Not sure if I have a favorite - probably New England Clam Chowder, but I never make that. Yesterday I made minestrone, and here is the recipe I used: Minestrone Soup Ingredients: 2 tablespoons olive oil 1/2 cup minced white onion (about 1/2 small onion) 1/3 cup minced celery (about 1 stalk) 2 chopped zucchinis, chopped 2 teaspoons minced garlic (about 2-3 cloves) 2 cups water or vegetable broth 2 tsp vegetable soup base (if broth is not used - dissolve in the 2 cups water) 1 (14 ounce) can diced tomatoes (or whole tomatoes pur�ed in can) 1/4 cup carrots, shredded 2-4 tablespoons minced fresh parsley 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 to 1 1/2 cups water or vegetable soup base 1 to 1-1/2 tsp vegetable soup base (dissolved in the water, if broth not used) 2/3 cup small shell pasta (orzo, or similar) 1-3/4 cups cooked red kidney beans, drained* 1-3/4 cups cooked small white beans or great northern beans, drained* 2 cups fresh baby spinach (optional) 2 tbsp tomato paste or 1 tbsp tomato powder salt, to taste, if soup base is not used Directions: Heat the olive oil over medium heat in a large soup pot. Saut� onion and celery in the oil for 4-5 minutes or until onions begin to turn translucent. Add the zucchini and garlic and saute a couple of minutes more. Add vegetable broth to pot, plus tomatoes, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add additional 1 cup hot water/vegetable broth (more, if needed), pasta, beans, spinach leaves (if desired), and tomato paste, and cook for an additional 20 minutes or until desired consistency. Less water will be needed if the spinach is used. Add salt to taste, if you are not using soup base. I use Better Than Bouillon brand vegetable soup base or one that I get from a restaurant supply store. Use more parsley if you are not adding spinach. *Note: I use 7/8 cup of each dried bean to yield the amount needed and cook the beans earlier in the day or the day before in plain water with a couple of bay leaves. I simmer them in the same pan. Alternatively, canned beans can be used (14 oz can each), drained and rinsed. Another favorite is Posole: Lars' Posole I recommend that you soak more hominy than you need, and you can freeze the leftover for later use. It is best to use hominy that is in pieces rather than whole kernals. Ingredients 3/4 cup dried white hominy corn (maiz trillado blanco) - about 2-1/2 to 3 cups when soaked - rinsed canned hominy can be substituted 2 tbsp canola oil 2 tbsp olive oil 1 medium onion, chopped 6-7 cloves garlic, minced, or finely chopped 1 red bell pepper, chopped 1 green bell pepper (or 2 Anaheim chilies), chopped 4 serrano peppers, finely chopped, some seeds removed 1 tbsp cumin 2 tbsp chili powder (I use Ancho) 1 10 oz can of Rotel tomatoes (or tomatoes with chilies) 4-5 bouillon cubes (vegetable flavor) 2 cups water (or reserved liquid from soaking) Cilantro, for garnish Grated cheddar cheese (optional) Directions To quick soak the hominy, place it in a pan and cover with triple depth of water. Bring to a boil, cover, and remove from heat. Allow to soak for about 2-3 hours, and then drain the water. You may need to check periodically to make sure there is enough water covering the hominy. Save the soaking water if you want to use it as a thickener for this or another dish. While the hominy is soaking (or almost ready), you can begin the rest of the process, starting with chopping all the vegetables. The pieces should be fairly small, but not minced, except for the garlic and serrano peppers. Heat the oils in a large saucepan (Mine is 4" deep) and add the chopped onion, peppers, and garlic. Saute for a few minutes, or until the onion becomes a bit translucent - it does not need to cook thoroughly, and you do not want to make the vegetables too soft. Turn off the heat, and stir in the cumin and chili powder. Add the canned tomatoes, bouillon cubes, water, and drained hominy. Bring to a boil, and cook covered for about 20 minutes. Serve in individual soup bowls with chopped cilantro, stirred in at the last minute. You can also add grated cheese if desired. Some people add lime juice, but I prefer to leave it out. It is traditional to serve this with shredded cabbage and fresh lime juice, but I did not know this when I made up this recipe. Mine is vegetarian, but it is usually made with pork in Mexico. Lars

I use matzah meal, I've never made them with flour. I use the food processor these days. I seem to lose too much of my knuckle when I grate them by hand. I make a ton and then freeze them and bake them, but their the best right from the frying pan! Potato Latkes 6 medium Idaho potatoes 2 medium yellow onions 2 large eggs 1/4 cup matzoh meal, or 3 tablespoons all-purpose, unbleached flour 1 teaspoon salt 1/4 teaspoon pepper Chicken fat, or vegetable oil, for frying Applesauce Sour cream Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions into large bowl. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl. In separate bowl, combine eggs, matzo meal or flour, and salt and pepper, to taste. Combine all ingredients, adding more matzo meal if mixture is too wet. In large skillet, heat 1/2-inch oil (or chicken fat) over medium-high heat. Drop tablespoon or serving spoon-size portions of mixture into hot oil, and press down with spoon to flatten. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side. Remove to paper towels to drain. Serve with applesauce or sour cream.

Hoosier Gooseberry Pie 1 9 inch unbaked double pie crust 4 C gooseberries 1 3/4 C sugar 2 Tbs minute tapioca 2 Tbs butter 1/8 tsp salt 1/2 tsp nutmeg Gently wash berries and remove stems.Pat dry. Place berries, sugar, tapioca, butter, salt, and nutmeg in a large saucepan over low heat. Stir frequently an cook till sugar is melted and berries are soft. Let cool. Pour into pie shell and cover with a top crust. Bake at 400 15 min. Reduce heat to 350 and bake 30 min longer.

I'm a bold flavor person but not necessarily with expensive seafood. No vinegar or horseradish or tomato paste... Lots of lemon. Dressed very simply. I lost my post last night via an edit....must have deleted when pups went nuts over a critter in the yard and DH home overly vocal/chatty as well. With Salomon, crab, cod cakes, I like most of the above on the side. Way less mayo by a 1/4. Shrimp salad and lobster rolls, one tBsp when a recipe calls for a 1/4 cup. Adds just enough creaminess like 2 % milk. Very clean with lemon also at the table. A shrimp boil we like a side dish/bowl rich remolade. Excellent as a choice. A google image search for 'seafood salad'... We prefer the Italian/Greek Mediterranean dressed seafood salads. Like on the right. Personal choice. No different than how one likes their burger or pizza...thick/thin. Deep dish/crispy. Tuna salad sandwiches also. I add so much veg, nuts, seeds, fruit. Some like it simple with lots of mayo. This pic from 2019, probably xmas eve....still in the stainless bowl, waiting to add scallops and shrimp that are poaching....to toss. Greek style with a bit of olives, capers, chopped cucumber I'm guessing. No mayo in this type salad.