I’m still eating soup this winter and this Lazy Day Soup has been a big hit here at Tiny New York Kitchen. It’s easy to make and is perfect for next day lunch.
It’s cold out and I can’t think of a better way to warm up. Udon Noodle Soup is great for lunch or dinner.
Everyone deserves delicious Rice Crispy Treats.
Lo Mein is versatile and easy to make. Make extra for a quick and tasty lunch of leftovers. This recipe calls for mirin, but if you don’t have it on hand you may use dry sherry, sweet Marsala wine, dry white wine, or rice vinegar. If you’re using white wine or rice vinegar you’ll need to add 1/2 teaspoon of sugar for every tablespoon that you use.
Fresh Brussels sprouts have the nutty flavor of kale and become tender and crunch when shaved. Add sweet roasted squash, walnuts, and pickled shallots, and you have a healthy, multisensory treat. To speed up the prep time, slice the Brussels sprouts in your food processor, using your thinnest slicing disc.
No slicing, no chopping, no boiling. Roasted Turmeric Carrots is an easy Mediterranean side dish that makes a colorful and tasty dinnertime statement with barely any effort.
Quinoa Stuffed Winter Squash is packed with minerals, antioxidants, and whole grains.
Start off with Roasted Butternut Squash Soup this soup season. This traditional squash soup is a serious crowd pleaser.
Lemon Orzo Salad is a flavorful side dish to serve with seafood or grilled meats. Add grilled vegetables for a light vegetarian meal. Because it doesn’t require refrigeration this salad is great for potlucks and picnics.
I’ve had a bumper crop of tomatoes this year and love to make this easy soup. All you need is a blender or food processor. I typically use a hand blender for this recipe, but you don’t have to. Be careful with the amount of salt you add. I recommend that you start out with a quarter teaspoon of salt and adjust if you decide to after tasting it several times.
