Blog Posts

Rutabaga Spice Cake

3/18/2026

0 Comments

Ingredients

1 cup raw rutabaga peeled coarsely grated
3 eggs
2/3 cup brown sugar
1/2 cup plain whole milk yogurt (or nut milk yogurt)
1/2 cup butter or coconut oil
2 tsp vanilla
2 1/2 cups almond flour (or any other you choose)
1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp allspice
1/2 tsp salt

Preparation

Preheat oven to 350
Butter 9” loaf pan
Beat eggs, sugar, yogurt, butter and vanilla until smooth. Stir in grated rutabaga.
Combine almond flour, baking soda, baking powder, cinnamon, allspice and salt, mix well.
Stir dry ingredients into rutabaga egg mixture and combine until smooth.
Bake 30-40 minutes or until tester comes out clean and top of cake springs back to the touch.
Serve on its own or add a light coating of icing of your choice - vanilla or lemon complement it well.

0 Comments

Daikon Radhishes with Microgreens Salad

3/11/2026

0 Comments

Ingredients

2 cups microgreens
2/3 cups daikon radishes cut thin
6 tablespoons olive oil
3 tablespoons freshly-squeezed lemon juice
3 teaspoons honey or maple syrup
3/4 teaspoons sea salt
3/4 teaspoons freshly ground black pepper
Pumpkin seeds (optional)

Instructions

In a bowl, combine the microgreens and sliced radishes.
In a small bowl or jar, combine the olive oil, lemon juice, honey or maple syrup, salt, and pepper. Shake or whisk to combine.
Pour the dressing over the microgreens and gently toss to combine.
Sprinkle on pumpkin seeds, if using.
Serve immediately.

0 Comments

Sautéed Chard with Garlic and Lemon

3/4/2026

0 Comments

Ingredients

1/2 cup extra-virgin olive oil, divided
3 large garlic cloves, thinly sliced
4 pounds chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
Kosher salt
Freshly ground black pepper
1/2 teaspoon finely grated lemon zest

Directions

Heat 1/4 cup plus 2 tablespoons olive oil in a large pot over medium-high. Stir in the garlic and cook, stirring occasionally, until lightly golden, about 1 minute.
Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
Add the remaining 2 tablespoons olive oil and chard ribs to the pot and cook over medium-heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

0 Comments

Ingredients
1 tablespoon olive oil
1 medium onion (finely chopped)
2 cloves garlic (minced)
10 ounces fresh spinach (roughly chopped)
4 large eggs
½ cup milk
1½ cups Gruyere cheese (shredded)
½ cup feta cheese (crumbled)
½ cup Pamesan cheese (grated)
salt and pepper (to taste)
1 pinch nutmeg

Preparation

Preheat your oven to 375°F. Generously spray a 9-inch pie dish with cooking spray.
Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until they’re soft, just a couple of minutes. Add the spinach to the skillet and cook until wilted, which should take about 3-4 minutes.
In a mixing bowl, beat together eggs and milk. Stir in the Gruyère, feta, and Parmesan cheeses, along with a pinch of nutmeg. Season with salt and pepper, and whisk it all together.
Spread your spinach mixture in the prepared pie dish. Pour the egg and cheese mixture over the spinach. Give it a gentle stir in the dish to make sure the ingredients are evenly distributed.
Pop your dish into the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
Let it cool for a few minutes before slicing. This helps everything set nicely.

0 Comments

Easy Blender Cheese Souffle

2/18/2026

0 Comments

Ingredients
1 tablespoon butter
6 eggs
½ cup heavy cream (or ½ and ½)
1/4 cup grated Parmesan cheese
1/2 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon pepper
½ lb. sharp cheddar cheese (see substitutes note below)
11 ounces cream cheese (or reduced calorie Neufchatel)

Preparation

Preheat oven to 375 degrees.
Butter a 5-cup soufflé dish or casserole or 5-6 individual baking dishes.
Place eggs, cream, Parmesan, mustard, salt and pepper in container of electric blender. Whirl until smooth.
Cut Cheddar cheese into pieces and add piece by piece, to mixture in container while motor is running.
Cut cream cheese into cubes and add to container while motor is running.
Pour mixture into soufflé dish.
Bake in a moderate oven (375 degrees) for 45 minutes for a soft, liquidy center. 50 minutes for a firm soufflé.
Bake individual soufflés for 15 to 20 minutes.
Serve immediately

MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time.

