23 October 2021: Roasted Cauliflower & Potato Curry Soup

It’s soup weather! When I make cauliflower soups, I never think of creamy soups with a milk base. Adding tomato to this soup base was genius – something I had previously not thought of trying. After tasting this recipe, I’ll definitely correct that omission. With a tomato-based broth and the addition of coconut milk, this…

03 Oct. 2021: Dorie Greenspan’s Gingered Turkey Meatball Soup

If a recipe can be adapted for whatever I have on hand, well, that’s a recipe for me! Dorie Greenspan, a terrific food columnist found in the New York Times, a cookbook author and a baker is my hero in this regard. Oftentimes one of her recipes can be adapted in multiple ways which suits…

17 Sep 2021: Hello Old Friend, Moosewood Curried Squash & Mushroom Soup

My Moosewood Cookbook, purchased back in 1977, was one of the first books from which I learned to cook. Over time, its yellowing pages have introduced us to some delightful recipes and, of course, vegetarian cooking. The Moosewood Collective is still going strong and Mollie Katzen, one of the originals links to a 40th Anniversary…

06 March 2021: Seattle Smoked Salmon Chowder

Seattle Smoked Salmon Chowder from Skinny Taste Winter has been continuing to hold an ice-cold grip on temperatures, so this week I felt the need to make a bowl of comfort food. This smoked salmon chowder from Skinny Taste was exactly what I was looking for! The balance between lower fat milk (I used the…

28 October 2020: Carrot-and-Fennel Soup

The New York Times has an extensive recipe collection that I’ve often used when looking for ideas for cooking. If you have a subscription to the Times, the recipe box feature is worth the price of a NYT subscription, and their newsletter, What to Cook This Week, is an extraordinary resource. With cooler Fall temperatures…

05 Oct. 2020: Vegetable Cabbage Soup

We’ve been enjoying our CSA Share from Farmer Dave for the last 3 months. This week, however, we were presented with one ginormous cabbage for which just two of us were somewhat at a loss for how to use it up. Yes, we did find a way to blanche and freeze part of it, but…

20 July 2019: Gazpacho by Way of Provence

Melissa Clark, who has been contributing to the New York Times Food Columns since 2007, has a wonderful new cookbook out this summer – Dinner in French. Inspired by time spent by her family in France, the recipes included in this book were just what we needed this summer as we limited our outside worldly…

21 March 2020: Tuscan Soup With White Beans

  Ever since we learned our granddaughter has an egg sensitivity, we have been eating more plant-based and vegan meals. Recently I discovered a really great website, A Couple Cooks. Sonja and Alex, the authors of this blog have some terrific ideas for meals – some vegan, some vegetarian, some whole food – as well…

22 May 2018: Kripalu Green Soup

I was lucky enough to spend a weekend at Kripalu Center for Yoga and Health in Lenox, Massachusetts a few years ago and, to say it was life-changing is mildly descriptive to say to least. ┬áSince then, although I don’t always cook or eat as healthy as I should, I do like browsing through Kripalu’s…

8 February 2018: Lemony Carrot & Cauliflower Soup Meets Wine Club Arneis

When I make soup, it very often is a vegetable-based soup. Here’s a creamy – without the cream – soup that is a welcome variation on carrot-based soups. This one uses carrot, cauliflower, and light miso to blend together. It made a satisfying weeknight dinner soup. ┬áTake Melissa Clark’s advice: don’t let the recipe hinder…