By Gretchen McKay From Pittsburgh Post-Gazette When it comes to humble, ho-hum vegetables, cucumbers often find their way to the top of the list. Available in every grocery store produce aisle, no matter what the season, the long, green members of the gourd, or Cucurbitaceae, family of plants is so ubiquitous that the average American…

There are three qualities you want in a weeknight meal: quick, simple, and delicious. Lucky for you, this creamy soup recipe, developed for our “Five-Ingredient Dinners” cookbook, gives you all three. The secret ingredient here is really no secret, as test cook Carmen Dongo used a whopping 17 cloves of garlic! However, cooking the garlic three…

This recipe is plant-based, gluten-free and packed with nutrition! When the cooler weather hits I like to indulge in warm soup. This soup has become my favourite so far; it’s super easy to make, tasty and nutritious. Pumpkin has so many nutritional benefits: High in antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These can neutralize…

When the winter chill hits the air, soup is in order. While you could buy a few cans at the grocery store, nothing quite beats the nutrition, flavor, and affordability of homemade. When you’re tired at the end of the day, you can still toss a few vegetables and aromatics into a pot with plenty…

Sometimes the best, most comforting recipes take you back to your roots, and this is one of them. This hearty sausage and spinach tortellini soup is taken straight from mom’s cookbook and is the perfect dish to get your through the entirety of winter. If you’re vegetarian, don’t scroll on too fast — this tortellini…

If you’re looking to put all of the summer vegetables in your garden to use, this zucchini soup is the perfect way to do so. You can learn how to cook zucchini in under 10 minutes. Bursting with nutrients, zucchini soup is a way to get the essence of summer in one comforting dish. Quick summer soups are…

By Bethany Jean Clement From The Seattle Times   SEATTLE — Corn chowder does not sound like a thrill. A ubiquitous vegetable plus a soup intended to make use of any kind of ubiquitous stuff using also-ubiquitous milk and/or cream, plus other ubiquitous vegetables … should be fine. Not amazing, however. And, then, vegan corn…

By Daniel Neman St. Louis Post-Dispatch   When the produce at your local store, farmers market or your own garden is at its peak, it’s time to make fresh vegetables the star of your meal. It’s time to make summertime soups. In the summer, you want to make the most out of your produce by bringing…

By Linda Gassenheimer From Tribune News Service Known in Greece as fassoulada, this hearty, thick soup is a popular dish there. Navy beans, onion, tomatoes and garlic make up the basis of the soup. Helpful Hint: — You can find minced garlic in the produce section of the market. Countdown: — Prepare ingredients. — Make…

OK, maybe you went a little crazy cooking up a glorious, 12-plus pound bone-in ham for a party of six this Easter. Luckily, ham lends itself well to sandwiches, frittatas, hashes, salads and more, but there’s one more part of that ham you need to use in all its glory: the bone. And that’s where the wonderful post-Easter tradition of ham and…