Curried Chicken and Summer Vegetables

Maria and Dan did everything. Thanks Maria and Dan!

Ingredients:

1/2 t cooking oil
6 chicken drumsticks
salt & pepper TT

1 T cooking oil
1 onion, medium diced (about 1/2" on a side)
1/2 head garlic, peeled & sliced thickly
1" ginger root, peeled & sliced thinly
3 serrano chiles, sliced [taste these and make sure you want all of them, with all their spicy seeds & membranes, in your mouth. I mean, I would. But you may not and I am not judging you. *cough* *yes I am*]
3 T curry powder (freshly ground is better)
1 13-14oz can of coconut milk
1 T soy sauce
1 lime, juiced

4 medium red potatoes, medium diced
2 summer squash (any), medium diced
1 bu green onions, sliced thinly

Instructions:

1. Heat a large sauté pan over high heat. Add the 1/2 t cooking oil, allow to heat up and swirl the pan to coat it. Add the chicken drumsticks and allow to brown well. transfer to a baking dish, cover and braise for one hour. Pull the meat from the bones when done and set aside.
2. Meanwhile, heat the large sauté pan again over high heat. Add the 1 T cooking oil, allow to heat up, then add the onion, garlic, ginger and chiles. Reduce heat to medium-high and sauté for 5 minutes. Turn off the heat and mix in the curry powder. Transfer to a blender.
3. Add the coconut milk, soy sauce and lime juice, and blend until liquefied. Strain into a large saucepan.
4. Add 1/2 C water to the saucepan and add the potatoes. Taste the sauce to make sure it's salted enough because the potatoes will actually suck a bit of salt from the sauce. Add more soy sauce if necessary. Cook the potatoes over medium heat in the sauce for 10 minutes.
5. Add the chicken, squash and green onions and cook 5 minutes more. Taste everything to make sure it's done and well seasoned. Serve as-is or over rice.

Stuffed Potatoes Two Ways

The two ways are: (1) Vegan, and (2) Decidedly not vegan. So you get to please everybody.

Well, except picky eaters, but you didn't invite them anyway.

Makes: a lot

Ingredients:
12 medium red or yellow potatoes, cut in half
3 T cooking oil
salt & pepper TT

3/4 lb mushrooms, washed & sliced thinly
2 T cooking oil
plenty of salt & pepper TT
1/2 pt cherry tomatoes, diced
1 t red wine vinegar

2 T cooking oil
2 shallots, peeled & sliced
2 bu mustard greens, washed & rough chopped
1 head garlic, peeled & sliced thinly
4 ears corn, shucked & kernels cut off the cob
salt & pepper TT
1 t mustard

1 t cooking oil
2 Merguez sausages, diced
2 other sausage (we used sausage made from BAAAAAACON *droooool*)

Instructions:
1. Preheat the oven to 425 degrees.
2. Toss the potatoes in 3 T cooking oil and season with salt and pepper. Place on sheet pans and begin to roast for 25-30 minutes or until golden and soft inside.
3. Meanwhile, toss the mushrooms with the 2 T cooking oil, salt and pepper and begin to roast in the oven for 20 minutes. When done, toss with the tomatoes and vinegar.
4. Heat a large sauté pan over high heat and add 2 T cooking oil. Add the shallots and brown for 2 minutes. hen add the mustard greens and garlic and cook for another 5 minutes, stirring occasionally. Add the corn and cook another 5-7 minutes. Season with salt and pepper. Divide into two parts and add the mustard to one part.
5. Heat the sauté pan again over high heat and add the last 1 t cooking oil. Add the diced sausage and cook until done and slightly crispy.
6. When they're cool enough to handle, scoop out a divot from each potato half to make room for the filling. Reserve the potato for another use like meat or vegetable hash, or a pureed soup.
7. For the vegan potatoes, layer from the bottom: corn/mustard greens (w/o mustard), then mushroom/tomato. For the meat ones: corn/mustard greens (w/ mustard), then sausage.

Super Vegan Salad

Bonanza of vegetables!

