Blue Ribbon Granola

1 cup BD raw almonds

1 cup BD pecans

1 cup BD rolled oats

1 cup unsweetened BD flaked coconut

½ cup BD raw pumpkin seeds

1 cup dried BD apricots, chopped

¼ cup coconut oil

¼ cup BD honey

2 Tablespoons BD maple syrup

1 teaspoon sea salt

Preheat oven to 275 degrees F

In  large bowl, mix together the almonds, pecans, oats, coconut, pumpkin seeds, coconut oil, honey, maple syrup and salt.  Spread evenly on two parchment lined baking sheets, bake for 30 minutes.  Remove from oven and mix in the apricot.  Let cool.

Banana Bread Oatmeal

Ingredients

·       2 cups BD rolled oats, uncooked

·       3 cups fat-free milk

·       3 tablespoons firmly packed BD brown sugar

·       3/4 teaspoon BD ground cinnamon

·       1/4 teaspoon BD salt (optional)

·       1/4 teaspoon BD ground nutmeg

·       1 cup mashed ripe bananas (about 3 medium)

·       2 tablespoons coarsely chopped toasted BD pecans

·       Plain or vanilla nonfat yogurt (optional)

·       Banana slices (optional)

·       BD Pecan halves (optional)

Cooking Instructions

In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 3 minutes or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into a bowl and top with yogurt, sliced bananas and pecan halves, if desired.

Cook Note:

To toast pecans, spread evenly in shallow baking pan. Bake at 350°F 5 to 7 minutes or until light golden brown

 Yields 6 servings

Everything Bagel Hummus

Ingredients

·   1 cup BD chickpeas

·   1/3 cup BD  shelled raw sunflower seeds

·   2 cloves garlic

·   4 tablespoons BD EVOO ( or another olive oil to boost flavor, i.e. Garlic, Lemon, Shallot)

·   4 tablespoons tahini

·   2 teaspoon BD salt

·   4 Tablespoons BD Everything Bagel Spice

Instructions

Place one cup of dried chickpeas in a crockpot and add in 8 cups of water. Cook on low for 8 hours or high for 4 hours.   Drain over a bowl to reserve the liquid. Set the chickpeas and the reserved liquid aside.

Combine sunflower seeds and garlic in the bowl of a food processor. Process for 30 seconds, or until chopped. Add olive oil, tahini, Everything Bagel Spice, salt, and drained chickpeas. Process for 30 seconds. Scrape down the sides of the bowl and add reserved chickpea liquid, 2 tablespoon at a time, through the opening in the funnel and process until the mixture is smooth. The more liquid you add, the thinner the mixture will be.

You may want to add additional oil or Everything Bagel Spice for decoration and added flavor when serving.

You can store this hummus in a covered container in the refrigerator for up to 1 week.

BD Old Fashioned Mix in a Jar

You will need to add:

750 ml Bourbon of your choice (Suggested: Four Roses)

Luxardo Cherries

Directions:

Pour 750 ml bottle of bourbon (suggest Four Roses) into 32oz Mason Jar that has the mix and dried fruit.

Shake gently and let sit for 12 to 24 hours in refrigerator.  You may need to shake gently a few times to ensure all the sugar is dissolved.

Strain into another clean container. You can clean out the mason jar and pour back in for serving and storage.

Pour over ice, add a Luxardo (the original Maraschino) cherry and enjoy!

Keep remaining “Soto” Fashion Mix in refrigerator for up to 6 weeks.

Ingredients:

Sucrose, Anise, Cinnamon, Cloves, Dried Orange, Dried Cherries, alcohol, water, sugar, gentian, natural flavors and caramel color, Turbinado style sugar, bourbon vanilla bean

Natural Ranch Dip

8 oz. Sour Cream
1/4 cup Ranch Dip Mix

Blend the sour cream and Ranch Dip Mix together well. Refrigerate for 30 minutes. Serve.

Ingredients: Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Cane Sugar, Whole Milk, Dried Onion, Maltodextrin, Dried Garlic, Sea Salt, Citric Acid (acidifier), Lactic Acid Powder, Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Corn Starch, Turkey Flavor (turkey broth, flavor, and salt), Parsley, Silicon Dioxide (flow agent), Dried Celery.
Contains Milk, Soy, Wheat.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

Nacho Cheese Dip

4-6 T. Nacho Cheese Dip Mix
8 oz. Sour Cream

Whip together well until smooth. Chill for at least 30 minutes. Serve.

