When I visit Tel Aviv, Israel, I get up early in the morning to walk through the Carmel Market. I love to watch the merchants set out their colorful fruits and vegetables, stacking them in perfect formation next to wooden crates full of nuts and dried fruits. Spice merchants scoop mounds of pungent seeds and pods into paper bags for early morning shoppers, many who are chefs in the city. I’ve taken home several bags of nuts and spices, saving them to put into scrumptious salads, stews, and sauces. I call this salad “autumn salad” because it reminds me of the colors of fall, orange from the squash, red from pomegranate, and hues of green from lettuces.

When I was in my early twenties, I had just married and had very little experience cooking. My new husband and I began attending a small church where the ladies were pros at cooking crock-pot dishes for the potluck dinners. This cheeseburger soup appeared often, and someone finally shared the recipe with me. That was nearly thirty years ago, and I still make this soup as soon as the weather gets chilly. My kids grew up on this treasure and I’m happy to share it with anyone, as someone did with me many years ago.

It was a humid and sticky night in Ubud, and my friends and I went to dinner at a popular restaurant known best for its whole roasted pig. Diana was a pescatarian and hated to see pigs spinning over open fire, which was exactly what was happening inside the restaurant. She chose the fish soup for her dinner, and I have to admit it was better than any pork dish I sampled that night. It was served in bowls made of coconut shells, and topped with fresh greens and sprouts. I’ve done my best to replicate that soup, and I’ve come very close. I use whatever white fish I can get at the time, and often I squeeze lime juice into each bite for a little extra zing.

I’ve never been a big fan of cauliflower, but when I was in the little town of Tours, France I had the most delicious bowl of cauliflower soup. It was warm and creamy, and decorated with the loveliest flowers and fresh herbs.