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Corn and Squash Miso Soup
one of my favorite quick soups recipes
2 t olive oil
1 onion, chopped
2 garlic cloves, minced
1 six-inch strip of wakame sea vegetable
3 C water or soup stock
3 C buttercup or any winter squash, skinned and cubed
1 celery stick, sliced
1 C corn (fresh or frozen)
4 T rice miso (light colored)
Celery leaves or parsley for garnish
Heat oil in a heavy stainless soup pot. Sauté the onions and garlic until the onions are translucent. Add the water, squash and celery to the pot. Use a pair of scissors to cut the wakame once along its length, then hold over the pot and continue cutting very thinly across the width so the pieces fall into the pot. Bring to a boil and cook on a medium flame for 10 minutes. Add the corn and simmer for 5 minutes longer. Blend the miso in 1/3 cup broth, then add to the soup. Cook 1 minute longer. Serve and garnish each bowl of soup individually.
The light colored miso paste are most delicious! You can make miso soup a different way every day of the year. Let your imagination and the seasons be your guide.
The potatoes at the Farmer Markets have been looking so fresh and beautiful…I thought a good time to share this recipe from a cooking class I taught several years ago. For the best taste please choose all organic ingredients. Hope you enjoy!
Patricia’s Potato Salad
5 large red potatoes, cooked, cooled and peeled
2 celery sticks, sliced
2 small kosher pickles, diced
1 small cucumber
1/3 C parsley, minced
1 T Dulse sea vegetable flakes
Toss all the above ingredients in a bowl. Blend the dressing ingredients and pour over the salad. Best when marinated for a few hours.
1 T olive oil
1 T mustard
1 T and 1 t balsamic vinegar
1 T and 1 t umeboshi vinegar
3/4 C nayonaise or mayonnaise
1/4 t pepper