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Tag Archives: soups

Beet and Beef Borscht

Autumn has fully fallen in the Hudson Valley. The trees are aflame. Food-wise, this is my favorite time of year. It’s all about soups and stews…long, slow cooking and rich, deep flavors. Read more »

Bone Broth: Nectar of Health

Now that the weather has really become colder and windier, bone broths should begin again to make an appearance on our dinner tables (and lunch and breakfast too!).

Bone broth or stock forms a central part of traditional cuisines all over the world. Besides adding rich flavor, it brings a host of minerals and vitamins into the dishes cooked with it. Long-cooked bone stock also has gelatin and collagen in it which strengthen the bones, hair and nails and greatly aid digestion while soothing the digestive tract. Read more »

Recipe: Pea Soup with Fresh Mint and Parsley

Peas are in season again and we can’t get enough of them! Last spring I wrote a simple recipe for a green pea puree that makes a great side-dish (or baby food). This recipe is a bit more sophisticated and can hold it’s own as the center piece of a meal. Read more »

Summer Recipes: Squash Blossoms and Fava Beans

Some of my favorite summer ingredients are Squash Blossoms and Fava Beans!

Squash blossoms are mild in taste and so beautiful. You can grow them pretty easily, but sometimes you can find them at the farmer’s market at this time of year. They’re really easy to prepare.

Squash blossoms are relatively high in iron, calcium, and vitamins A and C, but you would have to eat lots to get much of those nutrients. The bright color and blossoming energy of them is very appropriate for early summer.

Cooking with Squash Blossoms:squashblossom

To prepare them, you should remove the base of the blossom and the stamen inside.

Then you can slice the blossom “chiffonade” style, in long narrow ribbons.

These ribbons could be thrown on a pizza or into a soup or sautee towards the end of cooking. They need very little time to cook and become tender. Read more »

Recipe: Fresh Green Peas

Milo’s new favorite activity in the kitchen is shelling fresh green peas.

This translates into lots of opportunities to cook and eat green peas, and this is our favorite so far.

Peas are a great food to introduce in this blended form after a baby has successfully eaten a simple porridge or bone broth and then  orange vegetables, but this recipe pleased the adults, too. It is great served with home made tortillas or chapatis, savory crepes or dosas, rice, fish or chicken (I’m probably forgetting some things). It could even be made in a more thinned out form for a great soup. Just add 3 extra cups of vegetable or meat stock (and maybe some more salt).

Green peas are sweet to taste, cooling and dry in nature and have a sweet post digestive effect. This means that they are pacifying to both Kapha and Pitta and not aggravating to Vata if they are cooked thoroughly. All of these factors make it a perfect food for the spring and summer time for the whole family.

Blended Green Peas with Leek and Fennel

(serves 4)

1 lb. fresh green peas in the shell (2 1/2 – 3 cups shelled)

1 c. sliced leek

1/4 c. sliced fresh fennel

3/4 tsp. salt (seasoned salt like Herbamare works nicely)

1 heaping Tbsp. ghee

1 Tbsp. olive oil

Shell the green peas and place them in a bowl. Discard the pods.

Add ghee and oil to a pan. Heat slightly and then add everything else to pan.

Saute until the leeks are soft and translucent. Cover with water and simmer over medium heat until the peas are soft–about 15-20 minutes.

Remove from heat and allow to cool a bit. Blend in blender or with hand mixer until they have a lumpy consistency, or until completely smooth.