Soups, Salads & Cheese

Three Cheese Soup with Salad

Three Cheese Soup with Salad by EraPhernaliaVintage

If some evil alien came from space and said I’d have to eat from only three categories of food for the rest of my life, these would be my choices: Soups, Salads and Cheese.

The beauty is these three things cover just about everything else–from savory to sweet. And with soup, there’s enough liquid to keep you from getting dehydrated.

All silliness aside, in this category, we’re going to bring you all kinds of soups and salads. We added cheese here, because it’s so darned good, and deserved a mention.

There’s something really satisfying about these foods, and they can be enjoyed all year long in their various incarnations–so please do.

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Wild Mushroom and Brie Soup

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Chef Raymond Keyrouz prepares a wonderfully earthy, silky and luscious soup recipe that any bowl would be blessed to receive, and diner fortunate to consume.

Onion Soup with Venison Shanks

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This classic French onion soup includes venison shanks. The long cooking process melds the sweetness of the onions and the meatiness of the venison.

Menudo Rojo is Good and Good for You

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Mexican Mint Marigold Chicken Salad

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Chileatole De Elote (Chileatole Of Fresh Corn)

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Try this tasty recipe from Diana Kennedy's book Oaxaca al Gusto, which focuses on the traditions of the southern Mexican state of Oaxaca.

Kale Salad With Pecorino And Walnuts

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This hearty Tuscan kale recipe from Dr. Deb Tolmen is one even kale haters could love; and after tasting it, I am inclined to agree.

Chickpea Salad Recipe in 10 minutes

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In addition to being a gardener author and "changer of the world one wall garden at a time", Shawna Coronado is also a food enthusiast.

Recipe: The Original Deviled Egg

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From Molly O'Neill's cookbook "One Big Table", comes the original Deviled Egg recipe with a side of history and lore. It's all delicious and sharable.

Ray Benson’s Famous Corn Soup

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Ray Benson, front man for Grammy Award winning Asleep at the Wheel, loves cooking, and he loves corn. If a dish has corn in it, chances are Ray likes it, and has probably cooked it, himself.

Roasted Fennel and Potato Soup

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Writer, gardener, educator, and cook, Renee Studebaker, learned to love the flavors of all fresh produce thanks to summers she spent on her grandmother's Arkansas farm -- although at first she wasn't particularly enamored of the work involved in getting that food to the table. That's changed.