From the carrot family, fennel has a similar flavor to sweet anise and is a delicious addition to soups or salads. Photo by Amy Robb. Serves 4 Ingredients 1 large fennel bulb, chopped 1 large onion, chopped 2 large carrots, chopped 2 celery ribs, chopped 4-5 garlic cloves, minced 1 tablespoon extra virgin olive oil, avocado oil or coconut oil 32 ounces stock (organic, store bought or homemade) sea salt and black pepper to taste 1 bunch parsley, chopped Instructions If you pur

The cooked squash is so creamy on its own that there’s no need for milk or milk alternatives in this vegan soup. Photo by Sara Schober. Serves 6-8 Ingredients 1 (3-pound) butternut squash, peeled 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 tablespoon fresh sage, chopped 1 teaspoon fresh rosemary, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger 4 cups vegetable broth Salt and freshly ground black pepper Chopped parsley for garnish Instructio

A classic Provençal seafood stew built on layers of fresh shellfish, aromatic vegetables and saffron-scented broth. This version celebrates the best of Northeast Florida's coastal catch alongside traditional French technique. Photo by Agnes Lopez. Serves 2-3 Ingredients 1 French baguette, sliced Extra-virgin olive oil (plus more for bread) 1 fennel bulb, sliced (reserve fronds for garnish) 1 leek, chopped 1 shallot, diced 3 cloves garlic, minced 4 ounces dry chardonnay 8-10 s

Farro is a high-protein, high-fiber ancient wholegrain wheat with a chewy texture and slightly nutty flavor.