 Sweatah Weatha requires more than just one good soup. I came across this recipe from PlantYou on IG and knew I had to give it a try in the Delaney Test Kitchen. And I am so glad that I did. Not only is it so simple, but the hidden white beans pack this full of protein, too. If you decide to make this on the same weekend as my favorite Roasted Butternut Squash Soup recipe, then you can maximize the entire container of Vegetable Broth before it expires. All you need now is a great book to cuddle up with, too. Enjoy! Hidden White Bean Tomato Soup INGREDIENTS:
Step1: Preheat the oven to 375F. Step 2: On a sheet pan, add the tomatoes, garlic, bell pepper, onion and cherry tomatoes. Drizzle with olive oil, salt and pepper. Step 3: Place in the oven to 45 minutes, until the vegetables have softened. Step 4: Remove from oven and allow to cool slightly. When safe to handle, transfer the vegetables to a high speed blender, squeezing out the garlic cloves and discarding of the skin. Step 5: Add the vegetable broth, nutritional yeast, and white kidney beans to the blender, and combine until completely smooth. Step 6: Transfer to a pot, heat, and adjust salt as needed. Enjoy immediately with fresh basil and bread as desired. Store in a sealed container in the fridge for up to four days. 
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 It’s fall. Which means Sweater Weather (sweata weatha!). And also….Cozy Soup Season. This roasted butternut squash soup looked great on IG (from drveganblog.com) so my husband sent it to me to add to our recipe queue for the Delaney Test Kitchen. And it delivered as expected: fall comfort food at its cozy best. This recipe only takes 10 minutes of prep, and the oven does the rest of the work. This is perfect with a grilled cheese sandwich on some awesome sourdough bread. Maybe even my favorite pesto grilled cheese sandwich? Sounds perfect. Roasted Butternut Squash Soup INGREDIENTS: · 1 small to medium-sized Butternut Squash · 7 fl oz Coconut Milk · 1-2 Red Onions · 2 Carrots · 1-2 Bell Peppers · 1-2 heads of Garlic · 2 Tomatoes or 1 cup of Cherry Tomatoes · 1 1/2 cups Vegetable Broth · 1 tsp Fresh Ginger optional; grated · Olive Oil enough to drizzle over vegetables · Fresh Cilantro for garnish Seasonings: · 1 tsp Black Pepper · 1 tsp Ground Cumin · 1 tsp Paprika · 1 tsp Dried Thyme · 1 tsp Dried Rosemary · 1 tsp Chili Oil PREPARATION: Step1: Preheat the Oven: Set your oven to 390°F (200°C). Step 2: Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process. Step 3: Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil. Step 4: Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you've chopped the vegetables smaller, the roasting time can be reduced. If you've halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly. Step 5: Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy. Step 6: Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through. Step 7: Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or some chili oil if desired.   I don't drink coffee, so this is a drink that is right up my alley. The Starbucks Medicine Ball started out as a secret menu item and then became so popular that it joined the official menu. But truly - if you're not feeling 100%, this is a great non-coffee option to warm you up and make your feel better on a damp, cold day. The best part? This is super easy to make at home. And if you have a friend who is feeling under the weather, a little basket with these simple ingredients and the recipe is a nice way of giving a warm hug. Medicine Ball Tea INGREDIENTS:
PREPARATION:
 I had bought some Hot Honey to use on some BBQ, but I’ve been looking for a while now for something else to make with it. I came across this recipe from Live Eat Learn, and it sounded yummy, and quick, and easy. And it was all three of those things. As we enter tailgating and football season, this is a nice alternative to the regular dips and finger foods. It’s high in protein, and can be as spicy as you’d like to make it (or not). You can serve this with pieces of crusty bread, sourdough, pita chips, or veggies. This was a huge hit. And I finally found something else to do with that Hot Honey! Hot Honey Roasted Chickpeas with Whipped Feta Prep time 10 minutes, cook time 10 minutes INGREDIENTS: For the Hot Honey Chickpeas: 2 15ounce cans of chickpeas 1 Tbsp olive oil 2 Tbsp honey 1 tsp crushed red pepper flakes ¼ tsp salt For the Whipped Feta: 8 ounces feta cheese (broken up into small cubes, and at room temperature if possible) ¾ cup plain Greek yogurt 1 Tbsp extra virgin olive oil PREPARATION: 1. Drain the two cans of chickpeas, and then spread them out on some paper towels to dry, Pat them dry as well. Let them continue to dry on the counter as you prep the feta. 2. Make the whipped feta: In the blender or food processor, mix together the feta, the Greek yogurt, and the extra virgin olive oil until it is smooth and creamy. Then transfer to the fridge to thicken as it cools. 3. In a large bowl, mix together the chickpeas and the 1 Tbsp olive oil. Then transfer the chickpeas to an airfryer ( 390F for 10 minutes) or to the oven (425F for 20 minutes). 4. Remove the chickpeas from the oven and while they are still hot, toss them with the honey, crushed red pepper flakes and the salt. 5. To serve: spread the whipped feta in a serving plate or bowl, and then top with the hot honey chickpeas. Serve immediately with bread, chips and/or veggies. Notes: Make sure the chickpeas are dry. If not then they’ll steam instead of roasting. And if the dip is too grainy, the feta was too cold when you got started. Let it warm up a bit and stir.   I love that certain sporting events have signature drinks and food items as part of the experience. There’s pimento or egg salad sandwiches at the Masters, there’s Mint Juleps for the Kentucky Derby, the Pimms Cup at Wimbledon. And for the last 18 years it has been the Honey Deuce at the U.S. Open. The Honey Deuce is so summery! It looks like pink lemonade and people love it. How do I know? Because in 2024 there were 556,782 Honey Deuces sold at the U.S. Open, resulting in $12.8M in sales! I think this drink, with its cute honeydew melon tennis ball garnish, is a lovely drink to signal the end of summer, tennis fan or not. This recipe from the NYT Cooking makes a LOT of punch so I have it listed below in three different formats: a single drink, drinks for two (for deux!), or punch for a party. Honey Deuce Melon Ball Punch Version #1: Cocktail for One: INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill a highball or old-fashioned glass with ice. Stir the punch once more and pour over the ice. Place the skewer 2 melon balls with a toothpick to garnish each drink. Version #2: Cocktails for Deux: INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill two highball or old-fashioned glass with ice. Stir the punch once more and pour over the ice. Place the skewer 2 melon balls with a toothpick to garnish each drink. PUNCH for a PARTY: this is the original NYT Recipe version of the recipes, and it makes 6-8 drinks: Honey Deuce Melon Ball Punch INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill highball or old-fashioned glasses with ice. Stir the batched cocktail once more and divide it among the glasses. Place the skewer 2 melon balls with a toothpick to garnish each drink.   Making pickled red onions takes 10-15 minutes, and you only need 5 basic ingredients you probably already have in your kitchen: red onions, white vinegar, water, sugar and salt.
