The Flying Kitchen

A Cooking Website by Shannon Vavich Est. 2010

About The Flying Kitchen

Broccoli Cheddar Chowder

I’m always encouraged by the deep healthy greens of fresh broccoli this time of year.  The color is so rich, it’s almost a blue-green.  It just FEELS healthy, even to look at.  In the fall and winter, my focus always shifts to getting to bed early, and I’m naturally drawn to deep colors to eat […]

Beef Stew

Don’t be intimidated when considering this recipe.  It comes together so quickly on the stove top, then is baked in the oven for a couple hours.   The longest hands-on time you’ll spend on this recipe is about thirty minutes.  This process works very well for me on a busy weekday.  I can start the stew […]

Tuscan Kale (Cavolo Nero) and White Bean Soup

I knew this bubbly blue/green kale was special the moment I laid eyes on it in the Market in Tuscany. Whenever we travel, I love perusing the food markets to learn how the people of the area shop and eat. One of the ways the locals prepare this “cavolo nero” is in this hearty and […]

Curried Butternut Squash Soup

This soup starts with one whole butternut squash, along with carrots, celery, onions, potatoes and one apple. This soup makes a large quantity, but it makes wonderful leftovers (and honestly), it’s so good it might not last long anyway. I use a seven quart cast iron dutch oven (pot) to make this. If you’re not […]

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