Minestrone
This minestrone includes lentils, beans, and orecchiette pasta, which together deliver a level of satisfaction that is often lacking in a vegetable soup.
September 28, 2021
Menu
Amy Andrews
Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
Chicken Soup with Sprouted Spelt
You can make chicken broth with as little as a left over rotisserie chicken carcass and a carrot, but when you make chicken broth—a stock, really—with a whole uncooked chicken or an assortment of pieces, you have a completely different creation.
September 28, 2021
Spicy Squash Soup
Collecting colorful winter squash and cooking up a batch of soup without having to first go to the store is one of my fall pleasures.
September 28, 2021
Kamut Strawberry Shortcakes
This recipe is more of a biscuit than a shortcake, as it uses cream instead of butter and is just subtly sweet.
June 30, 2021
Summer Succotash
Make this quick sauté when you can buy fresh ears of corn, herbs are plentiful, and summer squash is everywhere you turn.
June 30, 2021
Farmers Market Gazpacho
Make this easy summer soup using your fresh garden tomatoes, those you buy from a nearby farmer, or the big slicing beauties from Streamline Farms.
June 30, 2021
Grown in the Summer Sun
The heirloom strawberry varieties grown by our local farms produce juicy, flavorful berries that are what grocery store strawberries just dream of being.
June 29, 2021
Tarragon Sauce
A favorite herb of chefs and Francophiles, tarragon brings a fresh, licorice-like flavor to the kitchen.
June 29, 2021