With a bonanza supply of dehydrated tomatoes put by, I made this delicious spread that we’ve always called just “tomato stuff.” It’s like a tapenade, although without anchovies. I use it by itself to spread on thin slices of baguette or water crackers for an elegant appetizer and also use it by the big spoonful for enrich a pasta sauce instead of tomato paste, make a quick pizza, add body to a vegetable soup, add big flavor to a vinaigrette dressing, dress a plain dish of spaghetti, and put a bit of zing into a bland stew.
Because I like high-quality food but live somewhere that doesn't have a year-round growing season, the best way for me to ensure I have it available is to stockpile, store, and preserve food when it is in season and plentiful.
I never much cared for gazpacho, and that’s probably because I lived in Colorado and Alaska most of my adult life. You must have great tomatoes to make great Gazpacho. After I tasted gazpacho made with heirloom tomatoes like 'Cherokee Purple', 'Brandywine', 'Marmonde' and others from my garden, I realized what I had been missing.
In summer, which gardener hasn’t struggled to keep on top of the harvest and found the lettuces grown tall and inedible? The French have a soup called ‘chiffonade’ which is made with lettuce, and my mother-in-law let me in on a secret: she makes it with bolted lettuce. It may sound a little strange to cook lettuce, but don’t be discouraged, it is wonderful in this soup.
A hearty and delicious soup, made with a leftover duck carcass (or other poultry), fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Just in time for the holidays!
The beauty of this soup is it makes use of what ever vegetables you have on hand, is completely vegetarian (unless you want to add chicken or beef), and cooks up pretty quickly. This is a crowd-sized recipe, and I have already cut the recipe in half for you. If you’re feeding two armies, by all means double it.
Not to be confused with Italian sofrito, which is a mix of sautéed vegetables used as a sauce base, this Cuban version is a pungent mix of raw herbs and vegetables. Cuban sofrito is used to add freshness, herbal notes and zing to many Cuban dishes.
This lentil-coconut soup recipe offers a rich and unique way to prepare protein-packed lentils using coconut milk and Indian spices. The masala and ginger will help cut the winter chill, transporting your taste buds to someplace warmer.
Chicken soup is nutritious and delicious! Starting with a homegrown chicken, stewed to make a wonderful broth (giving the soup extra depth of flavor), and coupled with home-made egg noodles; this is a comfort that can't be beat!
Ira takes us on a winter garden tour of the experimental gardens at Southern Exposure Seed Exchange. She describes the various experimental cold frames for winter gardening and winter starts. Includes a winter recipe for Sweet Potato Leek Soup.
The New York Times reports our carbon emissions in 2011 were the highest on record. Reduce your family's carbon footprint by choosing vegetarian recipes such as Fennel and Leek Soup and Delicata Squash Stuffed with Wild Mushrooms and Herbs.
Stretching one's food dollar is an important issue in today's life. So is nutrition. Here, learn how to make healthy, nutritious soup and bread for lunch or supper economically. You might even come to love winter just to have soup and bread!