I first picked up The Hunger Games a couple of years ago, having heard about it from friends and coming across the paperback version at Costco. I devoured it. When I received a Kindle for Christmas soon after, the first two books I loaded were the other two books in the series. I saw the movie the first weekend it came out, and although it differed in points from the book, I loved it just as well. So when Heather of girlichef came up with the brilliant idea to combine it as the December/January Cook the Books selection, along with the January Food 'n Flix movie pick, I was instantly on board.
I don't know many people that are not a least a little familiar with the premise of The Hunger Games due to the success of both the print and film versions, but here is a quick synopsis of the plot. The war-ravaged ruins of North America is now the nation of Panem, twelve districts under the thumb of the Capital. As a way of keeping the districts from revolting and reminding them of the Capital's power, the Hunger Games are held annually, with each district drawing two tributes, one male and one female aged twelve to eighteen-year old to fight. The Hunger Games are telecast live with much fanfare, and since they fight to the death, the winner is the only survivor.
Katniss Everdeen, from District Twelve is sixteen and knows there is a good chance her name or her friend Gale's names will be drawn in "the reaping" as their names have been entered multiple times for extra food rations to feed their starving families. It's Katniss' sister Prim's name that is drawn, surprising since it is her first year and first entry, and Katniss volunteers to become tribute in Prim's place. In the 74 years of the Hunger Games, a tribute from District Twelve has only one twice. Katniss has learned to hunt and forage provide for herself and family, but can she translate those skills to kill other tributes, survive and win the games?
Although the book was published in the young-adult genre, it is action-packed and the subject matter dark enough to appeal to different ages. It's not a pretty picture in the world of The Hunger Games, but despite the desolation and starvation, hope, love and humanity exist.
From a food perspective, the book is much more detailed than the film--although we get some glimpses of food especially in the opulent Capital in the movie. Almost from the start, I have known what I wanted to make--comforting, simple and nourishing--a warm bowl of soup. In the beginning of the story, Katniss brings home fish and a bag of greens that end up cooking in a stew, for dinner after the reaping ceremony. Later on in the book, in the arena, Katniss makes a soup for Peeta using warm stones from the stream banks and tossing in leftovers and whatever she can find--bits of groosling and roots and adding chives from a clump growing around the rocks to spice it up a little.
Deciding to combine ideas from these two dishes, I made a Locavore Fish and Greens Soup as my dish to represent The Hunger Games. Katniss is used to hunting, foraging and trading in her district's marketplace, the "Hob." While I didn't do my own fishing, or gathering (other than the herbs from my lanai containers), all the ingredients in my soup are from my "district" of Oahu and a few from the other districts--the Hawaiian islands.
The broth is flavored with sweet onion, leeks, ginger, lemongrass and chives and seasoned with Hawaiian sea salt. Root veggies add some substance and warm color for a "Girl on Fire"--multi-colored carrots and little golden beets. The fish is a mild mongchong caught in Hawaiian waters. So as not to overpower the fish, I used smaller, less better locally-grown micro greens--they seemed like something Kat could have gathered. Served with slices of locally made bread in honor of Peeta and spread with Hawaiian-made goat cheese for Prim, it made a healthy soup that would fill the belly of any district citizen.
Locavore Fish and Greens Soup
by Deb, Kahakai Kitchen
(Makes 4 Servings)
1/2 large sweet onion, chopped
4 baby leeks
2-inch piece of fresh ginger, peeled and sliced into thin matchsticks
2 stalks lemongrass, peeled, bruised and sliced into 2-inch pieces
leaves from a large sprig of thyme
about 1 1/2 cups multi-colored carrots, chopped
3 small golden beets, peeled and chopped
3/4 lb local fish (I used Monchong), cut into 1-inch cubes
3 cups mixed micro greens, or green of choice--arugula or water cress are nice
1 Tbsp chopped fresh chives + additional for garnish
Hawaiian sea salt to taste
Heat a large heavy-bottom kettle or soup pot over medium-high heat. Have 6 cups water ready. Add onion, leeks, ginger, lemongrass and thyme leaves to the pot--stirring to prevent sticking. Saute the mixture over medium-high heat, stirring constantly until onions begin to lightly turn brown--about 7-10 minutes. If mixture seems to be sticking too much or burning add about 1/4 cup of the water and keep stirring. Once mixture is cooked and colored to your liking, add the remaining 6 cups of water, carrots and beets and bring to a boil. Reduce heat and simmer until carrots and beets are mostly cooked through. If picky, you can remove the pieces of lemongrass stalk--I am lazy and leave them in.
