april 3, 2011 what we’re eating this week

I am mostly using recipes from Jewels and Jill Elmore’s cookbook “The Family Chef” this week.

“jewel’s favorite soup jill makes” (cannelloni beans, chicken stock, garlic, olive oil, onion, celery, tomatoes, kosher salt, parsley, parmesan)

“better than jill’s lentil soup” (olive oil, onion, garlic, ginger, fennel, shallots, saffron, tumeric, coriander, chicken stock, red lentils, 1 cup “a different color tomato soup”, salt)

“a different color tomato soup” (yellow tomatoes, shallot, garlic, thyme, olive oil, chicken stock, salt)

“kiko’s succulent pork chops” (pork, thyme, sage, parsley, shallot, lemon, olive oil, shitake mushrooms, salt and pepper, butternut squash)

“papa’s chicken” (chicken, salt and pepper, parsley, rosemary, thyme, garlic, olive oil, lemon)

“super-easy bean salad” (white beans, cucumber, fennel, tomatoes, celery, parsley, chives, dill, lemon, olive oil, sherry wine vinegar)

and “acorn squash soup” (acorn squash, vegetable stock, Bragg’s liquid aminos (like soy sauce or tamari), cinnamon, cloves, ground ginger, plain nonfat yogurt) from the cookbook “A Simple Celebration” by Ginna Bell Bragg and David Simon

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