The original inspiration for this hearty soup came from Love Soup, by Anna Thomas, but I’ve tweaked the formula in so many ways over years, that I no longer could tell you what that recipe looked like. This soup draws its sweetness from loads of roasted carrots and parsnips (though it has done well with potatoes, turnips and fennel). There is also a bright nuance to the flavor that’s often tricky for tasters to pinpoint — lemon and mint.
Herbs occupy an important place on the Persian table where they are offered with most every meal — radish, tarragon, basil, cilantro, mint, and parsley — whatever’s fresh and in season. Salty feta cheese is cut into cubes and thin lavash bread completes the combination. I also like to spread a yogurt and shallot mixture called mast-o-musir, even if it’s not traditional.
Note: For mast-o-musir mix strained, plain yogurt (or plain Greek yogurt) with finely minced shallot (to taste). Wonderful spread on any kind of bread.
(Makes ½ cup)
This recipe is adapted from Sanjeev Kapoor’s How to Cook Indian, an excellent resource for anyone serious about learning to cook Indian food. Pair with potato samosas (make your own or purchase from an Indian market). Jazz up a sandwich or burger with a dollop.
I’m hooked on the light, fluffy whole grain, quinoa. Blame it on the fabulous N.Y. Times food writer, Martha Rose Shulman (if blame must be placed), who recently featured this protein-packed whole grain in her Recipes for Health column. If you haven’t been following Ms. Shulman before now, check out her column for its nutritional information and recipes centered on fresh, seasonal and healthy food.
Peaches and ginger have a natural affinity for each other as showcased in this spicy sweet salsa. We enjoy the sharp, spicy flavor of ginger, and use it liberally. If you prefer a milder flavor, use less ginger.
This salsa is wonderful with tortilla chips, on a taco or as an accompaniment to grilled fish or chicken.
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