u/buchimgay

(recipe) i mean it’s one color except for the garnish, so it’s gotta count, right?

i know when people think “fall harvest,” they’re probably thinking pumpkin or squash or carrot soups, but unfortunately, i don’t really like any of those lol. but i decided to take this prompt very literally! in new england, gardens will be done for the season very soon if they’re not already. all of these cherokee purple, orange beefsteak, and cherry tomatoes are from my garden, and all of the jalapeños and hungarian wax peppers are from my grandfather’s garden. i also threw in a bunch of fresh oregano from my garden, some vidalia onion wedges, and garlic.

i roasted all of that (minus the oregano) at 375F for 45 minutes. i bloomed a tablespoon of tomato paste in some oil in my dutch oven before adding the tomatoes and onions, and once i peeled and seeded the chiles, i threw those in too. then i added 4 c. vegetable stock, brought to a simmer, and hit it with the immersion blender. unsurprisingly, the result was pretty spicy, so i added some cream to mellow it out. served with grilled cheese!

(recipe) unfortunately, this one was a dud. i almost never use recipes from blogs or other social media these days (i much prefer actual cookbooks or recipes from publications with a real test kitchen, like cook’s illustrated, etc.) and this reminded me why!! the timing in particular ended up being really off. the chicken ended up being very overcooked, and the vegetables very undercooked. i might be a tiny bit at fault here too; i rarely use my instant pot, and maybe if i used it more often, i’d have the instincts to adjust the timing accordingly. but yeah sadly i would not recommend this one.

(recipe) this was so yummy! i served it with tortilla chips.

(recipe) i’ve never actually had this soup at the olive garden, but i’ve had this recipe saved since i was in college, where i had found it on pinterest billed as basically the olive garden version but with gnocchi instead of diced potatoes.

apple not offering a clam emoji is a crime

i was excited to see i’m not the only one who chose this soup for this week, although hopefully everyone isn’t sick of seeing it by now lol. i used jet tila’s recipe, particularly since i enjoyed his tom yum goong recipe so much when i made it earlier this year for a different theme.

soup is commonly eaten for breakfast in many asian countries! i chose this one, korean beef and radish soup, for its familiarity and simplicity. serve it with white rice, kimchi, and any other desired banchan.