Cioppino with Roasted Garlic Parsley Butter Toast

Cioppino is a soul warming comfort food like no other. I honestly don't know whether to call it a soup or a stew but no matter what you call it you absolutely must, must have a yummy toast to dip into the broth to soak up all those flavors.  I love this roasted garlic parsley butter toast with a little hint of Parmesan on it.  It's delicious on its own but really adds a layer of flavor to the Cioppino, too.  You can serve the toast on the side or cut it up and serve it as little croutons on ... Continue Reading

Fresh Corn Soup

Fresh shucked Corn Soup.  Corn cut straight from the cob and sautéed lightly with some onion and shallot and a little bit of garlic.  Simple.  Seasonal.  So delicious.  I love to add the finishing touches at the end with a bit of crunchy pancetta and chopped jalapeno.  But you could add fresh crab and a dash of hot sauce instead.  Or just a little bit of fresh corn.  Or....just lemon juice.  It's all up to you.  Kind of like a taco bar.  Just put this out with a few fixins and ... Continue Reading

Vegetarian Chili

No meat?  Vegetarian Chili? What's this all about, you ask? Okay all you meat lovers out there don't panic.  It's so easy to add a little bit of shredded chicken or ground beef to this dish and still follow this exact recipe.  Or, if you are like many households out there who are split on veggie versus meat lovers just make a big batch of the veggie and add the meat into half of it. My story of vegetarian chili starts with being pregnant with my son several years ago. I never was a big ... Continue Reading

Sweet Potato Soup with Roasted Poblano and Corn

With Fall approaching I wanted to make something that celebrates the Fall flavors I love so much - despite the fact it's still 90 plus degrees outside.  Who knows...maybe a nice little Fall soup will trigger the cooler weather.  And for me it's the roasting  of veggies that really brings me fully from one season to the next.   So, of course I needed to start with something roasted and decided sweet potato was a good place to start.  I don't know about you but soup seemed to make ... Continue Reading

Fresh Tomato Soup and Mini Grilled Cheese Sandwiches

When it's summertime and tomato season this is the perfect recipe for any cocktail hour or tapas night.  There is nothing like the sweet, tangy flavor of a fresh tomato soup with an ooey-gooey grilled cheese to dip into it.  And served in these soup shot glasses it makes a really elegant and fun presentation that can work for a casual tapas night or a wedding reception or engagement party! I used heirloom tomatoes but you can use any type of fresh tomato you like if you can't find ... Continue Reading

Sausage and White Bean Cassoulet with Kale Walnut Pesto

There is really nothing like a slow cooked meat, veggie and bean dish that uses lots of wine and herbs.  I mean the flavors just have hours and hours to meld together and get to know each other - like old friends.  And somehow those wonderful combinations seep their way into the beans and create this rich stock that is so much better than just chicken stock alone. I used a round clay earthenware kind of pot for this dish, and covered it with foil for part of the cooking time and then left it ... Continue Reading

Chicken and Corn Mexican Tortilla Soup

This is one of my recipes that really benefits from time.  If you can plan ahead at all try to do it at least a few hours in advance or up to 1 day so that the ingredients have more time to come together into a luscious blend of flavor harmony. Yes that's a real thing. And it reheats beautifully so why not?  But for me the part that really sends this dish over the top is all of those yummy things you serve alongside the soup.  I love the crunch of the ... Continue Reading

Garden Zucchini Soup & Parmesan Thyme Crisps

My mom and my sister both got the gardener gene.  They are amazing and can make anything grow in abundance.  So when their zucchini comes in, well…let’s just say there aren't enough zucchini recipes to go around.  I created this one as a starter course to our Easter dinner last year and it was a huge hit in our family.  I decided to recreate this dish today but since my mom and sister aren't nearby I had to use organic store-bought zucchini.  It was still delicious but I sure missed ... Continue Reading

Crab Bisque with Parmesan Crostini

Did i mention we are coming into crab season?  Oh yes.  Well here's another way to work that into the menu for Thanksgiving or any upcoming night of entertaining.  This this isn't the kind of soup you make on a weekday night for family from whatever is leftover in the fridge. It's a luxurious soup.  It's rich and delicious with a velvety texture and a definite sherry flavor.  And it's really not difficult to make.  As I was coming up with this ... Continue Reading

Carrot Ginger Soup

Ingredients3 Tablespoons unsalted butter, divided 2 Tablespoons of Extra Virgin Olive Oil 10 carrots, peeled and roughly diced ½ inch fresh ginger, peeled and roughly minced 1 leek (light green and white parts only), diced and rinsed 1 fennel bulb (fronds reserved), diced 1 small yellow onion, roughly diced 1 large clove garlic, roughly chopped 1 bay leaf 4 1/2 cups chicken stock Salt Pepper ¼ cup crème fraiche 2 oz pancetta or ... Continue Reading