Caldo Verde

Caldo Verde (green broth) is a national dish in Portugal. Its main ingredient is a flat-leaf kale, like lacinato kale, a familiar sight in many Portuguese vegetable gardens. Collard greens or savoy cabbage are good substitutes.

Tomato and Mozzarella Soup

The soup tastes better the day after. The ideal make-ahead entrée to a dinner dressed up with simple garnishes like fresh mozzarella. Leftovers can be frozen for an impromptu meal.

Chickpea Soup with Shrimps

Minestra di Ceci con Gamberi, a recipe from Sardinia, puts together what appears to be at first glance an odd combination: chickpeas and shrimps. You will applaud the outcome.

Seafood Stew with Parsley Aïoli

An elegant Ragoût de Fruits de Mer using different cuts of fish and shellfish. It is served with parsley Aioli, a nice variation of the traditional Sauce Rouille normally used for fish stews in the Provence.

Roasted Garlic Soup with Shrimp

This is a more refined version of the well-known soup Aigo Boulido from the South of France. The Provençal name means “garlic boiled in water”. A house remedy for hangovers.

Sanibel Fish Soup

An easy to prepare, light and tasty fish soup from Sanibel Island. Firm-fleshed fish, like Grouper or Mahi Mahi are optimal, but Pollock or Cod are also suitable.

Portobello Mushroom Soup

Indulge in a dish that celebrates the earthy and natural flavor of the mushrooms. In the US, a substitute comes to mind: baby Portobello mushrooms, also known as creminis, Baby Bella and chestnut mushrooms.

Lentil, Sausage and Mushroom Gratin

I use green lentils, brown mushrooms and a good quality savory sausage. Bitter greens, like chicory, escarole salad are just the right partners.

English Fresh Pea Soup

A refreshing pea soup that requires very little time to prepare. The ideal meal for after you have “switched off” for the day.