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cooking.nytimes.com
Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream Lemon verbena is one of them I'd often heard about it but never quite understood its fascination until we began growing it.''
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For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.
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These wontons, made from seasoned pork and shrimp, are the actual dumplings served with egg noodles and chicken broth. 'Dashi' - or fish flakes - is an optional ingredient, but adds wonderful flavor. If you feel daring, you may try making your own dashi from a fish purchased whole.
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Browned ground beef, two pounds of canned or frozen mixed vegetables, and a large can of tomato/vegetable juice are combined in this recipe for a fast and easy soup.
Ingredients: beef, mixed vegetables
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The best news after a long day? Your slow-cooker made you dinner.
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Would you like a side of split pea soup with your bacon? Kidding! But, seriously, this split pea gets its bold smoky flavor from a whole lot of bacon.
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This easy, creamy soup has chicken, onion, and carrots. And of course broccoli and cheese tortellini!
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Inspired by the traditional Italian pairing of pasta and beans, this hearty soup with cannelini beans, ditalini pasta, baby spinach, and an infusion of garlic is especially wholesome.
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Browned and crumbled sausage is simmered with vegetables in this thick milk-based soup which is finished with Swiss cheese.
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Get Cold Cream of Watercress Soup Recipe from Food Network
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This soup is not only pleasing to the palate, but to the eye as well. The subtle heat of the curry powder is the perfect foil to the carrot's sweetness and the mussel's musky brine.
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.