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CHAPTER 3

KEEP THE CAMP FIRES LOW AND FORAGE–SOUPS, STEWS, AND SALADS

While soups, stews, and salads might sound like a hodgepodge of side dishes, in The Hunger Games trilogy, more often than not, they’re eaten as a main dish. The side dishes that you’ll find here are as different as the Districts from which they come, with (Wild Dog Optional) Beef Stew from the Seam representing the hard life of those in the Seam and the elegant Capitol Cream of Pumpkin Soup with Slivered Nuts and Cinnamon Croutons showcasing the luxurious lifestyle enjoyed by those in the Capitol. But no matter where the dish comes from, it embodies kindness on the behalf of the giver. The types of side dishes given casually and gratefully received throughout The Hunger Games trilogy are mostly comfort foods that are designed to uplift the soul and give the characters the heart they need to face the tragedies they’re forced to endure. The soups, stews, and even salads found in this chapter can warm the soul on days when everything feels cold no matter the temperature.

(WILD DOG OPTIONAL) BEEF STEW FROM THE SEAM

Greasy Sae, perhaps best known for her filling (albeit questionable) stews, is one of the few citizens of the Seam who will buy wild dog from Katniss and Gale. Recipes such as this illustrate the hardiness of those who live in the Seam. After all, you are what you eat and nothing is more wild or brave than wild dog. However, if you prefer your dogs at the ends of leashes and not at the end of a spoon, here’s a delicious beef stew recipe—wild dog optional.

(The Hunger Games, Chapter 1)

Yields 6–8 servings

½ cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon fresh ground pepper

2 pounds stew beef (or wild dog meat), cubed

¼ cup water

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 cup water

1½ cups beef broth

2 tablespoons Worcestershire sauce

1 clove garlic, peeled

2 bay leaves

1 medium onion, sliced

1 teaspoon white sugar

1 teaspoon dark brown sugar

2 teaspoons paprika

1 teaspoon ground allspice

3 large carrots, sliced

3 ribs celery, chopped

5 russet potatoes, cubed

Tips from Your Sponsor

One of the great things about a good, hearty stew is that you can put practically any vegetable you want in it. Not a fan of carrots? Feel free to replace them with mushrooms, or asparagus, or both. Just be careful of pot overflow!

Not a fan of thick stew? For a thinner stew, skip the cornstarch mixture. Just add the vegetables to the pot after the 90 minutes of cooking and then continue cooking for the additional 45 minutes. Voilà!—a lighter, but nevertheless delicious, stew.

1. In a medium bowl, combine flour, salt, and fresh ground pepper. Pour flour mixture into a gallon-size Ziploc bag. Place meat cubes into Ziploc bag; shake cubes in bag to thoroughly coat.

2. In a small bowl, mix ¼ cup water and cornstarch. Set aside.

3. Oil and heat a large skillet. Place floured beef into skillet and sauté until browned.

4. Remove meat from skillet and place in large pot. Add 1 cup water, beef broth, Worcestershire sauce, garlic, bay leaves, onions, sugars, paprika, and allspice. Cover and cook over low heat for 90 minutes. Remove bay leaves and garlic cloves; discard. Ladle out about 1 cup of stew liquid and stir it into the cornstarch mixture. Stir the cornstarch–stew liquid combination back into the pot.

5. Add carrots, celery, and potatoes to pot. Cover and cook for another 30–45 minutes, then stir and mix until thick and bubbly, about fifteen minutes. Remove from heat and enjoy once cooled.

PRIM’S SWEET GOAT CHEESE SALAD

Historically, goats represent sacrifice and giving. When Prim sells most of her goat cheese at the Hob, she sacrifices so her family can eat. However, she could easily make this salad for her own family using natural ingredients found by her sister or Gale in the forbidden woods.

(The Hunger Games, Chapter 3)

Yields 4 servings

3 cups fresh romaine lettuce

½ cup fresh blueberries

½ cup fresh raspberries

¼ cup dried cranberries

½ cup sunflower seeds

¼ cup pecans, chopped

½ cup goat cheese, crumbled

¼ cup white balsamic vinegar

¼ cup maple syrup

¼ cup olive oil

Sea salt to taste

Tips from Your Sponsor

You can cut the strong goat cheese taste by using ¼ cup goat cheese and ¼ cup feta cheese. If you’re a nut fan, add an additional ¼ cup walnuts for a delicious mixed salad.

