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Creamy Roasted Cauliflower Soup
I love making this rich, comforting, creamy roasted cauliflower soup in the fall. It's infused with garlic, shallots, thyme, and a touch of heavy cream. Serve it with warm, crusty rolls for a cozy meal.
Roasted Beet and Potato Soup
I adapted this roasted beet and potato soup recipe from a vegetarian soup when my twin toddlers went through a soup-only phase. They love it, and luckily, the rest of the family enjoys it too! It's a nice, hearty purée that is super-easy, especially if you roast the potatoes and beets beforehand.
Birria
Use a mix of dried chiles for birria that's incredibly flavorful. Serve this Mexican-style shredded beef soup with cilantro, onions, shredded cabbage, and tortillas on the side.
Amazing Pork Chops in Cream Sauce
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Grilled Chicken with Herbs
Boneless chicken breasts marinated in herbs, garlic, oil, and vinegar are grilled or broiled to perfection.
Poached Salmon
This simple poached salmon dish simmers salmon fillets in a flavorsome poaching liquid of white wine, butter and garlic for a delicious fish dinner.
Navy Bean and Ham Soup
This navy bean and ham soup uses smoked ham hocks and fresh herbs to add hearty flavor to this satisfying soup.
Nova Scotian Hodge Podge
Hodge podge is a favorite vegetable stew from Nova Scotia. It's typically made in the fall with the freshest vegetables possible, just as the gardens are being harvested. This recipe very much lends itself to tinkering by adding different vegetables in varying quantities.
Roasted Cauliflower Soup
This roasted cauliflower soup made with just a few ingredients is simple and delicious. The taste is so smooth and creamy that most people think it's loaded with cream. They're always shocked to find it's made with no dairy and no potatoes!
Canned Tomato Soup
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Green Bean Soup
This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!
Sweetbreads
Sweetbread meat is from the gland of cattle, and this is how my husband and I prepare them. We like to cook them in tiny pieces. The taste reminds me of chicken hearts — only better. One pound of sweetbreads makes plenty for 2 using this recipe.
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