Recipe: Slow cooker vegetarian borscht (beet soup)

Many modern recipes rely on tomatoes or lemon juice to give borscht its refreshing, acidic flavor. This recipe gets its tang the old-fashioned way: by using lacto-fermented beets. Served hot, borsht makes a hearty winter meal. But it’s also great in the summer, when I prefer to eat it cold with a little plan yogurt mixed in. This soup is even better … Read more

Quick dinner for one: Fancy tomato soup recipe

This is a more adult version of the classic – more sophisticated and better for you than condensed Campbell’s, but just as quick to make. It also tastes phenomenal. I used home-canned tomato juice as the soup base, which guarantees very tomato-y flavor (Brandywines are my favorite for juicing). But this recipe will work with tomato juice from the grocery … Read more

Recipe: Southwestern corn stew

This is a delicious, vegetable-rich stew that can easily be made vegetarian or vegan. It’s been a staple in my house for years. If you want a little kick in yours, sauté a jalapeño with the onions and garlic, or add some hot sauce at the end. Ingredients 2½ cups frozen corn 4 frozen vegetable or chicken stock cubes (about … Read more