Another totally simple soup that will garner rave reviews - earthy, subtly sweet and satisfying. This soup comes together - out of the Instant Pot - and into the blender with minimum fuss. I really think that even fussy kids will like this. I get carried away at farmers markets. Seduced by the colors, textures and just plain freshness of the produce. I carry away bags of goodies, and that included heirloom carrots. More than I could use. Carrot soup is a favorite around my ho

If this soup was any easier, it would be in a can on the shelf - except it wouldn't be as healthy or fresh tasting. And, it's as close as your freezer ... that bag of frozen peas. Seriously. In just under 30 minutes, you'll have a creamy soup that will be great hot, cold or at room temperature, alongside some crusty bread and sliced heirloom tomatoes from the farmers market. I adore savory, smokey split pea soup, but it's a bit too heavy for hot summer days. This soup celebra

The temperatures here in Reno, Nevada are predicted to be over 100 degrees for this next week, and the thought of a hot kitchen isn't very appealing. This delicious soup comes together in about 15 minutes - in your blender! That's right. You don't have to turn on a burner, or even use the microwave. That's why I keep big fat, juicy cucumbers in the fridge for chilled soups that are easy on the thermostat and tummy. Use any type of cucumber, of course, but the younger the bett

If you're a chili aficionado, you've no doubt heard of the world-famous Hatch chilies from New Mexico. These amazing, meaty pods have a history that just might surprise you. The name, Hatch, refers to the growing region. Hatch, New Mexico. Chefs claim that the intense sunlight by day, followed by cool nights in the Mesilla Valley are what gives these chilies their unique flavor. Here's where it gets interesting. The chili was developed, in the 1960's-70's, at the University o

As I was rehabilitating and organizing my freezer stash of frozen vegetables - I came across a large bag of frozen cauliflower. Hmmmm. Been there awhile. What to do? The pandemic has forced my hand when it comes to keeping food on hand. First there were the shortages and lines waiting to get in for socially-distanced shopping. Then, there's the anxiety over having to mingle with hordes of other grocery shoppers. Finally, not everything seems to be available for on-line orderi

If you intend to spend much time in France, be sure that you like carrots. A lot. The French love their carrots! I've hauled many pounds of great huge, often dirt-covered carrots out the grocery store home, in eager anticipation of what I'd be using them for. The French know better than those silly little 'baby carrots' - made by cutting away the larger part of the flavorful root. That's wasteful. Go big or go home. And, really, they very often look as though they've just bee

This classic French soup satisfies on so many levels with its' delicate broth and colorful vegetables. And, if you're looking for something to lift your spirits during the darkest days of winter (and the pandemic!) this soup could be just what you need. This soup scores in that it's made with readily available vegetables, quick and simple preparation in the Instant Pot. You can substitute any pasta that you prefer. What you need (besides an Instant Pot): 1 medium sized zucchi

I've always reckoned that I made a pretty decent corn chowder. Plenty of corn, potatoes, carrots, celery and such. But, my husband - a native of northern New England - brought it home yesterday. "That's the best corn 'chow-dah' I think I've ever had." Me: "Hmmm. You mean better than your Aunt Clare's?" His Aunt Clare lived in a 400-year-old house overlooking the site of the oldest school in New England. Or North America. I can't remember. She was a cook worthy of the Norman R