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Soup & Sandwich Recipes

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Autumn Chicken & Apple Stew

• Makes 6 - 8 servings
• A fantastic recipe for apple & crockpot season.

INGREDIENTS

4 med.
4 med.
1 med.
1
1/2 tsp
1 1/2 tsp
3/4 tsp
1/2 tsp
1/4 - 1/2 tsp
2 lbs
Potatoes - cubed
Carrots - cut into 1/4” slices
Red Onion - halved & sliced
Celery rib - thinly sliced
Nutmeg
Sea Salt
Thyme - dried
Pepper
Caraway seeds - optional
Chicken Breasts - boneless, skinless, cubed
2 tsp
2 Tbsp
4 med.

1 cup
1 cup
1 1/4 cups
1 Tbsp
1
6
1/4 cup
Dijon Mustard
Olive Oil
Apples: Granny Smith & Ambrosia - 2 of ea., peeled & sliced
Cabbage - shredded
Applesauce
Apple Cider or Juice
Cider Vinegar
Bay Leaf
Whole Cloves
Spinach - fresh for garnish
METHOD

• In crockpot, layer potatoes, carrots, onion & celery
• Combine nutmeg, salt, thyme, pepper & caraway seeds. Sprinkle half over vegetables. Set remaining aside
• Spread mustard over chicken pieces. In skillet, saute in oil until browned. Transfer to crockpot
• Top with apples, cabbage & applesauce. Combine cider & vinegar - pour over all
• Sprinkle with remaining salt mixture & top with bay leaf & whole cloves
• Cover & cook on high for 4-5 hours or until vegetables are tender & chicken juices run clear. Discard bay leaf & cloves.
• Stir in spinach just prior to serving.

Recipe adapted from: tasteofhome.com AND recipes.wikia.com

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Ralph's Corn Chowder

• Serves 4
• This recipe has been in Farmer Ralph's family for years and had been used annually for many years at our Fall Celebration.

COMBINE IN SAUCEPAN

1/2 cup
2 cups
1 cup
Water
Potatoes - diced
Carrots - sliced
1 cup
1 tsp.
1/4 tsp.
Celery - chopped
Salt
Pepper

• Cover and simmer 10 minutes.

ADD

2 cups Creamstyle Corn

• Simmer for 5 minutes.

WHITE SAUCE

3 Tbsp
3 Tbsp
1 1/2 cups
Butter - melted
Flour - stir into butter
Milk - add to butter mixture

• Stir over medium heat until it thickens. Turn heat to low.
• Add to corn mixture.

ADD REMAINING INGREDIENTS

2/3 cup
4 strips
cheese - grated
Bacon - cook, chop finely.

• Add cheese. Do not bring to a boil.
• Add to soup.

Recipe courtesy of: Farmer Ralph's mom

Heartwarming Tomato Basil Soup

• Makes 4 - 6 servings
• A tasty way to eat healthy!

INGREDIENTS

1 Tbsp
1 med.
28 oz
5 cups

Olive oil
Sweet onion - chopped
Tomatoes - ground peeled
Veg. or Chicken Stock
to taste
to taste
1/2 cup
Salt
Black Pepper - freshly ground
Basil - fresh, loosely packed, thinly sliced


METHOD

• Heat the olive oil in a large soup pot over medium high heat
• Add the onion and cook, stirring often, until softened, about 10 min
• Add the tomatoes & the stock
• Bring to a boil and then simmer
• Cook until soup is slightly thickened, about 20 minutes
• Season with salt and pepper. Stir in the basil
• Place the pot of soup directly in sink. Puree with hand-held blender
• Serve immediately.

NUTRITIONAL INFORMATION

Calories per serving XX193
FatXXXXXXXXXXXXXXXX 9.6 g
Saturated Fat XXXXXXXX0.6 g
CarbohydratesXXXXXXX 22 g
FibreXXXXXXXXXXXXXXX 5 g
ProteinXXXXXXXXXXXXX 7 g

Recipe courtesy of Kathleen Daelemans

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Turkey Salad Wraps

• Makes 4 lunch servings &16 appetizers
• Whether used for family lunches or to use up Christmas leftovers at your New Year's Eve party, feel good about ..the nutritional health you'll be eating.

