Free Recipes, Soups and Stews

Silky Zucchini Soup

Makes 4 servings This simple summer recipe is inspired by the menu at Savor on our San Antonio, Texas campus. Garnish the soup with diced, julienned, or shaved zucchini, if you like. We especially like it with a crusty piece of bread for dipping! This recipe makes about four 1 […]

Sauces, Dressings, and Condiments

Simple Tomato Sauce

Makes 4 cups Ingredients 1/4 cup extra-virgin olive oil 1/2 cup chopped yellow onion 2 garlic cloves, minced 2 qt canned whole San Marzano tomatoes with their juices Kosher salt, as needed Directions Heat the oil in a large saucepan over low heat. Add the onions and garlic and cook, […]

Side Dishes

Steamed Broccoli

Makes 4 to 6 servings Use this recipe as a template for just about any steamed vegetable, like asparagus, cauliflower, or carrots. The cooking time will vary depending on which veggie you use, but the key is maintaining a semi-firm texture and a vibrant color. If your steamer basket is […]

Chef's Blog

Summer in a Jar—Savoring Every Last Bite

Every August, we try to avoid it, but it is inevitable: summer’s long days grow shorter as the season draws to a close. On the bright side, in its waning weeks, our gardens and farm stands explode with cucumbers, tomatoes, summer squash, and eggplant. If only there was a way […]

Chef's Notes Plus, Family Fun

Super-Smoothies for an Active Summer

Whether you are desperate for the energy to finish off those last few weeks of school, zapped from a day at the pool, or pushing through long hours at your summer job, you need a boost! When it’s hot and you’re tired, there’s really no better way to start the […]

Soups and Stews

Thai-Style Fresh Pea Soup

Makes 6 to 8 servings This delicate soup captures the essence of fresh peas. It’s a great recipe to try if you have a bumper crop of peas—either from your own garden or at your local farm stand—or if you’re looking for an easy starter course for an evening of […]

Chef's Blog, Chef's Notes Plus

The Basics of Hot Water Canning

Our world sometimes feels much larger than it once did, and at a time when we can buy produce from half a world away whenever we want it, some traditional methods of food preservation, like canning, may seem like old news. But for many of us, there is a sort […]

Chef's Blog, Chef's Notes Plus

Tips for Creamy, Cozy Plant-Forward Soups

Chicken noodle soup and minestrone are great, but there are few things more crave-worthy than a creamy, rich, and hearty soup. Of course, the ingredients that make those soups so tasty—cream, butter, cheese, beef—are not always high on our list of healthy ingredients, or you might follow a vegan diet. […]

Chef's Blog, Chef's Notes Plus

Using Dried Mushrooms

Dried mushrooms are big flavor in a tiny package, and they are one of our go-to pantry staples for adding savory richness (also known as umami) to stews, risottos, sauces, or broths—and more! When shopping for dried mushrooms, look for whole varieties, since they’ll generally hold their flavor better than […]

Chef's Notes Plus

Using Fresh Fava Beans

If you’ve been lucky enough to venture out to the farmers’ market, you may have found fresh fava beans—one of the most underappreciated spring veggie! Though you can buy dried fava beans all year long, if you haven’t enjoyed them fresh, well, you’ve really barely experienced them. Fresh fava beans […]