Sign up to receive email notification
when a new newsletter is posted.
Click here for the current issue.
Click here for past issues.

Soup and stew weather
Vol. 13 No. 3

Fennel pollen from Pollen Ranch adds a beautiful, subtle note that brings out all the flavors of a dish. For example, Clam and Oyster Chowder, above.

Tangy, creamy, delicious Dill Pickle Soup, above, will surprise and delight you -- especially if you love pickles. Save some of the Proper's Pickle Dills to snack on while you make it.

Use the slightly acidic Kokomo Culinary Verjus to enhance the flavors of Butternut Squash Soup, above.

Chicken soup is good for both body and soul. The chicken is this soup becomes extra flavorful by being cooked in Mrs. A's Salsa Buena: Salsa Verde Chicken Soup, above.

Potato Leek Soup, above, gets an upgrade with one of Joyloop's Pepper Mixes sprinkled on top. Choose medium or hot.

If you don't want to go to the trouble of making a pan of lasagna, get the same satisfying taste with Engage Organics's recipe for Lasagna Soup, above.

There are more ways to use Pacific Pickle Works' Bloody Mary Elixir besides cocktails. Try Bloody Tangy 3-Bean Chili.

Delicious soy, grain, and gluten free snacks made from high protein cricket flour, Chirps Chips, above, provide a healthy, crunchy accompaniment to soups and stews.

Serve individual Valley Lahvosh crackers on the side of your soup bowl, or make a pretty display by breaking up one of their 15" Cracker Bread Rounds, as shown above.

Lots of soups and stews are even more delicious topped with Wallaby Organic's European-Style Sour Cream. It's the traditional topping for Borscht, above.

Thai Wok Oil, from La Tourangelle Artisan Oils's Asian-iinspired collection of oils, along with minced ginger, turmeric and chilies, spices up Thai Coconut Chicken Soup.

Creamy Butter Lettuce Soup sounds simple, but it's so good when made with the super-flavorful and super-fresh Living Butter Lettuce and Living Upland Cress from Pete's Living Greens.

There are so many creative ways to use Sonoma Brinery's Raw Sauerkraut, besides eating it straight out of the tub, like I do. For instance, Sauerkraut and Corned Beef Soup, above. Since I'm half Irish and half German, it's perfect!

It's the time of year for shellfish. So enjoy Mussels in Zucchini Broth, above, made with award-winning Basil Olive Oil from Stella Cadente Olive Oil.

Using Fall River Wild Rice in Wild Rice Chili Con Carne, above, makes it that much tastier and healthier.

Jeremiah's Pick Coffee adds extra depth of flavor to this stew. Since the coffee is such a key ingredient, it's important to use really top-quality coffee! Beef Stew with Coffee and Wine, above.

Totally authentic Cassoulet au Confit de Canard is made with Fabrique Délices Duck Leg Confit and Garlic Sausage. Of course, served with a lovely red wine.

Taylor Brothers Farms succulent organic dried prunes add depth and richness to Pork Stew with Apricots and Prunes, above.

The famous Hot & Sweet Mustard from Mendocino Mustard is what gives this stew its distinctive taste and a little heat: Creamy Beef Stew with Mustard, above.

Copyright 2003-2019 by Savor California. All rights reserved.