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Fresh Asparagus Soup

Reviewed: Jun. 27, 2009
This was the second time I made this soup. The first time turned out much better, as I used just top-halves of asparagus stalks and steamed the asparagus ahead of time. The texture was perfectly smooth the first time around. This time, I used grilled asparagus (from last night) the grilled flavor is overpowering instead of a nice incorporation. It also gives the soup too much texture. Apparently I didn't cut enough of the bottoms off, because this time, the soup is really stringy. My advice, don't use grilled asparagus and be sure to only use the top-halves of the stalks... I'll make this again, like I did the first time. I love the edge the yogurt gives it and I think the parmesan at the end makes the soup. It's the easiest soup recipe I've ever tried.
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Vegetable and Tofu Stir-fry

Reviewed: Apr. 21, 2009
Not a repeat recipe for us. We love stir fry, this recipe was heavy on ginger and lacked other flavor. Just ok, and we're left disappointed that we used all of our fresh ingredients for this.
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Baked Kale Chips

Reviewed: Apr. 14, 2009
Fabulous, quick and easy way to eat this superfood! Only make enough to eat right out of the oven. I'm going to try Trocomare (organic leek/celery) salt next time, instead of sea salt, just to compare. These are already one of my favorite snacks and sandwich sides.
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Vegetarian Kale Soup

Reviewed: Apr. 14, 2009
Easy, cheap and massive! I made this last night and had to transfer from a large pot to my largest soup pot, by the time I added the cannelini beans. Lesson 1, use a huge pot! My husband is NOT a kale fan, but he loved this and even packed a large bowl for his lunch today. Changes I made: 1. I don't use MSG, so instead of Knorr bouillon + water, I used 8 c. of veggie broth (can use homemade or a good, cheap version like Trader Joe's). I generously added Trocomare (organic leek/celery) salt as well as sea salt to help with flavor. 2. I didn't peel the potatoes before cubing and they were delicious. Changes I'll make next time: 1. Add a bay leaf; 2. Half the dried parsley from 2 Tbsp down to 1 Tbsp. A wonderful soup recipe and an easy way to eat the superfood kale!
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Butternut Squash Risotto

Reviewed: Oct. 30, 2008
I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods. I roast it for 20 minutes instead of steaming. I use 3 cups of veggie stock and 1 cup of Pacific butternut squash soup. I've added chopped crimini mushrooms once as well, this is a fabulous risotto!
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