I found this recipe as I find so many wonderful ideas in Pinterest. I was going to leave out the sugar since I never use any, but the beets were a little older and not as sweet as I like them, so
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I’ve made split pea soup for many years, both green and yellow. When I make Green Split Pea Soup, I like to use potatoes, which I dice and add toward the end of the cooking time so they don’t completely dissolve. Last
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Finally I’m getting back to cooking, writing and teaching after some election recovery time. Speaking of recovery, lots of folks around me are getting sick at this time of year, and the heat was off in two locations I frequent, one of
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This one is a work in progress. I used to make all my “cream” soups with Labne, a Middle Eastern yogurt spread, a delicious, pure product (just compare the ingredients label with the one on cottage cheese, and you’ll see why I
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I had a lot of CSA veggies to process this week, including quite a few tomatoes that were overly soft, green beans, carrots, onions, Savoy cabbage and red cabbage. This was a wonderful and delicious way to use them all and more.
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Oh, I love summer, and I love my CSA! My food tastes so much better when I work in the fields for it and contemplate what I want to do with all those gorgeous veggies! Here are a few items from this
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This week my CSA box included lots of tomatoes and cucumbers, so of course I made Gazpacho. I used to make huge quantities of this wonderful cold, summer soup to serve from my food trailer at festivals — such a great, healthy
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You’re right, those aren’t all cold soups in the picture. In the Cafe, we used to serve two hot soups every day — Veggie Chili (upper left) and Red Lentil Soup (lower center). I tried and tried not to make them during
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These are some things I made during the last week with the veggies from my CSA, sometimes a few additional things. I don’t always note quantities…they’re kind of simple, pinch and toss type dishes. If you’d like more information about the CSA,
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Ingredients Cannellini beans, 1 lb., rinsed, cooked ’til just soft in water to cover Spanish onion, 1 lg. Celery, 4-6 stalks Carrots, 4-6 lg. Summer squash, 2 Zucchini, 2 Kale, Lacinato, 4-6 leaves Plum Tomatoes, 8, or one 28-oz. can petite diced
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