Good morning!
[Peaks around the corner] Did 2023 land okay? [Glances side to side]
I don’t know. The close of the year was pretty harrowing, so I’m not expecting everything to turn around just like [snap!]. I remain pessimistic but open to having my mind changed 😂
My employer closes their doors during the last week of the year, so, as I type this, I’m finishing up an extended stretch of not thinking about work things. (Or, as it turned out, much of anything at all.)
Instead of doing something super productive like marie-kondo-ing my over-stuffed house, I caught up on the last season of The Walking Dead and rewatched movies like The Day After Tomorrow — both topically and mood appropriate. As they say on social media, I must be fun at parties 😅
And I rediscovered apples. I know. So strange, in the middle of all the holiday food decadence.
But many varieties of apples are at their peak in early winter, and I forget every year just how amazing they are. Apple growers are really stepping up their hybrid game, creating outstanding sweet-tart eating varieties such as SweetTango, EverCrisp, and — my current favorite — SugarBee.
I can’t get enough. Sometimes just slices on a plate. Sometimes dipped in almond butter. Next time you’re at the grocery store, speed past the Red Deliciouses and the Galas, and take a closer look at the bins full of these red and green jewels.
One food trend I’m still tip-toeing around is eggs fried in chili crisp. Now, I love both and it sounds amazing, but I’ve been skeptical about the chili crisp burning to … well, a crisp … before the eggs can cook.
But then I saw this TikTok where the cook adds toasted sesame oil to the chili crisp, before the eggs, and now it makes more sense. We’ll see what adventurous spirit the day brings.
Also, as I mentioned in the last edition of the Digest, I published a post on leftover soup just after Christmas.
I don’t know why it hasn’t occurred to me to share this before, because leftover soup — and also sometimes lackluster canned and deli soup — are as much a part of my winter meals as that bright and shiny pot, fresh off the stove.
Just a few tweaks — toppings and seasonings and whatnot — keep things interesting as we start the long slog through January and February. I hope you’ll check out the list and get inspired.
Oh! And I’ve also included some of my favorite winter salads, in case you’re as ready for some crunchy greens as I am.
Creamy Mushroom Tortellini Soup
Vegetarian soups can be hearty and crave-worthy meals, too, and this one is a great example. Filled with umami mushrooms, cheesy tortellini, and herbs and spices in a smooth and savory broth, this soup is a tasty addition to your Meatless Monday lineup.
12 Ways to Liven Up Leftover Soup
Being soup season and all, I wanted to make sure you had your soup bases covered because it’s not just about the fresh pot of soup.
I consume my fair share of leftover soup, especially for working lunches, and just a few tweaks to the bowl keep things interesting and super flavorful.
Pistachio Cranberry Cheese Ball
This was a very last-minute appetizer post before NYE. There’s nothing like a good, crowd-pleasing cheese ball on a finger food platter, and this sweet-tart-creamy-crunchy one is a keeper. Definitely Super Bowl party-worthy.
Is it too soon for salads? Or is everyone firmly diving into the health benefits of greens and veggies?
I wanted to toss some salads out there (hahaha ... aaannnd I'll show myself out) while everyone is still feeling energized by their healthy-eating resolutions. The truth is, this site could easily be called SaladAddict, because I'm also that. I'm a vegetable gardener and love growing fresh ingredients for beautiful salads.
Did you know that there are seasonal salads? Although we think of fresh fruits and vegetables as a summer thing, certain produce thrives — or is harvested — during the late autumn or winter months. Here are a few winter salads to jump-start your veggie goals:
Cobb Salad Lentil Bowl - A vegetarian twist on the popular house salad replaces chicken with marinated tempeh and adds a lovely bed of protein-rich black baby beluga lentils.
Winter Citrus Salad - If there’s any redeeming value to winter, says this summer girl, it’s that oranges are at their peak here in the heart of the winter bleak. This salad includes a variety of sweet-tart oranges and tops everything off with creamy burrata and juicy pomegranate seeds.
Brussels Sprouts Salad - I’m not a huge fan of cooked brussels sprouts, unless they’re all bathed in a coating of bacon grease (which kind of defeats its purpose). But RAW brussels sprouts are another matter entirely. Part of the cabbage family, raw brussels sprouts taste like coleslaw and, when shredded, are a surprisingly wonderful base for a salad.
This recipe happens to call for bacon, but you can substitute turkey bacon or tempeh bacon for a healthier take.
Apple Fennel Slaw - As I mentioned earlier, apples are still in season and this slaw is probably my favorite slaw in the whole world. The combination of sweet-tart apples, crunchy fennel, fresh herbs and a citrusy vinaigrette is just :chefs kiss:
» More Salads »
Until next time, friend, tread lightly into the new year and embrace self-care 🫶🏻, stay kind 😊, stay warm 🧣, and cook way too much delicious soup so you’ll have lots of leftovers 🍲.
Omg. My pessimism was realized only 2 days in. Cincinnati is heartbroken with you, Bills. This Cincinnatian is just stunned. Love to Damar and family.
Hi. I live in Cincinnati too. I would be so happy to have a recipe for Frisch's chili and vegetable soup. Have you tried to duplicate these ?