1. Toss the romaine lettuce, blueberries, raspberries, dried cranberries, sunflower seeds, pecans, and goat cheese in a large bowl.

2. Pour the vinegar, maple syrup, and olive oil over the salad, toss until evenly coated. Season with salt.

GINGER, CARROT, AND BUTTERNUT SQUASH SOUP

It’s not surprising that this thick and creamy (and yet practically creamless) soup was served at Katniss and Peeta’s first dinner away from home. Soup is usually looked at as a comfort food and comfort is the one thing Katniss and Peeta desperately desired on the trip to the Capitol.

(The Hunger Games, Chapter 3)

Yields 6 servings

1 medium butternut squash

4 tablespoons olive oil

1 onion, diced

3 cloves garlic, crushed

4 cups chicken or vegetable stock

1 teaspoon orange zest

Juice of 1 orange

1½ pounds carrots, peeled and diced

2 (2”) pieces fresh gingerroot, peeled and thinly sliced

3 teaspoons ground cinnamon

1 teaspoon nutmeg

2 teaspoons sugar

Salt and white pepper to taste

¼ cup heavy cream

Tips from Your Sponsor

For a complete meal, try the District 3 Dinner Rolls (Chapter 2) or Super Sweet Potato Rolls (Chapter 2) as a side to this clearly filling soup.

1. Preheat the oven to 350°F. Grease a baking sheet.

2. Cut butternut squash in half. Scoop seeds out of the squash, and place cut side down onto greased baking sheet. Discard seeds. Bake for 40 minutes, or until softened. Remove from oven. Once cooled, scoop squash flesh out of the skin using a large wooden spoon. Set flesh aside; discard skin.

3. In a large stockpot, heat the olive oil. Add onion and garlic; cook, stirring frequently, until onion appears translucent. Add stock, orange zest, orange juice, squash, carrots, and ginger. Bring to a boil, and cook for at least 30 minutes, or until carrots and ginger are tender.

4. Using an immersion blender for a creamier mixture or a potato masher for a chunkier one, blend or mash the soup. Return soup to pot, and heat through. Stir in cinnamon, nutmeg, and sugar. Season with salt and pepper.

5. Ladle into bowls; pour a thin swirl of cream over the top.

GREASY SAE’S SPICY VEGETARIAN CHILI

Sometimes that poverty in the Seam is so dire there’s no meat (not even dog entrails) for Greasy Sae to use in her hearty soups. However, this chili, while lacking in meat, more than makes up for it in flavor.

(The Hunger Games, Chapter 3)

Yields 4–6 servings

3 tablespoons olive oil

1 large yellow onion, sliced

1 clove garlic, diced

1 teaspoon cumin (more to taste)

2 cups vegetable broth

6 plum tomatoes, diced

2 jalapeño peppers with seeds, sliced

1 yellow pepper, sliced

1 red pepper, sliced

5 chipotle peppers (canned), sliced

1 8-ounce pack fresh white mushrooms

1 teaspoon chili powder

1 12-ounce can tomato paste

1 10-ounce pack vegetable crumbles (found in freezer section)

1 15-ounce can kidney beans, drained

1 15-ounce can pinto beans, drained

1 15-ounce can black beans, drained

Kosher salt to taste

Ground black pepper to taste

1. In a large pan, heat olive oil over medium-high heat. Cook sliced onion, diced garlic, and cumin in olive oil until lightly browned. Add vegetable broth, plum tomatoes, all the peppers, white mushrooms, chili powder, and tomato paste. Mix thoroughly, then cover and let simmer for 45 minutes.

2. Add vegetable crumbles to mixture and let simmer for 20 minutes. Add all the beans and let the whole thing cook over very low heat for at least 60 minutes. Add salt and pepper and extra cumin to taste.

Tips from Your Sponsor

This recipe isn’t for the faint-hearted (thus making it perfect for Katniss). The amounts of spices and peppers in this recipe pack quite a punch. For less spice, use only 2 chipotle peppers.

GREASY SAE’S WINTER SPECIALTY

The fact that Katniss can hold down this gross-sounding dish while feeling ill after eating just one meal of rich foods from the Capitol shows how Katniss is used to hard living; she’s not at home in the lap of luxury. The fact that the meal from the Capitol makes her ill also shows that she’s having a hard time stomaching the unfair situation in which she finds herself.

