,

Farro with Mushrooms and Spinach

quick cooking farro with mushrooms This recipe comes to us from Chef Diane Brown, creator of the Family Farm Box. And although her primary focus is on preparing CSA-based family meals, Diane is no stranger to the world of aphrodisiacs. She’s also the author of The Seduction Cookbook and the creator of our romantic menu section, Diva Dish.

Comments Diane on this recipe, “Suppose you were at a cocktail party, and you had to answer an ice-breaker question about what vegetable would be your boyfriend? Read more

, , ,

Tomato Mozzarella Salad For Two

tomato mozzarella saladThis Tomato Mozzarella Salad recipe comes to us from Christina Barrueta, freelance food & beverage writer and creator of WriteOnRubee.com who recently served this salad recipe on a romantic picnic for two. She recommends using a variety of vibrantly colored, vine ripened tomatoes, a great mozzarella and garden-fresh herbs to really make the flavors sing. Pair it with a well-chilled rosé and prepare for the perfect taste of summer. Read more

,

Vegetarian Coconut Soup Recipe

vegetarian coconut soupThis recipe comes to us from our in-house nutrition expert, Delahna Flagg. Believing in maximum health impact without sacrificing flavor, she loves to create recipes with layers of aphrodisiacs in exciting flavors and textures. We love her latest creation, with it’s touch of exotic coconut and ginger. It’s perfect for Meatless Monday or any vegetarian night.

vegetarian coconut soup
Print

Vegetarian Coconut Soup Recipe

Course Soup

Ingredients

  • 1 can coconut cream
  • 1 quart vegetable broth
  • 1 lg tomato
  • 1 medium Spanish onion
  • 2 cloves garlic
  • 1 serrano chile
  • 1 tbsp ginger minced
  • 2 corn cobs each cut into 3 rounds (on cob)
  • 1 lg sweet potato cubed
  • 2 in Mexican squash cut1/4" cubes
  • 2 pieces longlime skin
  • 1/2 tbsp sea salt
  • 3 tsp curry powder
  • 3 tbsp unsalted butter
  • 1 bunch cilantro (leaves only)

Instructions

To make the soup base:

  1. Puree the tomato, onion, garlic, Serrano and ginger in a blender.

For the soup:

  1. Add the coconut cream to a large stock pot over medium-low heat to begin to heat it up.
  2. When the cream achieves a more loose consistency, about 4 minutes, add the puree from your blender along with the vegetable stock.
  3. Bring to a simmer.
  4. When the soup is simmering, add the curry and salt and simmer for another 10 minutes to allow flavors to incorporate.
  5. Add remaining vegetables plus the lime peel and continue to simmer for 15 minutes.
  6. Remove from heat and stir in the butter. Strain out lime peel and corn cobs then add the cilantro just before serving.