At Susie's Table Personal Chef Service

This soup is especially good when you use the fresh, sweet organic carrots available at some of the Seattle area’s Farmers’ Markets. That "carroty" flavor that’s just not present in grocery store bagged carrots is what distinguishes this bright and flavorful soup. I think this is a soup that is appropriate year-round. Carrots are a good source of vitamin A, as well as being rich in dietary fiber, antioxidants and minerals.

Spicy Ginger-Carrot Soup

2 medium onions, chopped...2 celery ribs, chopped...2 garlic cloves, minced...2 tsp. canola oil...2 pounds peeled carrots, cut into 1-inch pieces...a 1-inch piece fresh gingerroot, peeled and sliced thin...1/8 tsp. dried hot red pepper flakes...6 cups chicken broth (I use Trader Joe’s Organic in the brown box)...3 TB. soy sauce...3 TB. creamy peanut butter...2 tsp. sugar...2 tsp. Asian sesame oil...2 cups low-fat milk...grated rind from 2 limes...2 TB. lime juice (or more to taste)

In a large heavy saucepan, cook the onion, celery, and garlic in the oil over moderately low heat, stirring until the onion is softened, about 4-5 minutes. Add carrots, gingerroot, red pepper flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients. Let cool and puree in batches in Cuisinart. (What I actually prefer to do is use my electric stick handmixer and puree the soup right in the cooking pot. SO much easier and you don’t even have to wait for it to cool before doing it.) Heat pureed soup over low heat, being careful not to boil.

Makes 12 cups.

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This is a quick chicken preparation that I’ve been making for years, and it's become a favorite with my family as well as my clients. It’s especially tasty when cooked on the barbecue, but it also does well in a grill pan on top of the stove, OR simply broiled in the oven. It 's a perfect choice for a summer picnic and tastes just as good the following day. Although the recipe below does not include fresh herbs, you could most CERTAINLY make this using fresh chopped basil, oregano, rosemary and thyme. I’ve given the recipe with the dried ones to emphasize the “easy”! (when using fresh herbs, triple the amounts below, i.e. 3/4 tsp of each)

Easy Barbecued Chicken Provençal

3 pounds skinless, boneless chicken breasts (I love Rosie’s free-range chicken)...2 TB. Dijon mustard...2 tsp. dry white wine or fresh lemon juice...1 tsp. Italian herb seasoning, or 1/4 tsp. EACH dried basil, oregano, rosemary and thyme...1 tsp. instant minced onion...1 clove garlic

Put the herbs into a mortar and pestle and grind them a bit to release the flavors. Make a paste with the mustard, wine or lemon juice, herbs, minced dried onion and garlic. Spread evenly over chicken breasts and cover, refrigerating for 2-24 hours. Grill 6” above coals until no longer pink inside, about 12-15 minutes per side, depending on thickness of breasts. For a nice presentation, slice each breast into 4-5 slices and fan out onto the plate. This chicken also cooks up well in a grill pan on top of the stove.

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Somehow, I never get tired of green beans, and I am always trying to come up with some sort of new way to serve them. After learning how successfully they roast, and how delicious they taste when cooked in the oven, I’m definitely a convert to this easy preparation.

Roasted Green Beans with Garlic, Fresh Herbs and Parmesan

1 pound fresh green beans, rinsed and patted dry, with stem ends cut off at an angle...2 large cloves of garlic, crushed and peeled and chopped coarsely...sea salt and freshly ground pepper to taste...2 teaspoons olive oil...2 TB. coarsely grated Parmesano-Reggiano...1/4 cup mixed fresh herbs such as dill, basil, parsley and chives.

Preheat the oven to 425 degrees. In a large bowl, toss the green beans with the garlic, salt and pepper, and olive oil. Line a shallow baking dish with foil; then lay the green beans in a shallow layer out on the foil. Bake until the beans are tender and lightly browned, about 20 to 30 minutes. Sprinkle with the fresh herbs and then the Parmesan cheese and roast for 2 more minutes. Use a spatula to slide the beans onto a platter with the cheese and herbs on top.

These may be served hot, warm or at room temperature. Serves 4 as a side dish.