One thing I've learned over the last couple of months is just how bleak winters in Idaho can be. While the summers are bursting with amazing fruits and veggies from every garden and spare nook or cranny, the winters are cold and desolate on the food front. So I've been doing my best to integrate the few remaining root veggies that are still surviving in my parent's basement into something relatively refreshing. The other day, I made a Carrot and Cilantro soup that was both hearty enough to kill the winter chill and light enough to remind me that there is life after winter.

Here's the recipe I used, slightly modified from Chez Panisse Vegetables:

1 white onion
3 tbl butter
2 lb carrots
1/2 lb potatoes
salt & pepper
1 1/2 quarts chicken stock
1 bunch cilantro
1 small red onion

Peel and slice the onion and put it on to stew in the butter over low heat, covered. Peel the carrots and potatoes and cut them in large chunks. Once the onions are fairly soft, add the carrots and potatoes, salt generously, and continue to stewe, covered, for about 10 more minutes. Add the chicken stock and simmer until the vegetables are entirely cooked. Take the pot off the heat.

Reserve a handful of cilantro leaves for garnish and throw the rest into the soup pot. Purée the soup in a blender or food processor and strain through a medium sieve. Season with additional salt and pepper if necessary, and garnish with chopped cilantro and red onion.

My friend Shoko is one of the most amazing cooks I know. In the past, she has hosted the most incredible multi-course Japanese meal and a rainbow-themed crepe extravaganza. This year's Thanksgiving dinner did not disappoint, however there was one standout dish. Everyone there, though stuffed from the delicious meal, agreed that the pumpkin pie was beyond words. I've begged for the recipe so that I can attempt to replicate it at Christmas, and with her permission, I'm sharing her mother's soon to be famous pumpkin pie recipe below. I hope you enjoy it as much as I did.

Crust (for a 9" pie)
1 1/2 C flour
5 Tbl shortening
2 1/2 Tbl butter (cut into small pieces)
3 3/4 Tbl cold water