Category Archives: Cooking & Chefs

December classes at New Leaf Community Markets include gingerbread houses for kids and free health lectures

Kids can make gingerbread houses at New Leaf on Dec. 9

Kids can make gingerbread houses at New Leaf on Dec. 9

New Leaf Community Markets has a few lectures and classes this month. Here are some highlights; these are all at the Westside Santa Cruz location at 1101 Fair Ave. (831-426-1306).

Preregistration is required at newleaf.com/events.

 

If you want to plan ahead, check out their site for lots of enticing offerings in January. These include a free series of Monday afternoon nutrition workshops beginning Jan. 9 (January Jumpstart: 4 Weeks to Healthier Eating with Holistic Nutritionist Madia Jamgochian), a paella class (Thurs. Jan. 26, $45 or two for $80, includes wine) and a “one-pot Ayurvedic soups and stews” class with Ayurvedic Practitioner Talya Lutzker (Tues Jan. 31, $45 or two for $80).

 

Friday, Dec. 9

Kids’ Class: Gingerbread House Making Workshop

For ages 8 and up: drop your kids off for a fun, creative hands-on workshop led by Kristen Valenza, founder of Living Roots Food and Floral. They will create houses from scratch using organic ingredients, and take home their masterpieces.

Time & Cost: 6–8pm, $35/Two for $60

 

Tuesday, Dec. 13

For Seniors: Tuesday Tea with Holiday Spice

Join us for tea time and discover how spices add more than flavor to your recipes. Full of antioxidants and potent antimicrobials, you may be surprised to find out what your spice rack has in store.
Time & Cost: 12–1pm, Free

 

Thursday, Dec. 15
Supporting Your Immune System through Winter

Herbal storyteller Tom Dadant will give a lecture on how to support your body’s primary immune system naturally with beneficial herbs and nutrients. Dadant is a National Educator for Planetary Herbals.

Time & Cost: 6–7pm, Free

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Santa Cruz restaurant Assembly announces new executive chef Jessica Yarr

Jessica Yarr is now executive chef at Assembly Photo credit: Carolyn Kelley

Jessica Yarr is now executive chef at Assembly
Photo credit: Carolyn Kelley

Beginning this week, Jessica Yarr is Executive Chef at downtown Santa Cruz restaurant Assembly (1108 Pacific Ave., 831-824-6100).

 

For the last few months, Yarr has been collaborating with The Glass Jar, the restaurant group founded by Kendra Baker and Zachary Davis, on a number of events and projects. These included the Meander San Lorenzo River Dinner, Assembly’s participation in the Santa Cruz Farmers’ Market pop-up breakfast series this summer, Assembly’s participation in the Big Sur Food and Wine Festival a few days ago, plus the pastry chef direction of The Penny Ice Creamery.

 

Santa Cruz Weekly named Yarr “Best Pastry Chef of Santa Cruz” in 2010. She has been serving as pastry chef at The Glass Jar since departing as Head Chef of Mint in Scotts Valley earlier this year. A graduate of Portland, Oregon-based Le Cordon Bleu College of Culinary Arts, Yarr’s goal at Assembly is to continue building a sense of community utilizing elements including passion and attention to detail.

 

“I will strive to create a menu that tells the story of Santa Cruz and Central California,” says Yarr. “Ultimately, we are here to nourish ourselves and our community.”

 

Yarr will be working with Assembly’s Sous Chef Trent Lindgren, who has been directing the kitchen at Assembly since previous Executive Chef Carlo Espinas returned to San Francisco earlier this year.

Davis and Baker are thrilled to welcome Yarr to this new role. “With Jessica’s help we are trying to stand on the shoulders of giants,” says Davis. “Theo’s, Gabriella Cafe, Jessica has worked integrally at the well-loved restaurants that are foundational to the best of Santa Cruz dining.”

 

 

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Fun October class topics at New Leaf Community Markets include apple butter, candy apples, tapas & wine pairings

Drop the kids off at New Leaf to learn how to make candy apples with organic toppings Photo credit: New Leaf

Drop the kids off at New Leaf to learn how to make candy apples with organic toppings
Photo credit: New Leaf

New Leaf Community Markets has lots of cooking classes this month, including many with autumn-related themes (apple butter anyone? Yum). Here are a few highlights; these are all at the Westside Santa Cruz location at 1101 Fair Ave. (831-426-1306).

