Market District Recipes: Avocado Soup, Lamb Shoulder Roast & More
If you're looking for some delicious new recipes to try at home, be sure to check out these from the Giant Eagle Market District.
Avocado Soup
Serves: 6-8
Prep Time: 15 minutes
Cook Time: N/A
Ingredients:
- 5 ripe avocados
- 1 cup Greek yogurt
- ½ cup onion, minced and divided
- 1 cup Market District Chicken Stock
- 1 cup water
- 2 tbsp lime juice
- Pinch sugar
- 1 bunch watercress, optional
- Salt and pepper to taste
Directions:
Halve and pit four avocados. With a spoon, scoop out flesh and transfer to a blender. Add yogurt, ½ cup onion, chicken stock, water and lime juice; puree until smooth. Season with salt and pepper
Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into a small dice and mix with the remaining onion. Divide soup among four bowls and garnish each with avocado and watercress, if desired.
Note: If the mixture is too thick add a couple of tablespoons of stock or water at a time to reach desired consistency.
Charred Sugar Snap Peas
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 5-7 minutes
Ingredients:
- 2 tbsp Market District Olive Oil
- 2 lb sugar snap peas, ends trimmed and strings discarded
- Zest of 1 blood orange
- 2 tbsp blood orange juice
- 1/4 cup mint leaves, chopped
- Salt to taste
Directions:
Set a large skillet over high heat until very hot. Add the olive oil and swirl to coat the pan. Add the snap peas, stirring constantly, until the peas are crisp-tender and lightly charred. Toss the peas with the orange zest, juice and mint. Season with salt and serve immediately.
Lamb Shoulder Roast with Spring Vegetables
Serves: 6-8
Prep Time: 20 minutes
Cook Time: 4 ½ hours
Ingredients:
- 1 bunch spring onions, tops trimmed
- 6 bulbs spring garlic, tops trimmed
- 4-5 sprigs thyme
- 7lb shoulder of lamb
- 1 cup Market District™ chicken stock
- 1 lb new potatoes, cooked in salted boiling water for 15 minutes
- 2 bunches carrots, peeled and tops trimmed
- Salt and pepper to taste
Directions:
Preheat the oven to 325º
Place the onions and garlic in a roasting pan. Place the lamb on top and season with salt and pepper and top with the thyme. Add the stock and cover with aluminum foil.
Cook the lamb for 4 hours or until the meat is very tender. Remove the lamb from the pan and set aside to rest.
Turn the oven up to 375º. Add the potatoes and carrots to the pan tossing lightly to coat with the pan juices. Sprinkle with salt and roast in the oven until cooked through and golden, approximately 20-25 minutes. Serve the vegetables with the lamb.
Note: If the pan becomes dry add ½ cup - 1 cup of additional stock or water to the pan.
