Roasted Cauliflower Soup by Rosemary Gretton

Join writer and editorĀ Rosemary Gretton as she prepares this comforting Vegan soup.

Ingredients:

1 head cauliflower, rinsed and cut into florets (remove any leaves and base)
2 medium potatoes, peeled and chopped into large cubes
1/4 tsp. ground nutmeg
1/2 teaspoon ground black pepper
1 head garlic
3 tablespoons olive oil
1 white onion, finely chopped
4 cups vegetable stock (or 4 cups water and 1 package/cube vegetable bouillon)
1 to 2 teaspoons chopped fresh or dried thyme
2 tablespoons chopped fresh or dried chives
2 tablespoons champagne vinegar (or white wine vinegar or apple cider vinegar
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Recipe of the Week: The Perfect Pie Crust

Ingredients for two crusts:

3 cups flour
1 t salt
1 cup shortening or lard
1 egg
1 t white vinegar (or champagne vinegar)
5 T cold water

It’s my favorite time of the year – time for pies! Maybe you have a pick it yourself apple orchard near you or a bunch of pumpkins in your garden all ready to be harvested. If not, head to your local produce market and decide what to put inside this lovely flaky crust.

Get the directions here.


Recipe of the Week: Home-style Chicken Soup

Ingredients:

3-4 lbs bone-in chicken (use a whole chicken or just breasts and thighs)
Water (approximately 4 quarts)
1 onion, rinsed, roots and skin removed, onion chopped
The skin and top layer from an onion, rinsed, (remove the paper sticker from the grocers!!)
1 handful of parsley, rinsed, left whole
2 whole cloves (or use add 1/8 t of ground cloves with the thyme)
2 t whole pepper corns
2 bay leaves
6 large carrots, peeled and sliced
3 celery stalks, trimmed and sliced
1/4 cup celery leaves, minced
2 t dried thyme, crushed
Kosher salt to taste
Pinch of rubbed saffron threads

For the directions, click here.


Small Batch Corn and Potato Chowder

Ingredients:

3 thick strips meaty Applewood smoked bacon, cut to 1 inch lengths, trim off some of the larger sections of fat
1 t olive oil
1 1/2 cups medium onion, chopped
1/2 cup celery, chopped
1 (15 oz) cans creamed corn
1 (11 oz) can sweet corn, drained
2 1/2 cups red potatoes, skin on, chopped to fit on the spoon size chunks
1 cup whole or 2% milk
1 cup chicken stock, unsalted is always good, add salt later if you need to
1 T fresh parsley, rinsed, dried, and chopped
1/4 t thyme
6 drops Tabasco sauce
Fresh cracked black pepper to taste
2 T butter
2 scant T flour
3 T heavy cream
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Cheesy Baked Shells and Cauliflower

Ingredients:

1 T butter
2 T vegetable oil
Scant 1/4 cup flour
2 1/4 cups milk
1/4 t white pepper
2 pinches of ground nutmeg
1/2 cup shredded parmesan
1/2 cup ricotta
1 T olive oil
1/2 small onion, chopped
4 garlic cloves, minced
1/4 t pepper
1/2 t oregano
1 small head cauliflower separated into florets
1 (12 oz) package of medium pasta shells, cooked just to al dente per package directions and drained.
1 cup reserved pasta water
8 oz fresh mozzarella, rough chopped
1/2 cup shredded parmesan
1/2 cup garlic panko for topping
To serve at the table: 6 Calabrian hot peppers, chopped Read More


Bok Choy and Mushroom Adobo Soup

Ingredients:

1/3 cup soy sauce, reduced sodium
1/3 cup rice vinegar
4 large cloves of garlic, thinly sliced or rough chopped
1 bay leaf
2 T olive oil
1 1/2 cups yellow onion, chopped
4 oz maitake mushroom, cleaned root ends removed, pieces separated
4 oz white beech mushroom, cleaned, root ends removed, stems separated
8 oz baby bok choy, sliced on the diagonal into 1-2 inch wide strips
4 cups chicken stock, reduced sodium
4 green onions, white and light green, thinly sliced
Chili garlic sauce
1 cup uncooked brown jasmine rice to be cooked according to package directions Read More


Crispy Pork with Baby Bok Choy

Ingredients:

1/2 cup chicken stock
2 T soy sauce
1 T Mirin rice wine
1 T oyster sauce
1 T dark sesame oil
1 t hot chili oil, optional
2 T coconut palm sugar
4 scallions, white and light green part sliced
4 garlic cloves, minced
2 t ginger, minced
2 T peanut oil
1 lb lean ground pork
1 lb baby bok choy, sliced lengthwise into 2 inch widths
4 oz snow peas, sliced on the diagonal
1 (8 oz) can water chestnuts, sliced

Garnish: crushed red pepper flakes and 2 scallions, chopped Read More