INGREDIENTS: 8 cups Chinese Broth (see recipe below) 6 shiitake mushrooms 1 medium white onion, thinly sliced into half moons 2 cups white cream-style corn (canned) OR a package of frozen white corn kernels*  Sugar Soy Sauce White Pepper 1 1/2 cups flaked crab meat 2 eggs, beaten Cilantro sprigs METHOD: In a stockpot, combine...Read More

Always a coastal favorite, we like to serve our clam chowder topped with crispy, buttery sourdough croutons — but feel free to use traditional oyster crackers. If you prefer a richer, creamier version, substitute part of the half and half with heavy cream.  INGREDIENTS: 6 slices bacon 2 celery ribs, chopped 1 large onion, chopped...Read More

Who doesn’t love a flavorful, spicy black bean soup on a cold rainy night? This dish has a bit of spice that is easily tamed with a squeeze of lime juice and a drizzle of sour cream garnish. Serve with cornbread or hearty artisan bread, and a glass of full-bodied red wine. You’ll find a...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

Roasting the squash adds a dimension of flavor and robustness to this soup. Serve with rustic country bread. INGREDIENTS: 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 Granny...Read More

INGREDIENTS: 1 tablespoon olive oil 3 shallots, diced 1 bunch green onions, chopped, green and white divided 4 cloves garlic, minced 2 tablespoons fresh ginger, minced 5 1/2 cups low sodium chicken broth (or vegetarian broth) 2 whole star anise 2 tablespoons soy sauce 10 ounces crimini mushrooms, sliced 6 ounces rice noodles, uncooked 2...Read More

Here’s a classic cream soup that is especially good with the first asparagus of spring. INGREDIENTS: 2 pounds asparagus (about 2 bunches), thin to medium stalks are best 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups homemade chicken broth 1/2 cup heavy cream 1/4 teaspoon fresh lemon juice Salt and white...Read More

INGREDIENTS: 1 1/2 cups brown or green lentils 2 tablespoons olive oil 1 large onion, chopped 3 large garlic cloves, chopped 4 – 6 cups water (or a combination of chicken, lamb, or vegetable stock mixed with half the water) 12 – 20 oz. chard (green, red, rainbow, or combination), chopped Sea salt Fresh ground...Read More

INGREDIENTS: 1 onion, chopped 1 clove garlic, minced 1/2 teaspoon curry powder 1 1/2  tablespoons butter, unsalted 1 large Granny Smith apple, peeled and chopped 4 cups cauliflower flowerets or potatoes 1 1/2 cups chicken stock or vegetable stock 1 cup water 1/4 cup cream METHOD: In a large saucepan, melt butter over moderately low...Read More