Chicago! Eat Write Retreat 2015: VIP Luncheon with The Golden Door

Golden Door luncheonIsn’t this the cutest kitchen?  A few weeks ago I was treated to lunch here, hosted by The Golden Door Resort and Spa, which is just a few miles from our ranch.  I flew all the way to Chicago to attend the Eat Write Retreat food bloggers’ conference and so did Chef Greg Frey Jr.  from the Golden Door!  He carried  ruby red grapefruit grown on the resort property in California to make those refreshing mocktails you can see on the table!  A busload of food bloggers from all over the United States arrived Continue reading

Pistachio-Crusted Purple Sweet Potato Patties with Blood Orange Marmalade

sweet potato patties

Have you ever tried purple sweet potatoes?  I never had even heard of them until I visited the Vista, Ca. Farmers Market and saw several varieties of purple potatoes.

blood orange marmalade with whisky

I was trying to think of something fun to make with the Blood Orange Marmalade (with whisky!) that The Golden Door sent me to try for a recipe contest they are sponsoring at Eat Write Retreat food bloggers conference.  This marmalade is tart and sweet at the same time with a hint of the whisky flavor.  I wanted to just eat it on hot biscuits, but that wouldn’t really count for a recipe contest, would it? Continue reading

Moroccan Spiced Crab, Corn, and Lentil Soup

Moroccan Spiced Soup

I have been having lots of fun coming up with ideas for recipes using the artisan food items I received recently from the famous health spa, The Golden Door.   The Golden Door is sponsoring a recipe contest for VIP attendees of Eat Write Retreat conference for food bloggers later this month.

Golden Door artisan foods

Each of us received a selection of their new line of artisan foods  to use in creating new recipes. I drove over to the Farmer’s Market in Vista to look for some fresh vegetables or fruits to use with these organic products.

Vista Farmers Market

I bought  purple sweet potatoes, pluots, peaches, apricots, and some fresh sweet corn on the cob.  By the time I got home it was lunch time and I needed to fix something quick.  It was a cool, overcast day and I was craving soup.  I knew I had some crabmeat left over, and considered making crab and corn chowder.

I decided to try the Moroccan Harari Soup mix, but I didn’t know what Harari meant.  When I looked it up I didn’t find “Harari”, but  I found a descriptions for  a famous Moroccan Harira Soup made with  tomatoes and lentils. The seasonings for the soup include ginger, pepper, and cinnamon, and fresh herbs such as  cilantro, parsley, celery and onion are usually included.  It seemed to me that those flavors would be just fine as a seafood chowder, with the lentils taking the place of the potatoes.  Why not try?

 Golden Door’s Harari Soup ingredients are organic lentils, organic Moroccan spice blend, organic crushed red chili, organic dried onion flakes,  and organic dried garlic flakes.  I followed the instructions on the package for the Moroccan Harari Soup mix, adding vegetable stock to the mix and bringing it to a boil.   The instructions called for tomato paste, but I decided not to use it in this crab and corn lentil soup with Moroccan spices.

lentil soup and fresh corn

 While the soup was simmering, I steamed the 2 cobs of fresh corn until just tender and cut the kernels off the cob.  When the lentils in the soup were tender, I folded in 1 1/2 cups of crabmeat and 1 1/2 cups of fresh corn kernels and simmered for another 5 minutes. The flavor of this soup was a little different from the flavors we usually expect in crab and corn chowder, but they worked well together.  The whole family enjoyed it!

lentil, crab, and corn soup

I had some of those tasty little stuffed  peppers that I made with Golden Door’s Zazen Rice Medley left over and served them with the soup.  Perfect lunch!  (If you missed that post, click here for the recipe!)

soup and peppers

Moroccan Spiced Crab, Corn, and Lentil Soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Use Golden Door's Moroccan Harari Soup mix to create this crab and corn chowder with lentils instead of potatoes.
  • 1 package Golden Door Moroccan Harari Soup mix
  • 8 cups organic vegetable or chicken broth
  • 1½ cups lump crab meat
  • 1½ cups fresh corn (kernels from 2 large ears of fresh corn on the cob)
  • fresh avocado slices for garnish
  1. Prepare the soup mix according to the directions on the package, but omit the tomato paste.
  2. While the soup is simmering, steam the corn until just tender.
  3. Cut the corn kernels from the cobs and set aside.
  4. When the lentils are tender, fold in the corn kernels and the crab meat.
  5. Place over medium heat and simmer for 5 minutes.
  6. Garnish with fresh avocado slices.

Moroccan spiced crab, corn, and lentil soup


Disclosure:  The Golden Door provided the Moroccan Harari Soup mix to use in a recipe contest. I was not required nor compensated to write this post.  All opinions and experiences are mine.

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