Leaves are glowing yellow, orange and crimson – and so are the beautiful squashes and carrots fresh from the earth. Why not make a batch (or two!) of this soup to eat part of this healthful rainbow? It’s abundant in nourishment for the body and soul. ASIAN CARROT SOUP 1/2 Tbsp. dark sesame oil 10… Read more »
When the corn is fresh and it’s too hot to cook, don’t! This refreshing and filling soup is not only quick and easy to prepare, it doesn’t heat you or your kitchen up. Go out to your garden and pick your corn, basil and scallions – or get them from your local farmer – and… Read more »
How many fresh tomatoes can you really eat or make into salsa when they all come on at once? Here’s the best gazpacho I’ve ever tasted and it uses what’s plentiful in the garden right now. ABUNDANT GARDEN GAZPACHO 2 cups each vegetable stock and tomato juice 2 Tbsp. each lemon juice and green taco… Read more »
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