Joyful Compassionate Abundance
Published this week in my CSA newsletter, Bob’s Fresh and Local. My favorite recipes are healthy, colorful, beautiful, meals-in-themselves, easy and versatile. This week, I had some remaining red cabbage, and our boxes featured the first onions and green beans of the
This post was published in Bob’s Fresh and Local newsletter 7/25/2017 It was fun to have so much variety last week and even more variety this week. I thought I might share a few things I made as well as what I
Published this week in my CSA Newsletter, Bob’s Fresh and Local. This is my favorite time of year, when all the beautiful summer veggies come from the fields into my kitchen. Oh, wait, I think I said that about early spring and
Prepared for Bob’s Fresh and Local CSA. Visit them on Facebook. This week we’ll enjoy a wonderful variety of spring greens, mostly Asian and from the mustard family, including Mizuna, Tokyo Bekana, Hon Tsai Tai and Tatsoi as well as the more
I loved making this soup from The Green Panda’s Kitchen. The story that went with it was just as delightful. It was great fun and inspirational to watch The Green Panda’s group in Kenya put together this beautiful soup outdoors. I’m looking
Andy needs smoothies and smooth soups these days and likes broccoli, so I thought I might try a Vegan Cream of Broccoli Soup. I figured I would use coconut milk as the “cream,” but since it’s much thinner than milk and certainly
This soup, like so many other dishes, began its life with me on Pinterest, where I often go for inspiration. It’s a lovely, brothy soup the first day. The flavor improves with age, and it also thickens, due to the quinoa. By
I would call this a “chowder,” but it’s not quite thick enough. If you want more of a chowder consistency, stir some cornstarch into water and add it to the soup toward the end of the cooking time. You may need to
BEANS ‘N’ GREENS SOUP Ingredients Cannellini, 1 lb. dried, cooked (check water during cooking to be certain the beans are always just covered) Garlic, 3 cloves Salt, 2.5 tsp. Hot paprika, 1/2 tsp. 1/2 cup wine Extra virgin olive oil, 2-3 TB
Once again, I started with a Pinterest recipe but made so many changes that it’s virtually unrecognizable. This Potato and Kale Soup ended up with both kale and spinach in it, and if I had had other greens in the house, I