Preregistration is required at newleaf.com/events.

 

Saturday, Oct. 15

Apple Butter and Jam Making Workshop

Learn how to make easy and delicious apple butter and seasonal fall jam with Home Chef Lisa Bono using natural sweeteners. This class will cover equipment, ingredients, canning methods and storage. Take home two jars of your own creation.
Time & Cost: 2–4pm, $25.

 

Thursday, Oct. 20
Date Night: Spanish Tapas and Wine Pairing

New Leaf invites you to sign up with your sweetheart and work together to create a variety of tasty Spanish-style tapas while sipping wine with Chef Kristen Valenza and Nutrition Consultant Madia Jamgochian. Classic tapas ingredients that may be used include Marcona almonds, manchego cheese, prociutto, chorizo, shrimp and eggplant.

Time & Cost: 6–8:30pm, $85 for two people.

 

Friday, Oct. 28

Kids’ Class: Candy Apple & Marshmallow Making

Drop your kids off for class and they will make candy apples using a variety of organic toppings while enjoying homemade ginger soda, while you can enjoy a date night.
Time & Cost: 6–8pm, $25.

 

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Alpine cheese night Tuesday Sept. 13 at Whole Foods Market

Gruyere is one of the Alpine-style cheeses featured at Cheese Night Sept. 13 Credit: Whole Foods Market

Gruyere is one of the Alpine-style cheeses featured at Cheese Night Sept. 13
Credit: Whole Foods Market

Attention cheese lovers: there is a cheese night from 6 to 7:30 p.m. Tuesday, Sept. 13 at Whole Foods Market stores across the country; this includes the local Santa Cruz and Capitola stores as well as locations in the South Bay and San Francisco Bay.

Customers are invited to visit for free samples, and each store will have an expert or Certified Cheese Professional available to talk about characteristics and flavor profiles of Alpine-style cheeses and answer questions. They will have cooking tips, too.

A market spokesperson shared that Alpine-style cheeses melt better than any other cheese and are great for cooking, and that in general, these cheeses are nutty and salty with flavors of hay and/or caramel. Most pair well with white wines like viognier, reisling, or pinot grigio. Some of the cheeses at the Sept. 13 event include:

 

  • Kaltbach Le Gruyère: Made in Switzerland, this cheese is matured for 12 to 16 months and is washed regularly with brine. Flavors are complex, ranging from caramel, nuts, notes of mushroom, hay and fruit, and crunchy, salty granules add an extra boost of flavor.
  • Emmentaler: This famous cheese – the Swiss with the holes – has been in production for 400 years in the valley of the Emme. It has a buttery, delicate and nutty taste.
  • Le Marchel: Handmade in the mountains of Vaud by Jean-Michael Rapin and his sons since 1992, La Marchel has the distinctive aroma of hay, and herbs impart a very rustic and savory flavor.
  • Pavino: Exclusive to Whole Foods Market, this Alpine-style cheese is made in Wisconsin but stands up to any made in the Alps. It is nutty, fruity, and robust with a sweet milky finish, and is also sprinkled with crunchy salt crystals.
  • Kalthbach Alpine Extra: Aged in caves located on the edge of the Wauwiler Moos area in the canton of Lucerne, Switzerland, this award-winning, raw-milk, semi-hard cheese offers a tangy aroma and complex flavor.

 

Joe Kaulbach, who oversees the cheese program for Whole Foods Market Northern California and Reno, explains the origin of this popular style: “Imagine, hundreds of years ago: small families are scattered across the rural Alps. One family has four cows; another has eight, another has 20. The cows are all roaming in the mountains; the families all need their cows milked and need to make cheese. So, traditionally the men went up into the mountains, built a hut, lit a fire from surrounding firewood, and put a copper cauldron on it. They would make ‘cooked pressed cheese,’ which was a new style of cheese in the 13th century: they’d cook the curds, press them into a form, and make wheels. At the end of the summer–and this still happens today–the cheese makers come down from the mountains with their cheese and their cows in a gorgeous pageant called the Transhumance. Then, they send the cheese to market. This is what provides their living for the year.”

