-6 large or 8 small short ribs, large fat areas or thick fat covering removed and discarded (leave some fat)
-Salt and pepper to taste
-1 green bell (‶mango″) pepper, cleaned, cut up in quarters, and then sliced thin with food processor or by hand
-2 large carrots, peeled, cut up in quarters, and then sliced thin with food processor or by hand
-1 small bunch green scallion onions, cleaned and hair-like roots cut off, chopped by hand or sliced in processor
-1 small to medium turnip, peeled and diced
-½ bunch celery stalks, cut up in quarters, and then sliced thin with food processor or by hand
-1 28 oz. can diced tomatoes
-½ to 1 14.5 oz. can diced tomatoes
-¼ cup tomato paste or more to taste
-1 large peeled chopped clove of garlic
-¼ tsp. fine chopped bay leave
-½ tsp. Italian seasoning spice blend or chervil or similar spice
-½ tsp. ‶savory″ spice blend
-6 cups water (add more later as needed to achieve desired consistency)
-Warmed or toasted rolls, bread, and butter
-(Optional) 1 or 2 small to medium potatoes, peeled and diced
11. Place all ingredients except ribs (except optional diced potatoes, if desired) in large soup pot and start cooking on low or “simmer”, covered.
2. Meanwhile, brown ribs well on all sides in olive oil in cast iron or other pot, remove, shake off fat, and add to soup pot, “as is”, burying them in the soup ingredients.
3. Cover pot and continue cooking at “simmer” about 2 hours or so.
4. Remove ribs, de-fat, de-gristle and de-bone, discard these items, cut up remaining lean meat and return to pot. Add optional diced potatoes if desired.
5. Cook another ½ hour or so uncovered, skim fat as needed, and add water as needed for consistency.
6. Season further to taste, if needed, with any of the above seasonings and/or more diced tomatoes or paste.
7. Serve with warm or toasted rolls, bread and butter, or garlic bread for accompaniment or dipping.
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers.
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt).
Chicken Tortilla Soup
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too).
Basic Vegetable Soup
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper.
Easy Lentil Soup
This easy lentil soup is healthy, filling, and delicious. It happens to be vegetarian, too, and is packed not only with tender yet toothsome lentils, but carrot, celery, onion, spinach, and tomato. A little bay leaf, fresh thyme, and a splash of red wine or sherry vinegar perks everything up. Perfect with a loaf of good, crusty bread!
Best Chicken Quesadilla
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream.