recipes from Adrienne Asher
My dear friend, Sean, gave me some apricots out of the rows upon rows she had on her kitchen counter—and so I used them to make this simple compote. The photo shows the apricots as they just began to cook. The final product is a happy orange slush!
Apricot Compote
1/2 cup fresh orange juice
1/4 cup (or less) maple … Read more
I’ve been making this bread for decades, and it never fails to look beautiful and taste delicious. The original recipe can be found in Deborah Madison’s delightful book, “The Savory Way”. It’s divine with salty slices of feta cheese, or ratatouille.
Braided Olive Bread
1 cup grass-fed milk
1 cup water
3 teaspoons active dry yeast
20 ounces pitted green … Read more
It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.
Broccoli-Potato Soup
2 pounds broccoli with stems
1 medium onion, … Read more
This soup is a modified version of a Forks Over Knives recipe, and the results are outstanding. I love making food that only needs rough chopping! To make it more hearty, you could add a 1/4 cup black beans or some shredded cooked chicken to each bowl.
Tortilla Soup
Yield: approx. 10 cups
6 corn tortillas, cut in half, … Read more
This is my interpretation of a recipe by Ami Ann Mackey, moderator of the Engine 2 Seven-Day Rescue Challenge on Facebook. It made an excellent light meal this warm weather night! It has wonderfully fresh flavors and you can spice it up or keep it mellow, depending on your preference.
Summer Polenta
Yield: 10 slices
1 tube pre-made polenta, sliced … Read more
In summer—or as soon as we can get outside without being rained upon—we make grilled marinated portobellos into a meal featuring other grilled veggies, like asparagus, zucchini, red bell peppers…you name it!
Marinated Portobello Mushrooms
2 portobello mushrooms
Marinade
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 … Read more