Category: Ingredients

Versatile Vegetable Soup – A Template for Cooking with the Seasons

Versatile Ingredients for Vegetable SoupVersatile Vegetable Soup Recipe for Customizing A Great Pot of Soup as You Like It All Year Long

Use this stress-free recipe as a template for making a big batch of richly flavored vegetable soup. Use the template to customize the ingredients to suit your taste, according to the season, and what’s in your pantry, refrigerator or garden. With this Continue reading Versatile Vegetable Soup – A Template for Cooking with the Seasons

Homemade Umami Rich Vegetable Stock – Savory Deliciousness

Ingredients for Umami Rich Vegetable StockHomemade Umami Rich Vegetable Stock Makes the Best Soups, Stews, Grains, Sauces and More

Up the savory deliciousness of your soups, stews, grains, sauces and more with umami—the fifth taste of savoriness—when you make Homemade Umami Rich Vegetable Stock. I’ve been making this stock since last September. Using the vegetable trimmings I save in a bag in the freezer Continue reading Homemade Umami Rich Vegetable Stock – Savory Deliciousness

Mushroom Celeriac Leek Ragout with Creamy Baked Polenta

Mushroom Celeriac Leek Ragout IngredientsComforting, Satisfying, Umami-Rich Mushroom Celeriac Ragout Spooned Over Soft, Luscious, Baked Polenta

After a few warm and comforting bites, it became obvious that cold weather had met its match. Each bite so satisfying, so luscious, so nurturing. Mushroom Celeriac Leek Ragout with Creamy Baked Polenta now tops my list for our “forget-the-turkey” Thanksgiving dinner. Continue reading Mushroom Celeriac Leek Ragout with Creamy Baked Polenta

Honeynut Squash with Toasted Quinoa, Feta, Arugula, Apple Cider Vinaigrette

Honeynut Squash, Toasted Quinoa, Feta, Arugula with Apple Cider VinaigretteHoneynut Squash and Delicata – Vibrant, Sweet, Thin-Skinned Winter Squash

Weighing less than a pound each with deeply honey-colored skin and vibrant orange flesh, petite Honeynut squash easily fit in the palm of a hand. At their tastiest when roasted, their flavor deepens when served warm. With its layers of flavor, Continue reading Honeynut Squash with Toasted Quinoa, Feta, Arugula, Apple Cider Vinaigrette

Plum Conserve – Intensely Fruity, Chunky Jam & Condiment

Plum Conserve Ingredients Ready to CookPlums, Rhubarb, Raisins, Oranges, Lemons and Walnuts, Too

Got plums? Then, I have a recipe for you. Plum Conserve, beautifully burgundy, intensely fruity and chunky with plums, rhubarb, sliced oranges and lemons, raisins and chopped walnuts. Enjoy Plum Conserve as a spread on toast, a topping for yogurt, oatmeal or ice cream, and as Continue reading Plum Conserve – Intensely Fruity, Chunky Jam & Condiment

Roasted Apples and Pears Dried Cranberries & Candied Ginger

Bartlett D'Anjou PearsRoasted Apples and Pears – Easy. Scrumptious. Gluten-Free.

Once again, needing to include a dessert for an upcoming cooking class inspired the development of a new recipe. For a class featuring the end of summer’s tomatoes and lots of fresh herbs, how could it not also feature the first of fall’s Continue reading Roasted Apples and Pears Dried Cranberries & Candied Ginger

Got Summer Squash? Eleven Recipes To Make the Most of It

Roasted Summer SquashGot Summer Squash? Here’s A Recipe Round-Up for Zucchini, Yellow, Crookneck and Pattypan, Too

Everywhere I go, people want to know, just what to do with all their summer squash. Got summer squash? I’ve got eleven easy and delicious recipes for you to enjoy your abundance in style. Get ready to grate, spiralize, noodle, ribbon and slice that squash. Then bake, roast, Continue reading Got Summer Squash? Eleven Recipes To Make the Most of It