Sugar Pumpkin and Celery Bisque with Toasted Pepitas and Celery Ash

Wednesday, October 28th, 2015

Sugar Pumpkin and Celery Bisque with Toasted Pepitas


2 Tablespoons butter
16 oz. Duda diced celery
1 medium diced onion
9 cups raw, peeled, seeded and diced sugar pumpkin or Butternut squash
1/4 teaspoon freshly ground nutmeg
1 dash cayenne pepper
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 1/2 quarts vegetable stock
3/4 cup Greek yogurt
4 tablespoons toasted Pepitas
A pinch or 2 of celery Ash (recipe follows)


  1. Melt butter in a large pot, add the celery, onions and pumpkin, sauté for 4-6 minutes, till onions are sweated out and add the dry spices.
  2. Cook another 2-3 minutes and add the vegetable stock.
  3. Allow mixture to come to a simmer and simmer for 15-20 minutes until pumpkin is tender.
  4. In batches purée mixture until smooth in a blender.
  5. Place back in the pot once you have puréed the entire amount and bring back to a simmer.
  6. Add the yogurt and mix well with a whisk.
  7. Adjust seasoning and you are ready to serve garnished with toasted Pepitas and the celery Ash.

Celery Ash


1-2 branches Duda Celery
3 Italian Parsley sprigs
1 teaspoon Maldon Sea salt


  1. Over a hot wood fired grill char the celery branch until well charred and black.
  2. Place the Charred celery and parsley leaves on a cookie sheet and place in a 275 degree oven for 30-40 minutes to dry the celery branch and the parsley.
  3. Remove from oven and allow to cool for 10 minutes. Celery should be brittle and dry.
  4. Break the celery into smaller pieces and put it in  a food processor with the parsley and the salt.
  5. Pulse the mixture to create a dust or ash.
  6. Use the ash to garnish soups, risotto, a salad to add a deep celery essence and an delightful, mild astringent, bitterness.

Comforting Corn Chowder & Fresh Salad

Thursday, May 7th, 2015

Freshly shucked corn is worlds different than what is put into most corn chowders. Add it right at the end to keep it sweet and crisp in this delicious easy soup.


1 large (40 oz) can chicken stock
1 sweet onion, diced
1 tablespoon olive oil
3 stalks DANDY® celery
¼ a head DANDY® cauliflower (4 large florets)
2 carrots
3 ears DANDY® fresh sweet corn, shucked
1 cup ham
Juice of half a lime
½ tsp pepper
½ tsp salt
½ cup heavy cream


1. Warm stock over medium high heat in a large soup pot.

2. Saute onion in olive oil over medium heat until it begins to soften and turn translucent (10-15 minutes).

3. Dice the celery, cauliflower, and carrots and add to the stock. Add onions. Bring to a medium boil. Boil until vegetables are very tender, stir occasionally to ensure nothing sticks to bottom of pot (approximately 10-15 minutes).

4. Use an immersion blender to blend about ¾ of the vegetables into the soup. If you do not have an immersion blender, cool soup to a safe handling temperature and use a regular blender or omit this step.

5. Remove corn kernels from the cob. Use a serrated bread knife and cutting board for safest removal.

6. Add corn kernels, ham, lime, and salt and pepper to soup. Cook for 5 minutes.

7. Remove from heat and finish with cream in the pot just before serving.

8. Serve with a salad made with DANDY® romaine lettuce, almonds, DANDY® clementine slices and your favorite salad dressing.

Time: 45 minutes

Yields: 8 servings

Recipe by The Adventure Bite.

Irish Onion Soup with Sharp Cheddar Croutons

Tuesday, February 25th, 2014


2 Large yellow onions (sliced thin)
2 Sticks Dandy celery (diced)
2 Cloves garlic (minced)
1 Tablespoon granulated sugar
1 Tablespoon herbs de Provence
1 ½ Tablespoon all purpose flour
1 ½ Tablespoon butter
6 Cups rich beef broth
1 Cup Guiness Irish beer
1 Day old baguette
1 Cup shredded cheddar cheese
Salt to taste
Pepper to taste


1. To begin this recipe you will need a soup pot brought to medium temperature.
2. Add butter to the pot and begin sautéing the onion and celery until golden in color (this should take about 10 minutes), then add the garlic and herbs.
3. Next add sugar and flour, this will soak up the butter forming a roux.
4. Stir the mixture until fully incorporated and add beer and beef broth.
5. Let simmer for 1 hour until vegetables are tender and flavor develops.
6. Finish the soup with salt and pepper to your liking.
7. For the croutons, slice baguette into ½ inch slices, top with shredded cheddar cheese and bake until crispy, use this as a garnish to finish your bowl of soup, enjoy!

Miso, Ginger and Lentil Soup with Green Onion

Tuesday, February 25th, 2014


1 Small white onion (fine dice)
2 Sticks Dandy celery (fine dice)
1 Carrot (shredded)
¼ Cup ginger (diced)
1 Bunch green onion (sliced thin)
½ Cup lentils (any color is fine)
8 Cups chicken broth
½ Tablespoon rice vinegar
1 Tablespoon miso paste
2 Tablespoons sesame oil


1. Sauté all vegetables except carrot with sesame oil in stockpot until translucent.
2. Add lentils and miso paste, and give ingredients a good stir.
3. Next add the chicken broth, vinegar and pinch of salt, stir thoroughly.
4. Bring to simmer, covered, until the lentils cook through all the way (this should take about 30 minutes).
5. Once lentils have cooked through add shredded carrot and scallion.
6. Adjust seasoning with salt and pepper if necessary.

Serve and enjoy!