Recipes

Imagine Organic Creamy Butternut Squash Soup

Ingredients

4 cups	Imagine Organic Butternut Squash Soup
1 cup	toasted sourdough croutons
¼ cup	toasted Squash seeds
2 tablespoons	chopped fresh cilantro
4 tablespoons	cream or sour cream

Preparation Instructions

• Bring soup to a simmer and heat thoroughly.
• Ladle into bowls, swirl in a tablespoon of cream and garnish with croutons, Squash seed and cilantro and serve with warm crusty bread.
• Contains Gluten
• Serves: 4-6

Mushroom Gravy

This mouth-watering gravy is the perfect finishing touch for your holiday feast!

Ingredients

2-1/2 cups	diced onion
2 tablespoon	Spectrum olive oil
1 teaspoon	minced garlic
2 teaspoon	chopped fresh basil
2 teaspoon	chopped fresh oregano
2 teaspoon	chopped fresh thyme
1 teaspoon	salt
5 cups	diced mushrooms
1/4 cup	tamari (or soy sauce)
3 cups	Soy Dream Original Beverage
1/2 cups	whole-wheat pastry flour
2 cups	Imagine Organic Vegetable Broth

Preparation Instructions

• In a medium pot, cook onions for 5 minutes over medium heat in oil and garlic.
• Add the chopped herbs and salt and increase heat to medium-high. Cook for 1 minute.
• Add mushrooms, tamari and Soy Dream Beverage.
• Bring to a high simmer; do not boil.
• Mix flour and water to a smooth consistency and slowly stir this into the pot, constantly whisking until thickened, about 3 to 4 minutes.
• Reduce heat to low and let gravy simmer for another 5 minutes.
• Contains Gluten.
• Serves 6-8.

Roasted Garlic Mashed Potatoes

Ingredients

5 large	baking potatoes
2 cloves	garlic
1 tablespoon	Spectrum organic olive oil
1 cup	warmed Imagine organic chicken broth, more if needed
4 tablespoons	unsalted butter
½ cup	chopped chives (optional)
Freshly ground black pepper to taste
Salt to taste

Preparation Instructions

• Preheat oven to 375ºF
• Wash and quarter potatoes, keeping them immersed in cold salted water as you work.
• Toss garlic clove in olive oil and set on baking sheet, roast until garlic has turned golden brown about 20 minutes.
• 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.
• Remove roasted garlic from oven and using the flat side of a chef’s knife crush the garlic and chop very finely.
• 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.
• 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.
• Contains Gluten.
• Serves 6.

Pea and Fennel Soup

Ingredients

1 carton	Imagine Low Sodium Vegetable Broth	1L
1 cup	chopped fennel	250ml
1 cup	chopped onion	250ml
1 cup	frozen peas	250ml
Splash of white wine
Splash of heavy cream

Preparation Instructions

• Bring Imagine Low Sodium Vegetable Broth to a boil, add all of the above ingredients and simmer for 15-20 minutes covered.
• Remove from heat and finish off with a splash of heavy cream.
• Season to taste.
• Puree in a blender and garnish with a sprig of fennel for a delicious pea and fennel soup. (optional)

Potato Au Gratin

Ingredients

4	baking potatoes, peeled, sliced into rounds 1/8” thick	4
3 cups	Creamy Potato Leek Soup	680g
2 tbsp	Spectrum canola oil	30ml
1 1/4 cups	bread crumbs	340g
2 tbsp	fresh chopped parsley	30ml
1 1/4 cups	grated cheddar cheese (optional)	340ml
Salt and pepper to taste

Preparation Instructions

• Preheat oven to 400 F.
• Cook potatoes in salted water until tender, about 8-10 minutes.
• Drain and cool.
• Oil a 7” x 10” oven-safe baking dish. Arrange cooled potatoes in the oiled dish.
• Sprinkle on salt and pepper. Pour Creamy Potato Leek Soup over the potatoes.
• Cover potatoes with cheese and garnish with bread crumbs and chopped parsley.
• Bake in 400 oven until bubbling and lightly browned on top, about 25 minutes.

