Creamy Asparagus Soup

• 2 asparagus bundles
• 3 tablespoons butter
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 3 cups broth of choice, divided
• 4 ounces cream cheese
• 1 cup Parmesan cheese
• 2 teaspoons celery salt
• 2 teaspoons Italian seasoning
• 1/2 cup heavy cream
• salt, to taste
• pepper, to taste
• chicken salad croissants, for serving

1. Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
2. Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
3. Season with salt and pepper, to taste. Serve with chicken salad croissants.

Pair Summer Favorites with a Simple Potato Salad

Watch video to see how to make this recipe!

• 3 pounds potatoes
• 4 boiled eggs, coarsely chopped
• 2 dill pickles
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 package (2 1/2 ounces) real bacon pieces
• 2 cups mayonnaise
• 2 tablespoons mustard
• salt, to taste
• pepper, to taste
• smoked paprika, for garnish

1. Coarsely chop potatoes. In Dutch oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles.
2. Add garlic powder, onion powder, bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste. Mix well.
3. Transfer to large bowl and refrigerate 1-2 hours. Garnish with smoked paprika.

Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

Chai Oatmeal Energy Bites

• 1          cup DairyPure Milk50 Vanilla
• 3          chai tea bags, divided
• nonstick cooking spray
• 2          cups old-fashioned oats
• 1/2       teaspoon salt
• 2          teaspoons baking powder
• 2          tablespoons flaxseed
• 1          teaspoon vanilla
• 1/3       cup maple syrup
• 1/2       cup chopped pecans

1. In small pot, heat milk until hot but not simmering. Take off heat and place two chai tea bags in milk. Steep tea in milk until cool, about 30 minutes, then discard tea bags.
2. Preheat oven to 350 F. Spray mini muffin pan with nonstick cooking spray. In large bowl, stir cooled chai milk, oats, salt, baking powder, flaxseed, vanilla and maple syrup.
3. Open third chai tea bag and measure 2 teaspoons tea. If tea is coarse, blitz in spice grinder or use mortar and pestle to grind more finely. Stir tea into batter and let mixture sit 10 minutes so oats can soak up milk.
4. Give batter another stir then fill each mini muffin cavity about 3/4 with batter, about 1 tablespoon in each. Sprinkle chopped pecans on top. Bake bites 12-13 minutes, or until toothpick inserted in center of bite comes out clean. Let cool 5 minutes.

Vanilla Coffee Protein Shake

• 5-6       ounces DairyPure Milk50 Vanilla
• 1/2       banana, sliced and frozen
• 1/4       cup, plus 2 tablespoons, cold brew concentrate
• 1/2       teaspoon vanilla extract
• 1-2       scoops protein powder of choice
• 2          teaspoons simple syrup (or to taste)

1. Make ice cubes by pouring milk into ice cube tray and freezing until solid, about 8 hours.
2. To make shake: In high-speed blender, blend frozen banana slices, cold brew, vanilla, protein powder, simple syrup and 5-6 milk cubes until creamy. Serve in glass.