 

Here are some related recipes that Whole Foods Market is highlighting for this event:

Swiss Family Sandwich

Turkey, Tomato, and Emmentaler Breakfast Sandwiches

Pizza with Le Gruyère and Prosciutto

Classic Le Gruyère Fondue

Celery Root and Potato Gratin

Butternut Frittata with Sage and Gruyère

San Francisco WFM locations are teaming up with Sur La Table to invite customers to cook with Alpine-style cheeses. The companies are giving away a Le Creuset fondue set and Breville panini press via the @wholefoodsmarketsf Instagram account. Users can follow the channel and tag a friend on relevant posts to enter to win.

Local Store Details

  • Whole Foods Market Santa Cruz is at 911 Soquel Ave. Call (831) 426-9901 for more information.
  • Whole Foods Market Capitola is at 1710 41st Ave. Call (831) 464-2900 for more information.

 

For more Whole Foods Market locations, see the store locator.

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August cooking classes at New Leaf Community Markets in Westside Santa Cruz

Learn about gluten-free baking with apples at a New Leaf cooking class Photo credit: New Leaf

Learn about gluten-free baking with apples at a New Leaf cooking class
Photo credit: New Leaf

New Leaf Community Markets has a lot of interesting cooking classes coming up this month. In addition, they have a few “tasting events” and nutrition/education lectures; some of these are free. Here are a few highlights; these are all at the Westside Santa Cruz location at 1101 Fair Ave. (831-426-1306).

Preregistration is required at newleaf.com/events.

 

Tuesday, August 16: All About Apple Gluten-Free Baking
Learn how to utilize gluten-free grains and flours in delicious, gluten-free apple recipes. Nutrition Consultant Stephanie Horning will also teach you how specific ingredients support your health.

Time & Cost: 6–8:30pm, $35 per person/$60 for two.

Thursday, August 18: Summer Pies and Galettes
Nutrition Consultant Madia Jamgochian will teach students how to assemble a pie crust from scratch and create delicious pies and galettes. Teams of 3 will prepare three different fillings: peach, rhubarb and blackberry.

Time & Cost: 6pm–8:30pm, $35 per person/$60 for two.

Monday, August 22: Mushrooms for Mind, Body and Heart
Discover which mushrooms improve immunity, lung function, brain function, athletic performance, the nervous and cardiovascular systems, and the whole body, with Host Defense National Science Educator Gina Rivers Contla.
Time & Cost: 6:30pm–7:30pm, Free (pre-registration required).

Thursday, August 25: California Wine and Food Pairing
WSET-Certified Kristen Valenza will share how to properly pair different California varietals with local and seasonal farm-fresh cuisine. The class will include several wine and food pairings.

Time & Cost: 6–8pm, $40 per person/$70 for two.

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Santa Cruz Farmers’ Markets Pop-Up Breakfast Series tickets on sale

Food at a 2015 farmers’ market pop-up breakfast

Food at a 2015 farmers’ market pop-up breakfast. Photo credit: Carolyn Lagatutta

Credit: Carolyn Lagatutta

Tickets are on sale for the entire 2016 season of pop-up breakfasts at the Westside Santa Cruz and Scotts Valley farmers’ markets. The first event is the morning of Saturday, May 28 at the Westside market with chef Kevin Koebel of Local FATT—see menu below. There is limited seating; $37 tickets are available for purchase online and at the markets.

Different local chefs are featured at each event. For each dish at these multi-course meals, nearly 100% of the ingredients are sourced from farms at the markets. Event proceeds benefit the markets’ public educational programs including the Foodshed Project.

2016 Pop-Up Breakfast Dates and Chefs:

Scotts Valley market

Westside market

Full menus will be posted on the web site as events draw closer.

Santa Cruz’s Food, What?! youth empowerment program graduates provide service at the events, which begin at 9:30 a.m. Attendees choose their seats by placing their own plates and silverware at spaces along u-shaped, family-style tables. At 10 a.m., plates of seasonal cuisine made with ingredients sourced from the markets begin rolling out. As the guests eat and visit, farmers and chefs share their knowledge and perspectives regarding agriculture, community and consumer choice within the food system. There is also live local music at each breakfast.

