Sunday, July 22, 2012

Gingery Soup with Shaved Vegetables

I blame it on my local supermarket, but I've been making a lot of stocks and broths lately (a bit out of season, but they freeze wonderfully!).  Lately I've found a bounty of turkey neck and backs, all remarkably cheap, and I have a hard time letting them go to waste.  Once I've made up a batch, I can easily make either hot or chilled soups at a moment's notice.

This soup uses a ginger-infused stock as a base for shaved vegetables, which stand in for noodles.  This soup is great either hot or lightly warmed and topped with a squeeze of key limes and a drizzle of sriracha.

Wednesday, July 4, 2012

Happy Independence Day!!


Happy Independence Day, America!  After watching the fireworks over Lake Champlain last night, my husband and I have thoroughly enjoyed a restful day feeling lucky for everything we have as Americans.  Regardless of political views or opinions, July 4th seems to be one of the few days we have can all get together and enjoy what we have:  food, family, friends... and a day off of work!

I'll keep this post short and sweet, but I wanted to share this little gem of a recipe.  This dinner came together in a flash and was a light yet satisfying mid-week dinner:  Parsley, mint, and pistachios form the base of a pesto, which is tossed over strands of fettucini, summer's first zucchini, and sweet onion.  Topped with a few super sweet cherry tomatoes, and you've got yourself dinner in about 20 minutes.