Seared Salmon with New Potatoes and Dijon Broth

Ingredients

1 1/3 cups	Imagine Chicken or Vegetable Broth	355ml
6 oz	fillet of salmon, skin removed	170g
1 1/2 lb	baby red bliss potatoes, halved	681g
2 tbsp	unsalted butter	30ml
2 tbsp	Spectrum Canola oil	30ml
2 cups	dry white wine	500ml
2	green onions thinly shredded	2
2 tbsp	Spectrum Apple Cider vinegar	30ml
2 tbsp	chopped tarragon leaves plus a sprig for garnish	30ml
1 tbsp	Dijon mustard	15ml
2 tbsp	Spectrum Extra Virgin Olive oil	30ml
4 cups	baby spinach leaves	900g

Preparation Instructions

• Preheat oven to 400 F.
• Toss potatoes in a large saucepan, cover with cold water and a pinch of salt. Bring to a boil.
• Lower to medium heat and boil for 10 minutes. Drain and cool.
• Toss potatoes with 1 tbsp of the Spectrum canola oil in a large baking dish and place in middle of rack in oven.
• Melt the butter and remaining Spectrum canola oil in a heavy skillet over high heat.
• Season salmon with salt and pepper and place flat side up in a skillet and cook for 4 minutes. Turn salmon over and cook a further 2 minutes. Set aside.
• Combine wine, green onions and vinegar in a medium sized sauce pan. Boil until the liquid is reduced by half, about 7 minutes.
• Add broth, chopped tarragon and mustard. Bring to a boil.
• Remove baking dish from oven and remove potatoes.
• Carefully place salmon fillets in baking dish and scatter around the potatoes.
• Cover with broth and place back into oven. Cook for a further 15 minutes until salmon and potatoes are cooked through.
• About 5 minutes before the salmon is done, heat Spectrum olive oil in a large skillet, stir in half the spinach and cook until wilted. Remove and stir in remaining spinach.
• Divide the spinach between 4 shallow bowls.
• Carefully top with salmon fillets and divide potatoes and broth between bowls.
• Garnish with tarragon sprigs and serve immediately.

Baked Eggplant Moussaka

Ingredients

1	eggplant, sliced in 1/4” thick rounds	1
1	onion, sliced in to rounds	1
1/2	red pepper, sliced in to rounds	1/2
4 oz	jar of pimiento, diced (optional)	250ml
1/2 cup	cornmeal	250ml
2 tsp	salt	10ml
1/2 tsp	garlic powder	2.5ml
1 1/2 cups	Organic Creamy Tomato Soup	750ml
4-5 tbsp	parmesan or mozzarella cheese, grated	59-74ml
1/2 tsp	onion powder	2ml
1/2 tsp	red pepper flakes	2ml
1 1/2 tsp	dried basil	8ml
1/4 tsp	pepper	1ml

Preparation Instructions

• Preheat oven to 400 F.
• Mix cornmeal with garlic powder and 1 teaspoon salt. Coat eggplant on both sides with mixture. Place on a cookie sheet and bake for about 7 minutes each side.
• Meanwhile, in a medium bowl combine Creamy Tomato Soup, onion powder, red pepper flakes, basil, oregano, 1 teaspoon salt and pepper.
• Layer half of the onions and pepper rings on top. Add half the pimientos.
• Pour the Creamy Tomato Soup over the vegetables until covered. (Optional: sprinkle with 2 tablespoons of cheese).
• Repeat with remaining ingredients and soup (add cheese if desired).
• Bake until bubbling and well-cooked. About 35 minutes.

