Tip of the Month: February 2017

I hate to admit it but at least once a day, I complain about how cold it is in DC and how I can not wait for Spring to come. I don’t want to be so negative towards anything in … Continue reading


Cabbage and Pepper Stew

Cabbage is one of those vegetables that I know I should eat but never really do. Why? Because I always think of cabbage and potatoes (or any kind of starch, to be quite honest), and we don’t eat either of … Continue reading


Soupe au Pistou

Another season has come to an end, so long Summer! With the cooler weather of Fall slowly creeping in, I’ve had many soup ideas simmering in my head, waiting for me to test them. This past week, I was also … Continue reading


Vegetarian Borsch

 Is it really May already?!?!?!? We are a month and a half until summer but it still doesn’t feel like spring has arrived. As I write this, it is 54F and raining. Yes, 54F is not very cool but my … Continue reading


Chicken Miso Ramen Noodle Soup

This is probably one of the shortest blogpost I have ever written. But that’s simply because this soup requires an individual preparation of each component that you place together in one big soup bowl. I find the recipe is more of … Continue reading


Asian Inspired Vegetable Soup

Welcome into 2016! It’s hard to believe that a new year has come about. Got any big plans for this year? Plan on being more adventurous in the kitchen? Want to branch out and try different cuisines? If so, you’ve … Continue reading


Late Summer Harvest Soup

I write this post as I sit outside on a chilly September morning. It’s a bit overcast but luckily there’s no rain. The leaves of the trees rustle in the wind, leaving the dried leaves to float down to the ground. … Continue reading


Goat Hill Farm: Lambs Quarter

The past couple weeks have gone by so quickly but I also have been very busy. As the school year comes to an end, I spend most of my time studying for finals and doing homework among other things I do outside of school. Despite all this, I’ve found that keeping up with this blog has always been a priority. Soon, it will be one year since I started International Palate and to think that I’ve actually been able to keep up with it is kind of shocking to me, but in a good way.

Within the past year, I’ve been able to meet many new people and had more opportunities than I initially expected. My most favorite might have been creating “Farmers Market Friday ” for my local Farmers Market because it’s had me trying new recipes based on ingredients that are seasonal and fresh. As the weather warmed up, I’ve been able to experiment with more ingredients too.

But I don’t only get my veggies at the Farmers Market. I also get my veggies at a CSA. With the Goat Hill Farm CSA, I get a box of veggies that seems to be getting bigger and bigger as the season goes on. And this week I had quite a surprise when I got home. Not only where there gorgeous peonies and plenty of veggies, including Tat Soi, Lettuce, Spring Onions, Kale (and much, much more), I also got a jumbo crate of Lambs Quarter to play around with. Now that’s what I call a surprise!

IMG_7697My next challenge though was to find a way to use all the Lambs Quarter….and to find out what it was because THIS was new to me. My first instinct was a pesto, which might just be my favorite thing to make of all times. My mom’s idea was to use it in a soup. So we tried both and here is what we came up.IMG_7714

Lambs Quarter Soup


2 tablespoons oil

1 shallot, sliced

2 garlic cloves, minced

4 cups chicken (or vegetable) broth

1 large russet potato, peeled

4 cup Lamb Quarter leaves

1/2 cup walnuts

salt and pepper, to taste


In a heavy bottom medium pot, heat up the oil. Add the shallots and garlic until softened.
Add broth and potato. Let simmer until the potato is almost cooked, 10-15 minutes.
Add lambs quarter and cook until softened, 5 minutes.

Remove from heat and let cool slightly for 5 minutes.

Place in a high speed blender and liquify it until smooth. Add the walnuts and blend until smooth.

Place back in the pot and let simmer for 5 minutes.

Serve warm. You may add a dollop of yogurt or crème fraîche to serve.


Lambs Quarter Pesto 


1 cup steamed Lambs Quarter, removed from stem and cooled

1/2 cup walnuts

1/3 cup olive oil

1/4-1/2 cup grated parmesan cheese

1 garlic clove, peeled


In a high speed food processor, pulse the lambs quarter until chopped.

Add the walnuts and olive oil until finely mixed.

Add the cheese and garlic until mixture is smooth.

Add salt and pepper to taste. 

Serve however desired. I enjoy mine on a warm baguette with a thin layer of ricotta cheese and topped with tomatoes.

Bon Appétit,




3 Little Jars: Winter Soups

It is the beginning of February. One month closer to summer 😉 But before summer can come along, winter needs end. As the cold swept through the East Coast, I had the idea of sharing 3 recipes in 1 post.However,with … Continue reading


Homemade Butternut Squash Soup

Last week, I presented a Butternut Squash Tagine and hinted that your new go to soup will show up on this blog very soon. And here it is. I now present to you the Better Than A Box Butternut Squash … Continue reading