- Hey there! My name is Emily Todd and this is my space to ramble on about my one true bliss - cooking. I've recently become a bit of a farmer's market addict and focus primarily on seasonal, natural foods, not just because I feel good eating them, but also because they taste amazing. But don't worry - I still insist on eating dessert each and every night.
Emily Todd is a habitually hungry marketer, restaurant fiend and recovering model based out of New York, NY.
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Words of Wisdom
"Tell me what you eat, and I will tell you what you are."
-Jean Anthelme Brillat-Savarin
"A man seldom thinks with more earnestness of anything than he does of his dinner."
“When I am in trouble, eating is the only thing that consoles me. . . . At the present moment I am eating muffins because I am unhappy. Besides, I am particularly fond of muffins.”
1. According to habit or custom
2. In an inveterate or compulsive manner
3. In a chronic, constant, continual or everlasting manner
1. Showing hunger or a craving desire; voracious
2. Feeling hunger; having a keen appetite; feeling uneasiness or distress from want of food; hence, having an eager desire
3. Extremely desirous; avid
Tag Archives: Ginger
Sweet Potato & Greens Soup with Ginger
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1/2 purple saluda onion (if you can’t find one, substitute more yellow onion), chopped
2 teaspoons fine grain sea salt
3 cloves garlic, chopped
splash of dry red wine
1 large sweet potato, finely diced
5 green onions, light green and white parts only, chopped
1 bunch of fresh spinach (about 9 oz), roughly chopped
1/2 bunch red kale (about 8 oz), roughly chopped
3 tablespoons ginger, chopped
2 cups low-sodium vegetable broth
freshly ground black pepper
wedge of lemon
1.) In a Dutch oven, heat oil over medium low heat. Add onions and 1 teaspoon of salt, stir, and reduce heat to low. Slowly cook for 30 minutes to an hour; until fragrant and caramelized, adding garlic about halfway though.
2.) Meanwhile, heat 4 cups of water, sweet potato, spinach, kale, green onions, the remaining 1 teaspoon of salt, and ginger in a large soup pot. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add vegetable broth and warm through.
3.) Once onion is caramelized and the greens are done cooking, deglaze the Dutch Oven with a splash of red wine. Then, dump the pots of greens and all of the liquid into the Dutch Oven. Heat through and season with freshly ground black pepper and more salt, if necessary. Serve with a chunk of good, crusty whole wheat bread, a sprinkling of parmesan, and a wedge of lemon.
This recipe was adapted from Love Soup by Anna Thomas. Published by W. W. Norton & Company; September 2009.