Crunchy and tangy – pickled red onions add a brightness to almost any dish. Here are some examples of where you can use them:
Pickled Red Onions INGREDIENTS:
PREPARATION: 1. Thinly slice the onions. You can use a knife, or a mandoline if you have one. 2. Divide the onions between the two mason jars. If you are adding garlic and peppercorns, or jalapenos, you’ll want to add them here now. 3. Heat the vinegar, water, sugar, and salt over medium heat. Stir until the sugar and salt dissolve, about 1 minute. 4. Let the mixture cool slightly, and then pour over the onions. 5. Set the jars aside while they cool to room temperature 6. Once cooled to room temperature, then cover the jars and store the onions in the fridge. Once they are bright pink they are ready to eat. Note: they will keep for up to 2 weeks. Enjoy!  It is the middle of summer, and that makes me happy because it is Hydrangea season! These Blueberry Hydrangea ice cubes are perfect with seltzer for a mocktail, or with Prosecco for a cocktail. I even like them in my iced tea – it gives it an Arnold Palmer vibe. I used a silicone ice cube mold for small cubes that I found on Amazon, and it worked great. (And please note that there are no actual Hydrangea leaves or flowers in these cubes.) Enjoy! Blueberry Hydrangea Ice Cubes INGREDIENTS: 1 pint of Blueberries 1 bunch of Mint Leaves Lemon Juice Lemonade (or water if you prefer) PREPARATION: Place three mint leaves and approximately 6 blueberries in each section of the ice cube tray. Add about ½ tsp of lemon juice to each cube, then fill the rest of each cube with water or lemonade. Freeze for a minimum of 4 hours, preferably overnight. SERVING: Place one - three ice cubes in a glass, and fill with Prosecco or Seltzer. Enjoy!   I love an Aperol Spritz. It reminds me of traveling in Italy and looking at the Mediterranean. But what if there was a quick way to have an ice cold Spritz, especially when it’s literally 100 degrees outside? The answer is an Aperol Popsicle. I got these popsicle molds from Amazon and use them for regular ice pops for the kids as well. This recipe is easy, and since they are in the freezer they are ready to go on a hot evening when you want a nice cold cocktail by the pool. Enjoy! Aperol Popsicles INGREDIENTS: 2 Cups Aperol 1 Cup Orange Juice (I prefer it without pulp for these pops) 1 Cup lemonade 2 bottles of prosecco (1/2 cup per serving – recipe makes 10 pops) PREPARATION: Mix all of the ingredients into a pitcher or a container with a spout for easy pouring. Freeze with a popsicle stick per pop in the ice pop mold. SERVING: Remove one pop from the mold, and place in a wineglass (stemless works best). Serve with prosecco. Enjoy!   This fetching drink gets its name from the Broadway musical of the same that was one of the first musical theatre successes of the 20th Century. The original London production opened in 1899 where it ran for a very successful 455 performances. The New York production, which opened the following year, was even more popular, running for 552 performances. After this, the piece was produced throughout the English-speaking world and beyond. The musical was famous for its double sextet and its chorus line of "Florodora Girls". The story goes that this drink was invented for one of the girls in the chorus. I liked it before I learned of its Broadway pedigree, but now I’d say this is this Broadway Baby’s favorite cocktail. This is also a pretty and easy cocktail to serve for Mahjong night. The Floradora INGREDIENTS:
PREPARATION:
 I read that this year was the "Summer of the Hugo Spritz." Which I love, but these Hugo Spritz Ice Cubes make it even easier. I've got chilled Hugo Spritzes in the freezer ready to go out to the pool at any time. This recipe could not be easier. I hope you enjoy them, too! Hugo Spritz Ice Cubes (recipe is per cube) INGREDIENTS: 1 oz Elderflower liqueur 1 oz water ½ oz lime juice 1 thinly sliced wheel of lime 1 thinly sliced wheel of lemon PREPARATION: Pour each ingredient directly into a silicone large ice cube tray. I place a small cookie tray under it to keep it steady and not spill. Carefully place in the freezer and freeze overnight. SERVING: When ready to serve, add an ice cube to a glass, and top with Prosecco. Enjoy!  |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
August 2025
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