Crema de cepa de apio (Creole celery root cream)

credit: Aunt Clara’s Kitchen

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 25 minutes

Yield: 6 servings


  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 2 small carrots, peeled and sliced
  • 4 medium potatoes, peeled and cubed
  • 2 lbs celeriac, peeled and chopped
  • 1 tsp cumin powder
  • 1 bay leaf
  • 1 1/2 quart vegetable broth
  • Salt
  • Pepper


  1. Heat the oil in a pan over medium-low heat.
  2. When the oil is hot, add the chopped onion. Cook and stir until it turns transparent.
  3. Add cumin powder, bay leaf, celery. Cook and stir for a minute.
  4. Add carrots, celeriac and potatoes, lower heat to minimum and add two tablespoons of broth.
  5. Cover and simmer for 5 minutes, stirring occasionally to prevent sticking or burning.
  6. Add the remaining vegetable stock, cover and simmer until the vegetables are cooked through.
  7. Cool to room temperature.
  8. Once cool, blend the soup, season with salt and pepper to taste.

Kale Chips!


Credit: Martha Stewart (Yeah, I know.)

Tear the leaves of one bunch of curly- of flat-leaf kale into 2-inch pieces and toss with a tablespoon (or two, depending on how healthy you’re trying to be) of extra-virgin olive oil and a teaspoon of coarse salt. Spread the kale out on a large rimmed baking sheet (use two baking sheets, if necessary — the kale should have enough room to bake in a single layer).

For dry, crisp chips: Bake at 300 degrees for 3o – 35 minutes, stirring halfway through.

For toasted chips with browned edges: Bake at 350 degrees for 12 to 15 minutes, stirring two or three times.


  • Kale Chips with Kick: Add a teaspoon or two of Sriracha sauce to the oil before tossing with kale and baking.
  • Lemon Zest Kale Chips: Finely grate lemon zest over the kale chips as soon as they come out of the oven.
  • Soy Sauce-Kale Chips: Replace half the oil with soy sauce, and cut back on salt, for some savory, umami flavor.
  • Double-Healthy Kale Chips: Sprinkle with nutrient-rich nutritional yeast. (Okay, this one might be veering back into the “hippie food” category, but trust us, it’s delicious! The chips taste nice and cheesy)
  • Chile-Lime Kale Chips: Mix a bit of chile powder in with the salt, squeeze lime juice over kale chips when they’re hot out of the oven.