Basic Vegetable Stock (Clear and Puréed)

If you’re looking for an easy weekend day project try making this basic vegetable stock. You can use veggies leftover from making other dishes, and it freezes well for later use. We make two kinds of veggie stock:  clear and puréed.  We use the clear veg stock in clear soups, but when we make soups that are more rustic, creamy, and thick, then we use the puréed stock … Continue reading Basic Vegetable Stock (Clear and Puréed)

Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one … Continue reading Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

Tatyana’s Borscht

Delicious food traditions are held in the hearts and memories of many in our midst. “Tatyana” works in the gardening department at a hardware store. She originally is from Russia; she and her family moved to the U.S. many years ago. Gleaned from a casual conversation with this lovely lady, we gratefully share her recipe for borscht, using our beets and cabbage that are now in season. The only … Continue reading Tatyana’s Borscht

Spicy Garam Masala Roasted Cauliflower and Carrot Soup with Tatsoi and Cucumber-Mint Raita

With a population of 1.3 Billion India is the second most populous nation on the planet.  It also has 5 major regions and over 2,000 distinct ethnic groups, each with their own culture and cuisine, yet even with such diversity, one (of many) spice mix is popular throughout… garam masala. Recipes for garam masala differ from region to region but they generally contain cinnamon, cardamom, … Continue reading Spicy Garam Masala Roasted Cauliflower and Carrot Soup with Tatsoi and Cucumber-Mint Raita

Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous

Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous Yield: 4-6 portions As needed Olive Oil ½ cup Celery, Diced ½ cup Yellow onions, Diced 1 Tbsp Tomato Paste 1/4 cup White Wine 1 pinch Saffron ½ cup Turnips, Peeled, Diced, and Roasted ¼ cup Roasted peppers, diced, skins and seeds removed ½ cup Red Beets, Roasted, Peeled, and Diced ½ cup Spaghetti … Continue reading Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous

Braised Celery, Carrots, and Globe Onions with Red Wine Braised Turkey Thighs in Braising Liquid

This is the season for heartwarming and hearty braises. In this post, we have two braises: the first is turkey thighs braised in red wine, celery, carrots and globe onions, and the second is braised celery, carrots, and globe onions.  You might wonder why we are sharing two braises when we are using the same veggies in each. Braising is a long and slow cooking technique … Continue reading Braised Celery, Carrots, and Globe Onions with Red Wine Braised Turkey Thighs in Braising Liquid

Vegetarian Minestrone with Mizuna

Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients:  beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes.  It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna