2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

Ginger Chicken Stew

AS IT SIMMERS, THIS STEW FILLS THE KITCHEN WITH GINGER’S WARM AROMA. Complement it with something fresh. I prefer a bowl of steamed bok choy or Napa cabbage and a simple salad – sliced or julienned cucumbers and radishes tossed with rice wine vinegar and a sprinkle of sugar. Serves 6 to 8. 8 boneless, […]

Split Pea Soup with Country Ham

This comforting, old-fashioned soup freezes well, so double the recipe and freeze half for an easy dinner. Just thaw and reheat.

Shrimp Jambalaya from Sara Foster’s Southern Kitchen

Yet another in the seemingly endless parade of hearty one-pot dishes from the Creole and Cajun traditions, jambalaya is a close cousin of Spanish paella (which comes as no surprise given Louisiana’s previous ownership by Spain). I love jambalaya, whether it’s made in the “red” Creole style, with tomatoes, or in the “brown” Cajun style, […]

Provencal-Style Beef and Bean Soup

This is a hearty, chunky soup that’s perfect for using leftover cooked beef or steak. Sun dried tomatoes, garlic, rosemary and basil give this soup a South of France flavor.  It freezes beautifully, too.  It’s also great served with Crostini.

Sausage Sweet Potato and Corn Soup

We use country sausage in this soup but if you like it with a little more heat you can use a spicier sausage. Yields 2 ½ Quarts ¾ pound country sausage, cut into ½-inch thick rounds 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 […]

Carrot Ginger Soup

This beautiful soup has a just a touch of of spice and is garnished with refreshing dill. Yields 2 ½ Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 1/2 pounds carrots, roughly chopped 1 small red bell pepper, cored seeded and chopped (about […]

Beef Stew

Our hearty Beef Stew can be made one day ahead letting the flavors intensify. Add a little stock before you reheat to thin out the sauce. Serves 6 4 tablespoons olive oil 3 pounds chuck roast cut into 1½ x 1½-inch cubes, trimmed of some excess fat 1 yellow onion, diced (about 2 cups) 3 […]

Chicken, Spinach and Barley Soup

This soup can be a meal in itself. Serve with a tossed green salad for an easy winter meal. Yields 2 ½ Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 3 cloves garlic, minced 4 cups roasted […]

Chicken Florentine Soup

You can use leftover roasted chicken for this quick and soup. Serve along side your favorite vegetarian sandwich made on Focaccia bread. Yields 3 Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 2 cloves garlic, minced 1 […]

Golden Gazpacho

I think of this soup as the soup version of a tomato salad, which means I make it only when tomatoes are in season, and I make it with the very best, fruity green olive oil I have. I use yellow tomatoes, but of course red would work just fine.

2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

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