Super-Fast Veggie Soup
The fastest soup involves the vegetables that cook the fastest: 2–3 onions, chopped + 6 zucchinis +
1 32-oz (910-g) bag frozen cauliflower + 6 cloves garlic + chicken stock + salt + pepper. Simmer for about 30 minutes, then blend and serve!
—Chanie Nayman
Restaurant rave
I recently spent the day in Brooklyn with my daughter Eliana. For lunch, we went to one of our favorite restaurants, Pescada, which had a new menu. We tried all the appetizers, since they’re often the menu highlights. Each one was tasty and delicious and beautifully presented.
One of the most delicious dishes we tasted was the Sesame Crusted Tuna, served with an incredible Hollandaise sauce on a bed of fresh green asparagus. My daughter loved the Palle de Avocado (avocado balls with mozzarella in a crisp panko crust). Highly recommended!
—Naomi Nachman
Reader Recipe
I love reading A Heaping Scoop by the FT staff, and I thought I’d share this recipe. I call it “PB and B.” It’s 1½ Tbsp peanut butter (I love using the crunchy kind for some extra texture!), 2 bananas broken into pieces, vanilla or chocolate protein powder (optional), and 5–6 ice cubes. Blend! This shake is satisfying, delicious, and refreshing. It’s perfect for a yummy and nutritious breakfast or snack.
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