Archives for posts with tag: recipe

I have been neglectful. I know this. I apologize. There’s been a lot going on though! Getting settled into my new job at Whole Foods Market, moving into a new house and starting a new year (happy belated Rosh Hashanah and hope y’all had a meaningful fast at Yom Kippur).


Since starting my new job, I’ve been channeling my inner foodie and exploring all that WFM has to offer. I’m trying my best not to become a food snob, but some things are just better than others. In addition to being more picky about what I’m eating, I’m also starting to be more adventurous. My new thing: figs! They’re a prime pick right now and aside from delicious fig newtons as a kid, there are a lot of things you can do with figs! No, you cannot look forward to a figgy pudding entry around Christmas- sorry.


We recently hosted a cooking class at work that in addition to planning, I decided to attend. We made an amazing fig and goat cheese tart. Some of you may know that I often times go out of my way to include goat cheese in dishes, and this is no exception. Seriously amazing! Mine didn’t turn out nearly as pretty as I hoped it would, so my pictures were just meh. And I promise not to plug WFM anymore (well, I’ll try at least) but wow, this is a winner!





After a rainy Denver day yesterday, and a hazy start today, I thought I’d share one of my favorite recipes: carrot soup! I like this in part because it’s freaking delicious, and in part because BK (the boyfriend) sings “Carrot stew, carrot stew, it’s our favorite thing to do…” every time I make it. I must have missed that song as a child, but he loves it and it’s pretty entertaining to watch him geek out.

At any rate, here’s my recipe for a deeeelish carrot soup, and please excuse the awful photo:

1 onion, diced

1 head of garlic (give or take), finely minced

1.5 lbs of carrots, cut into small pieces

5-6 cups of chicken stock

1 cup of sour cream or greek yogurt

Salt and pepper to taste

Pour 5-6 cups of chicken stock into a large pot. Sautee diced onions and garlic in about 2 tbsp of butter until the onions are softened. Add onions and garlic mixture and chopped carrots into the pot with chicken stock and boil for about 15 minutes, or until carrots are softened. Using a handheld blender, blend all ingredients until smooth. Add sour cream to help thicken, and use salt and pepper to season to taste. The soup should turn out smooth and creamy.  Serve and enjoy!