When Campbell’s recently invited us to a cooking party to celebrate the release of their new Select Harvest Light New England-Style Braised Beef Pot Roast soup (say that five times fast), we said, “heck yeah!” Joined by fellow Boston food bloggers, we had an opportunity to prepare a hearty New England meal and to sip soup together.
The event took place last month at Action Kitchen in Boston. Campbell’s Senior Chef, Maria Gamble, opened the event with a demonstration of her Green Bean & Mushroom Salad (see below), and then we all had a chance to roll up our sleeves, don aprons, and cook the meal together.
While Liz, Camilla from Mom Central, and Julliann from Weber Shandwick prepped the ingredients for the Chervil Roasted Cod Loin with a Citrus Coulis, Janice hung out by the deep-fat fryer making Pistachio Fritters (tee hee hee). What a hoot. Dietitians and deep-fat fryers are like water and oil, but hey, sometimes you have to let your hair down!
There were so many highlights to the day. But some of the best parts included the following: It ran from 11:00am – 1:00pm while our kids were in school, we made a bunch of new friends, we got to hang out in a cool hands-on demo kitchen, we tried a new soup that was really quite tasty, and we had an opportunity to sit down, relax, and savor a New England-inspired lunch. All in all, we felt the party was a clever and low-key way to introduce us to the new soup line-up.
The star of the day was Campbell’s new Select Harvest Light New England-Style Braised Beef Pot Roast soup with just 80 calories and half a gram of saturated fat per serving. It was chock-full of vegetables and the beef was oh-so tender. The Select Harvest line offers 35 varieties. All are 100% natural and they’re made with no artificial colors, flavors, or preservatives.
Green Bean & Mushroom Salad
Makes 8 Servings (about 1 cup each)
This recipe was created by Maria Gamble, Senior Chef at Campbell Soup Company. She developed it to compliment Campbell’s new Select Harvest Light New England-Style Braised Beef Pot Roast Soup.
- 1/2 cup canola oil
- 1/4 cup cider vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon granulated sugar
- 2 teaspoons chopped fresh tarragon leaves
- 1 pound fresh green beans, blanched and drained
- 8 ounces mushrooms, sliced (about 3 cups)
- 18 grape tomatoes, cut in half (about 1½ cups)
- 1 package (5 ounces) fresh baby spinach (about 7½ cups)
1. Beat the oil, vinegar, parsley, sugar and tarragon in a medium bowl with a fork or whisk.
2. Place the beans, mushrooms, tomatoes and spinach into a large bowl. Add the dressing as needed and toss to coat (use any leftover dressing for your next salad).
Chervil Roasted Cod Loin with a Citrus Coulis and Pistachio Fritters.
Baked Apples with Cranberries, Cinnamon, and Orange Zest.
(From the left): Juli Mandel Sloves, Senior Manager, Nutrition & Wellness Communications for Campbell’s, Melanie from The Coupon Goddess, Kim from The World According to Kim, Kristy from More than Mommy and Quirky Fusion, Janice, Chef Maria Gamble from Campbell’s, Camilla from Mom Central Consulting, Johannah Rogers from Campbell’s, Liz, and Will from The Boston Foodie.
Disclosure: Campbell’s paid for our parking, and the lunch was complimentary.