Lentil Quinoa Curry

It was my birthday last Saturday. I'd been dreading it for months because unfortunately I turned 35 - which in my book is officially old. I don't feel 35; I'm not sure I even look it. But it's crept up on me somehow and I've had a hard time shaking the feeling that I'm late for something.

M had to go out of town for work and all my friends are back home so I was by myself. I was on the verge of pulling the covers over my head and waiting for it to be over but instead had a fairly excellent solo day. I sat in the sun on a park bench and ate a big lemon bar from a local bakery for lunch. I sipped a glass of champagne later that night at a nearby restaurant and ate a gorgeous cheese platter consisting of a wedge of Spanish blue, a ruby-stained poached pear, rustic crackers, truffled honey and dried fig.

The next day I woke up and felt different. Not anxious, or lonely, or fretting but instead really quite happy. I know that my life is beyond good and there's nothing I can do about finally reaching my scary age. It is what it is. I felt energised, and cooked and cleaned my way through the day.

My new, older (maybe wiser) self invented this quick curry out of odds and ends in the pantry. It's healthy, filling and topped with crunchy bits of apple, pistachio and coconut. It might seem a bit strange not to simmer the lentils and quinoa together with the other ingredients but I know that those lentils can turn their cooking liquid murky and I wanted to preserve the bright orange curry. I ate a big bowl of it with warm slices of naan and froze the rest of it for future lunches.

For 4 servings:

• 3/4 cup french lentils
• 1/3 black or red quinoa
• 1 tablespoon canola oil
• 1 small red onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• 2 teaspoons sweet curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon coarse salt
• 14 ounces (400 ml) light coconut milk
• 14 ounces (400 ml) stock or water
• 1 small crisp, tart apple, diced
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons coarsely chopped pistachios

In a medium pot, bring 8 cups of water to a boil. Add the lentils and quinoa and briskly simmer until just tender, about 15-20 minutes. Drain.

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onion and carrot and saute until softened, about 10 minutes. Add the curry powder, garam masala, and salt. Stir for a minute more. Stir in the coconut milk and brother and turn up the heat to bring to a boil. Lower the heat to a simmer.

When the lentils and quinoa are done cooking, add it to the curried broth and simmer for 5 minutes more. Taste, and season with more salt if needed. Ladle into bowls and garnish with chopped apple, pistachios and coconut. Serve with warm naan. 

Brazilian Shrimp Stew

There is this very lovely small grocer in Fremantle, Australia called Kakulas Sister where shoppers need to squeeze through aisles that are stacked high with almost any international food that one could ever be looking for. A strong coffee scent hits you when you walk in and I try and practice buyer's restraint as I weave through the vinegars, honey, rich yogurts and cheeses, meats, barrels filled with grains, rice and flours, bags of dried chiles hang from the ceilings and little pastries lined up next to the register.

My last trip there I spotted a Pan de Queso mix, a Brazilian cheese bread, and bought it thinking I'd make some sort of South American meal. I had actually eaten these years ago when Guestblogger Alita's family had a Brazilian foreign exchange student who made them for everyone. I knew M would love them and they really are a fun, tasty little bread - chewy, cheesy and slightly exotic.

I paged through my cookbooks wondering what to make with them and came across a tasty-sounding stew that is apparently quite traditional in Brazil. I had some shrimp in the freezer and supplemented what I had with some dark chicken meat. The shrimp and chicken are bathed in a tomato coconut sauce and seasoned with a hearty dose of lemon juice and peppers.

I cooked the stew and baked the bread on a sunny Sunday. We took our plates out onto the balcony for a leisurely lunch and about 10 minutes later we laughed at how quickly we had cleaned our plates. M and I agreed that this was one of our new favorite meals.