Ingredients:
1 T cooking oil
1 bu lacinato kale, washed and sliced thinly
salt & pepper TT

1 sm yellow onion, sliced thinly
1/2 C vinegar
1 large pinch each salt and pepper

1 C cashews
1 t olive oil
1 pinch salt
1/2 t curry powder

1 lemon, juiced
1 t masala kala or another masala spice blend
1/2 t salt
1/2 C olive oil

1/2 bu celery, peeled & sliced thinly
4 Persian cucumbers, washed & diced
4-5 heirloom carrots, washed & sliced thinly
1/2 C dried cherries

Instructions:
1. Toss the onion with the vinegar, salt and pepper and enough water to cover in a small container. Soak the onions for at least and hour and drain.
2. Meanwhile, heat a large sauté pan over medium-high heat and add the cooking oil. Add the kale, season and cook for 5 minutes. Set aside.
3. Toss the cashews with the olive oil, curry powder and pinch of salt. Set aside.
4. Whisk together the lemon juice, masala kala, 1/2 t salt and 1/2 C olive oil.
5. Toss all ingredients together and serve.

Black Olive & Cashew Tapenade

from the last Pike Market Community Kitchen

Ingredients:
2 cans black olives
1 tin anchovies, drained (with or without capers included; we used one with capers)
1/2 head garlic, peeled & rough chopped
2/3 C cashews
1/2 bu parsley, rough chopped
1 C olive oil
1 lemon, juiced
black pepper to taste

Instructions:
1. Pulse all ingredients together in a food processor until blended but still a bit chunky. Serve over toast, as a dip for vegetables or pita, or as a stuffing for meat or vegetables.

Caramelized Spring Onion Fried Eggs

I was pretty sure that you could caramelize spring onions. You totally can.



Ingredients:
1 t unsalted butter
2 small spring onions, sliced (or one large one; I had two small red ones)
1 T water
1 T unsalted butter
2 eggs
salt and pepper TT
about 1 oz cheese, sliced (I had Comte)

Instructions:
1. Preheat oven to 350.
2. Heat a large saute pan over high heat and add the teaspoon of butter. Quickly add the the onion and allow to blacken slightly, for about 2 minutes.
3. Reduce heat to medium, add the water and the remaining butter. Add a little salt to help break the onion down and encourage caramelization.*
4. Add the eggs and season.
5. Cook for a couple of minutes per side, but be careful!

Yeah, when you already have stuff in the pan and you add eggs to fry, the stuff makes it a lot more likely that the yolk will rupture if, like me, you're a little clumsy. Whatever; melted cheese covers all mistakes.

6. Transfer to a plate, cover with cheese slices, and put in the oven for about 5 minutes or until the cheese is melted.

*Nerd alert: Salt ruptures the cell walls in all food, allowing the water inside to escape. Once the water pretty much leaves the item, it can cook at a higher temperature, because water keeps the temperature at its evaporation point, 212 degrees F, and caramelization usually happens at over 300 degrees F.

Stuffed Rice w/ Red Quinoa Caps

Two of my roommates went down to Oregon and ate at a Thai restaurant called Sweet Basil, in Eugene. They told me about how beautifully the rice was presented there: a layer of red rice topping white rice in the shape of a star. I thought that was so cool that I wanted to riff on it, so I expanded the idea into an entree. Unfortunately, I couldn't find red rice but I used red quinoa for a similar visual effect and a delicious nutty taste.

Ingredients:
1 t cooking oil
5 chicken drumsticks, scored*
1 onion, diced small
5 cloves garlic, minced
1 pt cherry tomatoes
salt & pepper TT

2 C white or brown rice (we used brown jasmine rice)
1 C red quinoa (or regular quinoa if you can't find red)

Instructions:
1. Preheat oven to 375 degrees.
2. Heat a large saute pan over high heat and add the oil. Add the chicken and brown it well.
3. Remove the chicken to a baking dish. Drop the heat to medium-high and add the onion.
4. Saute the onion for 3-4 minutes, then add the tomatoes and garlic. Season with salt & pepper, then add to the chicken. Cover and braise for 45 minutes.
5. Meanwhile, cook the rice & quinoa according to the package directions.
6. When the chicken is done, pull the meat off the bone and mix it with the braised onions, tomatoes & garlic. Season this filling to taste.
7. Line a medium-sized bowl with plastic wrap. Put in a layer of the quinoa, pat it down and make a depression in the middle where you can stack the filling. Put about a half cup of filling in, then cover with the rice. Pack that down neatly. Put a plate upside down on top of the bowl, get a good hold of everything, and quickly invert the whole thing, unmolding your stuffed rice onto the plate. Repeat. Fun, right?