Add fish and cook about 5 minutes until fish is cooked through. (If not using micro greens, add your greens at this time). Add micro greens and chives and cook a minute or two until greens are wilted. Salt to taste. Serve in bowls topped with additional chives for garnish. Enjoy with dark bread slathered with goat cheese.
Notes/Results: Simple and nourishing this soup ended up with much more and better flavor than I thought it might have. The ginger and lemongrass come through in the broth and the sweetness of the leeks and carrots is a good combination with the sweet-earthy golden beets and the slight bitterness of the micro-greens. I like the pretty golden color the beets and carrots gave the broth. The tang of the goat cheese spread on the bread was a nice contrast with the soup. Light but satisfying--I would make it again.
As mentioned this soup is my entry to both Cook the Books December/January pick and Food 'n Flix January selection of The Hunger Games, both brilliantly hosted by Heather of girlichef. There will be round ups on both sites of the dishes inspired by the book and/or movies.
We have a few delectable soups waiting in the Souper Sundays kitchen, let's take a look.
First up, Heather of girlichef brings a spicy bowl of Roasted Tomato Soup with Poblanos (Sopa de Jitomate y Rajas) and says, "My version is not the one that normally comes to mind when you think
tomato soup. Instead of being thick and rich and creamy, it is brothy
and earthy and very spicy - with noodles of roasted poblanos lacing
every spoonful. It is unexpected, but entirely welcome. Don't forget
the cubes of fresh, slightly salty cheese and a few tortilla chips for
little variety in texture. This will change the way you look at tomato
soup."
Tigerfish of Teczcape - An Escape to Food offers up a creamy Cauliflower Potato Cheddar Cheese Soup and says, "Sometimes, it just clicks, and happens. The soup that was unplanned for
but was made - thanks to weird quantities of ingredients remaining,
sitting around. The cheese imparts a savory depth to the soup while the seven-spice powder gives a magic kick to the otherwise basic white soup."
Janet from The Taste Space shares a hearty bowl of Beefy Portobello Mushroom and Cranberry Stew. She says, "I hadn’t really thought this was a bourguignon. However, it has a lot
of similar flavours: red wine and sherry, carrots, thyme, mushrooms. No
tomatoes, though and no need to use a thickener. TVP was used as a meat
mimicker, texture only. I think a large bean could substitute if you
are averse to TVP. The real beefy flavour came from Marmite. A yeasty,
salty spread that Kiwis adore. The lovely twist in this recipe came from
the fresh cranberries. Pleasantly tart, not sweet, but complemented the
beefy stew incredibly well."
Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.
Have a happy, healthy week!
I love the pretty golden hue of these simple Pears Poached in a Saffron Syrup from Madhur Jaffrey. Just five ingredients makes for an elegant fruit dessert.
Jaffrey says, "These pears, which I first made with the purest saffron from Kashmir, are heavenly. They turn a rich gold color and are suffused with the heady aromas of saffron and cardamom--among the most prized spices in the world."
Pears Poached in a Saffron Syrup (Zaafraani Nashpati)
Madhur Jaffrey's Step-By-Step Cooking
(Serves 4)
1 cup sugar
6 whole cardamom pods
1/4 tsp saffron threads
3 Tbsp lemon juice
4 firm pears
Put the sugar into a medium heavy-based saucepan with 2 cups water. Add the cardamom pods, saffron and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer.
Peel the pears, halve lengthwise, and remove the core; add each pear to the simmering syrup as soon as it is cut, to avoid discoloration. Cover and cook gently for 20 to 25 minutes, turning the pears in the syrup from time to time.
Carefully lift the pears out of the liquid and arrange them in a serving dish in a single layer, cut side down. Boil the syrup until it is reduced to about 1 cup and thickened slightly. Pour the reduced syrup evenly over the pears. Cool before serving.
