Ribs/16 recipes

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

Akudjura (dried bush tomato) crusted Ribeye steak served with broccolini, shitake mushrooms and wattleseed jus.

Chilled Curried Pumpkin Soup recipe

A quick, easy and delicious way to make mac and cheese. Adding some broccoli, bell peppers, and mushrooms makes it more nutritious too.

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.

Buffalo Chicken Wings #4 recipe

Super easy to make and it tastes delicious.

Nothing is more satisfying than a piece of grilled juicy steak. The herb mustard goes deliciously well with the steak.

Barb's Best Gazpacho recipe

Ensenada Chili Pot recipe

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.