegetable oil
• 1 large onion, diced
• 2 mild green chiles, seeded, ribbed and chopped
• 1 to 2 cups corn kernels, fresh or frozen (and thawed)
• salt and pepper to taste
• 2 cups Imagine Organic Creamy Sweet Corn Soup
• fresh cilantro for garnish

Directions:

1. Cook the potatoes in a saucepan of simmering water 15 minutes or until tender. Drain and reserve.
2. Meanwhile, heat the oil in large skillet. Add the onion and chiles and sauté until tender and fragrant, about 8 minutes. Stir in the corn kernels and salt and pepper to taste. Stir in the cooked potatoes and enough soup to make a creamy dish.
3. Serve garnished with cilantro and warm, buttered flour tortillas.