For 4 Servings:

• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound boneless, skinless chicken thighs cut into small pieces
• 3 garlic cloves, minced
• 1 jalapeno, stemmed and minced
• 1/4 cup lemon juice
• 15 ounces whole tomatoes in juice
• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup unsweetened coconut milk
• 1 tablespoon chopped fresh chives

In a large ziploc bag combine the shrimp, chicken, garlic, jalapeno, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Seal, pressing the air out, and place in the refrigerator for 20 minutes.

Puree the tomatoes in a blender until smooth and set aside.

Heat the oil in a large saucepan over medium-low heat. Add the onion and bell pepper and saute, until softened, about 10 minutes. Add the tomato puree and another 1/2 teaspoon salt and bring to a simmer. Cook, stirring occasionally, until the mixture has thickened, about 10 minutes. 

Add the coconut milk and bring to a boil. Stir in the shrimp, chicken, and all of the marinade allowing to simmer until the meats are just cooked through, about 3-5 minutes. Taste and season with salt and pepper if needed. Garnish with the chives and serve with steamed white rice and the warm pan de queso. 

Adapted from the Brazilian Shrimp Stew recipe from Gourmet.

Beet, Leek & Barley Soup

Beets (or beetroot as they refer to it) are a popular vegetable here in Australia and I've been eating more and more of them. You rarely see a burger without a few slices of beet tucked into the bun which is a real favorite of mine now that I've had it a few times. I grew up not liking beets for no particular reason besides the fact that they were a bit odd-looking and tasted a little like dirt. Now though, that earthiness is appealing and they seem to be good just about every way that I have them.

That deep, purple-red hue is astonishing and I love the way that this soup looks. The sweet leeks play off the beets natural sweetness and the chewy barley adds some nice heft. The astringency of the lemon juice and the freshness of the dill is a needed garnish - I don't think the soup is quite as good without them.

I haven't had borscht in years but this soup is definitely a simpler, lighter cousin of the original. With just 6 ingredients and a little simmering this very pretty soup was being slurped up alongside the Guinness Rosemary Bread I recently made.

For 4-6 Servings:

• 1 tablespoon olive oil
• 2 leeks, white and light green parts only, thinly sliced (about 2 cups)
• 3 beets, peeled and cubed
• 1½ cups cooked barley
• 4 cups stock
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill

In a large saucepan, heat the olive oil over medium-low heat. Add the leeks and saute until softened, about 5 minutes. Add the beets and cook for 2 minutes more. Add the stock and barley and bring to a simmer. Cover, and simmer until the beets are tender, about 45-60 minutes.

Season to taste with salt and pepper, adding more stock or water to thin the soup if desired. Ladle into bowls and top with some lemon juice and dill.

Chickpea & Almond Soup

I'm not sure what possessed me to make a soup in the middle of an Australian summer. Maybe I was missing my pals in the deep freeze on the other side of the world, maybe I was tired of eating food that didn't require cooking, or maybe I just wanted to make something with saffron in it because it's pretty. Who knows. What I do know is that I was sweating like mad while I was cooking it and sweating just as much when I had a steaming bowl in front of me. Somehow, with a crisp Sauvignon Blanc, it was perfect and simple and elegant despite the 100 degree (Fahrenheit) heat.

This soup is a version of a Mark Bittman recipe from How to Cook Everything Vegetarian. I love this book. I know his original book is a staple for a lot of people but I much prefer this one and have a long list stuck in it detailing his innovative meatless recipes I can't wait to make.

I went the easy route with my version and used canned chickpeas rather than dried and added a couple small potatoes because they were sitting on the countertop staring at me. I skipped the onion altogether and upped the garlic ante instead. It played off the almonds, potatoes and chickpeas nicely. The almonds are an unusual addition and I was curious to see how they would behave in soup. M & I both loved it and would make it again. The fact that dinner was on the table in half an hour was just a bonus.

