July 16, 2025 | Posted in:

Cold Cherry Soup


Recipe origin: Hungary

Known in Hungary as ‘hideg meggyleves,’ this cherry soup is a clever strategy for staying cool in hot weather and using up an abundance of fresh stone fruit. It can be made with either sour or sweet cherries. The version shared below comes from a cookbook written by Heritage Cookbook creator Davida and her Hungarian-born Grandmother, Ilona. In Davida’s own words:

“My grandmother and I decided to make this cookbook together. My grandmother has always been a great cook, I have many fond memories cooking and baking with her as well as eating around her table. 

It has been really special to learn more about my grandmother’s story and hear about the recipes she grew up eating in Hungary. Her mother, Gran, used to do most of the cooking and would sometimes allow my grandmother to help. These dishes included Potato Soup, Beef Goulash, and a fan favorite cucumber salad. My grandmother remembers her mother making Cold Cherry Soup in the summers, which was sweet and refreshing.”

5 cups water
½ cup sugar
½ cup red wine
¼ tsp. salt
Grated zest of ½ lemon (or ½ tsp. dried lemon flakes)
1 ½ lbs. sweet dark cherries
1 cup reduced fat sour cream

Pit the cherries and place the pitted cherries in a bowl and the pits in a large soup pot. Add water to the pits and bring to a boil. With a skimmer, remove the pits. Reduce heat and simmer for a few minutes.
Add the sugar, wine, salt, and lemon zest and bring back to a boil over medium-high heat. Boil for 5 minutes then add cherries. Bring to a simmer, turn the heat to low, cover and simmer for 5-15 minutes, then remove from the stove.
Can either add 1 tsp. sour cream to each serving or whip 1 cup sour cream into the soup and blend with a hand blender. Chill in the refrigerator 1-2 hours before serving.

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June 10, 2025 | Posted in:

A plate of roasted miso onions in sauce

Miso Butter Onions


Submitted by: Kezia F.
Recipe origin: Southern California

This recipe comes from college senior Kezia, who created a cookbook for Esperenza Community Farms’ CSA boxes. The book informs CSA recipients about the produce they’ve received and gives ideas for how to cook it. If you find yourself with an excess of freshly-harvested onions, here’s how to turn them into stars of the meal, not just supporting characters!

8 onions
7 tablespoons unsalted butter, melted
1/3 cup miso paste
4 cups warm water

Preheat oven to 500°.

Halve the onions lengthwise. In a bowl, whisk together melted butter, miso paste, and warm water. Place the onions cut-side down in a high-sided baking dish and pour in the miso water. Cover and bake for 35 minutes. Turn the onions cut side up, baste well, and bake uncovered for another 45-50 minutes, basting every 10 minutes, until soft and browned.

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November 13, 2024 | Posted in:

A table filled with fresh summer tomatoes of all colors.

Summer Linguini with Tomatoes and Basil


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy, who says this is “the BEST summer pasta recipe ever! I grow my own tomatoes and basil and my reward is this summer ritual every August!”

4 (or more) ripe large tomatoes, cut into ½-inch cubes
16 ounces Brie cheese, rind removed, torn into irregular pieces
1 cup fresh basil, in chiffonade
3 garlic cloves, peeled and finely minced
1 cup extra-virgin olive oil
2½ teaspoons salt
½ teaspoon freshly ground black pepper
1½ pounds linguini
Freshly grated Parmesan cheese

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.

Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguini and boil under tender, but still firm, 8 to 10 minutes.

Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill and grated Parmesan cheese. Serves 4 to 6.

[From the 1982 Silver Palette Cookbook]

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| Posted in:

A woman tossing a large bowl of green salad

Avocado and Butter Lettuce Salad


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy.

Butter lettuce
Avocados (½ – 1 per person)
Fresh chives, cut in about ¼-inch pieces

Lemon Vinaigrette
1 lemon, juiced
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 shallot, finely minced
2 cloves, garlic, finely minced
Kosher salt and pepper

Carefully trim the butter lettuce leaves off the head; leaves left whole. Rinse well and dry.

Combine dressing ingredients and mix well.

Toss butter lettuce leaves with dressing; place on large platter. Separately toss the avocado slices with dressing, then arrange on top of butter lettuce and sprinkle with chopped fresh chives.
OR
Toss lettuce with lemon vinaigrette. Arrange leaves on individual salad plates, starting with largest on the bottom. Slice or scoop avocados in pieces and toss with dressing; place a serving of avocado slices on center of butter lettuce leaves. Sprinkle with chopped fresh chives.

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February 26, 2020 | Posted in:

easy curried lentil soup

Super quick curried lentil soup with coconut milk

This is a recipe I make when I have no food in the house! I often just throw a bunch of vegetables together with some red lentils, spices and broth, and see what happens. But I think this version turned out especially delicious with it’s simplicity and cozy warmth. It’s a breeze to make vegan or vegetarian, although, being French, I tend to go for the dairy/bone broth version!
easy curried lentil soup

Ingredients:

1 tsp olive oil (or other type of vegetable oil)
1 medium onion, chopped
1 tsp grated ginger (I used the jarred kind I had in the fridge)
1 clove garlic
1/2 tsp turmeric
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 1/2 cups red lentils
4 cups broth
1 small 5.5oz can of coconut milk
greek yogurt or sour cream or non dairy alternative for topping
chopped cilantro

Ingredients:

Heat oil in medium saucepan
Add onion, garlic and ginger. Cook over medium/low heat for about 5 minutes, stirring so it doesn’t burn
Add spice. Stir and cook an additional 3 minutes or so.
Add lentils and broth, stir, cover and cook 30 minutes or so until lentils are soft and mushy.
If it gets too dry, add a bit of water. Stir every 10 minutes or so to make sure lentils don’t stick
Add coconut milk.
Heat through.
Serve with a dollop of yogurt, chopped cilantro, and hot sauce (always!)

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