Make Your Own Vegetable Broth

All vegetable broths are not created equal. But most of them list carrots as their second ingredient (after water), and are sky-high in sodium.

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Recipe: Three Sisters Soup with Cornmeal Dumplings

In most Native American traditions, beans, corn, and squash are known as the Three Sisters – gifts from nature to sustain life. Full of complementary proteins, healthy carbohydrates, fiber, and a variety of vitamins and minerals, this hearty soup is perfect for those crisp early Fall evenings.

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Recipe: African Yam & Peanut Soup

I was an adult before I grew to appreciate the sweet potato. My mother used to eat it mashed with margarine and brown sugar, which horrified me to no end (I don’t have much of a sweet tooth unless dark chocolate is involved). Combined with savory ingredients, however, I discovered that this nutrient-packed vegetable is absolutely delicious.

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Recipe: Spicy Pumpkin-Sweet Potato Soup with Homemade Croutons

…and you thought pumpkin was only good for pie or bread!

Au contraire!

This is a sweet-and-savory harvest soup with a kick that will take the chill off of any Fall evening. Serve it with fresh-baked Pillow Biscuits and a mixed-greens salad livened up with some dried cherries, walnuts, and crumbled blue cheese.

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Recipe: Cretan Braised Pulses

“Pulse” is a somewhat archaic term for dry grain and legume crops, but this is a fairly ancient dish, so it seems a rather appropriate name.

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