Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Vegetable Stock PSA + No-Knead Oatmeal Maple Bread, Potato-Leek Soup & More Recipes to Make this Week
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Hi Friends, Earlier this week I made a pot of this roasted butternut squash and garlic soup. It's a very simple recipe calling for mostly three ingredients —butternut squash, garlic, and stock — and what I love about the recipe is this: in the time it takes for the squash and garlic to roast in the oven, the stock — the vegetable stock — can materialize stovetop. If you've never made vegetable stock, I think you will be so pleased by the process and result: It's made with scraps! It's full of flavor! It's done in 45 minutes! Every time I make a pot of vegetable stock I am astonished by how well-seasoned it tastes in such a short period of time. Note: This recipe does call for whole vegetables (onion, carrot, celery) as opposed to scraps, but if you are good at saving your scraps — onion skins, carrot peels and ends, celery butts, etc. — moving forward, know that you can make your stock entirely from scraps. Store the scraps in the freezer. No need to thaw before plunging them into the stock pot.
6 Recipes to Make this Week
Pasta with Butternut Squash Sauce
Favorite Kale Salad with Shallot Vinaigrette
No-Knead Oatmeal Maple Bread
Chewy Chocolate Sugar Cookies
In Case You Missed ItEasiest Homemade Romesco (No-Peel Peppers 🎉) + Charred Broccolini = Heaven
Crispy Miso-Lime Tofu (so many of you have made and loved this!) A Spec I Wish All Flour Producers ProvidedIn last Friday's pizza newsletter I shared some thoughts on a spec I recently spotted on a bag of flour. I had never before seen this information shared. Read more about it here:
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You Are Loving These 3 Recipes... PS: ALL the popular recipes right here → Popular Recipes PPS: Perfectly Moist Pumpkin Bread... tis the season 🎃 Review of the Week
⭐️⭐️⭐️⭐️⭐️ "I made this on Sunday afternoon, planning to take it to a meeting on Tuesday. One little piece detached itself from the bottom, so of course I ate it. OH MY! SO delicious! Now I can hardly wait for Tuesday. I’m wondering if I should make another one tomorrow, just for me." — Jane Y Thank YouThank you to all who have ordered Pizza Night.
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PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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