I promise you, this is one sexy mushroom soup. If you do not have access to wild mushrooms, fear not. You can easily use a mix of any mushrooms you can find at the store including button, crimini, portabello, shitake, etc. (Be safe and purchase them. Never forage for wild mushrooms unless you know what you are doing or are with a knowledgeable forager). 2 leeks, well cleaned, split and chopped (white and very light green parts only. Save the tops for stock) kosher salt and freshly ground white pepper ( you can use black pepper if you don’t have white)
While johnnycakes have their roots in indigenous North American cuisine, the modern johnnycake — cornmeal batter that’s been fried on a griddle or in a skillet — originated in Rhode Island. The cornmeal mixture, which is sometimes sweet, is made with yellow or white cornmeal, salt and either hot water or milk. Typically eaten like pancakes with butter and syrup, they’re also often eaten for lunch or dinner with potatoes or rice. Try this easy recipe at home.

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
Tomatoes and green beans at their peak require so little of us to show off their fresh, summertime flavors, so this uncomplicated salad calls for simple prep and a bunch…