French Onion Soup

French Onion Soup

I made this French Onion Soup a few days ago and had to share it with those of you who don’t yet have my cookbook, Living Legacy: Stories of a Restaurant Family. Even if you do, you’ll find these instructions a bit more detailed. If you are a fan of this classic soup with sweet caramelized onions and that salty, cheesy, indescribably delicious top layer, but have never tried making it at home, I think you’ll be pleasantly surprised at the relatively simple process.

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kabocha curry soup

Kabocha Curry Soup

This gorgeous veggie-packed soup is perfect for a cozy fall lunch or dinner. Kabocha squash, also known as a Japanese pumpkin, has a beautiful orange hue and is sweeter than other varieties of squash; it is closer in taste and texture to a sweet potato. In this recipe, it’s blended with onion, bell pepper, garlic, and warm curry spices until it is silky smooth and full of flavor.

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cilantro lime mushroom soup

Cilantro Lime Mushroom Soup

Tangy lime, cool cilantro, smoky paprika, and a kick of cayenne make this mushroom soup a delicious way to get more good stuff into your body without sacrificing flavor. Use vegetable broth to make it vegan or bone broth to add a boost of collagen. Add vegetables like broccoli or kale in place of asparagus and spinach if that’s what you have on hand. The crunchy radish and smooth avocado that garnish the hot soup give it a fantastic texture that might just send you back for another nourishing bowl.

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maple sugar carrots with garlic kale

Maple Sugar Carrots with Garlic Kale

If you’re expecting the Easter bunny this weekend, you might want to serve these roasted carrots over a bed of garlicky kale. Even if you’re not, this is a great spring side dish that’s super healthy with a touch of sweetness. If you don’t have maple sugar, you can substitute brown sugar or coconut sugar. I like the maple because it’s distinctive flavor pairs nicely with the carrots and it’s a little less sweet than regular sugar. Try Maple Sugar Carrots with Garlic Kale alongside Roasted Leg of Lamb with Rosemary Mint Au Jus, Roasted Baby Potatoes, and Grandma’s Rolls. Maybe add Lemon Coconut Cake for dessert. I’m getting really hungry now, so I’ll keep this short.

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vegetarian black bean soup

Vegetarian Black Bean Soup

The fall harvest and crisp temperatures make autumn the perfect time to stir up large, comforting pots of soup. It’s also a crucial time to boost your immune system with school back in session, gatherings moving indoors, and fewer hours of sunlight. Soups like this vegetarian black bean are a great source of nourishment because not only is it packed with veggies, the black beans are a great source of protein and fiber so it’s a complete one-pot meal.

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avocado green goddess dressing

Avocado Green Goddess Dressing

Jump to Avocado Green Goddess Dressing Recipe

I had an overripe avocado I wasn’t quite sure what to do with, plus some fresh herbs in the garden. I use the term “garden” very loosely; it’s pretty much just pots on the patio. Anyway, I decided to look at recipes for green goddess dressing. I’d never made one, but I remember it being a favorite of my mom’s, probably because it originated at a San Francisco hotel. She loved anything having to do with San Francisco. Her salad dressings were rarely storebought bottles and usually involved a packet of Uncle Dan’s ranch dressing or a horrifying (sorry, Mom) mix of mayo and ketchup to pass as thousand island. It was a splurge for her to buy the Seven Seas brand of green goddess that was popular in the ’70s for special occasions.

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Gluten Free Potato Soup

Potato Soup, Gluten-Free

Jump to Potato Soup Recipe

We’ve gone gluten-free in the Schubert-McCallum household. I’m not gonna lie; we all hope it’s temporary. Ella had an allergic reaction recently, though, so until we get the test results back, she is avoiding wheat and gluten to be on the safe side. I am joining her in solidarity, and Bob and Hailey mostly avoid it by default. We always feel better without it, which is annoying. We feel better without sugar and dairy too, but we have our limits.

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Jump to Gazpacho Recipe

I recently received a treasure trove of recipes from my brother, the chef. It includes menus and recipes from our family restaurant, The Treehouse, a fine-dining favorite in Eugene from 1978 – 1998. I’m super excited to dive in over the next several months to compile them into a book adapted for the home cook. Of course, I’ll share some favorites here as I go.

This gazpacho recipe jumped right out to me as the perfect way to begin the project. I have fond memories of this cold, refreshing soup bursting with late summer vegetables and herbs, and it was oh-so-satisfying to revisit. The tarragon threw me for a minute because it’s neither a personal favorite nor an herb I expected to be in this recipe. Of course, it works beautifully despite my skepticism, and once I finished, the flavors took me right back to the Treehouse kitchen.

Use vegetables you have on-hand. If you want to add or substitute cucumbers or cruciferous veggies like broccoli or kale, the result should be lovely as long as the cold tomato broth and seasonings are consistent. At the restaurant, we diced all the vegetables by hand, and I followed suit here to achieve a clean look and crunchy texture. If you prefer, feel free to use a food processor or blender.

Enjoy this summer soup du jour! It’s great with Grandma’s Rolls, of course.


Chilled Gazpacho, Chef Billy Style

(makes about 12 servings)

4 ribs of celery

1 medium yellow onion, peeled

1 bell pepper, cored, seeded

2 medium carrots, peeled

1 medium zucchini

1 medium yellow squash

12 large Roma tomatoes, chopped (or 36 grape tomatoes)

3 – 5 cloves of garlic, peeled

1 teaspoon dried tarragon or 1 tablespoon fresh tarragon

1 teaspoon dried basil or 1 tablespoon fresh basil

1 teaspoon dried oregano or 1 tablespoon fresh oregano

46 ounces low-sodium tomato juice, chilled

1 cup red wine vinegar

1/2 cup lemon juice

1/4 cup olive oil

6 dashes Tabasco hot sauce (or your favorite)

salt and black pepper to taste

radish and chives or green onion for garnish

Prepare the vegetables by cleaning, trimming the ends, and peeling as necessary. Then chop each in small dice (1/4-inch square). Try to keep them all the same size, but don’t make yourself crazy. Place them all in a large bowl.

*Use a food processor or blender if you aren’t up to all the chopping. The appearance will be slightly cloudy but the taste will still be great.

Squeeze one or two lemons to yield 1/2 cup of juice. Chop garlic and chop fresh herbs if necessary.

Add garlic, herbs, tomato juice, red wine vinegar, lemon juice, olive oil, hot sauce, salt, and black pepper. Stir and taste. Add more hot sauce, salt, and/or pepper as needed.

Chill for at least an hour before you garnish and serve. It’s best after 24 hours, still crunchy but the flavors are nicely married. It should keep in the refrigerator for up to a week.

Ain’t that the truth… Stay well my friends.


Sometimes you will never know the value of a moment until it becomes a memory.

Dr. Suess