Beef Marrow Bone Broth

Makes about 1 gallon
Marrow bone broths provide nutrition deep within the cells. They are extremely high in minerals, and I recommend consuming them everyday while on a detox. Make a large batch once a week. The broth can be sipped with salt as a soothing snack or accompaniment to any meal. Or use the full [...]

“No-Cream” Cream of Asparagus Soup

Serves 4
Who says a chilled soup can’t be heart-warming? This sweet, seasonal soup uses traditional ingredients with a simple addition of avocado to cream and thicken. Asparagus is a seasonal vegetable, best bought at the peak of the season (spring and late summer) at your local farmers’ market.
Cooking Tip: Instead of guessing where to trim [...]

Shrimp Bisque (gluten-free, dairy-free)

Serves 4
A cold, foggy coastal day… in Colorado! This creamy, warming shellfish soup has hints of paprika and a mild kick of cayenne at the end. Full of chowdery fish flavor, yet is dairy- and gluten-free. Cashew cream is used to thicken – no heavy cream and flour.
Cooking Tip: The shells of shellfish are loaded [...]

Lentil Sausage Soup with Spinach

Yield: 6 servings
I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.
Nutrition Tip: Did you know that in the larger meat [...]

Celery Root and Wild Mushroom Soup

Serves 4
Full-bodied and full of flavor, wild mushrooms enrich the earthy taste of celery root in this pureed winter bisque. Makes an excellent side for meat, tempeh or a bright green salad.
Cooking Tip: Allowing the dried mushrooms to cook into the stock (vs. soaking them in water to reconstitute) will enrich the stock (and the [...]

Pot au Feu with Leek and Parsnip Puree

Serves 6
Literally meaning “Pot on Fire”, pot au feu (poh-toh-FEUH) is a French dish of slow-simmered meats and vegetables. Traditionally, the broth is served on its own as the first course, but can be ladled over the meats with the main dish. In this version, the stewed vegetables are pureed and served as a welcomed [...]

Turkey and Left-Overs Bisque

Serves 4-6
If you’re looking for a more elegant way to use your left-overs than a turkey sandwich, this rich, creamy soup accomplishes the feat. It tastes like Thanksgiving-in-a-cup and makes a beautiful presentation for dinner the next day. Serve in shallow bowls to show off the red cranberries.
BOUQUET GARNI
3 sprigs fresh thyme
2 sprigs fresh [...]

How to Make Homemade Turkey Stock

Makes at least 1/2 gallon
In my opinion, turkey broth is far superior to chicken, so take advantage of the ONLY time of  year where you’ll actually have a turkey carcass on hand. Don’t let that powerful flavor (and nutrition) go to waste. Use it for soups, sauces, risotto, or braising meats.
Cooking Tip: No worries… if [...]

Corn and Sweet Potato Chowder with Creamed Cashews

Serves 6-8
Thick, homestyle chowder is made with fresh farmers market corn and cashew puree. Full of hearty, creamy flavors, no one will know it’s dairy-free. Trust me, this is good soup.

Cooking Tip: Pureeing half the soup before serving creams and thickens it up, yet leaves a little texture and chunky bites of vegetables or meats.
Cooking [...]

Bison and Delicata Squash Stew

Serves 4
This slow-cooked autumn or winter stew
features tender cuts of buffalo, sweet delicata squash and tomato in a concentrated herbed broth. Marsala wine gives it a bright, but sweet, kick. Any variety of stew meat can be used.
Cooking Tip: Stews are best when simmered at a very low heat for longer durations. This concentrates [...]

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