Colcannon Soup with Oven-Roasted Kale
This soup is inspired by colcannon, a traditional Irish dish of mashed potatoes and cabbage or kale. Buttery Yukon golds are medium-starch potatoes, which makes them particularly versatile. You could use russets or fingerlings instead. Leeks, too, have a wonderfully complex flavor and are a traditional component in colcannon. If you can’t find them, sub two yellow onions in the recipe. Yellow onions have more intricate flavor than white onions (and they tend to be cheaper). Roasting the kale enhances its flavor and yields a crunchy texture that makes it a pretty garnish for the soup. Use any variety of kale you find, from curly to dinosaur (also known as lacinato).
Continue reading » »Fennel and Granny Smith Salad with Blue Cheese
A mandolin makes easy work of this salad. Use the flat blade to thinly slice the fennel and onion as thinly as possible, and the julienne blades to cut the apples; or slice the apple and then cut lengthwise into long planks. I like to use Point Reyes Blue Cheese, which is a farmstead cheese made locally in Marin County.
Continue reading » »Slow Cooker Carrot Soup with Warm Spices and Blood Orange
In wintertime especially, there’s nothing more comforting than coming home to a pot of simmering soup. This carrot version has a secret ingredient–a cup of diced, kabocha squash–which plays beautifully with the spices and citrus drizzle.
Continue reading » »Simple Udon Soup
This soup is simple, satisfying and comes together in about 20 minutes from broth to bowl. Mix it up as much as you like–sub spinach for the bok choy, toss in some shrimp, or and add any type of roasted meat you might have on hand.
Continue reading » »Asian Turkey Salad
This fresh, bright salad is quite a departure from the usual all-American Thanksgiving leftovers. But after the big day, it’s a nice, light respite. This salad would also be great any time of year with shredded chicken.
Continue reading » »Lentil Soup with Roasted Pumpkin
Lentils are a staple food in Eritrea, and every time I prepare them I recall my years there. Adding cubed roasted pumpkin lends this soup vibrant color and transforms it into an ideal Thanksgiving starter.
Continue reading » »Guatemalan Avocado Salad with Arugula and Chile-Lime Dressing
This is the salad I’ve settled on serving with the Pollo en Jocon we’ll be having for Thanksgiving—a mixture of creamy and rich and light and crisp (it’s a variation on a traditional Guatemalan recipe from the excellent book, False Tongues and Sunday Bread). I could tell you about how healthy the monounsaturated fats from the avocados are, but you already know that. Instead, just enjoy the dish.
Continue reading » »Pressure Cooker Black Bean Soup
Black bean soup from scratch in less than an hour. You’ve got to love a pressure cooker.
Continue reading » »Mushroom, White Bean and Sage Soup
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This soup is hearty enough to make a meal with nothing more than a hunk of good bread.
Continue reading » »Mushroom Stock
This stock is full-flavored and rich. It makes a gorgeous base for vegetable soups, and an outstanding wild mushroom risotto.
Continue reading » »
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