For 4 servings:

• 1/4 cup olive oil
• 3 large garlic cloves, chopped
• 1/2 cup slivered almonds, toasted
• 1 cup diced yellow potatoes
• 1/4 teaspoon saffron threads
• 1 can chickpeas, drained and rinsed
• 4 cups reduced-sodium chicken stock
• Salt & freshly ground black pepper

Heat the olive oil in a medium saucepan. Add the garlic and saute until just golden. Add the almonds, potatoes, saffron and a large pinch of salt and pepper. Saute for a couple minutes more. Add the chickpeas and the stock and bring to a simmer. Simmer for 20 minutes or until the potatoes are cooked through. Taste and season with additional salt if needed.

Tortellini & Spinach Soup

I'm back to work full-time after a loooong hiatus. I still haven't gotten my routine down and find myself forgetting the little tips and tricks required of us working folks. Currently I have blisters from walking partway to work in stupidly tall (but awesome) heels so I've taken the bus to rectify my nonsensible shoe problem and have missed it, twice.

Back in my working days I was pretty good about making a weekly meal plan and sticking to it. I would plan meals for 5 days, counting on having leftovers for dinner one night and eating out another night. My grocery lists were meticulous, written down by department, so I could zip through the store without much hassle. The meals that were more time-consuming would get partly made, or at least prepped, on the weekend and the other nights I had a repertoire of quick dinners in rotation. This soup is one of them.

My mom made something like it when I was growing up and I've tweaked it and changed it over the years. It takes about 20 minutes from start to finish to make and is so very good. It's hearty, healthy and when made with high-quality Italian tomatoes, fresh tortellini and garnished with salty Parmesan and bright lemon it encompasses so many of my favorite flavors.

When you get home from work and are wavering between buying something quick, ordering takeout, or eating cereal for dinner, make this instead.

For 3-4 servings:

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup chopped yellow onion
• 14 ounces (400 grams) diced tomatoes
• 1/4 teaspoon salt
• Pinch crushed red pepper flakes (optional)
• 8 ounces (250 grams) frozen chopped spinach, thawed
• 2 cups reduced sodium chicken stock
• 2 cups fresh tortellini
• Grated Parmesan and lemon wedges for garnish

Warm the olive oil in a large saucepan over medium heat. Add the garlic and onion and saute for 5 minutes. Add the tomatoes, salt and red pepper flakes, stirring occasionally for 5 more minutes. Stir in the spinach and broth. Turn the heat to high and bring to a boil. Add the tortellini, turn the heat down to a strong simmer and cook, until the tortellini are tender, about 5-6 minutes. Taste and season with more salt if necessary.

Ladle the soup into bowls and serve with the fresh lemon and Parmesan.

Creamy Parsnip Soup with Wild Rice & Chicken

When you live on the opposite side of the planet from where you used to, like I do, there's a delight in coming across familiar foodstuffs that I thought I had left behind. Wild rice, for example, is such a common, local item in Minnesota that I did a double take when I walked past a big sack of it at the store here the other day. I scooped some up, noted its superspendy price tag, and headed home to make some sort of wild rice soup, reminiscent of Midwest autumns.

I wanted to create a twist on an old classic and so instead of a rich, cream-based chicken and wild rice soup, I started by making a parsnip puree. From there I added in cooked wild rice and chicken and topped it off with some fresh, green snipped chives.

I'm a huge parsnip fan. There's something about their mellow spiciness that sets them apart from other root vegetables. The texture when pureed was perfect - silky and creamy. I actually used lowfat milk instead of half & half or heavy cream and I didn't miss the extra fat one bit.

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 medium russet potato, peeled and cubed
• 4 medium parsnips, trimmed, peeled and cut into 2-inch pieces
• 1/2 cup dry white wine
• 3 cups chicken stock
• 1 cup milk
• 1 cup shredded, cooked chicken
• 1 cup cooked wild rice, plus more for garnish
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives

Over medium-low heat, melt the butter and the olive oil together in a large pot. Add the onion and saute until translucent, stirring occasionally, about 10 minutes. Add the potato and parsnips to the pot and stir to coat. Cook for a couple minutes, turn the heat to medium-high and add the wine. Briskly simmer until most of the liquid is absorbed. Pour in the stock and bring to a simmer again. Simmer until the vegetables are very soft, about 25 minutes.

