Bright sorrel is one of my first spring greens to pop up. Actually, it grows strong in the spring, dies back in the heat and comes back in the fall...love it. Sorrel's strong sour flavor helps to stimulate and decongest the Liver and Gallbladder after Winter's heavier foods. Use it in dressings, to flavor eggs or as an usual soup.
I’ve been using bone broth most of my adult life–so I was pretty amused when it became a trendy food in the last few years. Instead of coffee shops, you [...]
Each Asian culture has its own New Year’s tradition. In Japan, the Nabe pot often makes an appearance. The process takes a little time, but [...]
Soups are easy to digest, nourishing and endlessly changing. The trick is to know a few simple base recipes and then learn to vary them [...]
Idaho has a large population of Basque and with it their delightful, flavorful food. This simple recipe makes great use of hardy vegetables, leeks, carrots [...]
Gumbo - Another one of Clara's favorite dishes, gumbo starts showing up in my kitchen when the summer garden starts to explode and well into the cooler fall and winter [...]
Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively [...]
hot and sour soup
Warm and nourishing, this soup is great as a meal on its own for a chilly night. The flavor of this soup can be varied [...]
This lovely is surprising simple, yet very hardy and tonifying. The flavors aren’t overly strong or powerful. Serve with nice crusty piece of molasses bread and you have a wonderful [...]