SUBSTITUTES: For the 1/2 pound of cheddar cheese you can substitute almost any semi-moist ingredient: another cheese, cubed ham, combination of cheese and ham, froxen spinach thawed and squeezed dry, cooked carrots, chopped up chocolate, chopped up pears. For some you might want to eliminate the mustard, salt and pepper. This is a very forgiving recipe. The worst result with substitutes is it won't rise as high. But it will still taste absolutely yummy.

0 Comments

Stuffed Acorn Squash

2/11/2026

0 Comments

INGREDIENTS

3 acorn squash washed, cut in half, seeds scooped out
2 tablespoons extra virgin olive oil divided
1 pound ground meat or sausage
1 1/4 cups cooked white rice
1 medium yellow onion diced
3 stalks celery diced
1 medium Honeycrisp apple diced
3 cloves garlic minced
1/3 - 1/2 cup craisins
1/4 cup fresh flat leaf parsley minced
2 tablespoons chives minced
1/2 cup grated parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper

PREPARATION

Preheat oven to 425 degrees.
Trim stem off acorn squash before slicing in half lengthwise. Use a spoon to scoop out the seeds. Drizzle the squash with a tablespoon of olive oil, using clean hands, to gently massage the oil into the inside of the squash. Sprinkle with salt and pepper.
Place the squash flesh side down on a baking sheet and roast in the oven for 20 minutes. After the 20 minutes, remove the tray from the oven and carefully flip the squash over. The vegetable should be slightly golden brown in places and the flesh is easily pierced with a fork. Set aside to cool slightly and turn oven down to 350 degrees.
While the squash is cooking, brown meat in a large sauté pan over medium heat. Use a wooden spoon or spatula to break the meat up into small crumbles. When the meat is cooked through and no pink remains, about 8 to 9 minutes, turn the heat off to the pan and transfer the to a paper-towel lined plate. Set aside.
Return the pan to the stove, adding the remaining tablespoon of olive oil along with the diced onions, apple and celery. Cook the mixture on medium-low heat, scraping up any little brown bits, sprinkling with kosher salt and black pepper, stirring often until the onions are translucent and fragrant, about 6 minutes.
Add the garlic to the pan and cook for an additional 2 minutes.
Turn the heat to a simmer and add the meat, cooked rice and craisins to the pan. Stir to combine. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
Add the fresh parsley and chives along with the parmesan cheese to the pan, giving one last stir to combine. Turn the heat off to the pan.
Scoop the meat mixture into the acorn squash. Each half will hold a little over a cup of filling. The squash should have a mounded scoop of filling. Bake in the 350 degree oven for 15 minutes.
Remove the stuffed squash from the oven and garnish with a little leftover minced parsley and small sprinkle of parmesan cheese.
To serve, place a half acorn squash on individual plates. Serve alongside a simple green salad.
Recipe makes 6 halves.

0 Comments

Savory Roasted Rutabaga, Carrots and Onions

2/4/2026

0 Comments

Ingredients:

2 medium rutabagas
3 large carrots
1 large onion, sliced
3 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)

Instructions:

Preheat the oven to 400°F.
Peel and dice the rutabagas and carrots into equal size chunks
In a large bowl, combine the diced rutabaga and carrots, and sliced onion.
Drizzle the olive oil over the vegetables and sprinkle with thyme, garlic powder, salt, and pepper. Toss until well coated.
Spread the vegetable mixture evenly on a baking sheet lined with parchment paper or foil.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
If using, drizzle balsamic vinegar over the roasted vegetables before serving for an extra layer of flavor.

