Soup

Apparently I’m making up for lost time (and proving just how obsessed with soup I am) because I have not only another recipe to share this week, but another soup recipe.  What can I say…it’s October and Nantucket isn’t letting us forget it.  We’ve we’ve seen clouds more than blue sky since the beginning of the…

Summer time really is the best time to be newly pregnant.  I haven’t had much by way of morning sickness at all, but I’ve definitely noticed a preference for certain foods, mainly lots of fresh fruits and vegetables as close to their natural state as possible.  Luckily, there’s so many delicious fruits and vegetables to…

When daffodils wave to us as we circle the rotary and I start to get antsy for color in my window boxes, I know spring is coming.  I can’t help but get excited for warmer weather and opening blossoms; each year it’s just as exciting as before, like a gift waiting to be opened under…

Butternut Squash, Leek, and Apple Soup RecipeRelated Post: Recipe ExplosionFrom the Vegetarian Times MagazineRead more recipes here. Ingredients Directions Preheat oven to 400F.  Place squash (cut-side down) and apple quarters in a baking dish.  Add 1 cup water, cover, and roast 35-45 minutes, until squash is tender.  Cool squash until it can be handled and…

Creamy Parsnip Soup Recipe Related Post: Recipe Explosion Adapted (quite a bit) from Indie Fixx Read more recipes here. Ingredients Directions Saute the onions in the oil until soft and fragrant.  Add the parsnips & potato and cook until almost tender. Do not brown. Add the vegetable stock, bring to a boil, then reduce to…