Mulligatawny Soup — What’s That??
Mulligatawny is the Anglicized version of a South Indian word for “pepper water” or a flavorful lentil-based dish that is usually served with rice and perhaps a vegetable side dish.
Indian Lentil Soup – Mulligatawny
Ingredients 3 tablespoons Unflavored EVOO 1 teaspoon of ginger, grated 1 teaspoon of garlic, crushed (about 3 cloves through a garlic press) 1 teaspoon ground cumin 1 teaspoon ground coriander 1
Seasonal Oranges are Soooo Pretty!
I love to eat with my eyes first – so I always want to pick fruits and vegetables that taste good together, but also look pretty on a plate.
Arugula, Orange & Radish Salad
Ingredients 2 cups arugula 1 Naval orange 2 Cara Cara Oranges * 2 Blood Oranges * 2 radishes 4 tablespoons Unflavored Extra Virgin Olive Oil EVOO * Salt & Pepper to taste 1
Thanksgiving — My Favorite Holiday
Over thirty years ago, in September I arrived in Rhode Island as a graduate international student.
Easy Re-Do’s of Thanksgiving Leftovers
Turkey and Vegetable Leftovers Chop leftover turkey. Heat the chopped turkey with a few tablespoons of Pesto alla Genovese. Serve over leftover veggies and potato or
The Perfect Holiday Salad!
Usually, at a holiday meal, the salad is the last thing to be eaten – we’re going to change that with this amazing slaw!
Red Cabbage Holiday Slaw
Ingredients 2 cups red cabbage, shredded 2 cups white cabbage, shredded 1 cup shredded carrots ¾ cup parsley, chopped 1 chopped apple ½ cup glazed pecans ¼ cup dried cranberries Juice of ½
Chilled Spanish Smoky Tomato Soup (Vegan options included)
A Spanish chilled soup that is gazpacho’s lesser known, but thicker, creamier cousin! A fabulous no-cook option for a week night.
Smoky Salmorejo — Chilled Spanish Tomato Soup
Ingredients 2 ½ lbs vine ripened tomatoes, cored and chopped 4 one-inch thick slices of ciabatta (or other rustic white bread) 2-3 garlic cloves, chopped 1 tablespoon sherry vinegar