Sesame Asparagus Soup with Egg and Gomasio

Asparagus SoupWe are right in the heart of the spring season, which means that sweet spring-green sticks of asparagus are in season, and often on sale. This is the perfect time of year to make an easy asparagus soup. All you really need is asparagus, perhaps an onion, some olive oil or butter, and a bit of salt. Just add water, and these ingredients become a flavorful pureed soup that lets you enjoy the full flavor of the asparagus.

This soup base can then be adopted in innumerable ways. The version that I am sharing today is made with sesame seed oil, and is served with gomasio (sesame-salt), hard-boiled egg, and a squeeze of lemon juice.

Continue reading

Triple-Ginger Dark Chocolate Macaroons

Triple Ginger MacaroonMacaroons have been popping up in the the end caps and special displays of the grocery store lately. This unleavened cookie is traditionally eaten for Passover, just around the corner. Seeing these fluffy little snowballs everywhere got me to craving them. This version is made with three different types of ginger, and is dipped in dark chocolate. Dipping things in chocolate is the best. I used a 70% dark chocolate bar, but you could also use bittersweet chocolate chips, or whatever chocolate you prefer. These are not very sweet, but the chocolate and candied ginger give them just enough sweetness. Macaroons are dairy and wheat free by their nature. They are typically made with egg whites, but it seems like a waste to throw out what is truly the best-tasting and most-nutritious part of the egg (the yolk) so these are made with the whole egg. This gives them a lovely tinge of gold. These are very good served with tea or coffee.
Continue reading

Sage Delicata Squash with Hummus and Caramelized Shallots

Delicatta Squash

One of my favorite dishes this winter has been roasted delicata squash. It is a comforting dish that is very easy to make. You just slice it up and put it in the oven with some butter and herbs. You don’t even need to peel the squash first. It’s delicious on its own, or you can mix it up with whatever you have on hand. One of the best combinations I happened upon is serving it with hummus and caramelized shallots. Read on for the recipe!

I used sage because there happens to be a sage plant in the backyard that carries on during our mild winters. You could use any kind of herb you prefer, however, or use dried herbs.

Continue reading