Tuesday night is time to get ready for the next infusion of delicious veggies in our weekly basket from our CSA membership. Another point of inspiration, is that my friend and office-mate Jason, always has the best smelling lunch. It is because he makes a lot of vegetable curry dishes. These tend to be highly flexible dishes, allowing the swapping out of different proteins, (like lentils, chicken, chickpeas or tofu), vegetables and flavor variations with different curry blend

As we count down to the first Farmer’s Markets and experiencing the uncertainty of dressing appropriately for the Palouse spring weather – I keep digging into the remnants of my frozen and dried foods from last season. This soup is perfect for a rainy spring day, and was inspired after inheriting some wonderful (super-authentic) Chinese pork sausage dumplings made by my good friend Quiping Peng. I paired them with a base of chicken broth I made from the delicious Link’d Heart