Brrrr – the weather outside is indeed frightful! The snow is coming down hard here in Kansas City, and I hear my NYC noshers will be seeing snow this weekend. I’ve spoken to several people who are busy cooking for this weekend – chili, soup, and pasta are popular choices. I made a big batch of chicken egg drop matzo ball soup last night – and it is DELISH! What will you be cooking to stay warm this weekend?
Back when it was the warmer days of yore (aka summer), we received an orange watermelon in our local CSA. Coming swift on the heels of the previous CSA, which had a traditional red watermelon, this orange watermelon was a welcome but overwhelming addition to the fridge. After diligently but doggedly consuming half of the watermelon, I was still faced with the daunting portion of this juicy fruit that remained. My Zoku Molds still held yet-to-be-consumed popsicles so I couldn’t make watermelon pops (I know, poor me). That’s when I thought of a recent menu special I saw – watermelon gazpacho. While gazpacho traditionally has a tomato base, who says one can’t experiment a bit? Some green and orange heirloom tomatoes were also in that week’s CSA, so I threw those in as well. The result was satisfyingly refreshing.
You will need: Continue Reading
As you likely know by now, I had a simply FABULOUS time at the New York City Wine & Food Festival, especially as a Progresso Artisan Ambassador. (Check out my recap here). Today I’m sharing my experience sampling the actual Progresso Artisan soups – there are five varieties so far, and I heard from my Progresso sources that there may be more in the works. (My vote: mushroom bisque, mushroom bisque!). The soups are great for those weeknights where I come home late and just need to spend some quality time on the couch – I know I’m not the only one, right?? I just heat them on the stove for a few minutes and they are good to go. You have to give me credit for using the stovetop instead of my microwave – I’m classy like that.
Aaaaanyway, on to the soups!
The first variety I sampled was the Smoky White Bean and Winter Vegetable: Continue Reading
Happy FRIDAY, Noshers! This week actually kinda flew by for me – how about you? Any fun plans for the weekend? Do you have Monday off? I don’t, so please share your long weekend plans so I can live vicariously through them 😉
Today, I’m super excited to be sharing a Fun Fact about an upcoming event ! Next week, you can find me at the at the New York City Wine & Food Festival‘s Grand Tasting as a Progresso Artisan Ambassador!
Do you ever get really excited about a particular ingredient or recipe only to find the end result a little….off? I can’t be the only one here. I recently had that very experience with this lovely purple cauliflower I picked up from the farmer’s market. Isn’t it gorgeous?
I decided to make a creamy cauliflower soup, and was really looking forward a gorgeous, lavender-hued soup to savor! I followed a pretty standard “non-recipe” recipe that can be used for any cream soup: