Pamela Morgan knows her way around the kitchen. As the owner of the Flirting with Flavors cooking school, she helps women and men fall in love with the art of cooking and entertaining. Pamela is a veteran in the food industry, with over 30 years of experience as a caterer. She combines her passion for food with the importance of taking time each day to honor yourself. Watch as she puts together a beautiful carrot soup and candied walnut and beet salad, recipes provided below.
Candied Walnut and Beet Salad (Serves 1)
1 cup walnuts
1/4 cup maple syrup
1 red beet, scrubbed
1 yellow beet, scrubbed
1 bunch watercress
Salt and pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1/4 cup crumbled gorgonzola cheese
A few sprigs of fresh dill
-Set a small skillet over medium heat. Add walnuts and drizzle with maple syrup. Cook, stirring, about 5 minutes until walnuts are fully coated with the syrup and caramelized. Remove from pan and set aside to cool.
-Thinly slice beets on a mandoline (or, if you don’t have one, use a very sharp knife).
-Make sure watercress is clean and very dry. Arrange watercress on a plate. Top with sliced beets. Season with salt and pepper.
-Dress the composed salad lightly with a squeeze of lemon and a drizzle of olive oil.
-Garnish with gorgonzola and fresh dill. Serve immediately.
Savory Carrot Soup (Serves 4)
1 tablespoon olive oil
1 tablespoon butter
1 1/2 pounds carrots, peeled and chopped
2 apples, cored, peeled, and chopped
1 onion, peeled and chopped
3 cloves of garlic, peeled and chopped
2 tablespoons of fresh ginger, peeled and chopped
4 cups vegetable or chicken stock
1 teaspoon smoked cinnamon or cumin
1/4 teaspoon freshly ground nutmeg
Salt and pepper, to taste
A few sprigs fresh cilantro for garnish
-Heat butter and oil in a medium size soup pot over medium heat.
-Add carrots, apples, onion, garlic, and ginger.
-Sauté for 10 min or until softened. Add stock and spices.
-Let simmer on low heat for about 20 minutes, or until all ingredients are soft enough to puree.
-Purée in batches in a blender, or with an immersion blender right in the pot.
-Garnish with cilantro and serve.
–Video by Nina Giordano