Notes/Results: Sweet and comforting with great flavor from the saffron and cardamom. A simple and delicious dessert that looks great on the plate. I would make these again.
Sweet Endings is the theme this week at I Heart Cooking Clubs. You can check out what desserts everyone made by checking out the post and following the links.
Happy Aloha Friday!
It's been a "cold" and windy here the past couple of weeks. Of course cold in Hawaii means that the temperatures hit the low sixties at night--so it's all relative. But, it does make it a particularly good time for thick homey soups. I wanted something simple and comforting, so I put together a simple potato-leek soup, enhanced with aromatic rosemary. This one is dairy-free and vegan, but still rich and creamy--perfect for a cool night.
Rosemary Potato-Leek Soup
By Deb, Kahakai Kitchen
(Makes 6 Servings)
1 Tbsp non-dairy butter
1 Tbsp olive oil
1 large leek, white & light green parts, chopped small
1 medium sweet onion, chopped small
2 tsp fresh rosemary, chopped finely (or about 1/2 tsp dried)
1 bay leaf
about 6 medium Yukon Gold potatoes, peeled and chopped to about 3/4-inch cubes
1 quart vegetable broth (low sodium)
salt and freshly-ground black pepper to taste
Heat non-dairy butter and oil in a soup pot over medium heat. Add leeks, onion and saute about 5 minutes, until softened. Add rosemary, bay leaf, chopped potatoes and broth and bring to a boil. Reduce heat and simmer for about 20-25 minutes--until potatoes are cooked. Remove bay leaf and discard.
Leave soup brothy or blend part of it (I pureed about 2 cups) until smooth using a blender or immersion blender. Season with salt and black pepper to taste. Enjoy!
Notes/Results: Simple and full of flavor, potato soup is the ultimate comfort food. The store only had one large leek, so I added in a sweet Maui onion. This soup is equally good left brothy, but pureeing part of it definitely ups the creamy comfort factor. If you aren't a rosemary fan, thyme or marjoram would be a good substitute. I would make this again.
We have some wonderful soups and a salad waiting in the Souper Sundays kitchen--let's take a look.
Janet of The Taste Space has two soups to share this week. This pretty Carrot Ginger Lime Soup with Sweet Potato Hummus. Janet says, "In a land of plenty (and deficiency), you become creative. We had run out of roasted sweet potatoes but still wanted to make this carrot ginger lime soup. Of course, the reason we ran out of sweet potatoes is
because I put them in the sweet potato hummus. So why not use the sweet
potato hummus instead of the sweet potato?"
Janet's second soup is this Lemon-Ginger Split Pea Soup with Toasted Coriander. She says, "Have some split peas but don’t know what to do? Try this soup. I really like split peas, but less eager to cook with them due to their
long cooking time. Even with soaking (or not), I find they take a while to cook, sometimes longer than an hour and a half. It is worth it, though."
Tigerfish of Teczcape - An Escape to Food is here with Chinese Broccoli Soup and says, "It is few basic ingredients but the smokiness of toasted ikan bilis and pan-fried tofu definitely adds flavor depth to the soup (stock made from organic soy beans and toasted ikan bilis -dried anchovies). And the light-tasting notes of the soup did not overshadow the mild mustardy taste of Gai Lan in any way. This can be a quick soup to put together if you are short on time and have ready home-made stock on hand."
Elizabeth from The Law Student's Cookbook brings Green Tea Soup and says, "I was skeptical of this dish when I first started. But I was intrigued by this recipe from Sunset magazine. The idea of my broth being green tea seemed so odd, but.. I had to try it! I ended up adding some soy sauce to the broth because I felt like it needed a salt element to it. The addition of the soy sauce was perfect. I was so full after this bowl of soup.
Join me in welcoming a new face to Souper Sundays, Wendy of VeggieYogi who brings a soupy Curry-Pumpkin Lentils and Chickpeas. She says, "This is the perfect recipe for a winter day! I invented it on New Year’s
Eve morning when the weather forecast was calling for heavy snow all
day. I figured it was the perfect day to hunker down and throw a bunch
of stuff in the crockpot to cook." Welcome Wendy!
