Recipes

Yves Veggie Heaven

Ingredients

Serves 6:

2 Tbsp.	Spectrum Organic Extra Virgin Olive Oil or Asian Stir Fry Oil
1 – 340g	package Yves Veggie Original Ground Round
2 Cloves	Garlic, diced
12	Pearl Onions
1/2	Red Pepper, julienned
1	small Carrot, diced
½ cup	Imagine Vegetable Broth
1 Cup	Whole Wheat Rotini
to taste	Steak Seasoning

Preparation Instructions

1. Heat oil in large skillet.
2. Add garlic. Toss for one minute.
3. Add onions. Toss for one minute.
4. Add Yves Veggie Ground Round. Stir in with onions and garlic.
5. Add red pepper and carrots. Toss / stir until mixed. Cook for one minute to meld flavours.
6. Once all flavours have blended, add Imagine Broth, then noodles.
7. Stir and cover. Cook for 8 minutes or until pasta is desired texture.

- Don’t forget, Yves Veggie Ground Round is fully cooked; all you’re doing is blending flavours.
– Using this oil gives the meal a nice Asian influence.

Prep time: 5 minutes
Cooking time: 10 minutes
Total: 15 minutes

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.