New Year, More Veggies

You’ve toasted to a new year and have probably compiled a mile long list of things you “resolve” to accomplish. All over the world, people use the start of a New Year as a transformational turning point. We set meaningful intentions and goals, but if we tracked our progress, most of us would probably only make it to February before abandoning ship.

This desertion isn't due to a lack of discipline or strength but is often the result of us trying to force ourselves to make immediate and permanent change by going on crazy, restrictive diets or extreme workout plans. The old adage rings true, “Rome wasn’t built in a day” as change is a process we must respect if we want sustainable results.

In this spirit, we recommend that if you do resolve to do something in this new year, simply make one or two simple resolutions that are more manageable. For example:  EAT MORE VEGGIES. Simply adding something to your already established routine is a lot easier to manage than totally cutting something out or making a drastic change. This new year, you’ll have the opportunity to explore new vegetables you may not typically eat through the Corbin Hill Farm Share.

Not sure what to do with these veggies? Try juicing, making smoothies, or veggie noodles. Sound too drastic? Spice up your weekly meal rotation with new and interesting recipes. Corbin Hill has loads of recipes on our website and in every weekly newsletter that will keep you cooking in the kitchen. Try being a vegetarian one day per week by participating in Meatless Monday.

Whatever way you decide to increase your veggie intake, Corbin Hill will be right here, every week, cheering you on with fresh veggies and recipes to keep you motivated. Cheers to a happy and healthy 2018!

Know anyone else adding more veggies to their diets this year? Refer a friend to the Corbin Hill Farm Share by January 31, 2018, and receive a signed copy of the cookbook, Afro-Vegan by Bryant Terry for FREE! Please note that your name must be listed in the “how did you hear about us” section of the sign-up process.


These farm fresh carrots are about to change your life. They are packed full of crunchy, sweet flavor and loaded with beta-carotene, vitamin A, and fiber. All of this snow and harsh weather are the perfect recipe for a warm, hearty carrot soup. Give the following recipe a shot and don’t forget to let us know how you liked it. We love hearing your feedback.



1 1/2 pounds carrots, peeled, cut into 1/2-inch slices (about 6 large carrots)

1 large yellow onion, thinly sliced

4 cloves garlic, peeled and left whole

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons kosher salt, divided, plus additional to taste

1 teaspoon ground cumin

1/4 teaspoon black pepper, plus additional to taste

2 (28-ounce) cans whole peeled tomatoes

1 teaspoon dried basil

1/2 cup plain Greek yogurt, plus additional for serving

Fresh basil (optional, for serving)

Recipe adapted from Well Plated  
Cook Time: 45 minutes

Prep Time: 20 minutes


1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400F. Generously coat two baking sheets with cooking spray. Set aside.

2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout until the vegetables are tender and browned. Let cool on the pans for 10 minutes.

3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.

4. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.

5. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.

*Leftover Roasted Carrot Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Let thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave.

Garlicky Crimini Pasta 



12 ounces orecchiette pasta (ear-shaped)

1/4 cup extra-virgin olive oil

1 pound small crimini mushrooms, halved if large

5 garlic cloves, finely chopped

4 tablespoons unsalted butter

1/4 cup chopped parsley



Lemon wedges, for serving


1. In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.

2. Meanwhile, in a large skillet, heat the olive oil. Add the mushrooms and garlic and cook over moderate heat, stirring occasionally, until golden and tender, about 8 minutes.

3. Stir the pasta, reserved cooking water and the butter and parsley into the mushrooms and cook, tossing, until saucy, about 2 minutes; season with salt and pepper. Serve with lemon wedges.

Recipe adapted from Food and Wine

Cook Time: 30 mins

Corbin Hill Food Project