INGREDIENTS

4 large

1 cup
1 cup
1/2 lb
1/2 lb
Tortillas - organic sprouted grain or cccccccccsun-dried tomatoes
Tomato Sauce
Mild Salsa
Spinach leaves - fresh
Turkey Breast - thinly sliced
1
1
1 small
2 cups
2 cups
Red Pepper - thinly sliced
Red Onion - thinly sliced
Zucchini - thinly sliced
Mozzarella cheese - grated
Parmesan cheese - mixed with Mozzarella


METHOD
• Preheat oven to 350 0 F. Arrange tortillas on sheet pan.
• Brush with tomato sauce & spoon over with salsa. Layer remaining ingredients & top with cheese.
• Place in oven for about 5 minutes - just until cheese melts
• Fold in sides of tortillas, roll tightly & pierce with toothpick. Allow to cool for 5 minutes. For appetizers, cut into 4 ..portions & serve.

Recipe adapted from: http://jas.familyfun.go.com AND www.recipezaar.com

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Turkey Soup with Ginger, Lemon & Mint

• Makes 8 servings
• Yields 10 cups
• This light, healthy soup tastes delicious and is simple to prepare.
PRINTER-FRIENDLY VERSION

INGREDIENTS

6
81/2 cups
4
2 inches
2 cups
Leeks - white part only; sliced 1/4” thick
Turkey stock - or chicken stock
Carrots - peeled & sliced 1/4” thick
Ginger root- grated frozen
Turkey - diced
1/4 cup
1 tsp.
to taste
1/2 cup
Lemon - freshly squeezed
Salt - kosher
Pepper - freshly ground
Mint - fresh; finely shredded
METHOD
• Peel the skin from the mango and cut the flesh away from the stone. Chop the flesh roughly.
• Put mango flesh into a blender with the banana.
• Add milk, orange juice, lime juice, sugar and frozen yogurt
• Blend on maximum speed for about 30 seconds or until mixed and frothy.
• Pour shake into glasses and serve immediately
• Garnish with sprigs of lemon or mint, if desired.ALTERNATIVE SUGGESTIONS
• Use skimmed milk instead of semi-skimmed for less fat yet similar levels of vitamins and minerals.
• Milk substitutes: 300 ml (10 fl oz) soya milk for the cow’s milk, and omit the frozen yogurt; or use 240 ml (8 fl oz) ..soya milk with 2 heaped tbsp soya ice cream.
• Use a ripe peach instead of the mango half.
• For a high- fibre shake, use 115 g (4 oz) stoned ready-to-eat prunes instead of the mango, with lemon juice instead ..of lime juice.

Recipe courtesy of: www.finecooking.com

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Apple & Cream Cheese Sandwiches

• Serves: 4
PRINTER-FRIENDLY VERSION

INGREDIENTS

8 slices
4 oz
2 Tbsp.
2 Tbsp.
Whole grain or nutty bread
Cream cheese - light; 120 g
Sour cream - light
Honey
1/3 cup
1-2
3 tsp.
1 tsp.

raisins - optional; 80 g
apples - Granny Smith ( tart)
lemon juice
orange zest

1/2 cup
to taste
1/2 cup
Mint - fresh; finely shredded
salt & pepper
strawberries - garnish

METHOD

• Soak raisins in a bowl of luke-warm water.
• Peel & core the apple(s). Slice thinly and drizzle with lemon juice.
• With an electric mixer, blend cream cheese, sour cream, honey,
..orange zest & mint together.
• Arrange the apple slices, cream cheese mixture and raisins on 4
..bread slices.
• Close the sandwich with the remaining bread slices.
• Cut each sandwich in half, diagonally.
• Serve immediately or cover and refrigerate until ready to serve.

Recipe adapted from: ENZA New Zealand Apples

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Menu courtesy of the Milonic Menu System