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.
This soup is light and bright. The sour flavor stimulates the digestion and senses. You control the sour flavor here. I like my soup very [...]
Charwan mushi is a simple savory custard that makes a great breakfast or elegant addition to dinner. These custards are steamed, not boiled, giving them a soft, smooth texture.
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 [...]
It seemed last summer, Clara was determined to make salsa every few days. Which was fine, as we had an abundance of tomatoes, onions and [...]
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 [...]
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 [...]
Roasted roots are a staple for my family in the late summer, fall and winter. You can easily vary this recipe to use other roots like parsnips, rutabagas, or turnips. [...]
Delightfully warm and colorful this soup is one of my favorites on a cool late summer or autumn day, especially with a nice hunk of pumpernickel or other dark bread. [...]
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 [...]
