Posts Tagged ‘root’

Roasted Beet Soup with Dill and Thyme

Friday, January 17th, 2014
Roasted Beet Soup with Dill and Thyme

Roasted Beet Soup with Dill and Thyme

Roasted Beet Soup with Dill and Thyme

Bright raspberry pink, Roasted Beet Soup is a bit on the sweeter side.  The yogurt in this recipe helps to tone down the sweetness and add a bit of tang and creaminess.  You can roast the beets up to two or three days ahead of time if you wish, since that step takes the most time.  Then it’s ready to go for a quick weeknight soup.  A quick warning – don’t wear white when eating this soup.
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Onions

Wednesday, November 7th, 2012
Onions

Onions

Onions

Onions are a true staple food. Used in the traditional French Mirepoix and the southern Trinity for soup and stock base, also used in the Italian Soffritto for stew and sauce bases, onions provide a sweetness and lovely depth of flavor to so many savory dishes.
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D is for Dandelion

Friday, April 13th, 2012

D is for Dandelion

Classification – Genus: Taraxacum, Species:  officinale
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Roasted Fennel, Carrots, and Olives with Rosemary

Sunday, November 27th, 2011
Roasted Fennel, Carrots, and Olives with Rosemary

Roasted Fennel, Carrots, and Olives with Rosemary

Roasted Fennel, Carrots, and Olives with Rosemary

Roasted root vegetables are a favorite fall/winter dish of mine.  Last week at the market I saw someone with fennel and it just sounded so hearty and warming.  The sweet anise flavor of the fennel paired with the woodsy aroma of rosemary would be the perfect cold weather dish.  Serve it with roast pork or chicken for a big meal, or as a vegetable main dish.
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