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Roasted Cauliflower Salad With Chickpeas, Red Pepper and Arugula

Photo by Scott Suchman and food styling by Carolyn Robb; for The Washington Post   A mix of cooked and raw ingredients in this colorful roasted cauliflower salad play off one another deliciously. Caramelized roasted cauliflower offers a tender, earthy counterpoint to crisp, sweet red bell pepper; fresh greens and hearty beans, all married inRead More

Golden Chicken Vegetable Soup With Chickpeas

Photo by Scott Suchman and food styling by Marie Ostrosky; for The Washington Post   This chicken vegetable soup is the very essence of healing goodness: comforting, belly-warming and full of flavor. The broth gets its golden hue from turmeric, and layers of flavor from ginger and garlic, all known for their anti-inflammatory benefits. WithRead More

Spinach Lasagna Soup

Photo by Tom McCorkle for The Washington Post   This supremely satisfying Lasagna Soup embodies all the flavors and textures of the crowd-pleasing pasta bake in slurp-able form. Its tomato-y broth wafts with garlic, oregano and basil. Italian-style poultry sausage flavors it further and offers meaty bites throughout. Lasagna noodles, broken up into the potRead More

Cod Stew With Fennel, Olives and Orange Essence

Photo by Tom McCorkle and food styling by Bonnie S Benwick; for The Washington Post   This Cod Stew with Fennel, Olives and Orange is a big, nourishing bowl of comfort food that’s easy to make, yet has an unmistakable elegance, making it as wonderful for everyday eating as it is for serving to company.Read More

Split Pea Soup with Leeks and Dill

Photo by Tom McCorkle for The Washington Post   This nourishing split pea soup is as cozy and comforting as the softest flannel PJs. Leek and dill lend it a delightfully different, aromatic flavor, but you could substitute onion and/or parsley or thyme, if need be. Storage Notes: The soup can be refrigerated for upRead More