A soup to Feed Your Magic.

Baby spring cabbages are cute and delicious; abundant this time of year, peeking small and mighty with flavor and nutrients. A perfect size for a weekend soup that pairs well with leeks and dill, all complementing each other. I’ve been on an experimental journey the past two years cooking cabbage in different ways. I loveeee cabbage. From sauerkraut to cabbage stuffed egg rolls to slaw salad and roasted quarters. Cabbage is so yum. I especially love it braised and stewed. And most especially in soup.

Spiced gluten free carrot cake.

A delicious cocktail made to taste like a dirty martini and bloody Mary had a love affair. Mary’s Revenge is made with gin and uses pepperoncini and olive juice.

Creamy escarole pasta salad. Gluten free and vegan. Protein rich with green peas and navy beans. Tossed in a cashew cream horseradish sauce and adorned with fresh chives and dill.