Sunomono (Hiya Somen)
Sunomono or Hiya Somen is a classic Japanese dish served as a refreshing meal along with relishes and cold vegetables during summer’s oppressive heat. The bright sour flavor stimulates movement [...]
Bodacious Borscht
Vibrant in color and flavor, borscht is a classic middle European soup with nearly as many variations on the recipe as there are languages in Europe. Summer borscht is often [...]
Burgundy Mushroom 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 depending on the variety of [...]
Basque Potato, Pumpkin and Leek Soup (Porrusalda)
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 and pumpkin. If pumpkin isn’t [...]
Baked Pumpkin Or Winter Squash
I use a lot of squash and pumpkin in my diet. And this is one of my favorite ways to prepare it, as I’m a bit of a lazy cook. [...]
Japanese Clear Broth Soup
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 to your liking. This [...]
Chilled Sour Cherry Soup
Europeans have a long used fruits in soups. It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit. [...]
Minted Pea Soup
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 soup. This soup is beautiful [...]
Clara’s Favorite Five Onion Soup
I lucked out–my daughter loves onions. In fact it is her second most requested soup besides miso. The onion family is large and ranges in pungency and taste from delicate [...]
Sorrel Soup
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.
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