Ladle the soup into a blender, pureeing it in batches. Transfer the puree as you go into a bowl. When all the soup is pureed, return it to the pot, and set over low heat. Stir in the milk. Add the wild rice and chicken and cook until heated through. Taste and add salt and pepper.

Spoon the soup into bowls, garnish with additional wild rice and fresh chives and serve.

Lemony Summer Squash Soup

I've been in love with yellow summer squash as of late and I think that it mainly has to do with its sunny hue. As far as I'm concerned there's not a discernible difference in flavor between it and zucchini but perhaps the vast, superhuman amounts of zucchini I've eaten these last few summers have required that I take a break.

I didn't know if this would be the case or not but I got it in my head that because lemons and yellow squash share the same vibrant shade, they might also go well together in a recipe. I think this is officially so for this simple soup is short on ingredients but full of brilliant flavor.

I used a mandoline to speedily slice the squash and sauteed them with some sweet onions in a little butter and olive oil. The flavors were enriched with a touch of sweet curry powder and made hearty with the addition of some fragrant, cooked brown basmati rice. A thin slice of lemon floating on top of it all was pure happiness.

For 4-6 servings:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 medium summer squash
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sweet curry powder
• 4 cups chicken or vegetable stock
• 1-1/2 cups cooked long-grain brown rice
• The juice of 1 lemon
• 6 thin slices lemon, seeds removed

Heat the butter and oil in a pot over medium heat. When melted, add the onion and saute until soft and translucent, about 10 minutes.

While the onion is cooking, trim both ends of the squash and then in half lengthwise. Thinly slice into 1/8-inch half moons - a mandoline makes short work of this task. You should have about 3 cups of squash.

Add the squash to the pot and saute for 2 minutes. Add the salt and curry powder and cook for 1 minute more. Add the stock, bring to a boil over medium-high heat, and cook over a simmer, for 10 minutes. Add the rice and simmer for 10 minutes more. Stir in the lemon juice.

Ladle into shallow bowls and float a slice of lemon over the top.

Chipotle Kale Stew

I decided to rebel against the sticky, muggy, Midwest heatwave and turn the stove on. I had some beautiful, healthful kale just waiting to be eaten along with some Minnesota sweet corn and thought that perhaps I could turn these into a Mexican-flavored summer stew. I added some Yukon Gold potato for some extra heartiness, and those three vegetables laced with the chipotle's subtle smokiness and heat proved to be a perfect combination.

I don't have kale growing in the garden this year and I miss it. There's something about its superfood status that increases my enjoyment of eating it. A large bunch cooks down nicely yet retains it's chew and dark green minerality. The sweet corn is so excellent right now and the crunchy kernels don't need to be added to this stew until the very end where they barely require a simmer.

Don't forgo the pepitas and limes. Although this stew is great on its own, the nutty seeds and tart citrus finish things off nicely. I drank a tall glass of peach iced tea to fend off the heat and had some super watermelon for dessert. I suspect this might be a perfect summer meal.

For 4-6 servings:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 3 cloves garlic, chopped
• 2 cups cubed yukon gold potato
• 8 cups kale, center ribs discarded, chopped into bite-sized pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 4 cups chicken or vegetable stock
• 1 chipotle, finely chopped from a can of chipotles in adobo sauce
• 1-2 teaspoons adobo sauce from can
• 3 ears sweet corn, kernels cut off the cob
• 1/4 cup raw pepitas, toasted
• Limes, quartered, for garnish

Heat the oil over medium heat in a large pot. Add the onion and garlic and saute until translucent, about 10 minutes. Add the potato, kale, salt and cumin and cook, stirring frequently for a few minutes more.

