All Fall 2023 Preorders Ship Early October 2023

1,000 Mile Minestrone

Recipe inspired by subscriber, Christine!


  • ½ white onion, diced
  • Two garlic cloves, finely chopped
  • Olive oil for sautéing, approx. two tablespoons
  • Two whole potatoes, diced
  • Large whole carrot, sliced
  • Two turnips, diced [can substitute any seasonal root vegetable]
  • Three fresh tomatoes, diced
  • Two Tablespoons Better than Bouillon, Chicken base
  • Peas, one 10 ounce can
  • Fish sauce, to taste
  • Salt and pepper to taste
  • Beans (optional) ** the BEANNNSSSS… I didn’t want beans.


1. Sauté onions and garlic in olive oil until translucent.
2. Add chopped potatoes, carrot, and turnips, and sauté with the onion and garlic for a few minutes, until the vegetables soften.
3. Dice tomatoes, and stir in ; simmer for a few minutes until tomatoes start to break down.
4. Add chicken base and water to the mixture until desired soup consistency is reached, and let simmer until the vegetables are tender.  Add canned peas. Let simmer for another few minutes.
5. Season with salt and pepper, and fish sauce if you'd like.


    “It’s nice!  It compliments this sandwich (the Reuben) very well - make them together in the fall!”



    • Just what you would do if you thought of it. It starts w/ a Mexican flag. I start w// green Chile, white onion & A can of diced tomatoes. & of course pork shoulder.

      Kevin Broadhead
    • I make the best. Pork green Chile. Hatch. Let me know. I’ve kept it a secret, up tell now.

      Kevin Broadhead
    • I got a good crock pot recipe for you buffalo chicken wraps place your chicken breast in crock pot add package of ranch seasoning package, add french red hot original or buffalo works half the bottle then add few good spoon fulls of sour cream let cook. When chicken is cooked shred up the chicken a hand mixer works great if have or just knife fork good too. Grab yourself a tortilla add sour cream, some cheese lettuce if like and then your chicken. Enjoy ! Ashley from Canada Ontario

    • There’s a breakfast recipe that’s been passed down in my fam for quite a while. It’s simplicity itself, but so so good! All you do is tear up pieces of toast into bite-sized pieces and top it with crispy bacon and sunny side up eggs. Cut up the egg just before you eat it and the egg oozes out over the toast and bacon 😋 It’s a delicious, rich filling comfort recipe that can’t be beat 👌🏼

      Sydney F
    • Hey Mav!

      Got a Filipino dish for you bud, Chicken Adobo.

      Chicken thigh/leg
      White vinegar (or coconut vinegar if you can find)
      Soy sauce
      Brown or white sugar
      Bay leaves
      Black peppercorn
      White rice

      1. Marinate chicken with equal parts vinegar and soy sauce for at least 30 minutes

      2. Once done marinating, brown the chicken (don’t pour in the marinade, save it for later)

      3. Take out the browned chicken, chop up your onions and garlic, and sauté till fragrant

      4. Put chicken back in and dump in the marinade as well

      5. Add brown or white sugar, black peppercorns, and 3-4 bay leaves in the pan.

      6. Reduce the sauce so it thickens and wait till chicken is cooked

      7. Serve with a bowl of rice

      Kyle Martinez

    Leave a comment