Creativity in the Kitchen

I know that not everyone enjoys cooking but it always surprises me when an artist expresses this viewpoint. I have come to realize that it is mainly because he or she views preparing meals as a mundane chore rather than the creative process that it can be. While I do not always relish my time in the kitchen (especially if I am making the same dishes time and again), I do find that if I approach the process artistically it makes all the difference.

I like to start by choosing fresh, seasonal ingredients in a shop where I can speak with an “expert“ who can offer helpful advice on preparation and which other flavors might be complementary. I find that choosing new items opens me up to new ideas.

Once I move into the kitchen and gather all the necessary tools, the process of slicing and chopping vegetables and seasonings can be an almost meditative experience. And I love seeing the colorful assortment of ingredients measured and waiting to be added to the mix.

As I begin to heat the aromatics and add all the components to the pot wonderful smells waft through the kitchen and cooking becomes a multisensory experience which culminates in tasting the delicious dish I have prepared.

Inspired by the vibrant colors of spring and the abundance of wonderful vegetables at the produce market; light and delicious, simple and satisfying

Springtime Harvest Vegetable Soup

1-2 tsp of virgin olive oil

4 medium leeks, use only white and light green parts- slice thinly and then separate the rings (see photo)

1 cup diced parsnips

1 cup diced celery

1 tsp salt

6-8 cloves of minced garlic

64 ounces of vegetable broth

1 cup edamame

1 cup spring or yellow squash

14.5 ounces canned diced tomatoes, rinsed

15 ounces canned cannellini beans, rinsed and drained

Heat oil in a large pot over medium heat. Add leeks, parsnips, celery and salt. Cook while stirring frequently for ten minutes allowing vegetables to soften.
Stir in garlic, allow to cook for 1 minute.

Add broth, increase heat to high and bring to a boil.

Stir in edamame, squash, tomatoes and beans and cook for about ten minutes until flavors meld.

Serving suggestion- swirl in a teaspoon of pesto for a more intense flavor experience. Try adding your favorite cooked pasta, brown rice or pearl barley.

Other vegetables can be added or substituted depending upon taste and availability of produce. Try carrots instead of parsnips. Swap out squash for zucchini, edamame for peas. Make it your own and enjoy!

My personal choice for buying produce is Produce World located in Royersford. With deliveries every Monday, Wednesday and Friday they have a wide variety of fresh fruits and vegetables available, a friendly, knowledgeable staff and excellent prices. My purchase of leeks, parsnips and spring squash were the basis of this dish!

Produce World
125 N Lewis Rd
Royersford, PA19468
484-944-4446

Hours of operation:
Mon-Thurs from 9:30am - 7pm
Fri from 9:30am - 6pm
Sat from 8am - 5pm
Sun from 9:30am - 5pm


Coming Soon:
Be on the look out for my next post about creating Miniature Container Gardens!