It was one of those days, dreary and cold, and it was my turn to make lunch (I’ve told y’all how much I dislike making lunch). Mostly I was dreading it because I knew the fridge was devoid of leftovers I could just heat up and call good.
I strolled into the kitchen and opened the vegetable drawer. There it was, two red bell peppers, celery that needed a purpose and half an onion from the last soup I had thrown together. Luckily, inspiration hit and within 30 minutes, this soup and lunch was served. It was delicious and is now in the fall/winter soup rotation over here.
The coconut adds the Asian flare I was looking for and the Thai-style sweet chili sauce balances it all out. This soup is so easy to make and the flavor is bold. You will love it.
I love making big batches of soup on the weekend. I store some of it in the refrigerator, and the rest I freeze in quart containers for when I need a quick lunch or dinner. I also prefer using homemade chicken stock, which I also keep in the freezer.
At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall's fruits. It is rough-hewn and blocky in appearance, like someone's first woodworking project gone horribly wrong. And should you make the mistake of taking a bite of it raw, that's kind of how it tastes too.
I love rustic or “free-form” tarts. This recipe makes two perfect tarts and can be filled with just about any type of firm fruit – apples, pears, peaches, nectarines or plums – whatever is in season. I used Arrowhead Mills Organic Whole Grain Pastry flour and it gives the crust a perfectly tender, flaky, buttery crust.
With all the beautiful apples available for picking and baking, it's hard to not indulge in some seasonal sweet treats. I have to admit, the Fall season is my favorite for many reasons, but mostly because it includes the produce I love most. The list is very long and continues to grow every year.