I really don’t like a lot of Arugula, and I do prefer this recipe with the substitution. But this combination of flavors is really tasty. 1 lb. baby arugula (may substitute small spinach leaves, plus 1/4 cup water cress for bite) 2 tablespoons fresh fennel leaves, finely chopped 2 chive blossoms, separated 4 oz shaved […]
2 large red bell peppers, seeded and chopped 2 large tomatoes, peeled and coarsely chopped 3 small zucchini, coarsely chopped 1 sweet onion (Vidalia type) peeled and very thinly sliced 6 cups mixed salad greens of choice ½ cup fresh spearmint leaves 5 tablespoons white wine vinegar ½ teaspoon salt ¾ cup extra virgin olive […]
A great summer soup, served cold. 3 leeks, finely chopped 2 onion, finely chopped 2 tablespoons butter 1 small bay leaf 3 cups chicken broth 5 medium potatoes, peeled and sliced 3 cups heavy cream 1 tablespoon Worcestershire sauce Salt & pepper to taste 2 cups chopped parsley 1 cup chicken broth Saute leeks and […]
So many recipes call for cream of mushroom soup. I’ve never been fond of canned condensed soup so about 20 years ago, I set out to find a good recipe. Rummaging through the boxes of my Grandma’s recipes (and there are LOTS of boxes of them), I found this one she had cut out from […]
I first had sorrel soup at Betty Steven’s house in early March. It was a true introduction to an herb I had never known. I have changed the original recipe she gave to me to make it heartier. Since sorrel is the first herb up in my garden every year, it’s a great spring tonic […]
1 potato, diced 4 cups stock 2 tablespoon butter 1 tablespoon olive oil 1 clove garlic, crushed 1 celery stalk 1 carrot 1/2 pound mushrooms 3/4 cup dry white wine 1 tablespoon tamari 1 cup raw peas 1/2 teaspoon each; thyme, dill, marjoram, and basil salt & pepper to taste. Boil potatoes in broth until […]
One of many soups for a cold winter day. It freezes well without the cream, which you can add when you reheat it. 2 cups carrots 1 large onion 3 potatoes 4 celery sticks 1 leek 1 garlic clove 1 bay leaf 1/2 stick butter 4 cups chicken broth 2 cups heavy cream Dill – […]
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