Sweet Potato Leek Soup – Creamy & ChunkyThree gorgeous long, white leeks and a five-pound bag of organic yams gave me an idea. I’d make my favorite Country-Style Leek & Potato Soup with sweet potatoes and yams instead of russets and Yukon golds. Until I looked online, I was sure this was an original idea. Continue reading Sweet Potato Leek Soup with Fresh Spinach
Parsley Farro Salad – Variation on a Theme of TabouliWith an abundance of vibrant green and nutrient-rich flat leaf and curly parsley still growing in our garden, I wanted to try something new. Leafing through Ottolenghi and Tamimi’s Jerusalem, I found my answer. Their Parsley & Barley Salad, a fall variation on tabouli, called for lots of parsley. Continue reading Parsley Farro Salad w/ Red Pepper, Cashews & Feta
Fresh Mint Tea – Easy Once You Know HowA white teapot filled with sprigs of fresh mint steeping in hot water. That’s all there was to the pot of fresh mint tea served after dinner at the original West Hollywood Spago. Fresh, vibrant and perfuming the air with its invigorating fragrance. You’d think it would be oh so easy to duplicate. You’d think. Continue reading Fresh Mint Tea – Herbal Infusion – Tisane
Winter Squash Spread – What’s in a Name?Hummus means chickpeas
I didn’t realize what a stickler for “tradition” I’d become. The last straw, so to speak, came after making a recipe called “Squash Hummus.” It sounded interesting so I tried it. Only to be completely surprised. Hummus it was not. Continue reading Winter Squash Spread – Savory-Sweet & Tasty, Too
Curtido – Homemade Sauerkraut Even BetterMore than three years ago I began a search to learn how to make real sauerkraut—naturally-fermented sauerkraut. Many months later I discovered and signed up for a one night class (in Brooklyn, New York of all places). I found another class a month later in Bozeman that taught me a number of other ferments. For the last two years I’ve been making giardiniera and white kimchi, fig jam, mustard, kanji and more. Continue reading Curtido – Tangy, Sweet, Naturally-Fermented Kraut
Roasted Butternut Squash Soup – The Soup of the MomentWhether orange, green, cream or gold, smooth, bumpy, ribbed or striped, winter squash epitomize the perfect vegetable for fall and winter. Winter squash are one of the richest sources of the plant-based nutrients important for a strong immune system. As a result, eating a bowl of Roasted Butternut Squash Soup helps protect against colds and flu. Continue reading Roasted Butternut Squash Soup w/ Coconut Milk, Ginger, Lime
Summer Squash the Italian Way – With a Sweet and Sour DressingThe Italian term agrodolce (pronounced “agro-dolchay”) describes sweet and sour sauce made with a reduction of vinegar and sweetener (usually sugar). The name comes from “agro” (sour) and “dolce” (sweet). Summer Squash Agrodolce Salad is an unusual pairing. Traditionally agrodolce accompanies meats, pasta and cooked vegetables. Continue reading Summer Squash Agrodolce Salad
