Suzi's Blog

Turkey Soup with Root Vegetables from Broth & Stock by Jennifer McGruther

That Thanksgiving dinner is something we all look forward. The aftermath, of leftovers and dirty dishes and kitchen chaos, is of course worth the price. But the benefits do not end on that Thursday night. You have leftovers and you can enjoy them with relish equal to Thursday. By Sunday night, you may want a…

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Carrot Soup from Alice Waters

  Now is surely the time when the carrots are ripe and sweet. A summer’s worth of the sun’s energy makes them sublime. Thing is, what do you do with them all? Raw carrots are fun, but that crispness can get to you after a while. [My teeth start to hurt!] Heritage carrots, like these,…

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Cucumber and Tomatillo Gazpacho Version 2

  I’m a gazpacho freak. I admit it. For lunch most days, I’m enjoy gazpacho in one form or another: classic red, almond white, or deep green. Here’s a new green idea that has no tomato taste at all. I guess that because there are no tomatoes. This is cucumber and tomatillos plus just a…

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Carrot Soup with Brown Butter, Pecans and Yogurt from The Broad Fork by Hugh Acheson

Carrots. What to do with carrots. Too often with our veggies we go simple. A little roasting or pan frying. Some sugar, salt, or vinegar and the veggies appear on our plate. In The Broad Fork, author Hugh Acheson suggest that you can employ veggies in vibrantly distinct recipes. Carrots, for example, are appearing now…

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