*I've found that if you're going to braise something and you want the process to go faster, you can just cut into the item with a knife before browning it so that the second-stage, low-and-slow moist heat penetrates more quickly.

Stuffed Bell Peppers with Roasted Potatoes & Eggplant Salsa

Thank you Maria, for creating this dish with me!



Ingredients:
5 red potatoes, diced large
1 T cooking oil
salt & pepper TT

1 T cooking oil
8 baby eggplants (or 2 Japanese eggplants), diced small
3 tomatillos, diced small
3 serrano chiles, diced small
salt TT
1 lemon, juiced
1/2 bu cilantro, chopped

1 T cooking oil
3 ears corn, kernels cut off the cob
1 bu kale (we used beautiful red kale)
2/3 lb. Portuguese longanisa sausage (or another sausage of your choice), diced or separated into chunks about 1/4" on a side
4 Japanese leeks (or 2 regular leeks, or 2 bunches of green onions), sliced
salt & pepper TT
1/2 bu cilantro, chopped

4 bell peppers, tops and seeds removed
olive oil
salt and pepper TT

Instructions:
[Roast the potatoes]:
1. Preheat the oven to 400 degrees. Toss the potatoes with the first 1 T cooking oil, salt and pepper, and roast in the oven for 20-25 minutes or until golden. Set aside. Keep the oven on for the bell peppers.

[Make the salsa]:
2. In a large saute pan, heat the next 1 T cooking oil over high heat. Add the eggplant and allow to brown well for 6-7 minutes. Reduce heat to medium and add the tomatillos and chiles, and cook another 2-3 minutes. Remove from heat and allow to cool, then add the lemon juice and cilantro, and season with salt to taste. Save the saute pan for the next step.

[Make the bell pepper filling]:
3. Heat the saute pan over medium-high heat and add the last 1 T oil. Add the kale and allow to wilt for 3-4 minutes. Add the corn and sausage and cook, stirring occasionally, for 10 minutes. Add the leeks and cook another 5 minutes. Season with salt & pepper to taste. Allow to cool and add the cilantro.

[Assemble]:
4. Rub the peppers with a light coating of olive oil and season inside and out with salt & pepper. Stuff with the filling and roast for 8-10 minutes. Serve with the potatoes and eggplant salsa.

Cucumber & Sausage Green Salad

Ingredients:
1 t cooking oil
2 sausages, diced (I used smoked chicken pesto sausages.. any would be fine)
1 lemon, juiced
salt & pepper TT
1 T olive oil
4 Persian cucumbers (I found these at Trader Joe's... you could use one English cucumber instead)
3 C or so salad greens

Instructions:
1. Heat a saute pan over medium-high heat and add the cooking oil.
2. Saute the sausage until well-browned and then remove to cool.
3. Add the lemon juice to the pan with a bit of salt & pepper and the 1 T olive oil. Scrape the bottom of the pan with a wooden spoon and mix to incorporate; this is your salad dressing.
4. Combine all the ingredients when the sausage is pretty cool. Serve as-is or with bread.

Roast Pork Tenderloin Sandwiches with Fresh Apple-Corn Relish

This was one of those "just throw it together" things that turned out really well.

Ingredients:
1 t oil
about 2 lbs pork tenderloin
salt & pepper TT

1 t oil
3 ears corn, kernels cut off the cob
salt & pepper TT
1 lemon, juiced
1 Fuji apple, diced

1 baguette, sliced thinly

Instructions:
1. Preheat the oven to 400 degrees.
2. Season the tenderloin well with salt and pepper.
3. Get a large saute pan hot over high heat, then add the first teaspoon of oil. Allow to heat up, then brown the tenderloin well. Transfer to a baking dish and roast in the oven for about 12-15 minutes, or until pretty firm to the touch.
4. Let the meat rest for 5-7 minutes under cover on a cutting board, so it remains moist when you cut into it.
5. Get the same saute pan hot over medium-high heat, add the last of the oil and the corn. Saute for 4-5 minutes.
6. Cut the heat and add the lemon juice. Scrape the good stuff off the bottom of the pan, turning it into a sauce with the lemon juice. Add the apple. Taste it. Mmmmm. Taste it again. Mmmmmm.
7. Cut the tenderloin into thin slices. Make sandwiches with the bread, pork and the corn relish.

