Creamy Pea Soup

  • 3 tbsps. unsalted butter
  • 1 tbsp. all-purpose flour
  • 2 peeled & diced potatoes
  • 4 cups veg. broth
  • 1 (16 oz.) bag frozen peas, heated and drained
  • ½ cup heavy cream
  • 3 tbsps. chopped fresh parsley
  • 2 tbsps. chopped fresh dill
  • Salt & pepper, to taste

Sauté onion in butter until translucent. Add flour, and cook for 3 min. more. Add potatoes and broth, and simmer until potatoes are tender. Add peas, and cook for another couple of min. Puree soup in a blender, dividing into batches if needed. Return to soup pot, and stir in remaining ingredients. Heat through.



Creamy Lima Beans

  • 1 bag frozen lima beans
  • 1 green onion, chopped
  • 1 tbsp. butter
  • 1 tbsp. all-purpose flour
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ cup milk
  • 2 tbsps. brown sugar
  • ½ cup sour cream

Cook lima beans, according to package directions, and drain. In a med. saucepan, cook green onion in butter on low until just tender. Stir in next 3 ingredients, and cook for 2 min. longer. Add the next two ingredients, and cook until thickened and bubbly. Add the sour cream and lima beans, and heat through.

Creamy Coleslaw

  • 1 cup mayonnaise
  • 2 tbsps. Dijon mustard
  • 2 tbsps. apple cider vinegar
  • 2 tbsps. sugar
  • 1 tbsp. celery seed
  • 1 tbsp. grated onion (optional)
  • ¼ tsp. kosher salt
  • 1 bag (16 oz.) shredded coleslaw w/ carrots

Dump the bag of coleslaw into a large mixing bowl. Whisk together the remaining ingredients in a sm. bowl, and then add to the cabbage. Refrigerate at least 2 hrs. to set in flavor.