INGREDIENTS: 4 tablespoons olive oil 1 lb. carrots (about 4 large), cut into 1/2-inch pieces 1 large onion, chopped 2 cloves garlic, finely chopped 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Pinch of nutmeg 1 lb. sweet potatoes (about 2 medium), peeled and cut into 3/4-inch pieces 2 tablespoons chicken or vegetable bouillon base...Read More

Whether you call this recipe ‘lentil soup’ or ‘dahl,’ its appeal has no ethnic boundaries. Make a large batch of this soup to enjoy for dinner one night and then freeze* the rest for future lunches or dinners. Serve with a kale or microgreens salad for a powerful dose of nutrition! INGREDIENTS: 4 tablespoons olive...Read More

INGREDIENTS: 5 lbs. beef bones with meat, cut up 1-2 lbs. marrow bones (ask your butcher) Olive oil, salt, and pepper 2 large onions, chopped coarsely 4 carrots, chopped into 1-inch chunks 2 turnips, cut into chunks 5 garlic cloves 1 bay leaf 8 sprigs Italian parsley 3 thyme sprigs 1 oregano or marjoram sprig...Read More

There are few things less appealing than insipid, weak, and watery chicken stock! While prepared stocks have their place in the pantry, they do not compare to the rich flavor of slowly simmered homemade stock. Use this hearty chicken stock as a base for soups and stews. It’s also the best stock to use for...Read More

Roasting vegetables enhances their flavors and helps to create a richly flavored vegetable stock. INGREDIENTS: 6 stalks celery and leaves, stalks cut into 1-inch pieces 1 1/2 pounds sweet onions, cut into chunks 1 lb. carrots, cut into 1-inch pieces 1/2 lb. parsnips, cut into 1-inch pieces 1 pound tomatoes, cored 1/2 pound turnips, cubed...Read More

INGREDIENTS: 4 pounds onions, halved lengthwise and sliced thinly 1/4 cup olive oil 2 cups fresh apple cider 3 cups rich beef stock 1 cup water 3 tablespoons brandy 6 slices francese or ciabatta bread, cut into 1/2-inch-thick slices, toasted lightly 3 ounces quality blue cheese, crumbled (about 3/4 cup) METHOD: In a heavy stockpot,...Read More

INGREDIENTS: 1 tablespoon canola oil 1 cup onions, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon mild Thai curry paste (or hot curry paste, if desired) 4 cups vegetable or chicken broth 4 cups pumpkin, cubed 1 cup walnuts, toasted and chopped 2 cups light coconut milk or regular milk Garnish: Plain yogurt Cilantro...Read More

INGREDIENTS: 1 small kabocha squash, thoroughly washed 2 small sweet potatoes, peeled and cut into chunks 1 onion, roughly chopped 2 cloves garlic, roughly chopped 1 stalk lemongrass 1 1-inch piece of ginger, roughly chopped Zest of one lime 2 cans coconut milk Pinch of salt Dash of brown sugar Squeeze of lime METHOD: Preheat...Read More

INGREDIENTS: 6 cups butternut squash (or other winter squash of your choice), cubed 1 tablespoon coconut oil 2 shallots, diced 1 tablespoon minced garlic Sea salt and black pepper, to taste 1 tablespoon curry powder 1/4 teaspoon ground cinnamon 1 14-ounce can light coconut milk 2 cups vegetable broth 3 tablespoons maple syrup (or coconut...Read More

This chowder is based on a recipe from a well-known restaurant in Salt Lake City that is now closed. While not a traditional, long-simmered New England clam chowder, this rendition is equally delicious and takes only minutes to prepare.  The “secret ingredient” is red wine vinegar. I prefer to use waxy, unpeeled potatoes such as...Read More