Soup & Lamb

CHILDREN’S RECIPE: Strawberry Soup, Cucumbers and Goat Cheese

1 pt Strawberries
1 Vidalia Onion
1 Seedless Cucumber
1 cup Cranberry Juice
1 oz Pomegranate Molasses
1 oz Yellow Spring Farm Blue Velvet

Method of Preparation:

In a pot cook slowly the Vidalia onion add the cucumber, cranberry juice, Pomegranate molasses and strawberries. Then puree and cool down. Put in to a bowl and top with Blue Velvet.

FAMILY RECIPE: Strawberry Marinated Lamb Chops, Ramps and Asparagus
Lamb Chops:

3 Lamb Chops


6 Strawberries
2 oz Lingonberry
4 oz Champaign Vinaigrette
2 oz Tamarin
1 Lemon Grass
½ oz Graded Ginger
4 oz Cranberry Juice
4 oz Olive Oil

Method of Preparation:
In a pot start with cooking the olive oil onions then add all the other ingredients. Bring to a boil and blend and cover the lamb chops and let sit overnight. In a skillet sear with olive oil all sides and let sit. Use the soup on the bottom of the plate. Sauté the ramps, and asparagus put on top of the strawberries sauce. And place the rack of lamb chops on the plate.