Miso soup

Miso soup

Here is an amazing trick for vegetable stock. Save all the scraps of fresh food that you would normally throw out every week (example: sweet potato peels, tops of onions, leaves of celery, stems of herbs and put it in a large pot and boil for 2 hours, salt to taste and there you have it! The more vegetable scraps the better its flavor!) You can do this and freeze it, you can do it with turkey necks and chicken or beef bones to add more flavor but it is the best! Then you can strain it and freeze it or strain it right into this soup!

Lemon zest chicken

Lemon zest chicken

Lemon zest is so refreshing! Invest in a good quality (not expensive) zester and you will forever thank me! If you have fresh corn, its even better, just slice it off the cob and add it to the salad bowl with the cooked edamame.