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Sublime Stock

At my local Hispanic-owned supermarket, there's a traditional stock mix sold in a combo pack: celery, carrot, cabbage, onion, potato, calabacitas (squash), chayote (gourd), corn on the cob, and cilantro. I almost always add a can of tomatoes (diced or whole), fresh parsley, a heaping handful of lentils for texture and protein, and lots of garlic. Like, tons. The rest is up to my fridge and freezer at the time of cooking. One important thing: avoid most cruciferous vegetables except for 1) cabbage (white, Napa, or savoy are good but not red), 2) cauliflower, and 3) roasted Brussels sprouts (not raw). Most other cruciferous veggies have flavors that are too strong and tend to take over. A short recipe can use basic ingredients almost always on hand: mire poix (celery, carrot, onion), potato, can of tomatoes, lentils, parsley, garlic, and flavorings. 




cabbage - white, savoy, chinese (Napa)

onion, any kind


potato and/or sweet potato

squash, any kind (zucchini, pumpkin, acorn, butternut, calabacitas, etc)


tomatoes - tinned or Tetra-Pak, any style

fresh cilantro

fresh parsley

turnip, optional

fennel, optional

any leftover roasted veggies

any raw veggies, new or old (not cruciferous like broccoli, daikon, kale, red cabbage... broccoli stems are ok)

any ingredients collected and set aside for stock

dried lentils or split peas - a heaping handful



miso, white



red pepper flakes

mustard, low-sodium

tamari sauce, low-sodium

any vinegars or wines to taste

salt and pepper to taste

experiment with different herbs and spices for each batch...


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Flavor Hacks 1: How to make kale (kinda) delicious.

February 2023 / by Cookhouse Hero

It's a challenge to add bitter flavors found in most nutrient-dense cruciferous veggies to our palate: kale, broccoli, Brussels sprouts, cabbage, etc. For me, kale tastes like chalk, and I'm not a fan of the flavor of broccoli although I eat it almost everyday. Check out hacks to make this food medicine go down. FEB 2023

  • Real Food Recipes: 101 Cookbooks highlights 12 plant-based recipes with, you guessed it, kale. LINK 

  • In the News: Nutrition Source at Harvard discusses the science of flavor in cruciferous veggies. LINK

  • Feeding Families: Charlotte Stirling-Reed shows seven ways to make veggies delicious for kids. LINK

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