All New Garden Minestrone + Recipes

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This month we have launched two new products, Wild Mushroom & Rice and our Garden Minestrone. A spring favorite, the Garden Minestrone serves as an excellent standalone soup, or can be repurposed into a handful of healthy, easy to prepare recipes. If you struggle with digestional issues, the Garden Minestrone is a great meal that will nourish your body with dietary fiber and enzymes that support healthy digestion.



This savory soup is crafted from our spring harvest of heirloom tomatoes, bell peppers, basil, scallions, spinach, and eggplant. The produce chopped, mixed with organic chickpeas and quinoa, then seasoned with our own Herbal Broth and healing herbs for taste.



At Jubilee, we believe that eating healthy shouldn’t be difficult. It should be simple, fast and efficient. Our goal is to bring that organic convenience from our farm to your table. With each new product we launch, we aim to create products that will do just that, products that will nourish you and your entire family with truly medicinal foods grown on our organic farm.



To celebrate the launch of our Garden Minestrone, we are giving you two easy to prepare recipes to try at home an a discount for a $12 jar of our newest product.



Creamy Pasta Primavera

INGREDIENTS

-12 oz fusilli or spiral shaped pasta

-2 tbsp butter

-1 jar of Garden Minestrone

-Handful of chopped arugula

-Cherry tomatoes

-Cheese or vegan alternative

DIRECTIONS

  1. Cook 12 oz of fusilli. Melt 2 tbsp of butter or vegan butter alternative in a sautee pan on medium heat.

  2. Add 1 Jar of Garden Minestrone to the pan and being to a simmer.

  3. Add cooked pasta and stir while continuing to simmer for 2 minutes.

  4. Remove from heat and add a handful of chopped arugula or spinach and chopped cherry tomatoes. Stir gently to incorporate.

  5. Scoop into bowls and serve with cheese or vegan cheese alternative.

*Each jar of Garden Minestrone makes about 4 servings.


Vegan Baked Casserole

INGREDIENTS

-6 portobello mushroom caps

-1 tbsp olive oil

-Sprinkle of salt

-1 jar of Garden Minestrone

DIRECTIONS

  1. Preheat oven to 375 degrees.

  2. Place 6 portobello mushroom caps in a glass casserole dish and drizzle with olive oil, sprinkle with salt and rub to coat the caps.

  3. Pour 1 jar of Garden Minestrone over the mushroom caps.

  4. Place in preheated oven for 20 minutes. Serve with salad.

*Each jar of Garden Minestrone makes about 4 servings


Baked Casserole with Chicken

INGREDIENTS

- 4 Chicken Legs

-1 tbsp olive oil

-Sprinkle of salt

-1 jar of Garden Minestrone

-Optional: Sage + Rosemary Leaves

DIRECTIONS

  1. Preheat oven to 375 degrees.

  2. In skillet over medium heat, cook chicken 8 to 10 minutes, turning once until golden brown and juice of chicken is clear when thickest part is cut.

  3. Transfer legs to glass casserole dish. Pour 1 jar of Garden Minestrone over the chicken legs. Add sage and rosemary leaves.

  4. Cover with parchment or foil and bake for 20 minutes. Uncover for another 5 minutes.

  5. Remove from oven and serve with salad.

*Each jar of Garden Minestrone makes about 4 servings