Shells with Creamy Butternut Squash Sauce

Ingredients

2-3	cloves garlic, minced	2-3
1	onion, diced	1
1 cup	mushrooms, sliced	236g
2	zucchini, diced	2
1/2	red pepper, diced (optional)	1/2
1 tbsp	Spectrum olive oil	15ml
1/2 lb	mini shells, cooked and drained	250g
4 cups	Imagine Organic Creamy Butternut Squash Soup	1L
Salt and pepper to taste

Preparation Instructions

• In a large saucepan, saute the garlic, onion, mushrooms, zucchini and red pepper in the Spectrum olive oil. Cook until tender, about 5-7 minutes.
• Add the soup, shells, salt and pepper. Bring to a simmer, stirring well.
• Serve hot and garnish with fresh chopped parsley.

Shrimp Risotto with Spinach and Basil

Ingredients

6 cups	Imagine Organic Chicken Broth	1.5L
16 oz	peeled and deveined large shrimp	500g
2 tbsp	Spectrum olive oil	30ml
1 1/2 cups	onion, coarsely chopped	355ml
2	large garlic cloves, minced	2
1 1/2 cups	arborio rice	355ml
1 cup	dry white wine	250ml
6 oz	baby spinach leaves	170g
1 cup	freshly grated parmesan cheese	250ml
1/4 cup	chopped fresh basil	50ml

Preparation Instructions

• Bring broth to a boil in a medium saucepan, add the shrimp. Turn off the heat, cover and let stand until the shrimp turns opaque. About 3 minutes.
• Using a slotted spoon, transfer the shrimp to a bowl, cover and set aside.
• Cover broth to keep warm.
• Heat oil in a heavy skillet over medium heat, add the onions and garlic and saute for 3 minutes.
• Add the rice and cook, stirring for 2 minutes. Add 3/4 cup of the warm broth until absorbed. Keep adding broth until all the broth is absorbed and the rice is just tender. About 25 minutes.
• During last 5 minutes add the spinach, adding in batches so that each batch wilts before you add the next. Stir in the shrimp and basil and 1/2 cup of the cheese. Season with salt and pepper.
• Spoon in to bowls and top with additional cheese. Serve.

Thai Chicken Soup

Ingredients

4 cups	Imagine Organic Chicken Broth	1 L
2	Kaffir lime leaves, whole	2
3”	piece of lemongrass stem, minced	3”
3”	piece of fresh ginger, grated	3”
1 cup	fresh ciltrano leaves	250ml
1/2 cup	shaved carrots	125ml
1	bunch green onions, shredded lengthwise	1
1 tbsp	curry powder	15ml
1/2 tsp	cumin powder	2ml
2	small fresh red Thai chilies, slivered	2
2 cups	diced cooked chicken -1/2 white meat, 1/2 dark meat	500ml
1 cup	clean, sliced and stemmed shiitake mushrooms	250ml

Preparation Instructions

• Bring chicken stock to a boil in a medium sized pot with a lid.
• Add all the ingredients except the carrots and cilantro leaves.
• Lower heat to a simmer and cook for 10 minutes.
• Add carrots and cilantro and simmer for another 5 minutes.
• Remove kaffir lime leaves.
• Serve immediately.

Minestrone Soup

Ingredients

4 cups	Imagine Creamy Tomato Basil Soup	1L
1/2 cup	each – carrots, celery, onions	125ml
2 cloves	garlic, minced	2
1 tsp	oregano	5ml
1/8 tsp	pepper	0.5ml
1 15 oz	can red kidney beans	450ml
1 15 oz	can diced tomatoes	450ml
1/2 cup	pasta, uncooked	125ml

Preparation Instructions

• Bring soup to a boil and add carrots, celery, onions and garlic.
• Cook until vegetables have softened.
• Add oregano, pepper, kidney beans, diced tomatoes and pasta.
• Cook until pasta is tender.
• Serve immediately.

Chicken Noodle Soup

Ingredients

4 cups	Organic Chicken Broth	2L
2 cups	angel hair pasta	500ml
2 cups	mixed chopped vegetables	500ml

Preparation Instructions

• Bring Imagine Organic Chicken Broth to a boil.
• Add finely chopped vegetables and fast cooking noodles like angel hair pasta.
• Cover and simmer several minutes.
• Season to taste and enjoy.