by SSDC | Jun 4, 2013 | chives, leeks, onions, potatoes, soups, spinach, thyme
Recipe courtesy of Diane Jacobs http://glutenfreefoodieheaven.blogspot.com Leeks and spinach give this silky soup its vibrant green color… and also an abundance of antioxidants. Potatoes lend an appealing velvety texture. Perk up your health with this bright... by SSDC | Nov 16, 2012 | garlic, parsnips, potatoes, rutabaga, side dishes, thyme
7 cups low-sodium chicken broth 3 pounds baking potatoes, peeled and cubed 1 1/2 pounds rutabagas, peeled and cubed 1 1/4 pounds parsnips, peeled and cubed 8 cloves garlic 1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened 3 onions, thinly sliced salt and... by SSDC | Nov 16, 2012 | chiles, garlic, parsnips, rutabaga, side dishes, thyme, turnips
adapated from www.epicurious.com 2 tablespoons (1/4 stick) butter, melted, divided 2 tablespoons honey 1 1/2 tablespoons fresh lemon juice 1 garlic clove, minced 1 teaspoon chopped fresh thyme 1/2 teaspoon ground ancho chiles 1/2 teaspoon ground cumin 1/8 teaspoon... by SSDC | Nov 1, 2011 | garlic, onions, soups, thyme
Adapted from simplyrecipes.com The trick to a great French onion soup is starting with good stock. French onion soup is usually made with beef stock. I’ve made delicious soup with stock from the leftover rib and chine bones of a rib roast. Another important... by SSDC | Mar 20, 2009 | onions, Recipes By Ingredient, soups, squash - winter, The Recipes, thyme, tomatoes
2 tablespoons olive oil 1 medium onion, chopped 1 2-pound squash, peel, cubed – 6 Cups 1 14 1/2-oz can diced tomatoes, drained 2 tablespoons dry Sherry 2 1/2 C(or more) canned vegetable broth 2/3 cup nonfat milk 2 Tbs chopped fresh thyme or 2 tsp dried Nonfat... by SSDC | Mar 20, 2009 | garlic, Recipes By Ingredient, salad dressings, The Recipes, thyme
makes 4 quarts 2 cups walnuts, roasted 2 cups garlic, roasted 2 cups cider vinegar 3 cups vegetable oil 3 cups water salt and pepper to taste fresh or dried thyme Coarsely chop walnuts and garlic. Mix together. Taste.... by SSDC | Mar 20, 2009 | basil, cabbage, entrees, kohlrabi, Recipes By Ingredient, side dishes, spinach, The Recipes, thyme, turnips
Serves 2 to 4 This pretty vegetable ragout should prove, if any doubt lingers, that members of the cabbage family can be delicate and pretty, especially in early summer. Improvise with what you have: small onions or red scallions, spring leeks or green garlic,... by SSDC | Mar 19, 2009 | basil, chiles, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, side dishes, squash - summer, The Recipes, thyme, tomatoes
Serves 6 At first glance, you may think that these vegetables are overcooked to death. Long slow roasting though allows the individual flavors to intermingle. The potatoes are meltingly tender without becoming mushy, the onions are marvelously sweet and the spices... by SSDC | Mar 11, 2009 | basil, garlic, onions, parsley, peppers, soups, thyme, tomatoes
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 as a main dish. This September soup is flushed with the colors of early fall. In addition to their attractive appearance, the yellow-hues signify more sweetness in the... by SSDC | Mar 11, 2009 | dill, parsley, thyme
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4. Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops. (serves 4) 1 bunch...