Roasted Carrots

1 lb carrots
1 1/2 tsp olive oil
1/4 tsp salt
1/8 tsp fresh cracked pepper
1 Tbs balsamic vinegar
1 1/2 tsp sugar

Preheat oven to 400 degrees F
Cut carrots in half, and then each half into quarters lengthwise.
In a large bowl, add olive oil, salt, pepper, and cut carrots. Toss to coat.
Cover a baking sheet with aluminum foil. Spread carrots on sheet. Roast in oven for 25 minutes, turning halfway through.
Mix sugar and balsamic vinegar together. Drizzle over the carrots. Roast another 8 minutes, or until carrots are soft and sugar has dissolved.
Serve immediately.

Serves 4

Recipe from the Delaware Department of Agriculture

Lima Bean Soup

4 strips of bacon
3 medium carrots, sliced
2 celery ribs, sliced
1 medium yellow onion, chopped
1 red bell pepper, chopped
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
3 cans (14.5 oz) chicken broth
4 cups lima beans
2 medium potatoes, peeled and diced
1 cup half-and-half

Slice bacon into small pieces. Add to a soup pot over medium heat, stirring until the fat is rendered and the bacon is crisp. Remove the bacon, leaving the fat in the pot.
Add carrots, celery, onion, pepper, salt, pepper, and oregano to pot. Cook over medium heat for 5 minutes.
Pour in chicken broth and lima beans, along with potatoes. Bring to a boil. Reduce heat and simmer covered for 25 minutes, or until vegetables are tender.
Add half-and-half. Heat through, but do not boil. Stir frequently.
Sprinkle with bacon right before serving.

Serves 12. 

Recipe from the Delaware Department of Agriculture

Cherry Tomato Sauce

3 quarts cherry tomatoes, halved
4 garlic cloves, peeled
10 large basil leaves, coarsely chopped
1 Tbs balsamic vinegar
1 tsp salt
1 tsp sugar
2 Tbs olive oil, divided

Preheat oven to 400 degrees F. Line 2 large baking trays with foil. Drizzle with 1 1/2 Tbs olive oil
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Evenly sprinkle basil leaves between the two trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.
Roast for 20-30 minutes, until tomatoes are tender. Remove from oven.
Using a food processor or blender, process roasted tomatoes, garlic, and basil until it reaches your desired consistency. The sauce is thick.
Use immediately or freeze.

Serves 12

Recipe from the Delaware Department of Agriculture

Watermelon Gazpacho

2 cups seedless watermelon, diced
2 cups orange juice
2 Tbs olive oil
1 seedless cucumber, diced
1 yellow bell pepper, seeded and diced
1 small red onion, diced
2 garlic cloves, minced
1 jalopeno pepper, seeded and minced
3 Tbs lime juice
2 Tbs fresh parsley
1/4 tsp salt
1/4 tsp ground black pepper

Process 1/2 cup of watermelon, orange juice, and oil in a blender or food processor until pureed. Transfer to a bowl, along with remaining ingredients. Refrigerate until ready to serve.

Serves 6

Recipe from the Delaware Department of Agriculture

Watermelon Strawberry Sorbet

5 cups seedless watermelon, cubed and frozen
1 1/4 cups frozen strawberries
1/2 cup cold water
3/4 cup sugar
2 Tbs lemon juice

Place all ingredients into a blender or food processor. Blend until smooth.
Scrape down sides and incorporate. If mixture is too thick, add 1 Tbs of water at a time until you reach desired consistency.
Serve immediately, or place in a freezer safe container and freeze until ready to serve.

Serves 4

Recipe from the Delaware Department of Agriculture