Lentil Stew with Winter Vegetables and Mustard Greens

Lentil Stew with Winter Vegetables and Mustard Greens

Lentil stew –   wholesome, nourishing and filling – makes for an inexpensive and satisfying meal.    I serve it in late autumn and winter, using up all the sturdy  root vegetables we keep in cold storage.  I bake a loaf of no-knead sourdough, open up a jar of homemade sauerkraut and ladle lentil stew into… 

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creamy asparagus soup

My Favorite Asparagus Soup

When spring inches its way forward, there is one recipe that I invariably prepare: asparagus soup.  It’s creamy, but light, and rich with the grassy green herbaceous flavor of asparagus and leeks. Spring comes earlier to the region around us than it comes to the mountain itself.  After a long and grey-white winter, when March… 

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Lovage Soup: one of my favorte soups for spring.

Lovage Soup for Spring

In the spring, our CSA brings us tender greens, young lettuces, small roots and huge bunches of herbs.  As I picked through the farm’s choices of herbs that week: angelica, rose geranium, wormwood and mountain mint, I found myself taken by lovage.  Its clean and almost antiseptic scent and celery-like undertones appealed to me. Not… 

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campfire chicken

campfire roast chicken with flowering onion and dill

When the snows recede and the forests open we like to venture out: reveling in the woods, fishing in lakes and streams and cooking over the campfire in rustic simplicity.  And while it’s too cold to camp comfortably in our area for another month, we spent the last three weeks traveling from Colorado to the California… 

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bones

Portable Soup: My Homemade Bouillon

Portable soup, a sort of homemade bouillon, sustained travelers before Cup O’ Noodles lined rest stop shelves and salty powdered bouillon cubes gave home cooks a short cut in making soups, stews and sauces.  Modern cooks who seem to favor time saving packaged ingredients over more elaborate traditions have lost their taste for laborious culinary… 

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Top Posts from 2011: real food recipes, tutorials and personal stories

2011 came and went so fast. And for Nourished Kitchen, we reached more people this year than we’ve ever reached before and – chances are – you found the site this year (though I’ll always have a deep-seated love for those who’ve followed the site since its inception in 2007.  You know who you are,… 

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Perpetual Soup: The Easiest Bone Broth You’ll Make

Bone broth is a staple of my family’s diet.  As with healthy fats, heirloom vegetables, grass-fed meats and a good old-fashioned cod liver oil, we consume a lot of bone broths – usually aiming for one quart per person per day, at the recommendation of our nutritionist.  Broth, you see, is a nutritional powerhouse.  It… 

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a recipe for a nasty cold: egg drop soup with duck

 Egg drop soup is a favorite in our home: easy to make, rich with flavor and brimming with nutrient-dense ingredients.  A far cry from the tepid, gelatinous and oddly yellow soups of Chinese restaurants, a real egg drop soup is mild, simple and aromatic.  Like all good soups, a real egg drop soup begins with a… 

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Curried Lentil Soup with Coconut Milk

Curried lentil soup, rich with the heady scent of toasted cardamom, coriander and fenugreek, moves from the humble to the extraordinary. I don’t often cook curries, not that I dislike them: far from it, I love curry; it’s just that I find more easy inspiration in culinary herbs from the kitchen garden (many of which… 

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welcoming the first frost: spiced lentil soup with roasted heirloom tomatoes

  The other morning I woke to the thin sheen of the season’s first frost glazing the leaves of my kitchen herbs which grow in mismatched, hand-me-down pots and buckets on my front steps. But it’s only August, I hear you say. Indeed. But here in the heart of the Rockies, where my little nook in the… 

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