Ana of Sweet Almond Tree is here with soothing Greek Trahana Soup and says, "I
just got over a bad case of the flu, yes, it’s been making the rounds and so I was
one of its victims. When I felt like
eating I wanted nothing else but hot, nourishing soup, and nothing would do but
to have my mother’s Trahana soup. I like
its milky, somewhat sour flavor and its thick, creamy consistency. Each spoonful I took felt like a soothing
balm for my achy throat."
Finally our salad this week comes from Stash at Simple Kitchen Seasons, this Warm Salad with Egg and Pancetta (Insalata Uovo e Carne Secca). Stash says, "If you can’t find pancetta, substitute unsmoked bacon instead. You can use this dressing for any salad, not just the one in this
recipe. Often, I’ll turn to this particular dressing if I’m not in the
mood for a lemon juice-based vinaigrette (extra-virgin olive oil, lemon
juice, sea salt, black pepper, herbs)."
Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the sidebar for all of the details.
Have a happy, healthy week!
I seldom make fruit chutneys, buying a bottle on occasion to keep in the fridge and use mostly with Indian-inspired meals. It seems a little silly to buy it when you realize how simple it is to make---all you really need is a little time to let it thicken up. The flavor of this chunky chutney from Madhur Jaffrey is nicely sweet, sour and a little spicy.
Jaffrey says, "This superb sweet-and-sour chutney has the thick consistency of a preserve and may be bottled and kept for long periods."
Apple, Peach and Apricot Chutney
100 Weeknight Curries, Madhur Jaffrey
(Makes about 750ml or 1 1/4 pints)
550g (1 1/4 lb) sour cooking apples, peeled, cored and coarsely chopped
100g (4 oz) dried peaches, quartered
100g (4 oz) dried apricots.
50g (2 oz) raisins
6 garlic cloves, peeled and mashed to a pulp
2 (2.5cm) 1-inch cubes fresh ginger, peeled and finely grated
400ml (14 fl oz) white wine vinegar
400g (14 oz) caster sugar
2 tsp salt
1/2 tsp cayenne pepper
Combine all the ingredients in a heavy stainless steel or porcelain-lined pan and bring to a boil. Turn heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes or until you have a thick jam-like consistency. Stir frequently and turn the heat down slightly when the chutney thickens as it could stick to the bottom of the pan.
Let the chutney cool. It will thicken some more as it cools. Pour into a clean jar and cover with a non metallic lid. Store in a cool place or keep in the refrigerator.
Notes/Results: The flavor of this chutney is excellent--tangy, sweet with a boost from the ginger and a slow and slight heat to the back of the throat from the cayenne. I confess that I did not weigh my apples and just used three medium Granny Smiths. I also added about 1/3 cup of dried sour cherries for some more color as my raisins were golden. I ended up with two pint jars full of chutney plus a little extra. Luckily it keeps for quite a while. Easy and delicious--I will make it again.
Anyone have any great non-meat ideas for using up chutney? ;-)
It's Dried Fruit week at I Heart Cooking Clubs. You can check it out here.
Happy Weekend!
I was craving creamy tomato soup this weekend, the perfect time to try this version from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Instead of milk, cream or a non-dairy milk alternative to make it creamy, this recipe uses potatoes.
Veganomicon says, "This soup packs a double one-two punch of tomato. Just when you're thinking it's made from regular old tomato--BAM--a sun-dried tomato gets you in the jaw and you are out for the count. You wake up on Avenue C and 4th Street wearing one shoe that is not vegan and you have no idea what happened."
Creamy Tomato Soup
Recipe from Veganomicon
(Serves 8)
2 Tbsp olive oil
1 medium onion, chopped coarsely
3 cloves garlic, chopped
1/2 tsp dried rosemary (crushed between your fingers)
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp salt
lots of freshly ground black pepper
1 lb waxy potatoes (2-4 average size--weigh to be sure), peeled & cut into 1-inch chunks
1 cup sun-dried tomatoes (not the kind packed in oil)
6 cups water or veggie broth
1 (28 oz) can crush tomatoes (fire-roasted preferred)
juice of 1/2 lemon, or to taste
Preheat a large soup pot over medium heat. Add oil and saute the onions until translucent, 5 to 7 minutes. Add the garlic, herbs, salt, and pepper and saute for one more minute, until the garlic is fragrant.
