ARTICLES For Carrots
BEEF BARLEY SOUP

WITH NO COMMENTS
This comforting beef barley soup is just what you need to fend off the polar vortex. It is an old-fashioned soup that provides instant feelings of well-being. Make extra servings to store in your freezer!
EASY CHICKEN NOODLE SOUP

WITH 5 COMMENTS
An easy chicken noodle soup for when you are feeling a bug coming on or just need a quick, but comforting meal. The magic is in the seasoning of the broth.
LEMON CHICKEN SOUP WITH ORZO, KALE AND MUSHROOMS

WITH 2 COMMENTS
I think of this Lemon Chicken Soup as flu soup or cold soup, because it is just what I want to eat when I have a cold or the flu. This soup is hydrating, easy to digest, full of nourishing chicken and vegetables and is brightened with lemon juice for extra vitamin C.
KALE SOUP WITH CHORIZO, POTATOES AND WHITE BEANS

WITH 2 COMMENTS
For this kale soup I use lacinato or dinosaur kale, fresh Mexican chorizo, red mini potatoes and cannellini white beans. It has similar ingredients to Portuguese kale soup or Caldo Verde, but instead of using chourico sausage, I use Mexican-style chorizo, which is crumblier and spicier.
MINTED SOUS VIDE CARROTS WITH BALSAMIC VINEGAR AND GOAT CHEESE

WITH 2 COMMENTS
The best sous vide vegetables are root vegetables. These sous vide carrots are fresh, rich and delicious. They are cooked at a relatively high sous vide temperature of 183 degrees F and then briefly sauteed in a pan to create a glaze. The prep is simple and you can ignore them for an hour while they hang out in the sous vide bath. Sous vide carrots cook in their own juices giving them a dense carrot flavor and great texture.
MAKE-AHEAD BEEF AND MUSHROOM POT PIES

WITH 2 COMMENTS
Make-Ahead Beef & Mushroom Pot Pies are a healthy, festive and fun holiday meal reminiscent of the frozen pot pies of my childhood, only healthier and tastier.
MAKE-AHEAD GRAVY

WITH NO COMMENTS
Make ahead-gravy takes a little time, but most of that time is inactive. You can make it in one day, but I prefer to make gravy a two-day process. You make the stock the first day, refrigerate it, make the gravy the second day and then pack it up in the freezer until Thanksgiving day. You can make your gravy a day before Thanksgiving or a month before. Either way making your gravy ahead of time will make serving Thanksgiving dinner so much easier and more enjoyable.
SPRING VEGETABLES AND BURRATA CROSTINI PLATTER

WITH 2 COMMENTS
This vegetable-dense spring crostini platter does dual duty as an appetizer platter or a complete meal. A luscious ball of burrata & salty prosciutto round it out. Serve with my Spanish-style Aperol Gin and Tonic and you have a perfect warm-weather meal.
BACON-WRAPPED, SPATCHCOCKED TURKEY IN 80 MINUTES

WITH 4 COMMENTS
Bacon-wrapped spatchcocked turkey is the most beautiful, tasty and moist turkey you will ever make and it roasts in just 80 minutes.
GINGER CARROT DRESSING

WITH 4 COMMENTS
This delicious, easy and versatile Ginger Carrot dressing is really a "super dressing" packed full of nutritious super foods. Use it to boost flavor and health benefits of your favorite foods.