This Ribollita is made with cannellini beans, torn crusty bread, spinach, and vegetables simmered in a tomato-based broth, the way it’s traditionally done in Tuscany. The bread is what sets this apart from a regular bean soup – it breaks down as it simmers and thickens the whole pot into something closer to a stew….
This Cauliflower Soup is made with a full head of cauliflower, sharp cheddar, heavy cream, and warm spices, blended until completely smooth and finished with fresh parsley. It’s a blended, creamy soup with a texture closer to a bisque than a chunky vegetable soup. I make this on cold nights when I want something rich…
This Lentil Spinach Soup is made with brown lentils, diced tomatoes, carrots, and fresh spinach stirred in at the end, simmered in a broth seasoned with cumin and garlic. It’s a filling, plant-based Mediterranean flavored soup that doesn’t need meat to feel like a full meal. I make a big pot of this on Sunday…
This Chinese Chicken Salad is a crunchy, colorful salad made with shredded chicken, mandarin oranges, crispy chow mein noodles, red cabbage, napa cabbage, carrots, and green onion, all tossed in a sesame-ginger dressing. It’s the kind of salad that actually fills you up (no sad desk lunch here). I make this one for lunch prep,…
This Mexican Street Corn Pasta Salad is a cold, creamy side made with spiral pasta, black beans, corn, chopped tomatoes, spring onion, and sliced onion, all tossed in a lime and chili dressing that channels classic elote. It’s the kind of salad that gets better the longer it sits, so it’s an easy one to…
These Roasted Brussels Sprouts with Bacon and Croutons are made with halved Brussels sprouts, crispy bacon, homemade garlic croutons, and shredded Parmesan, all roasted together on one sheet pan. The croutons soak up the bacon fat while they crisp up, so every bite has a little crunch built in. I make this one for holiday…
These Autumn Buns are made with a soft yeast dough wrapped around a filling of ground beef, pumpkin puree, and warm spices, then baked until golden. The pumpkin adds a sweetness to the savory filling that fits right in with fall cooking. I make a batch of these for weekend lunches or to freeze ahead…
These Pumpkin Dough Rolls are made with a pumpkin puree enriched dough rolled out flat, spread with a sautéed mushroom filling, and rolled up into a log before slicing into small, bite-size pinwheels. The pumpkin gives the dough a soft orange color and a subtle sweetness that balances the earthy mushroom filling. I make these…
This Artichoke and Leek Soup is made with canned or frozen artichoke hearts, potatoes, leeks, and garlic, simmered together and blended completely smooth with a touch of cream. The artichokes give this soup a slightly tangy, earthy flavor that a plain potato leek soup doesn’t have. I make this when I want something elegant enough…
This Homemade Chicken Noodle Soup is made with shredded chicken, egg noodles, peas, carrots, and a well-seasoned broth that tastes like it simmered all afternoon. It’s the kind of soup you make when someone in the house is sick, or when it’s just cold outside and you want something warm. If you’re looking for a…