Add the potatoes and sun-dried tomatoes. Pour in the water or broth. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium, cover, and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft.
Add the crushed tomatoes and heat through. If you have an immersion blender, you're in luck! Puree the living hell out of it until it is very smooth. If you don't have one, just transfer the whole shebang to a food processor or blender, in cooled batches, then transfer back to the pot. Add the lemon juice and adjust for salt in you need to.
Veganomicon Tip: "The "creamy" comes from potatoes. Yukon golds work great here, but of course, you can use whatever you've got. Try to avoid a regular starchy Russet, since waxy potatoes give a creamier texture."
Notes/Results: Thick, rich and creamy. The sun-dried tomatoes do add that extra punch of flavor the book describes. I stuck close to the recipe on this one--but I did use an Italian herb mix in place of the individual rosemary, thyme and oregano. I served mine with grilled seeded bread--great for dipping. This is a quick and easy soup to put together and it tastes great--I would make it again.
We have some delicious soups and a hearty salad waiting in the Souper Sundays kitchen--let's take a look.
Heather of girlichef has a gorgeous Creamy Kabocha Squash Soup with Toasted Walnuts, Honey and Truffle Oil and says, "...this soup features kabocha squash, which once roasted, is creamy and sweet. The richness of cream lends a silkiness that almost makes each
bite feel naughty. The miniscule drizzles of honey and truffle oil on
top volley for your attention... sweet or musky, sweet or musky. And
then there is those earthy, oily, toasted walnuts that lend crunch to
each spoonful."
Corina of Searching for Spice is back with this hearty Green Lentil with Coriander Soup. She says, "I love making soups like this as they are warm, filling and are useful
for using up any leftover vegetables. Although the lentils are very
dark, I love the colours of all the vegetables showing up in the soup
and I especially love the fresh coriander stirred in at the end. It
makes the soup taste very fresh".
Janet of The Taste Space shares a soup this week, this healthy Smoky Black Eyed Pea and Kale Stew and says, "This is no ordinary bean and green stew. Along with black eyed peas and
kale, there is red pepper as well as my addition of oyster mushrooms. It
is a European spice mash-up with oregano and thyme as well as smoked
paprika and Ancho chile powder. I was scared to use a full tablespoon of smoked paprika, but feel free to use more because this was not
spicy. I ended up adding liquid smoke at the end for a further depth of
flavour."
Nicola of Lemon and Cheese made this colorful Mexican Chicken and Tortilla Soup and says, "This is the Mexican meal I had on Saturday night. It's a recipe that my
sister gave me which I think she got from a friend. It is super tasty
and obviously the amount of chilli/chipotle paste is quite low, so if
you like things spicy you can always add more. I forgot half the
toppings but it was delicious nonetheless and definitely one I will be
making again."
Please join me in welcoming Mireille of Chef Mireille's Global Creations, joining in for the first time at Souper Sundays with this hearty Slow Cooker Vegetarian Chili. She says, "It came out perfect. Just mix all the ingredients together and put in
the slow cooker. Go to work or run errands and 10 hours later, you can
be greeted with this delicious chili waiting for you. Some nice crusty
bread and a salad and dinner is ready! (Note: you can cook the chili in half the time using canned beans)." Welcome Mireille!
Finally one meaty salad this week from Pam at Sidewalk Shoes, this Skirt Steak Salad with Wilted Greens, Tomato, Avocado and Lime. Pam says, "First of all, let me apologize for my photo. We had this New Years Eve
night and I had a glass of wine while I was making it. I only took one
photo because I was hungry and it looked so good. Apparently I focused
my extremely small depth of field right there in the middle. ... This was so good and so easy. It was fresh yet filling, a little spicy,
and it was so good that I forgot the cheese and it didn’t even need it!"
Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my side bar for all of the details.
Have a happy, healthy week!
This is a vegan version of Madhur Jaffrey's Green Soup, a blended creamy pea soup spiced Indian-style with ginger, cumin, coriander, cilantro and green chilli. I used a veggie broth in place of chicken stock and subbed an unsweetened coconut non-dairy creamer for the double cream.
Jaffrey says, "This is India's version of cream pea soup. It is delicate and quite delicious."
