Before the kale craze, there were collard greens, a go-to veggie in African American households. The process of cleaning and prepping the greens is key for making them deliciously tender and tasty. Cut the leaves from the tough center rib before slicing—the thinner, the better. Collards are traditionally cooked with smoked meat like ham hocks or turkey wings, adding an extra dimension of flavor to the bitter greens.
Our classic cranberry sauce has the ideal texture of tart whole berries suspended in a sweet jammy sauce; we added citrus peel for a little extra brightness. Don't be tempted to skip the salt and and pepper at the end. It may seem a bit odd, but salt brings out the fruitiness of the berries while pepper gives the sauce a warm and spicy finish.
Steelhead trout is a delicious fish that has a beautiful orange-pink color. It is often mistaken for salmon, although they are two different types of fish. Steelhead trout are a bit smaller and thinner than salmon.
Soft Vegetables: broccoli, asparagus, corn, peas, baby corn, mushrooms, bell pepper, zucchini, tomatoes, etc.
Hearty Vegetables: carrots, squash (butternut, delicata, pumpkin), rutabaga, beets, turnips, brussels sprouts, etc.
Meat: you can use steak, pork, chicken, and seafood (shrimp, scallops are both delicious).
Legumes: chickpeas, lentils, adzuki beans, navy beans, kidney beans, black beans, etc.
Sauce: There are so many flavor combinations you can try including an all-purpose sauce, ginger garlic, nut butter or seed butter, spicy pineapple, teriyaki-inspired, plus sweet and tangy. Get all those recipes below.
The key to making so many different soups was to have a great base, something that you could turn into almost any flavor palette. The following ingredients are provided in level of importance as these are key, where you go from there is up to you. The trick is in the style of cooking that first involves sweating vegetables under fairly high heat, drawing out the sugars to caramelize on the bottom of the pot and introducing a new vegetable which once again will give up its moisture, deglazes and simultaneously re-deposits its own sugars back into the pot, ready for the process to repeat. It is this culmination of layering that builds such an amazingly rich flavor.