The first summer series occurred in 2013, and the farm-to-table breakfasts continue to draw sell-out crowds. For more information call 831-325-4294 or email education@santacruzfarmersmarket.org.
May 28 Pop-Up Breakfast Menu

  • PAN GRIDDLED WALNUT-VANILLA BEAN FRENCH TOAST with Strawberry-caramelized sugar compote and crème fraiche
  • LATE SPRING SAVORY SALAD: micro greens with prosciutto di parma carpaccio, crispy leek and savory Tuile
  • GRILLED WILD SALMON FILET BRIOCHE WITH FARM EGG AND GREENS served with a duo of lemon chutney and cilantro chutney
  • SPRING VEGETABLE CADEAUX (bundle) wrapped in sweet leek, roasted and served with Meyer lemon-local sea salt beurre blanc sauce
  • SWEET FINISH Champagne syrup macerated fruit gratin
  • TASTY BEVERAGES COURTESY OF Lulu Carpenter’s Coffee

Read more about the Santa Cruz Farmers’ Markets.

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A few April classes—and class discount—at New Leaf Community Markets

Learn how to make superfood energy balls at a New Leaf cooking class

Learn how to make superfood energy balls at a New Leaf cooking class

New Leaf Community Markets has announced a bunch of classes for April and May, and it’s offering a discount: 10% off any class that costs more than $20 (except series). To receive the discount, use promo code SPRING10. The organic, community market urges readers who are amateur chefs to sign up today and “Unleash your kitchenthusiasm” (New Leaf’s theme for April). Another reason to be enthusiastic at New Leaf? The sustainably farm-raised Mt. Cook Alpine Salmon is $3 off during April. Verified by FishWise as a “Best Choice,” this fish is free of hormones and antibiotics and raised in the pristine waters of New Zealand.

Below are a few cooking class highlights for April; these are all at the Westside location at 1101 Fair Ave. (831-426-1306). ALSO: Another interesting event – not a cooking class – is an opportunity to learn about reducing your impact on the environment. On Friday, April 15 at 7pm, for only $5 (no discount for this one), people can attend “Zero Waste Lifestyle: Reduce Your Eco Footprint.” New Leaf’s Eva Pollard, founder of “thekindplanet.com,” will explain how and why she lives a zero-waste life by not creating trash or using plastic. Eva will show how everyone can reduce their trash footprint and teach about the benefits of a zero-waste lifestyle. Attendees are encouraged to “bring an open mind and heart, as well as your own cup.”
Preregistration http://newleaf.com/events/ is required.

Spring Dips & Dressings – April 13
Nutrition consultant and chef Madia Jamgochian teaches this class. If you love eating fresh salads, but sometimes lack the inspiration for making a tasty dressing, New Leaf encourages you to attend this class. Learn how to prepare yourself for the week by whipping up several different types of healthy salad dressings and dips that will “keep you reaching for the veggies.” Each attendee will get to take home recipes and a small jar of dressing made in class. Preregistration is required.
Cost is $25 or $40 for 2 before discount. Wednesday, April 13, 6-8 p.m.

Pickling Workshop – April 16
Home Chef Lisa Bono leads this hands-on workshop. Attendees will learn how to make classic pickles and pickle other kinds of veggies using vinegar, sugar and spice. The class will cover pickling and food preserving basics: equipment, technique, ingredients, storage, and recipes. You’ll leave class with a few jars of your own creations and the knowledge to start pickling at home. No experience necessary. Preregistration is required.
Cost is $25 before discount. Saturday, April 16, 2:30-4pm.

Superfood Energy Balls – April 20
Goji berries, lecithin, bee pollen, lacuma and chocolate are all nutrient-dense superfoods. Join the Westside New Leaf’s Wellness Specialist Sundari Lauren in this hands-on cooking class. Using nuts, fiber, good carbs, protein and healthy fats as a base, participants will create a variety of flavor packed treats and take home a box of their final products. Learn new recipes and experiment with making your own unique favorite. Preregistration is required.
Cost is $25 or $40 for two before discount. Wednesday, April 20, 6-7:30pm.

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Teen Kitchen Project news including Santa Cruz brunch benefit

Teen participants from Teen Kitchen Project’s new spot at El Pajaro CDC Incubator Kitchen

Teen participants from Teen Kitchen Project’s new spot at El Pajaro CDC Incubator Kitchen

The NEXTies of Santa Cruz (organized by Event Santa Cruz) recently announced that Teen Kitchen Project is receiving the 2016 award for “Nonprofit Organization of the Year” and TKP has even more good news to share; keep reading for details.