0 Comments

Hearty Cabbage Casserole

1/28/2026

0 Comments

Ingredients

2 tablespoons olive oil
1 pound ground meat
1 onion - medium, chopped; 6 ounces
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh garlic - minced
1 teaspoon paprika
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper
28 ounces diced tomatoes - well drained
1 medium cabbage, chopped in 1 inch pieces

Preparation

Preheat the oven to 400°F. Grease a 2-quart (7 X 11-inch) baking dish.
In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground meat, onion, salt, and pepper. Cook until the meat is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon.
Add the garlic, paprika, thyme, and cayenne and cook for 30 seconds, stirring.
Add the drained tomatoes and chopped cabbage. Continue to cook, stirring often, until the cabbage is tender, about 5 minutes.
Turn the heat off and stir in one cup of the shredded cheese.
Using a slotted spoon, transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
Bake, uncovered, until the casserole is bubbly and the cheese is browned, 20-30 minutes.
Let the casserole rest for 10 minutes before serving.

0 Comments

Creamy Spinach Mushroom Soup

1/21/2026

0 Comments

Ingredients

1/4 cup butter
1/2 pound sliced mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
6 ounces fresh baby spinach, chopped OR frozen, thawed equivalent
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
French baguette, optional

Directions

In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes.
Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes.
Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Add spinach; cook and stir until wilted, 2-4 minutes.
Gradually stir in half-and-half, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley. If desired, serve with baguette.

0 Comments

Roasted Mushrooms with Onion, Garlic and Rosemary

1/14/2026

0 Comments

Ingredients

- 15 ounces mushrooms of your choice, sliced ¼ inch thick
- 5 to 8 cloves garlic, grated
- 1/2 red onion
- 2 sprigs rosemary, divided
- 1 cup extra virgin olive oil
- 1 teaspoon red wine vinegar

Preparation
1. Preheat oven to 375 degrees F. Line a cookie sheet with foil, and place mushrooms on it. Set aside.
2. In blender, combine grated garlic, onion, 1 sprig rosemary (remove stem), red wine vinegar and olive oil. Blend until mixed, but not smooth. You should be able to see pieces of onion in the mixture.
3. Spread mixture over the sliced mushrooms and use your hands to evenly coat. Sprinkle with salt and pepper.
4. Place the other rosemary sprig across mushrooms. Fold foil over mushrooms to create an envelope and poke a few holes in the top to allow steam to escape.
4. Bake for 35 to 40 minutes. Remove rosemary sprig before serving.

This recipe is great on its own as an appetizer. Also a tasty accompaniment to rice or pasta or a meat protein of your choice.

0 Comments

Caldo Verde - Portugese Potato Kale Soup

1/7/2026

0 Comments

Ingredients

4 tablespoons olive oil, divided
1 medium onion, minced
1 clove garlic, minced
6 medium potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces spicy sausage, thinly sliced
2 ½ teaspoons kosher salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Preparation

Heat 3 tablespoons oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes.
Add potatoes and cook, stirring constantly, for 3 minutes.
Pour in water and bring to a boil; boil gently until potatoes are very tender, about 20 minutes.
Meanwhile, cook sausage in a large skillet over medium-low heat until it has released most of its fat, about 10 minutes. Drain.
Use an immersion blender to purée potato mixture.
Stir in sausage and season with salt and pepper. Increase the heat to medium, cover, and simmer for 5 minutes.
Stir in the kale and simmer until tender and bright green, about 5 minutes.
Stir in remaining 1 tablespoon olive oil and serve immediately.

0 Comments

Unstuffed Cabbage Rolls

12/31/2025

0 Comments

Ingredients

2 tablespoons canola oil
1 pound lean ground meat
1 large yellow onion, chopped
3 large garlic cloves, minced
1 small head green cabbage (about 1 1/4 pounds), chopped (8 cups)
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 1/4 cups water
3 tablespoons red wine vinegar
2 tablespoons packed light brown sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups cooked white rice OR 1 (8.5 ounce) package microwavable white rice
2 tablespoons chopped fresh dill and/or parsley, plus more for garnish

Preparation

Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the meat, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes.
Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes.
Stir in the tomato sauce, diced tomatoes, water, vinegar, sugar, salt, and pepper until combined. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the cabbage is tender, about 15 minutes.
IF USING MICROWAVABLE RICE, stir the uncooked rice into the mixture in the skillet until well combined. Cook, uncovered and stirring occasionally, until the rice is tender, about 2 minutes.
IF USING PRE_COOKED RICE, stir the rice into the mixture in the skillet until well combined. Cook, uncovered, until the rice is warm.
Stir in the herbs until combined. Garnish with additional herbs and serve.