Turn the heat up to medium-high and stir in the stock. Add the chipotle and adobo sauce. Bring to a boil and then reduce the heat, allowing to simmer, covered. Simmer for 30-40 minutes, stirring occasionally until the potato is cooked through. Add the corn and simmer, uncovered for 2 minutes more. Taste, and add more salt if desired.

Ladle into bowls and garnish with the pepitas and a squeeze of lime.

Creamy Cauliflower Soup

I was a notorious vegetable-hater when I was a kid and cauliflower was at the top of my list. I would give it the side-eye while it laid there limp and tasteless on my plate. I suspect my dislike was partly due to the way it was prepared (I hope my mom is not reading this). She would buy a frozen blend that included cauliflower, broccoli and small flecks of red bell pepper. It was boiled and heaped on my plate where it would ooze water. This bothered me because I didn't want any byproduct of said veggie mix to invade the goodness of whatever else I was eating.

It's only since I've grown up and realized that normal, healthy humans eat a variety of vegetables that I started to both force myself to like them and come up with ways of preparing them that pleased my formerly picky palate. I have been especially enthusiastic about cauliflower recently and this simple soup is a great example of turning an ordinary vegetable into something special.

Cauliflower, a little wine, whole milk and a sprinkling of nutty Gruyere blends together to create a delicate tasting soup. I had the perfect wintery lunch the other day serving this soup with some crusty bread and a green salad.

For 4-6 servings:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 1 rib celery, finely chopped
• 2 garlic cloves, minced
• 1 large head cauliflower, cored and chopped into 2-inch pieces
• ½ cup white wine
• 3½ cups vegetable stock
• ½ cup whole milk
• Gruyere, for garnish

In a large pot, melt the butter with the olive oil over medium heat. Add the onion, celery and garlic, sautéing for about 15 minutes until soft and translucent.

Raise the heat to medium-high and add the cauliflower, stirring frequently, for 3 minutes. Raise the heat to high, add the wine, and bring to a boil. Cook, allowing the alcohol to evaporate, about 2 minutes more. Stir in the stock, bring to a boil, and then lower the heat and simmer the soup for 20-25 minutes until the cauliflower is very soft.

Puree the soup with an immersion blender, or, blend it in batches in a food processor or blender. For an extra-smooth texture, pour the soup through a sieve. Return the soup to the pot over medium heat. Stir in the milk, taste and add salt if needed. Cook until heated through and serve, sprinkled with some freshly grated Gruyere.

Miso Ginger Soup with Tofu Noodles

Today I was at my favorite Asian grocer, United Noodles, stocking up on some essentials I had run out of: rice vinegar, miso paste, sesame oil, and The Chef's favorite tea - Genmai-cha which is a toasted brown rice tea (very unusual but delicious, try it). I also had my eye on their vast tofu section because when you're penny-pinching like I am these days, you can't do better than tofu for a high-protein, low-fat, inexpensive meal.

A package of tofu noodles caught my eye. I knew tofu noodles existed but I've never tried them until today. I was betting they would be perfect in a soothing miso soup so I headed home and had this soup on the table in no time. It was so satisfying and perfect for a cool fall day.

The noodles themselves are fantastic. Pleasantly chewy and very healthy, they boast a mere 20 calories per 4 ounce serving. Be forewarned, they have sort of an alarming smell when you open the package so after you drain the liquid off of them, rinse them like crazy.

For 3-4 servings:

6 cups chicken or vegetable stock

6-¼-inch thick slices of ginger

4-5 large dried shiitake mushrooms

¼ cup white miso paste (the yellow-looking one)

8 ounces tofu noodles

Scallion greens, chopped

A few drops of toasted sesame oil

Put the mushrooms in a bowl and pour boiling water over them, to cover. Cover the bowl and allow to steep for about 20 minutes. Drain off the water, pull off the tough center stem, and slice the mushrooms. Set aside.

