Here’s a simple recipe to make your own tomato juice. Then, you can use it in the Summer Gazpacho Soup recipe, too, which follows, both taken from Vermont chefs Imrie & Jarmusz’s book, Cooking Close to Home. Enjoy!
-
-
Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the corner, there is no reason to swap the celeriac now (Hint: celeriac keeps for months if you can store between 30 and 40 degrees and don’t allow them to dry out)!
-
An easy recipe for left over greens and extra veggies.
-
This recipe is adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
-
Ingredients 1 large onion, chopped 2 Tablespoons olive oil 2 parsnips, peeled and cut into small chunks 2 turnips, peeled and cut into small chunks 2-3 carrots, peeled and sliced 2 potatoes, peeled and cut into small chunks ½ cup dried lentils ¼ teaspoon red pepper flakes 4 cups broth (beef, chicken or vegetable) 1 teaspoon fresh chopped herbs (could use parsley or oregano) 1 bay leaf
-
This recipe is from urbanext.illinois.edu.