This week we are going to hit you with two classic, refreshing watermelon dishes. One is a soup and the other is a salad but if you were to add some lovely grilled shrimp to either, they could easily work as entrees. As summer winds down, I recommend you get these two in before it’s braising season come Fall. Let’s get it! Read More
It’s cold, you are lazy and you want to cook something. I got you! You should make this hearty as hell kale and sausage soup. It’s got a bit of kick, lots of leafy green goodness and a wonderful body thanks to the potatoes. It also takes about 40 minutes total to cook up so if you are not sold yet, you should be now. Trust me this is a very forgiving recipe, impossible to mezz up. Let’s go! Read More
One of my favorite things to do when I have some frozen vegetables hanging in my freezer is to make an improv soup. For me, these “see what we have” house specials are a chance to funk around with veggies and stocks in various stages of “freshness” and see what combinations work best. More often than not, the resultz are very pleasin’. For this week’s edition of Food Gold, I’mma show you a soup I made with frozen corn and some left over heavy cream. It’s sweet and savory, with just a hint of heat at the end. It’s very nice for a summer soup, as it can be served chilled as well. Corniness after the jump! Read More