Saffron-Dumpling Soup

a tip. don't throw out your good parmesan cheese rinds, cube them up to add at the very end of soup making.

dumpling makings

saffron broth

Bob's grandmother's dumpling recipe

SAFFRON-DUMPLING SOUP:

serves 6 -8

BROTH:

2 tbls canola or veg oil

1 cup chopped onions

4 garlic cloves, minced

1 cup peeled and chopped carrots

2 celery stalks, diced

4 cups cubed potatoes

8 cups boiling water

1 teaspoon crumbled saffron threads

1 teaspoon paprika

2 teaspoons salt

DUMPLINGS: SEE PHOTO ABOVE OF RECIPE

In a large stock pot, heat oil and saute onions & garlic on medium heat for 10 minutes.

Add carrots, celery, potatoes, boiling water, saffron, paprika, salt, cover and simmer for 30 minutes.

While the soup is simmering, make up your dumpling mixture.

After 30 minutes, gently drop in spoonfuls of dumpling mixture. then add zucchini and parmesan cubes, let the soup cook for another 10 minutes.

serve.

great marinara

i make this marinara once a week, usually on soccer night for Bob. the great thing is that it can be adjusted to what ever you want to add, olives, shrooms, meat, crab cakes....the list goes on. i found this in Saveur, recipe below.

This tomato sauce, based on one served at Angelo's Fairmount Tavern, tastes just as good when tossed with spaghetti as it does when cooked in dishes like the Veal Parmesan and Baked Manicotti. We recommend using a good brand of canned tomatoes, such as Muir Glen; their balance of tartness and fruity sweetness will yield a brighter-tasting sauce. The sauce will keep in the refrigerator for up to 8 days.

1 28-oz. can whole peeled tomatoes
3 tbsp. extra-virgin olive oil
1 clove garlic, finely chopped
1 bay leaf
1⁄2 small onion, finely chopped
1⁄2 tsp. dried oregano
1⁄4 tsp. dried thyme
1 tbsp. finely chopped
curly or flat-leaf parsley
Kosher salt and freshly ground
black pepper, to taste

1 Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.

2 Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

3 Add the chopped tomatoes along with the oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.

MAKES ABOUT 3 CUPS

grilled spring vegetables, salmon and curry sauce

we usually get some nice treasures from local farms while we are at the market doing bagels. this week included some weird Japanese turnip thing, carrots, spring onions, leek flowers and oregano

i know i'm pushing it with corn, but i get so darn excited for new veggies at the co-op...and corn just popped up!

delicate, tender, wonderful spring onions

leek flowers that i grilled with the salmon

grill them all up, mix them all up and topped with a coconut red curry sauce