Salisbury Greenhouse Market Recipes 2


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Salisbury Greenhouse Market Recipes 2

Author: The Chef   ( Feb 13, 2013 )

Roasted Carrot Soup

peel and roast 3 pounds carrots with balsamic vinegar, coarse salt and XV olive oil at 400 degrees until softened.  Chop, cover with water and simmer until very tender. Sautee one medium onion with two stalks of celery (coarsely chopped) and 2 tbsp dices fresh ginger. Puree carrots with onion mixture (use carrot water as blending liquid) until smooth Thin with yogurt, add salt and pepper to taste  Heat and serve over carrot curls and finely chopped fresh chives



10 tomatoes, seeded; 3 peppers cleaned, 3 cucumbers peeled, 6 cloves garlic, ½ bunch cilantro chopped, chop all in cuisinart until desired consistency; mix with tomato juice (about 4 cups), cup of ice cubes, 4 tablespoons white balsamic, 1/3 cup olive oil, salt to taste chill