There will be a Teen Kitchen Project benefit brunch—actually two of them!—on Saturday, April 30 at the Santa Cruz Food Lounge (1001 Center St.). The TKP teens will be taking orders, cooking, and serving customers. A silent auction will have art, jewelry, flower bouquets, and more. There are two brunch seatings, 9:30 a.m. and noon. Tickets are $45 and include a menu featuring salad, fruit, baked goods, coffee, and tea. Each attendee receives an entrée choice (one selection is frittata with a side of Freedom Meat Locker sausage) and a choice of mimosa or orange juice. Kids under 12 cost $18. Purchase online. 100% of proceeds from tickets and auction benefit TKP.

For those unfamiliar with Teen Kitchen Project, executive director Angela Farley launched TKP in 2012 after her son was diagnosed with cancer. Farley decided she wanted to help other families affected by cancer, to at least attempt to decrease some of the pressure and feelings of being overwhelmed. Today, the organization regularly delivers free, organic meals to about 50 families affected by cancer, and has delivered more than 49,000 meals since 2012. There are families in locations across Santa Cruz County. Right now, 40% of the clients they serve live within five miles of Watsonville, but they hope to be able to increase this number. That leads to the next bit of news.

On March 7, TKP started cooking at the El Pajaro CDC (Community Development Corporation) Incubator Kitchen in addition to their original commercial kitchen in Soquel. They cook several days a week at the Watsonville kitchen, and will soon reduce their schedule to just two days a week in Soquel. The Incubator kitchen provides small groups of youth the opportunity to learn more about working as chefs in the hospitality industry. TKP’s “staff” adult mentor chefs are Stephanie Forbes, ElizaBeth Link, Cabrillo College culinary student Michelle Spencer and Cabrillo staff member Hector Quiroz. The “volunteer” adult mentor chefs are Tauna Coulson (Soquel kitchen), former Cabrillo Culinary Department instructor Kathy Niven (Watsonville kitchen), and Jesse Plasencia (Watsonville kitchen).

The program doesn’t just help the families it serves, it also helps teens gain valuable skills as they volunteer. These individuals are ages 14 to 19, in 8th grade or above, and have come from most of the area’s high schools. Most who work at the Soquel kitchen are doing this in exchange for community service hours, but there are some who sign up just for the experience. The required commitment is every other week for a minimum of eight weeks.

For more info on Teen Kitchen Project, visit their web site.

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12 Days of Christmas Giveaway Day 9: Win a pizza pack from industry pro Tony Gemignani including his cookbook, The Pizza Bible

The Pizza Bible by Tony Gemignani

The Pizza Bible by Tony Gemignani

It’s Day 9 of Santa Cruz Restaurant Examiner/Santa Cruz Foodie’s “12 Days of Christmas Giveaway.” See end of article for how to win a “pro pizza pack” from pizza guru Tony Gemignani of San Francisco restaurant Tony’s Pizza Napoletana. Still have a couple holiday gifts left to buy for some foodie friends or family? Keep reading!

The Pizza Bible: Got any aspiring pizza chefs on your holiday gift list? When Ten Speed Press published this book by chef Tony Gemignani last October, Eater National called it “one of the most anticipated cookbooks of Fall 2014.” The book is a comprehensive guide to pizza making, with more than 75 recipes covering nine regional styles including classics like Neapolitan, Roman, Chicago, and what some call “pizza sub-specialties” like St. Louis and Californian. Recipes include New Jersey tomato pie, organic three cheese, fig/almond/Monterey jack, calzone with meatballs or spinach, pepperoni and sausage, and Calabrese “diavola.” The Pizza Bible has been described as a “complete master class in making delicious, perfect, pizzeria-style pizza at home… (including) the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.” Gemignani is an 11-time world pizza champion and he owns 13 restaurants across Northern California and Las Vegas including Tony’s Pizza Napoletana, Slice House at AT&T Park in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony’s of North Beach, and Slice House by Tony Gemignani in Rohnert Park. He is also proprietor of the International School of Pizza in San Francisco where he certifies chefs from around the world in various styles of pizza.

