Chef Recipes
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Chef Mick Guzman


Mick's Easter Menu
Chef Mick Guzman

Cauliflower Soup (makes approx. 3 cups)

Cauliflower, chopped, stems discarded, 3 cups (13.5 oz)
Canola oil, 1 tbsp
Leek whites, sliced, 1 cup (2 oz)
Apple cider vinegar, 2 tbsp
Coriander, ground, 2 pinches
Nutmeg, ground, 2 pinches
1% Milk, ¾ cup

Salt and pepper, to taste

Steam cauliflower until tender. Sauté leeks in oil to soften. Add all ingredients to blender and blend until smooth. Season with salt and pepper to taste.

Carrot-Ginger Soup (makes approx. 2 cups)

-Carrots, peeled and chopped, 2 cups (10 oz)
-Orange juice, ¾ cup
-Ginger, finely grated, ½ tsp
-Honey, 1 tbsp
-Cinnamon, ground, pinch
-Salt and pepper, to taste

Steam carrots until tender. Add all ingredients to blender and blend until smooth. Season with salt and pepper to taste.