Tuesday, March 29, 2011


Studying the kidneys is making me a little cautious about my salt intake. Not that it's all that high, unless I go on a popcorn binge, but still, I don't want to stress the poor little guys.

Luckily, this roasted carrot and roasted garlic soup, flavored with tarragon and a little Mineola tangelo juice, has a lot of pop, even with just a sprinkle of salt (in the form of soy sauce). The stuff on top is arugula.

Now, does anyone have a recipe that uses a lot of celery? I've bought some to use in a couple recipes later in the week, but I'll probably only use two stalks. Suggestions are welcome!

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