Green Soup
100 Weeknight Curries by Madhur Jaffrey
(Serves 5-6)
2 lb (900g) potatoes, peeled and roughly diced
3 oz (75g) onions, roughly chopped
2 pints (1.2 liters) chicken stock (or veggie broth)
3/4-inch (2cm) piece fresh ginger
1/2 tsp ground coriander
2 tsp ground cumin
5 Tbsp chopped fresh cilantro
1/2 fresh hot green chilli
10 oz (275g) green peas, either defrosted frozen or fresh
3/4 tsp salt, or to taste
1 Tbsp lemon juice
1/2 tsp ground roasted cumin seeds
1/4 pint (150 ml) double cream (or non-dairy cream)
small fresh hot green chilli, very thinly sliced, to garnish (optional)
In a pan, combine the potatoes, onions, broth, ginger, ground coriander and ground cumin and bring to a boil. Cover, turn the heat to low and simmer for 30 minutes.
Fish out the ginger and discard. Add the fresh cilantro, chilli, peas, salt, lemon juice and cumin seeds. Bring to the boil and simmer, uncovered, for 2-3 minutes or until the peas are just tender.
Blend the soup until smooth, in batches if necessary. Add the cream and heat through to a gentle simmer. Taste for seasoning and serve in bowls garnished with a few slices of fresh hot green chilli if desired.
Notes/Results: Thick, creamy and lightly spiced. The warm toasty cumin stands out, as does the brightness of the lemon (I added an extra tablespoon). The spice from the chilli is subtle, so if you want a spicy soup you might add more than the half the recipe calls for. I don't get a strong pea flavor from this soup--they serve as more of a base, so you could substitute another green vegetable (broccoli or asparagus...) for the peas and it would work equally as well. This soup would make a good starter to any meal--Indian or otherwise. I would make it again.
This soup is my Potluck entry--the theme this coming week for I Heart Cooking Clubs featuring the recipes of Madhur Jaffrey.
Let's visit the Souper Sundays kitchen and see who is here.
First up, Victoria of Flavors of the Sun is here with a sunny Jamaican Carrot Soup with Pear Relish and Fried Plantains. She says, "This soup would be equally good with either sweet potatoes or a winter squash (pumpkin, acorn, butternut, etc.). Of course you know me well
enough by now to know that I doubled up on the spices in the main soup
as they seemed incredibly stingy. But then, I could be a spice savage
or posses a palate that just requires a bit of oomph... I used habanero
chile instead of Scotch bonnet, as that is what we have locally (both
are incredibly hot, so use judiciously to taste)."
Please join me in welcoming Jo-Ann from 9CupChallenge, making her first appearance at Souper Sundays with this Colourful Spicy Thai Soup. Jo-Ann says, "The hubby had a sore jaw and asked for soft foods for dinner so I
created this recipe to be a meal. The smells and flavours brought back
so many memories of our wonderful trip to Thailand and of course our
adventurous daughter who is traveling in Thailand. This Christmas was
the first without her and we sure missed her. I hope that we shared a
virtual meal together as we took in the Thai Soup experience." Welcome Jo-Ann!
Janet of The Taste Space brings another beautiful salad this week, this Spinach Salad with Carrot Ginger Miso Dressing and Pepitas. Janet says, "One of my goals last year was to simplify my kitchen, with a focus on sauces and dressings with fresh vegetables supported by beans and whole grains. My salad jar revolutionized my lunch meals. So let’s just say I made lots of dressings last year and this is
definitely one of my favourites: carrot miso. Using vegetables
themselves in the dressing adds a body typically derived from oil. Since
you puree the carrot, it is a thicker dressing than I am used to… more
akin to a sauce."
Finally Stash of Simple Kitchen Seasons is back with this Warm Radicchio, Pear and Hazelnut Salad and says, "Lately I’ve been cooking with radicchio, endive and escarole … in soups,
salads, vegetable sides and main courses. Winter greens have a
different flavor and color palette, compared to those in the spring,
summer and autumn. They tend to be bitter-tasting, and demand being
paired with sweet, salty or slightly acidic accompaniments, the better
to withstand their assertiveness."
Thanks to everyone who joined in this week! If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my side bar for all of the details.
Have a happy, healthy week!