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months.

0 Comments

Christmas Salad

12/17/2025

0 Comments

Ingredients

⅓ cup olive oil
¼ cup fresh cranberries
3 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 pound mixed salad greens, including red veined sorrel
½ red onion, thinly sliced
4 ounces crumbled blue cheese

Directions

Combine oil, cranberries, vinegar, water, Dijon mustard, garlic, salt and black pepper in a blender. Blend until vinaigrette is smooth.
Toss mixed greens, onion and blue cheese with vinaigrette in a large bowl until evenly coated.
Serve.

0 Comments

Easy Oven Baked Maple Squash

12/10/2025

0 Comments

Ingredients

1 squash (any kind except spaghetti squash)
1 tbsp olive oil
1 tbsp melted butter
1-2 tbsp maple syrup
salt
pepper

Preparation

Preheat oven to 350 degrees F.
Use a big knife to cut your squash in half and use a spoon to scoop out the seeds and pulp.
Grease the bottom of a baking dish that's big enough to fit your squash with olive oil. Chop squash into crescents and arrange in oiled baking dish.
Melt butter and use a pastry brush to brush it all over the squash.
Drizzle maple syrup over the squash. You can also re-drizzle them mid-way through baking. Sprinkle with salt and pepper.
Cover with foil and bake for about 50 minutes, or until you can pierce squash with a fork. Take the foil off and broil for a few minutes.
After cooking, sprinkle with fresh salt, which really brings out the taste. Garnish with parsley if you want.

0 Comments

Creamy Turnip Soup

12/3/2025

0 Comments

INGREDIENTS
5 medium turnips (about 2 lbs)
1.5 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground white pepper (or to taste)
4 cups vegetable or chicken broth

Optional topping:
Shredded carrot
Minced parsley
Thinly sliced scallion greens

PREPARATION
1. Peel and thinly slice turnips.
2. Heat 1 Tablespoon olive oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes.
3. Add the turnips, rosemary, salt and white pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until turnips are tender, 10-12 minutes more.
5. Meanwhile, if using topping, in a medium bowl toss the carrrot, scallion greens and vinegar with 1 Tablespoon olive oil.
6. Once turnips are tender, puree the soup until smooth in the pan with an immersion blender.
7. Ladle soup into bowls. If using, add a topping and serve.

0 Comments

Left Over Cranberry Sauce Muffins

11/25/2025

0 Comments

Ingredients

½ cup milk
⅓ cup olive oil
1 ¼ cups leftover cranberry sauce
⅓ cup brown sugar, more or less to taste depending on tartness of cranberry sauce
1 egg
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup oatmeal
¼ cup chopped pecans, or to taste

Directions

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin or line cups with paper liners.
Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

0 Comments

Slow Cooker Caramelized Onions

11/19/2025

0 Comments

Ingredients

4 large sweet onions, thinly sliced
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Add all ingredients to 5-qt. slow cooker.
Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours.
Uncover and cook 1 additional hour, or until most of the liquid has evaporated.
Serve as desired.

This recipe can be refrigerated in an airtight container.
Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.

