Two foodies are better than one! When we first heard about the Price Chopper Fresh Dish Foodie Contest, we knew we had to enter! We are identical twin sisters (and best friends) who are passionate about food and cooking. We’re always inventing new recipes in the kitchen, and use food as a way to express ourselves and be creative. We would be honored to be Price Chopper’s Fresh Dish Foodies, and would love the opportunity to create more videos to share with Kansas City.
Sarah’s Roasted Tomato Soup
- 1 1/2 pounds fresh tomatoes
- 4 cloves garlic
- 1 medium onion
- 4 sprigs rosemary
- 3 tbsp olive oil
- 1 tbsp flour or cornstarch
- 1 quart chicken or vegetable stock
- salt and pepper, to taste
- Cut the tomatoes and onion into quarters or large pieces. Peel the garlic cloves and leave them whole. Place the vegetables and rosemary on a baking sheet and drizzle with olive oil.
- Roast in a 400°F oven for 45 minutes. After roasting, discard the rosemary sprigs.
- Place the roasted vegetables in a blender or food processor. Add flour then puree until smooth.
- Pour tomato mixture into a pot and add your favorite stock.
- Simmer for 10 minutes on a medium heat. Season with salt and pepper to taste.
About Sarah: Sarah is a social media marketing guru! She helps brands tell their story and connect with consumers – both through written copy and photography. Her attention to detail, and natural eye for design, has allowed her to excel in the industry. She shares her love for cooking (especially homemade ice cream) with others by regularly hosting events with friends and family. Sarah shares her passion with others outside of her inner circle through blogging. She graduated from Kansas State University (and you better believe she and Rachel were roommates!) and studied Marketing, Journalism and Business.
While in school, she spent a year in New York City studying at the Fashion Institute of Technology and interning for magazines in the fashion industry. Sarah has worked with various media outlets (including 435 Magazine and Marie Claire) and currently works for a PR firm planning and creating social media content for various lifestyle brands.
Rachel’s Italian Vegetable Soup
- 2 tbsp olive oil
- 1 white onion
- 3 stalks celery
- 3 large carrots
- 1 leek
- 2 heads broccoli
- 3 zucchini
- 12 oz. pre-cut butternut squash
- 14 oz. canned diced tomatoes, drained
- 16 oz. canned white beans, drained and rinsed
- 1 cup brown rice
- 6 cups water
- salt and pepper, to taste
- parsley, optional
- Dice all vegetables into bite-sized pieces.
- In a large pot over medium heat, sauté the onion, celery and carrot in olive oil. Cook until translucent and slightly soft.
- Add in the leek, broccoli, zucchini, butternut squash, brown rice and water.
- Bring to a boil and cook for 25 minutes.
- Add the tomatoes and beans and boil for another 5 minutes.
- Season generously with salt and pepper. Top with parsley if desired.
About Rachel: Food is Rachel’s biggest passion and absolute favorite thing. Every single job she’s ever had has been related to food – from her very first job as a cashier at a burrito restaurant, to a cake decorator, cooking assistant to a food blogger, food photographer, and now as the Food Safety Manager at a local bread bakery. She went to Kansas State University and graduated Magna Cum Laude with a degree in Bakery Science and Management. In school, she learned the fundamentals of bakery recipe development, food processing, organic chemistry and food microbiology. While in college, she also spent a semester studying culinary arts in Florence, Italy. It was total heaven! Like a true foodie, Rachel thinks the best part about traveling is exploring cultures through local cuisine.