Makes: 4 cups
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 lbs roma tomatoes, trimmed, halved, seeded
  • 2 Tbsp Wegmans Organic Extra Virgin Olive Oil
  • 1 pkg (7 oz) Food You Feel Good About Chopped Onions 1 tsp Italian Classics Minced Garlic in Water
  • 1 tsp salt

Instructions

  1. Add tomatoes to blender; puree until smooth.
  2. Heat oil in pan on MED-LOW. Add onions; cook, stirring, 5-7 min, until soft but not browned.
  3. Add garlic and tomato puree to pan. Increase heat to MED-HIGH; bring to boil. Reduce heat to MED; simmer until liquid is reduced, about 15 min. Season with salt.

Chef Tip(s):

  • You can remove the seeds from the tomato using a spoon or your thumb.
  • Organic ingredients can be used when possible.

Nutrition Info: Each serving (1 cup) contains 120 Calories, 13 g Carbohydrate (4 g Fiber, 0 g Estimated Added Sugar), 2 g Protein, 7 g Fat (1 g Saturated Fat), 0 mg Cholesterol, 600 mg Sodium Vegetables: 1 cup

Makes: 1 1/2 cups
Active Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 2 bunches dandelions greens
  • 3 quarts water
  • 3 Tbsp. Wegmans Extra-Virgin Organic Olive Oil 1 tsp. minced garlic
  • 3 Tbsp. sea salt
  • 1⁄2 fresh lemon

Instructions

  1. Heat water, oil and salt on HIGH; bring to boil
  2. Wash and chop dandelions into 1“ pieces from the top to stems, use only 2/3 and disregard the bottom part with the bitter stems
  3. Add garlic and greens to boiling water, reduce heat MED to simmer and cook for 10 min and check stems for fork tenderness. If not tender, cook for an additional 5 min.
  4. Using a slotted spoon or metal mesh skimmer, strain the greens out of water. Squeeze fresh lemon juice over greens and serve.

Chef Tip(s):

  • Option: grate parmesan cheese on top

Makes: 5 cups
Active Time: 35 minutes
Total Time: 65 minutes

Ingredients

  • 1 Tbsp Wegmans Pure Olive Oil
  • 1 bunch scallions (green onions), sliced
  • 1 bunch (1 lb) asparagus, woody ends trimmed (about 1-inch), 1-inch dice
  • 1 medium Food You Feel Good About All Purpose Butter Potato, cleaned, peeled, 1⁄4-inch dice
  • 1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock

Instructions

  1. Heat olive oil in large pot on MED-HIGH. Add scallions; sauté 3 min, until softened but not browned.
    Add asparagus.
  2. Add stock to pot with scallions and asparagus. Add potato. Reduce heat to MED; cook, stirring occasionally, at a gentle boil about 30 min until tender.
  3. Carefully transfer veggie mixture to Vitamix blender; puree. Salt and pepper to taste and serve.

Chef Tip(s):

  • Reserve a few cooked asparagus tips as garnish for your soup

Nutrition: (1 cup) contains 70 Calories, 12 g Carbohydrate (3 g Fiber), 3 g Protein, 2 g Fat (0 g Saturated Fat), 0 mg Cholesterol, 80 mg Sodium

Makes: 4 cups
Active Time: 40 minutes
Total Time: 60 minutes

Ingredients

  • 1 bunch (about 1 1⁄2 lbs) organic beets, peeled and cut into 1⁄4-inch matchsticks; leaves reserved
  • 3 Tbsp Wegmans Basting Oil
  • 1 lemon
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
    Place beet slices into a 3-qt Pyrex pan. Toss with basting oil. Add 1⁄3 cup of water, cover dish and roast about 30 min.
    Devein beet leaves, cut into bite-size pieces and rinse.
  2. Take beets out of oven and fold in 1⁄3 of your beet leaves.
    Place back in oven for 10 min. Repeat this step 2 times more until all leaves are folded in and the beets have roasted an additional 30 min total, and are fork tender.
  3. Remove from oven and squeeze lemon over dish.
    Salt and pepper to taste.

Chef Tip(s):

  • If using multi-color organic beets from the Wegmans Organic Farm, you may want to use 2 bunches since these varieties are a bit smaller.

Nutrition: (4 oz.) contains 70 Calories, 7 g Carbohydrate (3 g Fiber), 2 g Protein, 5 g Fat (0 g Saturated Fat), 0 mg Cholesterol, 220 mg Sodium

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