all recipes

Zucchini & Potato Chowder

Ingredients:

2 T olive oil
1 onion diced
4 carrots halved lengthwise then sliced
3 zucchini quartered then cut into 3/4 inch chunks
3 medium potatoes peeled and cut into similar sized chunks
1 garlic clove minced
4 cups homemade chicken stock or a box of Aneto chicken stock or similar quality
1/4 half and half
2T minced herbs (oregano, rosemary, thyme mixed)
2 bay leaves
1/4 cup vermouth
1/2 cup shredded aged white cheddar or herbed aged cows milk cheese
chopped dill for the finish
pepper
salt
full recipe
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Best Ever Vegetable Stock

Ingredients:

olive oil
one onion chopped
half a head of garlic skin on and sliced in half across
three celery stalks halved
three carrots quartered lengthwise
one stalk of fennel its handy (fronds reserved)
one leek sliced in half lengthwise and half again
a small sweet potato quartered that in it adds creaminess and structure. but it’s not mandatory.
one bay leaf
bundle of herbs (use whatever you have) parsley, thyme. mine usually end up looking like a sage stick. I wrap it with butcher twine
twenty peppercorns give or take
one Tbsp apple cider vinegar
salt
full recipe
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Low Slow Chicken Broth

Ingredients:

olive oil
one onion chopped
half a head of garlic skin on and sliced in half across
three celery stalks halved
three carrots quartered lengthwise
one stalk of fennel its handy (fronds reserved)
one leek sliced in half lengthwise and half again
last night’s roast chicken and any other parts that you may have in the freezer (wings & feet are packed with collagen)
a small sweet potato quartered that in it adds creaminess and structure. but it’s not mandatory.
one bay leaf
bundle of herbs (use whatever you have) parsley, thyme. mine usually end up looking like a sage stick. I wrap it with butcher twine
twenty peppercorns give or take
one Tbsp apple cider vinegar
salt
full recipe
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roast chicken and penne soup

Ingredients:

1/2 roast chicken
1/2 box of penne pasta
6 cups of chicken (preferably homemade or high quality bone broth)
4 tbsp chopped herbs  (thyme, oregano, rosemary)
3/4 onion sliced super thin
1 fennel bulb sliced super thin
4 stalks of celery sliced super thin
2 tbsp olive oil
bay leaf
salt
pepper
pinch of red pepper flakes
parmesan & dash of heavy cream for serving (optional)
full recipe
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ottolenghi spinach chickpeas and honeyed sweet potatoes

ottolenghi spinach chickpeas and honeyed sweet potatoes

Ingredients:

1 cup dried chickpeas (or sub 1 can drained and rinsed chickpeas)
1 tsp baking soda
2 tbsp oilive oil
1 onion finely chopped
1 tsp coriander seeds
1 tbsp tomato paste
14 oz canned tomatoes chopped
1 tsp sugar
1 1/2 tsp ground cumin
3 cups spinach
2/3 cup cilantro leaves
salt and pepper

sweet potatoes
1 lb sweet potatoes peeled and cut into 1 inch thick slices
3 cups water
3 1/2 tbsp butter
4 tbsp honey
1/2 tsp salt

yogurt sauce
1 1/2 up greek yogurt
1 clove garlic crushed
grated zest and juice of one lemon
3 tbsp olive oil
1 tsp dried mint
salt and pepper
full recipe
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