Split Pea Soup

Split pea soup is often prepared with ham or other types of meat; this adds flavor to the dish. I’ve added a few seasonings to give the soup a depth of flavor (without the meat). Customers really enjoyed this recipe, as simple as it is. Kids too! Ingredients 1 cup split peas, rinsed and drained Water…

Tomato Vegetable Soup

It’s still tomato season here in the Hudson Valley, so I was inspired to prepare this recipe using fresh, organic tomatoes.  The customers really loved it! Ingredients: 28 oz. fresh (or canned) tomatoes—blended (if using fresh tomatoes—to get a smoother consistency—strain after blending) 2 tbs. olive oil ½ cup chopped onions 2 tbs. minced or…

Carrot Pecan Salad

I wanted to create a carrot salad recipe that was similar to the one I had in my childhood. In the “classic” recipe, mayonnaise is often used. I wanted to forgo the mayo, but still have some creaminess. I chose coconut milk as a substitute; and to add a little tang, I used a white…

Roasted Fennel & Carrot Soup

This is a  very simple soup recipe. Roasting the fennel softens the licorice flavor and it becomes sweet and delectable. It’s healthy and delicious! Ingredients 2 small fennel bulbs—rough chopped (about 2 cups) 2 carrots—sliced about ¼” thick 1 medium onion—rough chopped (about 1 cup) 1-2 garlic cloves 2 tbs. extra virgin olive oil ½…

Immune Support Soup

I love to find ways to use turmeric in my recipes. With its many health benefits (see below), it is definitely worth knowing how to incorporate into your dishes. This is a great soup for the colder seasons–inspired by super-spice, turmeric! Ingredients 2 cups red lentils, rinsed and drained Water 2 vegetable bouillon cubes (or to…