I met Jody and Nancy a couple of months ago, and we instantly connected — I thoroughly enjoyed talking with them about their project and our shared goals. Of course, I was thrilled when they agreed to share this soup recipe, from the collection of recipes and tips included in their upcoming book Continue Reading Connecting Farmers, Cooks, and Eaters with Farmers Market Sweet Pepper Soup
Nazila Merati shares recipes and stories at www.banamak.org. There’s something comforting about the way she introduces her recipes; you feel like an old friend cooking alongside her in the kitchen. You’ll see what I mean when you read about one of her favorite soups here. Continue Reading Grown-Up Vegetable Soup
Mary Papoulias-Platis is the co-owner of and executive chef at the Greek Gourmet, a family owned and operated concession and catering business, in San Diego since 1974. Today she shares her technique for preparing chickpeas from the dried beans instead of getting them out of a can. Continue Reading How to Prepare Dried Chickpeas
The cilantro is tempered by the sweetness of the carrots — it’s surprisingly mellow for the amount of cilantro that goes into this soup. Continue Reading Spicy Carrot and Cilantro Soup
With the somewhat random ingredients we had on hand, we pieced together this delicious combo of Lentils and Whole Wheat Couscous. It was far tastier than it looks. Continue Reading Lentils, Tofu, and Whole Wheat Couscous
If served within minutes of preparation, this delicious soup is a bright, vivid green. Continue Reading Bright Green Spinach and Pea Soup
This fennel, leek, and zucchini soup was surprisingly easy, and — get this — might actually be one of the most delicious and satisfying things I’ve ever made. Continue Reading Fennel, Leek, and Zucchini Soup
Obviously there are infinite iterations of Chili, so consider this recipe just a starting point — use whatever you’ve got on hand and I’m sure it’ll be great. Continue Reading Healthy Veggie Chili
