November-December 2015

DIY Kitchen: Vegetable Stock

DIY Vegetable Stock Making vegetable stock is easy! Simply combine non-starchy vegetables with herbs and water in a large pot and cook for about an hour. Strain and use as a base for vegetarian soups

Stone Soup

Southwest Pasta Salad

There’s a reason why pasta salad can be found in almost every grocery store. Popular with everyone from kids to adults, a good pasta salad is a true crowd pleaser. The beauty of it is

Stone Soup

Citrus Shrimp Tacos

Americans love tacos. And if it’s taco night, you can be sure there will be plenty of fried corn taco shells ready to be filled with seasoned ground beef, sour cream, salsa, shredded cheese, iceberg

Stone Soup

Mediterranean Salad

It’s dinner time and you’ve settled on pulling out the bagged lettuce and topping it with a drizzle of jarred salad dressing. While there’s nothing particularly wrong with that salad, it could be so much

Stone Soup

Homemade Hummus

I never had hummus as a kid. My childhood apparently predated the hummus invasion. If it had been around, though, I’m pretty sure I would’ve laughed at the name and likely balked at trying any

Stone Soup

Pumpkin Bread

I look forward to the arrival of pumpkins each year almost as much as I look forward to seeing the leaves change color. Maybe it’s because I love pumpkin bread so much, but I also

Stone Soup

Braised Beef Brisket

“Braised in red wine and rich beef broth, this tender brisket gets an even more robust flavor from a rub made with thyme, garlic and mustard powder.” I am kind of a poultry girl when