Lamb Heart Salad

or... what did they call it last night? the bleeding heart? the bloody heart salad? it had something to do with blood and I think it was funnier than either of these. I had prepared beef heart before but never lamb, but it was a pretty straightforward muscle, with a few parts that were too rubbery for me to want to serve. find the lamb heart at a butcher and the pepper paste at a latin foods market.



Ingredients:
2 lamb hearts, fat & arteries trimmed (save trim) & diced about 1/2" on a side
1 t oil
2 shallots, peeled & sliced
1 t oil
1 bu radishes, washed & quartered
1 T & 1 t aji panca pepper paste
1/2 bu cilantro, sliced thinly
salt & pepper to taste
1 T white wine vinegar

Instructions:
1. Heat a saute pan over medium-high heat. Add the heart trimmings and render the fat off of them for about 5 minutes. Remove the trimmings and discard (or save for stock).
2. Heat the pan to high heat, add 1 t of the oil to the pan and add the shallots. Allow to brown then lower the heat to medium. Season the shallots and caramelize them for about 10 minutes. Remove form the pan and set aside.
3. Heat the pan over high heat again and add the last 1 t oil. Add the diced heart and cook over high heat until brown and cooked through, about 6-8 minutes. Deglaze the pan with a little water and add the pepper paste to coat the meat.
4. Combine all the ingredients, season to taste and serve.

This could also be a sandwich, or something served on crackers or toast.

Delicious Hummus

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

2 cans garbanzo beans
4 T sesame tahini
1/4 head garlic [peel & rough chop]
1 lemon [juice]
1 t kosher salt
1/2 t black pepper
1/3 C water

[in a food processor, pulse, then blend all the ingredients together until the hummus is almost fluffy. the whipped consistency of hummus is important to fully enjoy the flavor.]

Every Day Bread Pudding

This is the recipe you drag out whenever you have a bit too much bread. Better yet, after making this once, I think you'll find it's so simple that you don't need a recipe anymore.

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

[Prep: cut bread cubes, make flavor base; do these a day ahead if you want to.]
[Production: assemble and bake.]

Flavor base*
About 12-14 oz stale bread, cut into cubes
3 eggs
1/2 C milk, cream or half & half (depending on how sassy you're feeling)
1 t kosher salt
1/2 t black pepper

[preheat oven to 350 degrees]
[beat the eggs and milk together with the salt and pepper.]
[mix everything together and let sit for a couple of minutes to let the bread soak everything in, then press the mixture into an olive oil-coated baking dish. cover and bake for 20 minutes or until set. allow to cool, cut and serve.]

Chorizo & Apple Sandwich

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

Serves 2 for under $12

[Prep: wash & cut apple, wash arugula, peel & slice garlic, get other ingredients ready]
[Production: saute sandwich filling, assemble sandwiches]

1/2 lb cured (Spanish style) chorizo, diced
1/4 head garlic [peel & chop]
1 bu arugula [wash]
1/2 apple [dice]
Kosher salt and black pepper to taste
[saute sausage over medium-high heat in 1/2 t oil for one minute, then add garlic. reduce heat to medium and cook 2-3 more minutes. then add the arugula and apple, turn off the heat and set aside.]

2 rolls
mustard, mayo, whatever you like

[assemble and serve]

Easy Fresh Lasagna

This is a great recipe if you can get your hands on some fresh pasta. If you can't, just use dried and pre-cook the lasagna sheets most of the way to compensate.

