Easy Split Pea & Barley Soup
1 container (7 oz) Food You Feel Good About Diced Mirepoix
2 containers (32 oz each) Wegmans Organic Vegetable Broth
1 pkg (16 oz) Wegmans Organic Green Split Peas, rinsed, drained
1 bay leaf
1/2 tsp dried thyme
Salt and pepper to taste
Add mirepoix, garlic, broth, peas, barley, bay leaf, and thyme to large stockpot; stir. Cover; bring to simmer on MED-HIGH.
Reduce heat to LOW. Simmer, covered, 45-60 min, until peas and barley are tender. Remove bay leaf before serving. Season with salt and pepper.
Steamed Flounder with Beet Greens
4 (about 6 oz each) fresh flounder fillets, halved lengthwise
3 tsp sesame oil, divided
6 cups (about 10 oz) beet greens, washed, trimmed
1 pkg (10 oz) Wegmans Organic Matchstick Carrots
2 Tbsp white roasted sesame seeds
Rub flounder fillets with 1 tsp sesame oil; season each with sea salt.
Mix beet greens, remaining 2 tsp sesame oil, and half of the green onions; season with sea salt. Layer in top steamer basket. Fold fillets in thirds and place on top of greens. Layer bottom basket with carrots. Cover top basket with tight-fitting lid and stack, placing basket with carrots on the bottom.
Heat 2 cups water in large, heavy pan on HIGH to rapid boil. Liquid must be hot enough to create steam below food, but must not touch it.
Place layered baskets in pan; steam about 6 min until internal temp of fish reaches 130 degrees. To check temp, lift lid away from face (use extreme caution and avoid steam) and insert thermometer into thickest part of fish. Add mushrooms to top basket; steam 1-2 min longer.
Remove from heat; using extreme caution, remove lid carefully away from face, avoiding steam. Let rest at least 2 min; season with sea salt. Drizzle sauce on plate. Top with carrots, beet greens, mushrooms, and fish. Garnish with sesame seeds and remaining green onions.
For more healthy recipes, visit the health and nutrition section of wegmans.com