I’ve found my children will eat “Orange Soup” more readily than they will eat Carrot Soup or Butternut Squash soup. So any of the numerous variations I make between September and March each year, all fall under the heading “Orange Soup”.
There’s a limitless number of ways you can make this soup, and the glorious thing is that it’s extremely difficult to mess up. It’s also a great way to clean out the fridge, and use up some lonely vegetables.
Pan seared sounds so fancy, but really it’s just a quick, easy way to cook cauliflower without turning on the oven. A blazing hot skillet creates a slight char, plus some of our Champagne Vinaigrette transforms the florets into a terrific side dish. Eat it as-is, or keep a cooked batch in the fridge to add into salads throughout the week. This Pan Seared Cauliflower would also be a delicious, no-brainer dish to add your Thanksgiving menu.
Why wait until Thanksgiving in a few weeks to enjoy sweet potatoes? Pick up some at the farmers’ market or grocery store, and roast a batch to add to salads throughout the week (we use this method). This is one way we love using them. Natural sweetness from the potatoes, some crunch from the pecans and onions, and spinach come together for a perfect bite.
Sweet Potato, Spinach & Toasted Pecan Salad
4 cups baby spinach, rinsed & dried
1 sweet potato, roasted using this method & cut into half moons or triangles
1/2 small red onion, finely chopped
1/2 cup pecan halves, toasted & chopped (divided)
2 tablespoons Dress It Up Dressing Champagne Vinaigrette
Add the spinach, sweet potato, onion, and half the pecans to a deep bowl. Spoon the dressing on top, and stir to mix everything. Divide the salad amongst 4 dishes, or arrange on a large serving platter. Sprinkle the remaining pecans on top, and enjoy!
So, here’s a little secret to boost just about any soup (or even stew) you make—add some salad dressing. Yes, really. The acidity from the vinegar has a magical way of pulling all the flavors together, and perking them up. A tablespoon or two makes almost any soup superb, especially hearty fall and winter ones like this Slow Cooker Lentil Soup. Enjoy!
I’m one of those people that loves rosemary and thinks there are places it just belongs: potatoes, bread, Ina Garten’s toasted cashew recipe. It brings a smell before it brings a taste, becoming a double sensory delight.
Having made the Barefoot Contessa recipe for cashews numerous times, I decided to apply the same principle to roasting chickpeas. They replace croutons in my salads most days, and are easy as can be to make in a variety of different flavors. They’re also great for snacking on as-is.
I thought roasting chickpeas was one of the simplest most delightful things you could do in the kitchen, until I met the lovely Jennifer Perillo who asked, “Do you peal the skins off the chickpeas?” No! I didn’t. I have 3 minutes to devote to the task of roasting the little gems, so there is no peeling. That’s when I learned that for the crispiest, crunchiest chick peas, you have to take the skin off.
Whether or not you choose to take this extra step, I leave to you. I won’t ask; you needn’t tell. (I know what I do. And I know what I’ll do when Jennifer’s coming over).