Wednesday, May 28, 2008

Apricot Turkey Sandwich and Spicy Carrot Soup

After a week of 100+ degree days then a quick turn to cooler weather, soup was definately in order, especially soup of the slightly warm and spicy variety.

Diestal Turkey sandwich on homemade organic  wholewheat bread with apricot mayonnaise (Full Belly Farm dried apricots, soaked in hot water, and then sliced thin and mixed with a touch of canola oil, carmelized onion pieces, dijon mustard and canola mayonnaise) and organic red leaf lettuce (Full Belly Farm); spicy vegan carrot soup (organic carrots and onion from Full Belly farm with cumin, curry, coriander and fresh ribbons of basil stirred in after pureeing).

waste generated: none :)

4 comments:

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http://miltonproducts.blogspot.com said...

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Aubrey West @ Healthy Easy Recipes said...

I really hope to find time to try this at home. Thanks for the recipe!