If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
All week long, we're highlighting some of our favorite New York-based makers, whose goods you can find in our I Heart NYC collection on Provisions. Follow along for a taste of New York -- without stepping foot on a subway.
Here is a soup for summer that is about as simple as it gets. This “recipe” serves one -- I often make it for myself, and I live alone -- but it's pretty easy to scale up depending on the number of people you have or how much soup you want to make.
More: Here are 8 more refreshing summer soups that will feed a crowd.
I call this the “End(s) of Summer Soup,” because it’s what I do with leftover grilled vegetables that I don’t know what else to do with. You know them well: the couple veggie kabobs that didn't get eaten, the slices of grilled eggplant that you forgot on the grill...they all go perfectly in this soup, with a little extra spice from my Mama O’s Kimchi Paste. And it’s vegan to boot. Here’s how I do it -- it’s barely a recipe:
1. In a medium pot, combine 2 cups of water and 2 to 3 heaping tablespoons of Mama O's Premium Vegan Kimchi Paste. Then add about a cup of leftover vegetables from the grill; if they are large -- like long strips of eggplant -- cut them into bite-size pieces.
3. Feel free to add some fresh fish, a few bits of leftover cooked hamburger, some steak kabob pieces -- I do not, however, recommend leftover hot dogs.
More: Still need a recipe? Start with this baby bok choy salad.
Photos by James Ransom
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).