Subtle star anise is an unusual note in this soup, but I think it’s a good match with the fresh ginger flavor of the shrimp. Another healthy bowl!
Crusty bread and champagne vinaigrette salad accompanied.
Author Archive for ellen
Health in a bowl – totally vegan (until the cheese goes on) stew made from kale, mustard greens, cannellini beans, ditalini, tomatoes, onions, garlic, spices, and vegetable broth.
A crisp romaine salad with yet another variation of lemon-parmesan dressing (’cause y’all like it so much) accompanied.
Saw Mark Bittman’s column/video for this recipe in the New York Times and had to give it a try – it turned out really good. I used a 2/3 chickpea flour to 1/3 wheat flour ratio – I liked the additional crispiness and fragility the chickpea flour gave the pancakes. Delicious with the simple salad with sherry vinegar and walnut oil vinaigrette.
I love the Aleppo peppers that the Spice House carries; they have become my go-to tabletop seasoning for a while now. They have more depth of flavor than a standard crushed red pepper, and a softer texture. When I saw this recipe in April’s Bon Apetit, I had to try it – and it was a big success.
A flavorful mixture of asparagus, chanterelle and crimini mushrooms, gruyere, creme fraiche, lemon and thyme, baked on buttery puff pastry. A lemon-parmesan dressed arugula salad complemented.
FYI, Trader Joe’s has a delicious all-butter puff pastry that tastes every bit as good as the super-expensive Dufour brand, in my opinion. I much prefer it to the Pepperidge Farm (all shortening, I believe) frozen puff pastry. Definitely worth having some in your freezer.