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

3 cups crushed tomatoes (almost one large 28 oz can, minus the 1/2 C crushed tomatoes used in the Delicious Soup recipe)
1/2 head garlic [cloves peeled & sliced]
1 t kosher salt
2 large pinches black pepper
[combine half the garlic with the other ingredients in a saucepan and simmer on medium-low for 15 minutes]

1 bu broccoli rabe [wash and slice 1/2" thick to within a half inch of the stem]
2 T butter
[saute broccoli rabe and the remaining garlic in the butter for 5 minutes over medium-high heat and set aside]

1/4 lb fresh mozzarella cheese [slice thinly]
fresh or dried lasagna sheets to create 4-5 layers in your baking dish
[layer from bottom: sauce, pasta, greens, cheese, etc.. try to end on cheese]
[bake at 375 for 30 minutes]

Pasta in Broth with Fresh Peas

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

serves 2 (or 4 as a 1st course) for under $10

1 lb English peas [shell]

[boil 2 qts water for the pasta, add salt until the water tastes as salty as the ocean, about 1/4 C kosher salt]
1 lb pasta, any
[cook pasta in boiling water according to directions. drain and toss with olive oil or butter and set aside.]

1 pt Delicious Stock
shelled English peas (above)
3 sprigs thyme [pick leaves & rough chop]
1 t kosher salt
2 pinches fresh ground pepper
[combine in a saucepan, cook on medium 5 minutes or until the peas are just done.]

1/2 lemon [juice]
[add to saucepan, add the pasta to warm it, taste & serve.]

Delicious Stock

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

to be honest, this is a kind of involved stock. you can make simple soup stocks or complex ones and they'll all be good for what they are. this one will have nice nuance and a great depth and balance of flavors. but you can always just save vegetable scraps in your freezer for a week and throw that in simmering water, and that's a good stock too, with a more straightforward flavor.

makes over 20 servings for under $20
(scale the recipe down if you don't have a large stockpot at home)

7 lbs chicken backs (butcher)
4 shallots, med [peel]
1 yellow onion, med [peel & quarter]
[roast all these together w/ a little olive oil, salt & pepper at 425 for 30 min and then add to 2.5 gal water. simmer 4-5 hours]

3 black lemons (spice shop)
1 tsp tellicherry peppercorns (spice shop)
2 long pepper peppercorns (spice shop)
1 1/2 dried aji mirasol peppers (spice shop)
1 1/2 dried pasilla negro peppers (spice shop)
2 bay leaves
1 bu celery [wash & rough chop]
5 carrots [wash & rough chop]
[add all these and simmer 2 more hours]
[strain]

(this stock makes soup best finished with lemon juice. the black lemon spice is actually just dried lemon, which has a smoky flavor that's both bright and deep. that rich, dark lemon presence balanced with fresh lemon juice creates a delicious effect.)

Teresa's Delicious Wraps

Teresa's food is so freaking good. Using whatever she sees around, she always creates these beautifully layered flavors. Cooking with her is fun because she grew up cooking from scratch in Georgia, and I grew up eating mostly processed foods in California, to learn intensively about cooking later. The ways we approach cooking are different and similar at the same time. Oh yeah, we eat well in my house. Mmmm.

Ingredients:
1 T oil
1 lg sweet onion, sliced 1" thick
1 bell pepper, diced 3/4" on a side
7 medium mushrooms, diced
3" piece of turkey kielbasa, diced small
6 slices turkey bacon, diced small
1/2 t salt
1/4 t pepper
1/4 t grated ginger
1/2 bu red chard, sliced 1/2" thick
6 basil leaves, sliced thinly
1 spring mint, leaves sliced thinly
salt & pepper to taste
tortillas
shredded jack cheese (another cheese would do)
pesto to taste

Instructions:
1. Heat a large sauté pan over high heat and add the oil. Add the onion, bell pepper, mushrooms, kielbasa and bacon. Season with salt, pepper & ginger.
2. Preheat oven to 425 degrees.
3. Cook over high heat around 4 minutes. Add chard, basil & mint, turn heat to low and cook 3 minutes.
4. Warm tortillas in oven for about 10 minutes. Fill with turkey & vegetable mix, garnish with cheese and pesto, and serve.

