Truffled Celeriac Soup

Spring and farm season are finally here in our neck of the woods! We’ve had plenty of rain and, now, a good, solid week of hot sunny days to get those veggies growing. Although Mauro and I had a CSA winter share from Pennypack Farm —packed with winter greens, root vegetables and other storage crops— we’re really looking forward to our Spring-Fall shares from Blooming Glen Farm and Barefoot Gardens. With them we’ll have a wide range of seasonal, organic/naturally... Read More

Udon Soup

This udon soup recipe is perfect for lunch or dinner, especially when you’re pressed for time. It’s a quick, healthy and versatile dish to make. You can mix and match any vegetable you have on hand. Just keep in mind that some vegetables may need a longer cooking time than others, remember to adapt the recipe accordingly. Correction: In the video I say Udon noodles are rice noodles, they are in fact made with wheat flour. Please forgive my slip. A delicious and healthy... Read More

Mushroom Soup

Mushroom soup served with whole wheat bread Ingredients 1 tbsp vegan butter (e.g. Earth Balance) 1 medium onion, minced 1/4 cup white wine 1 quart vegetable stock 1 1/2 pound cremini mushroom, sliced 1 cup of sliced carrots Salt and pepper to taste Directions 1. In a medium to large sauce pan, saute onions in vegan butter until they start to get translucent.  2. Add mushrooms, salt and pepper. Let simmer until mushrooms soften and the liquids dry. 3. Add white wine and simmer... Read More