Ingredients: Cheddar Cheese Powder (maltodextrin, whey (from milk), cheddar cheese (milk, cheese culture, salt, enzymes), sunflower oil, salt, sodium phosphate, blue cheese (milk, cheese culture, salt, enzymes), contains less than 2% of citric acid, yellow 5, yellow 6, lactic acid), Maltodextrin, Whey, Cane Sugar, Blue Cheese Powder (blue cheese [cultured pasteurized milk, salt, enzymes], maltodextrin, natural flavor, disodium phosphate), Sea Salt, Dried Jalapeno Peppers, Dried Green Bell Peppers, Dried Red Bell Peppers, Dehydrated Carrots, Corn Starch, Dried Onion, Cumin, Chili Powder (chili pepper and other spices, salt, garlic powder, and silicon dioxide added to prevent caking), Silicon Dioxide (flow agent), Lactic Acid Powder, Dried Garlic, Citric Acid (acidifier).
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

French Onion Dip

8 oz. Sour Cream
8 oz. Cream Cheese (softened)
2-3 Tbsp. French Onion Dip Mix

Mix together well. Refrigerate for at least 30 minutes. Serve.

Ingredients: Dried Onion, Maltodextrin, Instant Beef Style Broth (salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose (milk), caramel powder, pure vegetable oil (sunflower seed oil), celery, onion powder, garlic powder, corn starch, and herbs), Corn Starch, Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Cane Sugar, Wine Powder (maltodextrin, and sauterne wine solids (prepared with sulfur dioxide)), Sea Salt, Dried Roasted Garlic, Butter Powder (butter (cream, salt), dry buttermilk), Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Black Pepper, Ginger, Natural Lemon Juice Flavor, Natural Butter Flavor, Natural Colors, Canola Oil.
Contains Milk, Soy, Wheat.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

Chive & Onion Dip

8 oz. Sour Cream
1/4 cup Vegetable Dip Mix

Mix together until well blended. Refrigerate at least 30 minutes. Serve.

Ingredients: Cane Sugar, Maltodextrin, Salt, Dried Onion, Dried Carrots, Dried Green Bell Peppers, Dried Red Bell Peppers, Dried Broccoli, Chicken Flavoring (dextrose, salt, monosodium glutamate, lactose (milk), potato flour, pure vegetable oil (sunflower oil), celery, turmeric (color), onion powder, sunflower lecithin, parsley, and herbs), Citric Acid (acidifier), Monosodium Glutamate, Dried Garlic, Silicon Dioxide (flow agent), Black Pepper, Parsley, Dill Weed, Natural Lemon Juice Flavor, Celery Seed, Canola Oil, Dried Celery, Natural Flavors.
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Vegetable Dip

8 oz. Sour Cream
1/4 cup Vegetable Dip Mix

Mix together until well blended. Refrigerate at least 30 minutes. Serve.

Ingredients: Cane Sugar, Maltodextrin, Salt, Dried Onion, Dried Carrots, Dried Green Bell Peppers, Dried Red Bell Peppers, Dried Broccoli, Chicken Flavoring (dextrose, salt, monosodium glutamate, lactose (milk), potato flour, pure vegetable oil (sunflower oil), celery, turmeric (color), onion powder, sunflower lecithin, parsley, and herbs), Citric Acid (acidifier), Monosodium Glutamate, Dried Garlic, Silicon Dioxide (flow agent), Black Pepper, Parsley, Dill Weed, Natural Lemon Juice Flavor, Celery Seed, Canola Oil, Dried Celery, Natural Flavors.
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Bacon Horseradish Dip

8 oz. Sour Cream
1/4 cup Bacon Horseradish Dip Mix

Mix ingredients together well. Refrigerate for at least 30 minutes. Serve & enjoy!

Ingredients: Imitation Bacon Bits (soy flour, soybean oil with TBHQ added to protect freshness, salt, less than 2 percent of hydrolyzed soy protein, yeast extract, natural smoke flavor, sunflower oil, sugar, dextrose, inactive dried yeast, caramel color, red #3, hydrolyzed vegetable protein (hydrolyzed soy and corn protein, salt), soy lecithin, natural flavor), Horseradish Powder, Cane Sugar, Maltodextrin, Salt, Citric Acid (acidifier), Sea Salt, Monosodium Glutamate, Beef Style Broth Base (salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose (milk), caramel powder, pure vegetable oil (sunflower seed oil), celery, onion powder, garlic powder, corn starch, spices), Mustard Seed, Silicon Dioxide (flow agent), Parsley, Natural Hickory Smoke Flavor, Ascorbic Acid (preservative), Canola Oil.
Contains Milk, Soy.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

Gluten Free Pizza Crust- Bin 1319

2 1/2 cups Gluten Free Pizza Crust mix, Bin# 1319

1Tb. Olive oil

1 1/4 cup Warm Water

1 packet dry yeast (approx. 2 ¼ tsp.)

Mix ingredients in a large bowl, either by hand or in a stand mixer with paddle attachment. When mix forms a ball, cover with a warm moist towel and allow to rise for 30-45 minutes (until doubled or even tripled in size).  Form dough into 16-18" circle using a floured surface. 

