A pop of color or careful attention to garnishing can help to jar the palate from it's mid-winter doldrums.
Wednesday, January 27, 2016
Wednesday, January 20, 2016
Seriously, so good -- there's just enough left over for breakfast.
Monday, January 18, 2016
These not-so green greens were lightly sauteed and then brightened with a few choice drops of ume vinegar. Mmmm.
Sunday, January 17, 2016
My green soup varies according to what is on hand, but always starts with a chopped onion and a couple of cloves of garlic, simmered slowly over low heat until transluscent. Then broth or water (not too much -- the greens will cook down), roughly chopped greens (I try to use two or three types) and half a cup or so of cooked rice round out the ingredients. I also love to add full-fat coconut milk and plenty of nutmeg. The rice and the coconut milk make this a creamy, dairy-free soup after blending. I love to garnish the top with a drizzle of truffle oil or artisanal olive oil. The consistency above is from a submersion blender. Those wand blenders are very convenient but don't yield as smooth a result as a Vitamix. I enjoy the soup both ways.