Jane’s Kitchen: Chilled Thai Melon Soup

2 cups seedless watermelon, diced  2 cups cantaloupe, diced  2 cups crenshaw or honeydew, diced  1 tablespoon sriracha sauce  1 tablespoon sweet chile sauce  1 cup unsweetened coconut milk  2 tablespoons lime juice  1 tablespoon fresh ginger, grated  1 tablespoon fresh cilantro, chopped  2 tablespoons fresh thai basil, chopped 3 tablespoons fresh mint, minced  1 […]

Jane’s Kitchen: Pumpkin Bisque with Ginger

Servings: 8    2 cloves garlic, grated  1 1/3 cups chopped onion  2 teaspoons grated fresh ginger root  2 tablespoons canola oil  4 tablespoons all-purpose flour  4 cups chicken broth  2/3 cup apple cider or juice  3 cups pumpkin puree or Hubbard squash puree 4 tablespoons maple syrup  1/4 teaspoon dried thyme  1/4 teaspoon ground […]

Jane’s Kitchen: Mushroom Barley Soup

2 tablespoons vegetable oil  2 medium onions, coarsely chopped  2 large celery ribs, diced small  3/4 cup pearl barley 1/2 ounce imported dried mushrooms (Porcini or other variety), rinsed and coarsely chopped 4 cups packed escarole, coarsely chopped  1 can (16 oz.) Italian peeled tomatoes, drained and chopped, juice reserved  2 large carrots, sliced 1/4″ […]

Jane’s Kitchen: Kosher Bouillabaisse Fish Stew

  Ingredients:   Soup 2 tablespoons extra virgin olive oil 2 leeks, white and light green parts only, sliced 1 large onion, halved and sliced 6 cloves garlic, roughly chopped 2 large tomatoes, seeded and chopped 1 fennel bulb, trimmed, halved, and sliced 2 bay leaves Peel of 1 small orange, scraped off with a […]

Jane’s Kitchen: Mock Mock Turtle Soup

Servings: 10 A vegetarian version, of a beef and veal version, of the turtle meat original, that was really popular with the founding fathers dining at the City Tavern in Philadelphia in 1776.  2 teaspoons unsalted butter 12 ounces Plant-based burger (I like Impossible brand) 2/3 cup carrots, chopped 2/3 cup onions, chopped 2/3 cup […]