Bake at 500°F for 12-17 min.

Herbes de Provence Grilled Flank Steak

Ingredients

1 tablespoon BD olive oil, plus more for the grill

2 teaspoons BD Herbes de Provence Spice Blend

Kosher salt and freshly ground black pepper

One 1 1/2-pound flank steak

Directions

1.      Mix the oil, Herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.  Let sit for a minimum of 12 hours.

2.      Prepare a grill for medium-high heat; brush the grates lightly with oil.

3.      Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.

Overnight Blueberry French Toast

Ingredients:

• 12 slices day-old bread, cut into 1-inch cubes

• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes

• 2 cups fresh blueberries (using 1 cup in two separate sections of the recipe)

• 12 eggs, beaten

• 2 cups milk

• 1 teaspoon vanilla extract

• 1 ⅓ cup BD maple syrup (using in two separate sections of the recipe)

• 1 tablespoon butter

Directions

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix 1 cup maple syrup and the remaining 1 cup blueberries. Bring to a boil. Reduce heat, and simmer until the blueberries burst (around 5 minutes). Stir in the butter, and pour over the baked French Toast

Yields approximately 10-12 servings

Brown Bread

Ingredients

• Butter for greasing loaf pan

• 1/2 cup BD all-purpose flour

• 1/2 cup BD rye flour

• 1/2 cup BD rolled oats

• 1/2 teaspoon BD baking powder

• 1/2 teaspoon BD baking soda

• 1/2 teaspoon BD salt

• 1/2 cup molasses

• 1 cup buttermilk (Can add 1 tablespoon of lemon juice to 1 cup of milk)

• 1 teaspoon vanilla extract

• 1 cup BD raisins (optional)

• One loaf pan

Directions

Prepare by preheating the oven to 325°F and bring a large pot of water to a boil.

Grease loaf pan with butter.

In a large bowl, whisk together the all-purpose flour, rye flour, oat flour, salt, baking powder and soda. Add the raisins if using.

In another bowl, mix together the buttermilk and vanilla. Whisk in the molasses.

Pour the wet ingredients into the dry and stir well with a spoon. Once mixed, pour batter into the loaf pan.  Cover with foil.

Use a high-sided roasting pan or a Pyrex 9 x 13 dish that can hold the loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the loaf pan. Put the roasting pan into the 325°F oven.

Steam the bread in the oven for at least 2 hours and 15 minutes.

Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you're ready. If not, re-cover the pan and cook for up to another 45 minutes.

Remove from the oven and let cool for 10 minutes before putting on a rack. Slice and eat with cream cheese or toast in a little butter in a frying pan.

SERVINGS: 4 to 6 servings

Red Velvet Cupcakes

Ingredients

• ½ cup butter

• 1 ½ cups BD granulated sugar

• 2 eggs

• 1 cup buttermilk

• 1 fluid ounce red food coloring

• 1 teaspoon vanilla extract

• 1 ½ teaspoons BD baking soda

• 1 tablespoon distilled white vinegar

• 2 cups BD all-purpose flour

• ⅓ cup unsweetened BD cocoa powder

• 1 teaspoon BD salt

Directions

Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Basic Cream Cheese Frosting

Ingredients

• ½ cup butter, softened

• 8 ounces cream cheese

• 4 cups BD confectioners' sugar*

• 2 teaspoons vanilla extract or 5 tablespoons Cardamom Maple Syrup

Directions

Beat softened butter and cream cheese until well blended.

Add powdered sugar and vanilla or Cardamom Maple Syrup. Beat until creamy.

*may not be available in all BD Provisions locations

Scalloped Potatoes (from Dehydrated Potatoes)

Ingredients

3 cups Dehydrated Potatoes

2 Tbsp flour

2 Tbsp corn starch

2 tsp onion flakes or 1 tsp powder

1 tsp garlic powder

1 Tbsp dried chives

1 tsp salt

1/2 tsp mustard powder

1/8 tsp black pepper

1 1/2 cups water

1 ½ cups milk

3 Tbsp butter

Instructions

Preheat oven to 350°F/180°C.

Pour potato slices in casserole dish.

In small bowl, flour, cornstarch, onion, chives, salt, mustard powder, garlic powder and black pepper. Stir well.

Gradually whisk in water/milk and mix to ensure no lumps remain.

Pour over potato slices.

Cut butter in small pieces and distribute over top of potatoes and liquid.

Place in oven and cook for 40 to 45 minutes.

Remove from oven and let rest and set for 5-10 minutes before serving.