Chicken Soup

Ingredients:
1 chicken, meat cut off the bone and diced; skin and fat trim reserved
2 yellow onions, peeled & quartered
1 head garlic, peeled; ½ of it sliced
¾ lb crimini mushrooms, sliced ¼ inch thick
1 full bag vegetable scraps (or about ¾ lb vegetables if you haven't been saving your scraps in the freezer)
4 carrots, peeled & diced about ¼” thick
¾ C rice
1 lemon, juiced
salt & pepper TT

Instructions:
1.Preheat oven to 425 degrees.
2.Roast the chicken carcass (with leg bones) with the onions and the whole peeled garlic cloves for 30-40 minutes or until well browned.
3.Meanwhile, start a large pot with 2 ½ quarts water simmering over medium-low heat. Add the bag of vegetable scraps and the trim from the carrots. When the chicken, onions and garlic are done roasting, add them, too.
4.Simmer the stock over low heat for 3 ½-4 hours.
5.At some point while the stock is cooking, heat a large saute pan over medium-high heat. Add the chicken skin and fat trimmed off the chicken and render the fat off for about 5 minutes. Remove the chicken and add the mushrooms. Brown well for about 8-10 minutes and reserve.
6.Strain the stock into a new or cleaned pot and bring to a simmer over medium heat. Add the chicken, mushrooms and rice and cook for 15 minutes. Add the carrots and sliced garlic, and cook until the rice is cooked through, about 20-30 minutes more. Add the lemon juice, season to taste and serve.

Vegetables over Rice

Ingredients:
1 t oil
½ bu celery, peeled & sliced ½” thick
1/2 head garlic, peeled & sliced ¼“
½ cup water
1 t oil
5 carrots, peeled & sliced ¼”
1 1/2 C rice
salted water
1 wax cucumber or ½ English cucumber, peeled (if wax) and sliced ¼ inch thick
salt & pepper TT
2 T white wine vinegar

Instructions:
1.Heat a saute pan over high heat and add 1 tsp oil. Add the celery and garlic, season and brown for a few minutes. Transfer to a small saucepan.
2.Deglaze the saute pan with the water, then pour over the celery and garlic. Cover the saucepan and cook on low for 20 minutes.
3.Meanwhile, start to prepare the rice according to package instructions.
4.Heat the saute pan again over medium-high heat, and add the last 1 tsp oil. Add the carrots, season and and saute for 2-3 minutes.
5.When all the vegetables are done, combine with the cucumber and add the vinegar. Taste for seasoning. Serve over the rice.

Random Vegetable Soup

I just bought a few dollars worth of vegetables from the slightly blemished section of the produce stand and decided to make soup with it. I don't think this recipe works well as something to actually follow, but instead as an example of how one can make soup with pretty much any assortment of vegetables, if they're all cooked in batches to that they get done at around the same time. And the nice thing about this method is that you always get a soup where all the ingredients really taste just like themselves.

Ingredients:
1 yellow onion, chopped large
1 head garlic, top 1/4th cut off
1 T oil
1 sweet potato, diced medium
6 baby red potatoes, diced medium
1 white potato, diced medium
1/2 bu celery, peeled and sliced 1/4" thick
4 carrots, peeled and sliced 1/4" thick
2 bu thin asparagus, bottom 1/3 cut off
2 tomatillos, diced small
1 zucchini, diced small
1 t oil
salt & pepper to taste
1-2 T white wine vinegar, to taste

Instructions:
1. Preheat oven to 425 degrees.
2. Toss the garlic and onion with the oil and roast in the oven 25 minutes.
3. Start a large pot with 2 qts water simmering over medium-low heat. Add all the vegetable scraps to it and start to simmer.
4. When the garlic and onions are done roasting, squeeze the garlic cloves out of the head and add them to the stock along with the roasted onions. Simmer the stock for around 45 minutes total, then strain.
5. Put the stock in a pot and add the sweet potato, potatoes, carrots and celery. Cook for 20 minutes over medium-low heat. Top the pot off with water if the level is too low.
6. Get a sauté pan very hot and add a teaspoon of oil. Sauté the asparagus, tomatillo and zucchini until slightly browned.
7. Season the soup to taste with salt, pepper and vinegar, and serve garnished with the green vegetable sauté.