My sister has a special skill for making soup. Whether you serve this dish at Thanksgiving dinner or on a regular Tuesday night, her recipe for creamy curried squash and cauliflower soup might have you exclaiming that it’s the best soup ever!
It seems people either love eggplants or they don’t. I love them! I love their rich, dark purple color topped with a little green stem and their smooth, shiny skin. I love the fact that, if you can get them growing where you live, once planted, they’ll likely surprise you with their abundance.
It’s beet season and I’ve been coming across them at the markets. Since they’re everywhere (and my sister hasn’t given me the recipe for her famous beet soup yet) I decided to make a simple snack – Baked Beet Chips with Blue Cheese Dip. Might sound strange, but not when I say that these turn to chips – baked not fried – that are crispy, delicious and addicting!
Lentil soup with veggies and pasta is so easy to make and this version takes kindly to substitutions. Now that I have a recipe in hand I’m hooked!
I love pesto, my husband doesn’t. Our taste in most foods is pretty similar, but for some reason, dinnertime is when we come up with our disagreements. When we discovered pesto could be made with arugula, our pesto posturing ended.