Peel and finely dice the onion. Peel and slice the carrots into 1/4-inch rounds. Trim and slice the celery. Peel (if desired) and dice the potato into 1/2-inch cubes. Mince the garlic. This should take about 8–10 minutes.

Sauté aromatics

In a medium pot over medium heat, warm 1 tablespoon olive oil until shimmering. Add the diced onion, carrots and celery. Cook, stirring occasionally, for 5–7 minutes until the onion is translucent and vegetables begin to soften. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer soup

Add the diced potato to the pot and pour in 6 cups of vegetable broth. Add the thyme (or dried thyme) and bay leaf. Increase heat until the liquid comes to a gentle boil, then reduce to a simmer. Cook, partially covered, for 12–15 minutes until the potato and carrots are tender.

Finish soup

Stir in 1 cup peas and simmer 2–3 minutes to heat through. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust seasoning as needed. Remove and discard the bay leaf. Stir in chopped parsley if using. If you prefer a smoother texture, use an immersion blender to partially puree 1–2 cups of the soup, leaving some chunks for body.

Ladle into bowls and keep warm until serving. Estimated soup yield: about 4 generous bowls.

Mixed Green Salad with Walnuts, Cherry Tomatoes & Shredded White Cheddar

Toast walnuts

Heat a small dry skillet over medium heat. Add 1/2 cup walnuts and toast, stirring or shaking the pan, for 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool.

Prepare salad components

Rinse and thoroughly spin or pat dry the mixed salad greens. Halve the cherry tomatoes. Thinly slice the red onion, if using. Shred the white cheddar if not pre-shredded.

In a large bowl, combine the mixed greens, halved cherry tomatoes, toasted walnuts, shredded white cheddar and sliced red onion. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper and toss gently to combine. Keep chilled until ready to dress and serve.

Balsamic Honey Mustard Dressing

Make dressing

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey and 1 teaspoon fresh lemon juice. Whisk or shake to combine. Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust sweetness or acidity by adding more honey or vinegar in 1/2 teaspoon increments.