yummy soups
Yield: 6-8 servings This soup is tasty! It’s almost more like a stew. Thick, rich, and full of vegetables, it makes for a satisfying meal. Ingredients: 2 teaspoons olive oil 3 stalks celery, chopped 2 medium yellow onions, diced 1 large potato, peeled and diced 1 teaspoon curry powder 1 teaspoon ground turmeric 1 teaspoon […]
Yield: 4 servings This is summer in a soup – and easy, easy, easy. Really. I mean it. Don’t skip the fresh thyme; it makes the flavors pop. Enjoy! Ingredients: 2 teaspoons olive oil 3/4 cup sliced green onions, divided 1/4 cup chopped celery 1 pound yellow summer squash, small dice 1 pound frozen yellow […]
Yield: 6 servings (about 4 1/2 cups) This gazpacho is surprising in many ways. The brilliant color reminds you that tomatoes aren’t just red. If you are working with cherry tomatoes like we did for the SOL Food Festival, just add them whole to the mix and purée them in the food processor. No chopping required. […]
Yield: 4 servings This light, spicy soup makes for a lovely meal when paired with a fresh green salad. After pureeing the soup, add broth if necessary to achieve your desired consistency. Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, chopped 8 medium carrots, roughly chopped 1 bay leaf 2 teaspoons paprika 1 teaspoon […]
Yield: 6-8 servings In Italian, minestrone means “big soup,” and this recipe delivers. In this version, carrots, onion, leeks, zucchini, cabbage, tomatoes, kidney beans, and whole wheat pasta make for a hearty vegetarian meal. Adding the parmesan rind to the broth infuses the soup with a subtle flavor. Enjoy! Ingredients: 2 tablespoons olive oil 2 tablespoons unsalted butter 4 cloves garlic, minced 2 […]
Yield: 4 servings (1 1/4 cup) This tasty soup is simple, satisfying, and quick – thanks to the quick-cooking barley, which I usually find near rice in the grocery store. It’s a great way to use leftover chicken, or turkey. Ingredients: 1 cup chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 garlic cloves, […]
Yield: 4-6 servings Posole is a traditional Mexican stew made with hominy, and in this case, pork. Tomatillos, a standard ingredient in Mexican kitchens, are small, green, tomato-like fruits with a husk on them. When in season, you can find them in the produce section. You can also find them canned, year-round, in the Latin section of the […]
Yield: 4 servings If you don’t like goat cheese, you could substitute plain yogurt for a similar (admittedly not the same) tangy, creamy effect. If you want to make this dish super easy, purchase two of the “Harvest Medley” bags of pre-cut turnips, yam and butternut squash from Trader Joe’s and use them in place […]
Cooking is my therapy. This chili hits the spot – comforting and healthy with a little kick. To keep this chili vegetarian, simply skip the ground chicken and add two additional 15-ounce cans of beans. I hope you love it.
COOKING WITH GLUTEN-FREE GRAINS Whole grains have a shelf life – store them in the refrigerator. Should smell sweet, if at all. Rinse most (not all) whole grains in cold water. Dry them by stirring them in a saucepan over moderately low heat. Toast them until fragrant. This enhances their nutty flavor and speeds cooking […]
