Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads Panzanella for Two (non-traditional) 22-May-2020 Brussels Sprouts Salad w/Caesar Dressing 1-May-2020 French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw with Cilantro-Lime Dressing 28-Oct-2018... Continue Reading →
Basic Chicken Stock
This recipe made about 1 liter of stock. Tip: Just look at that golden broth and imagine the savory scent in your kitchen. The tip here is to use raw chicken parts, that you might otherwise discard, to make stock. It's simple, mostly hands-off, can be made in small (or large) batches, can be... Continue Reading →
Savory Cream Cheese & Smoked Salmon Tartine w/Creamy Tomato Soup
2+ servings Tip: Soup is really so easy to make from scratch and is especially convenient when made in a larger batch to freeze portions for future meals. This soup will adapt well for that purpose. The savory cream cheese will provide far more than you need for the two sandwiches described below. It will... Continue Reading →
Slow-Roasted Garlic and Slow-Roasted Tomatoes
Servings vary depending on use. Tip: I roasted these items at the same time, at the same temperature, because it was convenient to do so and because I want them both for some recipes this week. As we experience cooler weather, these delicious components can become staple ingredients to enrich recipes throughout fall and... Continue Reading →
Vegetarian Tortilla Soup
6 servings Adapted from a NY Times Cooking recipe Tip: You can certainly purchase corn tortilla chips or strips to top your soup. Or, you can deep fry strips cut from fresh corn tortillas. I recommend saving a few calories...toss the tortilla strips in a light coating of cooking oil; lay them on a baking... Continue Reading →
Chicken-Veg-Rice Soup
8-10 servings Tip: Try not to get too hung up on the specifics of this recipe. I wrote it down so I'd have something to share, but it's really just a guideline. When making soup, I think more about what's on hand and focus on the basics - good broth, good veggies, good protein (meat/beans/tofu),... Continue Reading →
