cauliflower

3-12: Springtime Vegetable Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
3-12: Springtime Vegetable Soup

Editor’s Note: This is part of remediating the backlog–turns out we both had some “spring cleaning” to do.

I know it’s been a while and don’t expect to hear much more. 3-12: Springtime Vegetable Soup was the last recipe I had prepared for this blog project. I took the photos and had them sitting on a hard drive for years. Because we don’t leave fallen soldiers, I’m proud to present this formerly LOST recipe.

I’m as big a fan of vegetable soup as the next guy. Radishes, asparagus, and cauliflower aren’t my favorite, but they all work well together when combined.

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4-34: Italian Roasted Vegetables

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
4-34: Italian Roasted Vegetables

This one’s short and sweet. I’ve made 4-34: Italian Roasted Vegetables a few times before, once as part of a big dinner party I cooked for when I was about 13 (6-22: Crispy Chicken Drumsticks and 9-20: Meat Roly-Poly were part of that as well) and Thanksgiving 2000 based on my mother’s notations on the back of the card. I know I’ve used the concept multiple times in other instances, even if I wasn’t following this exact recipe.

This is more a method than a particular recipe–you can use pretty much whatever vegetables you want with this one. Now’s a perfect time for this recipe–farmer’s markets are open and there’s lots of good stuff out there to roast. 🔥

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