In a medium saucepan, add the stock and ginger. Bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Add the sliced mushrooms and simmer for 5 minutes more. Remove the ginger and discard. Add the miso paste and stir until it dissolves. While the soup is simmering, drain the tofu noodles and rinse, very thoroughly, under cool water. Add the noodles to the soup and simmer for an additional 5 minutes.

Ladle the soup into a bowl and sprinkle with the chopped scallions. Add a few drops of sesame oil and serve.

Lentil and Squash Curry

Last week I joined the millions of Americans who are unemployed. I wasn't exactly expecting to get laid off so after the initial shock, The Chef and I tried to come up with a plan as to how we can prevent ourselves from becoming hobos who live under a bridge and eat beans out of a can.

Admittedly, I tend to sort of buy whatever I want at the grocery store. It's so tempting to grab a wedge of creamy blue cheese, some fancy Spanish crackers sprinkled with sugar and anise seeds, or a grass-fed steak to grill. These luxuries are nice, certainly, but they don't determine whether I am able to put together a good meal or not. Being frugal has caused me to be inventive, resourceful, and to not overlook everything I already have in the freezer, fridge and pantry.

Feeling like contestants on Top Chef, we have been knocking out meals all week that solely use ingredients we already had on hand. The Chef threw together a delicious pork, mushroom and potato stew that we served over brown rice. He made his famous Salty Butterscotch Pudding for dessert (a future blog post, I promise). And I whipped up this delicious curry that is a definite keeper. I had a similar curry at a restaurant recently and tried to recreate those flavors here.

One thing to be aware of - curry powders can vary like crazy. I used a sweet curry powder and started with 1 tablespoon. I kept adding more, eventually ending up using 2 tablespoons + 2 teaspoons.

For 4-6 servings:

• 2 tablespoons canola oil
• 1 medium onion, chopped
• 4 cups cubed butternut squash
• 1-15 ounce can diced tomatoes
• 1 can light coconut milk
• 2 cups water
• 1 cup brown lentils, rinsed and picked over
• 1 teaspoon kosher salt
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons + 2 teaspoons curry powder (or, to taste)
• 4 ounces frozen chopped spinach

Heat the oil in a dutch oven over medium heat. Add the onions and saute until soft and translucent, about 10 minutes. Add the squash and stir to coat with the oil, cooking for about 3 minutes. Raise the heat to medium-high. Add the tomatoes, coconut milk, water, lentils, salt, red pepper flakes, and 1-2 tablespoons of the curry powder.

Bring to a simmer and cook, stirring occasionally, for about 30 minutes. The curry should be thick. Taste it and add more salt and curry powder if needed. Stir in the spinach and simmer the curry for about 10 minutes more. Serve with warm whole wheat pita bread.

This curry freezes well. Once cool, ladle the curry into a freezer bag, carefully pressing out any air, and store in the freezer.

Pork, Potato & Tomatillo Stew

The other morning, the dogs woke me up early. I stumbled downstairs, opened the door to the backyard and stared at snow. Snow on the ground, snow on the trees, snow falling from the sky, but most importantly, snow covering my vegetable garden. This did not make me happy.

I put on a layered ensemble of mismatched, semi-warm clothing that made me look completely insane and headed outside to save my tomatillos. I pulled as many of them as I could and got about 10 cups worth. Once back inside, I searched through the pantry, fridge and freezer and came up with this stew which I cooked in my slow-cooker. I've made it twice now and I absolutely love it.

My slow-cooker is the large oval variety and the ingredients for this stew fills it up almost to the top. I cut my piece of pork in half lengthwise and that fit inside the pot perfectly. The first time I made this it was mildly spicy but the second time it was much hotter which tells me that the heat level of my poblanos was all over the place. To control the heat, taste the peppers after roasting them and add more or less seeds and peppers as desired.

