Chef Rebecca Tip!! – January

Try making a different soup, stir-fry or quiche each week from the bounty of broccoli/broccolini 🥦,
brussels sprouts, beets, carrots 🥕, cauliflower, chard, kale🥬, leeks, mushrooms, mustard greens,
onions, sweet potatoes🍠, squash or turnips that you’ll find in your garden or at your local Farmer’s

I used to struggle with soups, but when I stopped trying to follow a precise recipe and
instead opted to sauté, simmer, and stir in whatever was ready to harvest from my garden (and/or
was left over from my meekly trek to Farmer’s Market) – I turned into somewhat of a super-soup 🥣
chef! I love combining chicken, leeks, mushrooms, garlic, onion, carrots and some kale into a
savory pie 🥧 – add a nice glass of red wine 🍷, and voilá– a restaurant-worthy winter meal! Salud!