Creamy Summer Squash Soup

1 Large Onion,  minced

4 tablespoons olive oil

3 Cloves Garlic, minced

3-6 summer squash, cubed  (or zucchini or a combination of both)

1/4 cup rolled oats or a potato

3 tablespoons sweet white miso or salt to taste

1.  Saute garlic and onion in olive oil until translucent, add squash and continue to saute for approximately 3 minutes.  

2.  Add enough water or light vegetable stock to just cover vegetables.  Sprinkle oats into soup or a chopped potato and let it simmer until the squash is soft, about a 1/2 hour.

3.  Add Miso and process soup in food processor or use immersion blender until it is smooth and creamy.  Serve plain or with a dollop of pesto on top.

This same recipe (minus the pesto condiment) works very well with carrots (add some fresh ginger at the end for gingered carrot soup), broccoli or cauliflower.

Kale, Potato and Kielbasa Stew

10 cups water or broth of your choice

1.5# new potatoes, cubed

2-3 Tbsp Cooking Oil of your choice

1 medium-sized onion, chopped

4 cloves garlic

salt to taste

black pepper to taste

1-2 bunches kale, chopped

1/2 # kielbasa sausage, sliced into 1/2 –inch pieces


1.     Bring water to a boil, add salt, pepper, and potatoes. Simmer for about 20 minutes, until potatoes are tender.

2.     While potatoes are simmering, heat oil in a skillet, then sauté onions, garlic, and sausage until browned and cooked through.

3.     Add skillet mixture to potatoes, season with more salt and/or pepper to taste.

4.     Stir in kale, simmer for another 2-3 minutes, remove from heat, and serve warm.

Mock Stock

Quick Mock Stock

1.  Fill a stock pot with all kinds of chopped vegetable trimmings, such as carrot greens and stem ends, cauliflower or celery leaves, chard or mushroom stems, parsley stems, clean potato peels, tomato skins and seeds, and corn cobs.  (The combination can vary with the seasons for an equally flavorful stock).

2.  Cover with cold water, add a pinch of salt, cover, and simmer for at least 5 minutes.  Strain then use as a soup base, sauce starter, deglazing liquid etc. 


This is a traditional Irish dish perfect for a busy weeknight.  We like to think of it as the ultimate fast food!

2 1/2# russet potatoes, peeled and cut into large chunks
5 tablespoons unsalted butter or olive oil
3 lightly packed cups of chopped kale
1/2 cup minced scallions or chives
1 cup milk or cream
1.  Boil the potatoes in water to cover until fork tender, about 15 minutes.  Drain and leave in a colander.
2.  Melt the butter in the potato pot and add the kale once it's hot.  Cook until wilted, then add the scallions/chives and mix together for 2-3 minutes.  
3.  Pour in the milk or cream, add the potatoes and mix well with a fork or a masher.  Add salt to taste then serve.

Carrot and Ginger Soup

4 cups vegetable broth
1 yellow onion, chopped
3 garlic cloves,finely chopped
2 teaspoons ginger, freshly grated
1 pound carrots, coarsely chopped
1 medium potato, peeled and roughly chopped
1 teaspoon lemon juice, or more to taste
chives or parsley for garnish
1. Heat half a cup of broth over medium heat in a large saucepan.  Add onion and garlic and cook until tender, about 6 minutes.  Stir in ginger, carrots, potato and remaining broth and heat to a boil.  
2.  Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.  
3.  In batches, carefully puree in a blender or food processor.  Add water or broth until it's the right consistency, if needed.
4.  Add lemon juice and garnish right before serving.  
Serves 4