To serve 6-8:

• 5-6 medium-sized poblano peppers
• 1 medium onion, chopped
• 1¾ pounds boneless pork shoulder, trimmed of fat
• 1½ pounds tomatillos, papery husks removed, rinsed, and halved or quartered if large
• 3 medium russet potatoes, peeled and cut into 1-inch size chunks
• 1 garlic clove, minced
• 1½ teaspoons ground cumin
• 1 teaspoon kosher salt
• 1½ cups chicken broth
• Grated zest of 1 lime
• Garnishes: lime wedges, avocado, sour cream

Broil the peppers, turning often, until blackened on all sides. Place the peppers in a plastic bag and seal. Set aside for 10 minutes. Remove the peppers and peel or scrape the skin off with a knife. Cut the stems off and chop the peppers. Set aside.

In a slow-cooker, spread the onions in the bottom of the pot. Place the pork on the onions and scatter the potatoes, peppers, garlic, and tomatillos over the top. Sprinkle the cumin, salt and lime zest over the stew. Pour the broth over everything. Cover and cook on low for 7 hours.

Remove the pork to a cutting board and with two forks, shred it into bite-sized chunks. Return the pork to the slow-cooker and stir the stew, breaking up the tomatillos with a spoon. Taste and add more salt if needed. Serve in bowls garnished with lime wedges, avocados and sour cream.

Green Curry Zucchini Bisque

Oh look. Another zucchini recipe. At this rate I will be carving zucchini-o'lanterns in a few weeks.

As unenthusiastic as I was while making this, I can say with sincerity that it actually was very good - probably because the zucchini acts as an almost secret background ingredient to the bold lime, curry and coconut flavors. I threw in a potato to add body and I suspect that the bisque's creamy texture is due in part to this addition.

Curry pastes and sometimes fish sauce can vary in their strength so start on the low-end of the amounts I suggested and work up from there depending on your preference. I personally added 4 tablespoons of fish sauce and 6 teaspoons of curry paste.

I spooned some Jasmine rice in which soaked up the coconut creaminess perfectly. Thin rice noodles would also be a welcome addition.

For 4-6 servings:

• 3 tablespoons canola oil
• 1 small onion, chopped
• 1 large potato, peeled and cubed
• 5 cups cubed zucchini (about 2 medium or 1 annoyingly large one)
• 1½ cups vegetable stock
• 1 can light coconut milk
• 3-6 teaspoons green curry paste
• 3-4 tablespoons fish sauce
• The juice of 1 small lime
• Steamed jasmine rice, for serving

Heat the oil in a pot over medium-high heat. Add the onion and saute for 5 minutes. Add the potato and cook for 2 minutes more. Add the zucchini and cook for another minute. Add the stock and bring to a strong simmer, covered, for 15 minutes.

Puree the mixture with an immersion blender or transfer it in stages to a blender. Blend until very smooth. Return the zucchini puree to the pot.

Over medium heat, stir the coconut milk, curry paste, fish sauce, and lime juice into the puree. Bring to a gentle simmer for 5 minutes. Taste and add more curry paste or fish sauce if desired. Simmer for 5 minutes more. Serve with the steamed rice.

Vichyssoise

I love that Guestblogger: The Chef decided to whip this up for us on a whim the other day, because I love it so. Leeks are one of my favorite vegetables and a pleasure to grow in our garden. This deceptively simple soup is sophisticated, lovely and a springtime favorite in our household. --A Crafty Lass

Vichyssoise (vihsh-ee-SWAHZ) is the perfect soup for the particular type of Spring we’re having here in the Midwest, where we are alternately quenching our gardens as an antidote to record-breaking heat or shrouding our tender plants with bed sheets overnight for fear that they may be frozen stiff come morning. This versatile, creamy potato leek soup can be served either hot or cold depending on your mood or the prevailing unseasonably seasonal weather. Either way, Vichyssoise for me is a “whole is greater than the sum of its parts” soup that features a pureed harmony of potatoes, leeks, and vegetable stock, all gilded with everyone’s favorite ingredient, heavy whipping cream.

