Asparagus and Fennel Soup by Ina Garten

asparagus_fennel_soupHere at The Cupboard we have carried Ina Garten’s cookbooks from the beginning of her career. She is a favorite among the staff, and her recipes often show up at staff potlucks or are discussed over lunch. This soup is particularly lovely and great for this cold winter weather. The recipe comes from Ina Garten’s cookbook “Cooking for Jeffery” published in 2016. This is part of our regularly stocked cookbooks, so if, after making this delicious soup, you find you need to come in and take home this cookbook, we can help! We highly recommend adding it to your cookbook collection. Lori will be making this soup in our kitchen for the February 16th Foodie Walk from 5-8pm! Stop by and try it in person!

Asparagus and Fennel Soup   serves 6-8

2 1/2 tablespoons good olive oil

2 1/2 tablespoons unsalted butter

5 cups (3/4 inch diced) fennel, tops and cores removed. (two fennel bulbs)

3 cups chopped leeks, white and light green parts (2 leeks)

2 1/2 cups chopped yellow onions (2 onions)

1 pound medium think asparagus

1/2 cup long grain white rice

8 cups good chicken stock

3 large sprigs fresh thyme, tied with kitchen string

Kosher salt and freshly ground black pepper

1/2 cup julienned fresh basil leaves, plus extra for garnish

2 tablespoons Pernod liqueur

1/2 cup half and half

Freshly grated Italian Parmesan cheese for serving [Read more…]

April Foodie Walk Recipes: Teriyaki Meatballs and Crispy Parmesan Potatoes

You will love these two recipes prepared by The Cupboard’s own Kira Weaver!

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Fall treats!

You will love all four of these recipes! [Read more…]

Dazzling Dips!

With football season in full swing we thought dips would be a great focus for Foodie Walk this month.


Buffalo Chicken Dip
*Gluten Free*
4oz. Cream Cheese (half of standard block)
1 C. Plain Greek Yogurt
1 C. Shredded Mozzarella
½ C. Buffalo Sauce (I use Frank’s)
½ C. Blue Cheese
1 T Ranch Spice Blend
3 C. Cooked Chicken, diced or shredded
Mix all ingredients in an oven safe dish. Bake for 30 minutes at 350 degrees.
Serve warm, with celery sticks and/or chips and crackers.


7 Layer Greek Dip
*Gluten Free* *Vegetarian*
3 C. Plain Hummus
1 C. Tzatziki Sauce
1 C. Diced Tomatoes tossed with lemon juice
1 C. Diced Cucumber tossed with Olive Oil and s/p
1/4-1/2 C. Diced Red Onion
¼ C. Finely chopped Mint
1 C. Crumbled Feta
Starting with Hummus, layer all ingredients in serving dish. Serve with pita chips


Dessert Dip
*Gluten Free* *Vegetarian*
½ C. Butter
8 oz Cream Cheese
1/3 C. Brown Sugar
½ C. Powdered Sugar
1tsp Vanilla
Pinch of salt
¾ C. Chocolate Chips
Blend all ingredients in a mixer of food processor. Serve with vanilla wafers or graham crackers.

Colonial Classics

In honor of Presidents day last week , our foodie walk consisted of  colonial foods.  For those of you who were interested in how you can make these fabulous foods at home, here are the recipes.










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