Baharat Chicken

Ingredients

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )

2 tablespoons BD olive oil

2 1/2 teaspoons BD salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)

1–2 teaspoons cracked BD pepper

2 tablespoons BD Baharat spice

1 extra-large red onion, sliced into 1/2 inch wedges

4 garlic cloves, rough chopped

1 lemon, sliced thinly

1/4 cup BD almonds pine nuts

Instructions

Preheat oven to 400 F

Place the chicken in a bowl and toss with olive oil, salt, and Baharat spice mix. Add onion, garlic and sliced lemon and toss again

Spread out on a parchment-lined sheet-pan.

Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)

While the chicken is baking, warm and toast the almonds/pine nuts in a little butter or olive oil in a saute pan. Season with salt and pepper. Set aside.

Place the chicken on a platter, scattering with the onions and lemon slices. Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

Creamy Carrot Miso Sauce (Vegan)

Ingredients

·      8–10 ounces BD Gluten Free pasta, such as our elbow, cooked in salted water, according to BD website directions.

Carrot Miso Sauce:

·      2 shallots, rough chopped (or 1/2 an onion)

·      4–6 garlic cloves, rough chopped

·      2 tablespoons BD Extra Virgin Olive Oil

·      2 heaping cups carrots, thinly sliced (3 medium carrots)

·      2 cups water

·      1/4 cup BD raw cashews (or substitute BD hemp hearts)

·      1/4 teaspoon BD salt

·      1/4 teaspoon BD pepper

·      3 tablespoons Miso Paste

Carrot Top Gremolata (optional, but tasty)  

·      1/2 cup carrot tops (tender leaves) packed or sub 1/2 cup more Italian Parsley

·      1/2 cup Italian parsley

·      1 fat garlic clove

·      1 tablespoon lemon zest (zest from one medium lemon)

·      1/4 teaspoon BD salt

·      1/3 cup– 1/2 cup BD Organic Arbequina Extra Virgin Olive Oil 

Toasted Panko Crumbs:

3/4 cup of panko crumbs

Olive oil

BD garlic granules

Instructions

1.   COOK PASTA: Set 6-8 cups salted water to boil for pasta, and cook according to directions.

2.   COOK SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let cool for 5-10 minutes.

3.   While the carrots simmer,make the optional Carrot Top Gremolata and Toasted BD Panko Crumbs

4.   BLEND THE CARROT MISO SAUCE: Once the carrots are tender and slightly cooled, place all in a high-speed blender, 0blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes.

5.   Drain the pasta and pour the sauce over the pasta, gently warming if needed.  Taste and adjust salt as needed. (If you didn’t salt your pasta water, chances are you’ll need salt.)

6.   Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.

You can make the sauce ahead, refrigerate and warm up before serving.

Carrot top Gremolata:

1.   Place carrot leaves, parsley, lemon zest and garlic in a food processer and pulse repeatedly until finely chopped. Add the salt and oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.

Toasted Panko Crumbs:

1.   Place a 3/4 cup of panko in a large skillet over medium heat, and drizzle with just enough olive oil to lightly coat. Add a good pinch of salt and BD granulated garlic. Stir until golden, about 5 minutes. Let cool.

Serves 3 to 4

Chicken and Green Bean One Dish Wonder

Ingredients:

4 skinless, boneless chicken thighs

1 pound  green beans, trimmed

3 tablespoons butter, divided

4 garlic cloves, minced

2 Tablespoons BD dried parsley

1 teaspoon BD paprika

1 teaspoon BD onion powder

1/4 teaspoon BD salt and BD black pepper

Juice of 1/2 lemon, can use lemon slices, for garnish

1/2 cup chicken stock

1 tablespoon hot sauce

1/4 teaspoon BD crushed red chili pepper flakes

Directions

1. In a small bowl, combine onion powder, paprika, parsley, salt, and pepper. Season chicken thighs generously with the spice mixture and set aside.

2. Arrange green beans in a microwave-safe dish with 1/2 cup water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans. Cook for 2 to 3 minutes. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Push green beans to the side and add cooked chicken thighs back to the pan to reheat. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, and a slice of lemon if you like.

Split Pea Soup

• 3 Tbsp BD Provisions Olive Oil (BD Provisions Garlic Olive Oil is a nice upgrade)

• 1 1/2 cups chopped yellow onion

• 1 1/2 cups chopped celery

• 1 tsp BD Provisions granular Garlic

• 4 cups unsalted chicken broth

• 4 cups water

• 20 oz BD Provisions dried split peas rinsed

• 2 BD provisions bay leaves

• ½ tsp BD Provisions dried thyme

• ½ tsp of each BD Provisions salt and black pepper

• 1 large meaty ham bone (1 ½ lbs)

• 1 cup chopped carrots

• 2 Tbsp BD Provisions dried Parsley

Instructions

1.              Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.

2.              Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste

3.              Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.

4.              Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.

5.              Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.

6.              Stir ham into soup, season with more salt as needed. Serve warm garnished with dried or fresh parsley