Q&A with Maggie Green

1. What is the one Kentucky ingredient you must have in your kitchen?
   It's hard for me to narrow this down, but I'd say my top 3 (if I'm allowed three) are buttermilk, cornmeal, and/or bourbon. I make pancakes and salad dressing with the buttermilk, bake with the cornmeal, or coat oven-fried chicken thighs, and cook and bake with the bourbon as well. The 26 identified flavors in bourbon make it the perfect spirit to deglaze a pan with, or to add to a pie or batch of brownies.
2. Most memorable meal?
   There have been many with family and friends over the years. One of the thing I most enjoy is hosting small dinner parties and invite 4-6 people for a meal at our home. Recently I hosted a dinner and it was ideal: the size of the group and the meal. I prepared a simple cheese and olive board and roasted n uts for an appetizer, a fresh arugula and mixed green salad, braised veal shanks, risotto, and roasted root vegetables. It was the perfect wintertime meal and we all enjoyed not only the food, but each others company.
3. What kitchen gadget do you have that makes kitchen life easier?
   A sharp knife. Dull knives make kitchen life more difficult.

Featured Recipe
Kentucky Fresh Cookbook

Sweet Potato Vegetable Soup
Makes 8 servings
Chock full of spices and vegetables, this soup is ideal for a Sunday evening meal. It was inspired by a favorite recipe in the classic Moosewood Cookbook.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped (about 1 cup)
• 4 ribs celery, thinly sliced
• 2 large sweet potatoes, peeled and cut into small cubes (about 4 cups)
• 4 cloves garlic, minced
• 2 teaspoons sweet or smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon dried oregano
• ½ teaspoon ground ginger
• 1 bay leaf
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1⁄8 teaspoon cayenne pepper, optional
• 6 cups reduced-sodium chicken or vegetable broth
• one 28-ounce can diced tomatoes, with the juice
• 1½ cups cooked, or one 15-ounce can, chickpeas, drained

In a Dutch, oven heat the oil over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes. stir in the sweet potato, garlic, paprika, turmeric, oregano, ginger, bay leaf, salt, pepper, and cayenne pepper. stir and cook for about 1 minute to blend ingredients and soften the garlic. stir in the broth, tomatoes, and chickpeas. bring to a boil, re- duce to a simmer, and cook, partially covered, for about 30 minutes. season to taste with salt and pepper.

Variation: Sweet Potato Vegetable Soup with Kale
Increase the broth by 2 cups and add 2 cups chopped kale with the tomatoes and chickpeas.