These black beans are awesome. The are so easy to make and so delicious. The flavor improves over time, so if you make them on a Sunday, they’re the ultimate time saving meal for the week to come. Try them … Continue reading…
Soup
Borscht!
Farmer Ted Blomgren from from Windflower Farm, sent the following letter in my winter CSA box for the month of January… Yesterday, Jan and I harvested scallions from the unheated greenhouse, and bagged root crops, including carrots, parsnips and beets… … Continue reading…
Beet and Chipotle Soup
I know what you’re thinking… “beet and chipotle soup?!” Yes, and it’s as good as it sounds. (serves 4 to 6) 2 pounds whole beets, stems trimmed to less than 1-inch 1 1/2 cups chicken or vegetable stock 1 cup … Continue reading…
Curried Squash and Mushroom Soup
This easy and delicious recipe was given to me years ago by my friend, Beth Sugarman, when I used to babysit and cook for her family in college. It has since become a fall favorite at my house, and just … Continue reading…
Lentil and Roasted Garlic Soup with Sweet Potato and Kale
The garlic in this recipe takes a little advance planning, but you can make it a day or two ahead while your doing something else in the kitchen and after that, the recipe is a piece of cake. I have … Continue reading…
Summer Squash Soup with Curry Spices
I served this with some basmati rice and a simple salad of cucumber, tomato and mint. It was like a celebration of summer. 3 Tablespoons butter 1 large yellow onion 1 1/2 pound mixed summer squash, sliced 1 teaspoon cumin … Continue reading…