0 Comments

Creamy Rutabaga Carrot Soup

11/12/2025

0 Comments

Recipe Ingredients

1 large rutabaga, peeled and chopped - about 4 cups
½ onion - chopped
3 garlic cloves - minced
3 carrots - peeled and chopped
32 oz vegetable broth - or chicken broth
½ cup heavy cream - or coconut milk
Salt and pepper - to taste

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Peel and chop 1 large rutabaga into small chunks, roughly 4 cups. Add to a large bowl and drizzle with cooking oil. Season with salt and pepper and toss until it's evenly coated.
Add the rutabaga to a baking sheet in a single layer. Roast for about 40 minutes. The rutabaga is done when golden on the edges and soft when poked with a fork.
In a large pot over medium-high heat, saute 3 minced garlic cloves and ½ chopped onion with cooking oil until the onions turn translucent, 1-2 minutes.
Add 3 peeled and chopped carrots, and saute for an additional 2-3 minutes.
Add the rest of the ingredients: roasted rutabaga, 32 oz vegetable broth, ½ cup heavy cream. Add Salt and pepper to taste.
Let soup simmer for about 20 minutes. Check that the carrots have softened by poking them with a fork.
Blend the soup with an immersion blender until smooth and creamy.
Add to serving bowls, season with more salt and pepper, and serve.

0 Comments

Roasted Cherry Tomato Soup

11/4/2025

0 Comments

Ingredients

2 pints cherry tomatoes (about 4 ⅓ cups)
1 small red onion quartered
10 cloves garlic peeled
¼ cup extra virgin olive oil
1 ½ teaspoon salt (more to taste)
Freshly cracked pepper to taste (generous)
1 cup low-sodium chicken broth or vegetable broth
⅓ cup heavy cream
⅓ cup chopped fresh basil leaves
Grated parmesan cheese for garnish (optional)

Instructions

Preheat the oven to 425ºF and wash and dry your cherry tomatoes thoroughly.
Place the tomatoes in a 9” x 13 baking dish or a Dutch oven.
Drizzle in the olive oil, and season with the salt and pepper (to taste). Toss well to coat.
Place the quartered onion and peeled garlic cloves evenly throughout the dish, wedging them under the tomatoes.
Roast in the preheated oven for 35 minutes, or until the skins begin to blister.
Remove from the oven and transfer the vegetables (and liquid) to a deep saucepan. Blend until smooth with an immersion blender.
Add the broth and heavy cream to the blended tomato mixture, and stir well. Heat over medium heat until warmed through, about 3-4 minutes.
Stir in the fresh basil, then taste and adjust the salt and pepper as needed.
Serve and enjoy! Try it garnished with a generous grating of parmesan cheese.

0 Comments

Creamy Sorrel Pasta

10/29/2025

0 Comments

Ingredients8 oz. Pasta
2 cups packed sorrel leaves
1 cup heavy cream
2 Tbsp butter
2 garlic cloves, minces
½ tsp salt
Black pepper to taste

Instructions

Cook pasta until al dente. Reserve ½ cup of pasta water before draining.
While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the sorrel leaves to the skillet and cook until wilted, about 2 minutes. Sorrel reduces significantly, so don’t be shy with the amount.
Pour in the heavy cream, stirring to combine with the sorrel and garlic. Let the mixture simmer for 3-4 minutes until slightly thickened.
Drain the pasta and add it to the skillet, tossing to coat in the creamy sorrel sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Season with salt and black pepper, then remove from heat.

0 Comments

Tomatillo Salsa

10/22/2025

0 Comments

Ingredients
1.5 lbs. fresh tomatillos, husks removed and cut into 2-inch pieces
½ white onion, peeled and cut into 4 wedges
-2 serrano chilis, split in half lengthwise
1 Tbsp. olive oil
2 garlic cloves
1.25 tsp kosher salt
1 Tbsp lime juice
1 cup fresh cilantro, leaves and small stems, chopped

Directions

Preheat the oven to 425˚. Place the tomatillos, onion and serrano peppers on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 15 minutes until lightly browned and the tomatillos have softened.
Let cool for 15 minutes then transfer to the bowl of a food processor.
Add the garlic, kosher salt, lime juice and cilantro to the food processor. Pulse for about 15 to 20 seconds until combined.
Serve with tortilla chips or a dipping item of your choice.

