Heal Yourself

I don't make as much chicken soup as I'd like. Good chickens are not cheap, and everyone make chicken soup, y'know? But I whipped this up with a leftover chicken from Christmas, and the hubs said "This is Dandelion soup." And he was right! Whole grains, extra veggies, citrus and herbs? That's my kind of food. I bet it's yours, too.

Also my kind of food, in a more esoteric sense? The veggie and peanut stew with black rice. Sweet potatoes, roasted and braised peanuts are pureed to make a hearty broth for greens, black Japonica rice, and Thai basil. It's got a little fermented pepper condiment for kick, but I wouldn't call it SPICY spicy.

The salad's got sweet potatoes too, and a bunch of my other favorite things: super-colorful winter radishes, black soybeans from Dayspring farm (more nutty than a bean has the right to be), chevre from Decimal place, and local pecans from Leda the sourceress. I am not an accomplished pecan-cracker, but these little beauties were worth the effort--they're just so darn sweet y'all. I'm balancing all that sweetness with the bitter radicchio that Woodland's turning out right now. The dressing is green goddess but with TONS of herbs, a little ginger, and some kale for good measure.

Have a great week, everyone, and take care!