My version celebrates Spring with its showcase of the often-overlooked flowers of the chive plant along with finely chopped fresh chives, the garnish of which we’ve dubbed a “chive bomb” in my restaurant, because a hearty “bam”-like scattering of these punchy herbs over the soup’s silky surface is a must…a flourish of white truffle oil doesn’t suck either.

For 6-8 servings:

• 3½ cups vegetable stock
• 3 cups (1#), peeled, chunked russet potatoes
• 1½ cups (¼#) diced leeks (white and light green parts only)
• 1 cup (¼#) julienned yellow onion
• 1 1/3 cups heavy whipping cream
• White pepper, finely ground, to taste
• Garnish: chopped chives, chive flowers, and white truffle oil

Simmer potatoes, leeks, and onions in the vegetable stock until very tender and breaking apart, 30 to 45 minutes.

Puree with a hand blender until smooth, or in batches (once at a safe temperature) in a traditional blender. At this stage, the puree can be chilled or frozen for use at a later time.

Return puree to heat in a medium saucepan, and bring to a simmer. Slowly whisk in heavy whipping cream. If the soup is too thick, more vegetable stock or milk can be added. Add white pepper, and if necessary, salt to season.

Immediately ladle into soup bowls and “chive bomb” to garnish. Cap the opened end of the truffle oil bottle with your thumb and release just a suggestion of this elixir over each bowl. Lick thumb and reflect.

Roasted Squash Soup

On the weekends, I like to have a lot of things happening in the kitchen whether it be something baking in the oven or simmering on the stove. This soup is the best of both worlds as the squash are roasted, caramelizing nicely, and then pureed into a silky sweet soup that hardly cooks for any time at all. I prefer acorn squash for it's pretty buttery yellow flesh and the subtle sweetness it imparts but use whatever squash you like.

For four servings:

• 3 pounds of acorn squash
• Olive oil
• Salt and pepper
• I medium onion, chopped
• 1 garlic clove, minced
• 1/3 cup dry white wine
• 2 cups vegetable broth
• 1/2 cup half and half
• Fresh sage leaves

Preheat the oven to 375 degrees. Drizzle some olive oil on a baking sheet. Cut the squash in half, scoop out the seeds, sprinkle the insides with salt and pepper and place flesh side down on the baking sheet. Roast for 20 minutes, turn the squash over, and roast for another 20-25 minutes until the flesh is easily pierced with a fork. Set aside, or cool and refrigerate up to a day in advance.

In a large saucepan, melt the butter over medium-high heat and add the onion and garlic, sautéing for 5 minutes. Scoop the flesh out of the squash skin with a spoon and add to the pot, stirring frequently for 2 minutes, breaking it up as you stir. Add the wine and stir until most of it has evaporated. Add the broth, bring to a boil and then simmer for 15-20 minutes.

If you have an immersion blender, then lucky you. Mine took a tragic fall off the counter one day and shattered into more pieces than I thought possible. If your life is immersion-free, than ladle out 2 cups at a time into the regular old blender, being sure not to let the squash lava escape and cause a mess (and burns). Puree it for a nice amount of time, the end result should be silky smooth, and pour the puree into a separate bowl. Once all of the soup has been processed, give the saucepan a quick rinse and pour the smooth soup back in, warming it over medium-low heat.

Stir in the half and half and cook until it is just warmed through. Adjust the seasoning to taste.

Meanwhile, heat a small skillet over medium-high heat and add about a quarter-inch of olive oil to the pan. Once the oil is hot, add the sage leaves, being sure the pan isn't overcrowded, and stir them around a bit, immediately removing them to a paper towel lined plate to drain. They won't need to cook for much more than a minute. Use the sage leaves as a tasty, green garnish for the soup.