0 Comments

Ribollita: Tuscan Peasant Soup

10/8/2025

0 Comments

Ingredients

1 tablespoon olive oil
1 small onion diced
2 Granny Smith apples peeled, cored and diced
½ teaspoon kosher salt
6 cups vegetable stock
⅔ cups no sugar applesauce
½ teaspoon ground white pepper
½ teaspoon ground sage
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
2 pumpkins 3 lbs. each, to make 2 cups pumpkin puree
¼ cup brown sugar
½ cup heavy cream

Instructions
Make the pumpkin puree

Pre-heat the oven to 450 degrees

Cut the pumpkin in half and scoop out the seeds. Slice each half into quarters and place them on the baking sheet. Drizzle with olive oil and sprinkle with salt.
Roast for 20 minutes. Flip the pumpkin pieces and roast for another 20 minutes, or until everything is tender.
Scoop the pumpkin flesh from the skin and blend to make a puree.

Make the soup

Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced onion, apples and salt. Saute until onions are translucent, about 7 minutes.
Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.
Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat.
Use an immersion blender to blend soup until it's smooth. (You can also use a blender to blend the soup in batches.)
Add the cream to the soup and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.)
Remove from heat and serve. Garnish with sliced pumpkin seeds or dried apple slices.

0 Comments

Sauteed Eggplant and Tomatoes

10/1/2025

0 Comments

Ingredients

½ cup olive oil
1 pound tomatoes (plum, Roma, cherry) chopped into no larger than 1 inch chunks
3 cloves garlic chopped
1 eggplant, peel left on (about 1 ½ pounds) cut into 1-inch chunks
1 teaspoon dried oregano
A few fresh basil leaves
Kosher salt to taste
Pepper to taste

Instructions

In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat.
Sauté until the eggplant gets a little color and softens just a bit - at least 5 minutes. Give them a stir here and there, then cover and let them stew for about 5 minutes.
Uncover and stir. Leave the oil released from the eggplant in the pan. Add the garlic and stir until fragrant.
Add the tomatoes, oregano, and some salt and pepper to your taste. Stir and let cook uncovered for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have “melted” and created a sauce.
Tear or slice the basil and stir it in. Remove from heat.
If you like, top with grated Parmesan or Romano cheese. But this is delicious as is.
Can be served as a side, a light meal, as a topping for bread, or mixed with some pasta.

0 Comments

Creamy Tomato Cottage Cheese Soup

9/24/2025

0 Comments

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups tomatoes, chopped (or 2 cans diced tomatoes)
2 cups vegetable broth
1 cup cottage cheese - the higher the milk fat, the creamier
1 teaspoon sugar (optional)
Salt and pepper to taste
Fresh basil leaves for garnish

Preparation

Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
Add the tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the cottage cheese and continue to blend until fully incorporated and smooth.
Season with sugar (if using), salt, and pepper to taste.
Garnish with fresh basil leaves before serving.

0 Comments

Sautéed Cabbage

9/17/2025

0 Comments

Ingredients

1 small head green cabbage about 2 1/2 pounds
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar plus additional to taste
1 tablespoon chopped fresh thyme optional

Instructions

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

0 Comments

<<Previous

Forward>>

Rutabaga Spice Cake

Daikon Radhishes with Microgreens Salad

Sautéed Chard with Garlic and Lemon

Crustless Spinach Quiche

Easy Blender Cheese Souffle

Stuffed Acorn Squash

Savory Roasted Rutabaga, Carrots and Onions

Hearty Cabbage Casserole

Creamy Spinach Mushroom Soup

Roasted Mushrooms with Onion, Garlic and Rosemary

Caldo Verde - Portugese Potato Kale Soup

Unstuffed Cabbage Rolls

Christmas Salad

Easy Oven Baked Maple Squash

Creamy Turnip Soup

Left Over Cranberry Sauce Muffins

Slow Cooker Caramelized Onions

Creamy Rutabaga Carrot Soup

Roasted Cherry Tomato Soup

Creamy Sorrel Pasta

Tomatillo Salsa

Ribollita: Tuscan Peasant Soup

Sauteed Eggplant and Tomatoes

Creamy Tomato Cottage Cheese Soup

Sautéed Cabbage

Archives

Home

Weekly Update

Vendors

Directions

Contact Us