This last week in July marks the half way point for summer. Enjoy spicy black beans in the middle of summer or again in the middle of winter. I’m loving our new base for making black beans in the instant pot. We’re calling it the Golden Base.
Niçoise olives are a French favorite, produced in the region around the French Riviera. These intensely savory olives are the backbone of this composed salad. Use the best fresh produce and olives you can find. Fingerling potatoes also work well.
Grilling the vegetables creates a subtle smokiness from charring them that doesn’t become overpowering but enhances the vegetable flavor. This soup purées some of the grilled vegetables into a thick base and combines the remaining chopped vegetables to have both a chunky and smooth soup.
The silky creamy texture of the risotto is complimented by fresh, barely wilted greens.
This soup uses two types of lentils, red and brown. The red lentils will not hold their shape. They dissolve into the soup giving it a delicious creaminess that tastes great with the smoky broth and hearty potato and carrot hunks.
I read cabbage soup is an old folk remedy for curing the common cold. Seems like a good time to make up a batch of healing soup. Fresh cabbage is a good source of the antioxidant vitamin C. This soup is thick and creamy, filling, and tastes so so good!
This delicious noodle soup is served in a light broth and garnished with fresh herbs. Try this recipe by adding orzo or orecchiette noodles and with chickpeas or white beans. Both taste great just a little different style. What will you choose?
Lentils are a great source of protein and only take about 20 minutes to make. Combining lentils with orzo, a short-cut pasta shaped like a large grain of rice, makes a casserole that you’ll want to eat a lot of.
Yep vegan beer cheese soup! So creamy and yummy, it’s a good thing it’s easy to make.