More pizza cookbooks: Other books that might pique a pizza-lover’s interest include “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” by acclaimed Portland baker Ken Forkish (of Ken’s Artisan Bakery and Ken’s Artisan Pizza) and “Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More” by Elizabeth Karmel and Bob Blumer. “Flour Water Salt Yeast,” the #1 best seller from Amazon.com’s “Pizza Baking” category, features a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom dough, tips for adapting bread baking schedules to fit your day-to-day life, and recipes such as sweet potato and pear pizza and golden beets and duck breast “prosciutto” pizza. Pizza on the Grill includes recipes like Kung Pao cashew chicken pizza, pulled pork pizza, and blistered corn, asparagus, and pesto pizza.

****
NOW FOR THE CONTEST:
One reader will win “Tony’s Pro-Pizza Pack,” graciously donated by chef/author Tony Gemignani himself. It includes a copy of Tony’s cookbook “The Pizza Bible,” a pack of his custom blend California artisan pizza flour, and an Italian professional pizza peel.

To enter, email your name to tfatemi@gmail.com by 9 pm. Tuesday, Dec. 22 and include the word “pizza.” The drawing will take place the next morning and the winner will be notified via email.

Employees of Examiner.com are not eligible for the promotion.

Good luck and happy holidays!

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Vegetarian dishes perfect for the season, including Annie’s pumpkin mac & cheese

Pumpkin mac & cheese – recipe courtesy of Annie’s

Pumpkin mac & cheese – recipe courtesy of Annie’s

As we move through fall and approach the winter, many of us crave soups and other comforting dishes. Of course, homemade soup is hard to beat, but sometimes pulling one together can be tough for busy parents or those who don’t own a crockpot. In September, Annie’s released a delicious new line of organic soups. Three of the five are vegetarian: tomato, creamy carrot & bunny pasta, and creamy tomato & bunny pasta. The carrot one has a nice sweetness and provides a lot of vitamin A, so it made my daughter and me happy. See end of article for a few more details on the soups.

I’m not vegetarian myself, but I know more and more individuals who are. I tried out a seasonal recipe from Annie’s recipe web site for pumpkin mac & cheese, and decided to make a vegetarian version by skipping the bacon-bit garnish (see my result in photo above). It didn’t taste like anything was missing; I’ll definitely be making this savory dish, which includes chard and apple, again. Because I had it on hand, I also substituted Annie’s organic vegan shells for the “shells with real aged cheddar” that the recipe called for. If you are vegan and want a quick recipe, Annie’s has one for spicy vegan bacon mac and cheese.

When searching for a few more vegetarian fall recipes, I discovered that Lundberg Family Farms has lots of options. I haven’t made these yet, but I look forward to creating kale and rice rolls and brown jasmine rice with pecans and orange honey glazed tofu, which is actually vegan. You can sort their recipes by vegan and/or vegetarian and/or course type (like appetizer), too. They also have recipes that feature their new American-grown organic tri-color blend quinoa, and their sprouted risotto. If you haven’t tried these yet you’re in for a treat. The sprouted risotto made with organic whole grain brown Arborio rice comes in three varieties including cheddar/pepper and sweet corn/bell pepper. They are good on their own, but it’s also fun to use a product you already like as an ingredient for a new recipe.

If you do have time to make some vegetarian soup from scratch, let me recommend a couple cookbooks I became familiar with when doing research for a Santa Cruz Sentinel article; they were both published in 2013. Mollie Katzen’s “The Heart of the Plate: Vegetarian Recipes for a New Generation” includes recipes such as Black-Eyed Pea, Squash, and Shiitake Stew and Yellow Split Pea Dal (the latter is perfect for beginning cooks). Before this book, Katzen was already famous for writing “Moosewood Cookbook” among others; The New York Times and Amazon both named “The Heart of the Plate” a best book of the year.

“Bountiful: Recipes Inspired by Our Garden” by Diane Cu and Todd Porter includes Hearty Celery Root and Red Lentil Soup. If you’re not vegetarian, the Curried Kabocha Squash and Chicken Stew recipe is one that I’ve made and loved—it’s an easy recipe with only a few ingredients. Foodies out there might already know Cu and Porter through their food/travel/photography, blog WhiteonRiceCouple.com.

More on Annie’s soups: Both tomato varieties offer a half-cup of vegetables per serving, while the chicken-based soups use only organic chicken and broth with no antibiotics added. All varieties are made with NO artificial flavors, synthetic colors, preservatives or high fructose corn syrup.

More on Lundberg: All of their products use organic rice and/or quinoa.

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