(The Hunger Games, Chapter 3)

Yields 4–6 servings

3½ pounds pork shoulder

1½ cups water

1 cup vinegar

1/3 cup soy sauce

2 onions, diced

2 cloves garlic, crushed

2 tablespoons pepper

3 bay leaves

5 sprigs fresh thyme

4 cinnamon sticks

3 tablespoons turbinado or white sugar

Kosher salt to taste

Tips from Your Sponsor

While pork belly is by far the fattiest cut of pork, pork shoulder and butt are close seconds. Thus, don’t be surprised if your stew is a bit fatty. However, like chicken skin on fried chicken, this pork fat will make your cooking taste all the more delicious and flavorful.

1. Combine the pork shoulder, water, vinegar, soy sauce, onions, garlic, and pepper together in a stockpot; bring to a boil. Allow to boil for 2–3 minutes.

2. Reduce heat to medium low; add bay leaves, fresh thyme, cinnamon sticks, sugar, and salt. Stir for 10 seconds. Allow the stew to simmer while remaining covered, stirring occasionally, until the meat pulls easily from the bones and the liquid has thickened (about 2 hours).

3. Discard bay leaves and thyme before serving. Serve over rice.

FATHER-DAUGHTER YUCCA FLOWER STALKS AU GRATIN

Katniss and her father spend many happy afternoons gathering roots and plants to feed the family—an act that both ties Katniss to the land and teaches her how to fend for herself. One of the many lessons Mr. Everdeen would have taught Katniss would be to check each yucca stalk for bitterness.

(The Hunger Games, Chapter 3)

Yields 4 servings

2 cups yucca stalks, peeled and cut into 2” pieces (can be found online or at specialty stores)

3 tablespoons butter

½ cup grated cheese

2 tablespoons sour cream

Tips from Your Sponsor

Not in the mood for this dish? Try making yucca soup! Peel and strip one yucca root, and boil in enough water to remain covered. Meanwhile, in another pan, sauté 2 or 3 yellow onions in 32 ounces of vegetable broth. Add onions and salt and pepper to boiled yucca. Transfer all to a blender; purée. Add cilantro to taste.

1. In a small amount of water, steam yucca stalks for 25–30 minutes, until tender.

2. Arrange in bottom of serving dish.

3. Melt butter in saucepan. Add cheese and sour cream. Stir until blended.

4. Pour over yucca stalks and serve.

CREAMED KATNISS TUBERS

The names of many of the characters in The Hunger Games showcase the qualities that those characters possess. Katniss, who stays strong in any situation, is named after the Katniss (arrowhead) plant, an incredibly adaptable plant that can survive in temperatures as low as 0°F.

(The Hunger Games, Chapter 4)

Yields 4 servings

2 cups arrowhead tubers, washed and scrubbed (found online or in specialty stores)

1 tablespoon butter

1 small onion, chopped

2 celery stalks, chopped

2 carrots, chopped

¼ cup sour cream

1 teaspoon Wild Herb Seasoning

> Wild Herb Seasoning (1 cup)

1 cup dried greens (cress, purslane, stinging nettle, kudzu)

¼ cup dried saltwort (can be found in specialty stores or online)

1 tablespoon dried wild chives

¼ teaspoon garlic mustard seeds

¼ teaspoon evening primrose seeds

Blend ingredients in blender or coffee grinder. Sprinkle over your favorite foods.

1. Slice arrowhead tubers. Place into a large saucepan and cover with water. Boil gently about 20–30 minutes, until tender. Drain tubers.

2. In a saucepan over medium heat, melt the butter. Add the onion, celery, and carrots and sauté until tender, about 10 minutes.

3. Add sautéed vegetables, sour cream, and seasonings to cooked tubers. Mix well to combine and serve.

RAGING WILD MUSHROOM RAGOUT

Along with teaching his daughter to recognize wild herbs, Mr. Everdeen would have shown Katniss how to distinguish the poisonous wild mushrooms from the edible ones—an act that clues us into Katniss’s good judgment and self-sufficiency. Once Katniss found a crop of edible wild mushrooms, she could make this delicious ragout with very little effort.

(The Hunger Games, Chapter 4)

Yields 4–6 servings

1 pound wild mushrooms (such as morels, shiitake, cremini, or oyster)

¼ cup (½ stick) butter

1 leek, cleaned and tender white part sliced

2 cloves garlic, minced

3/4 cup heavy cream

Juice of 1 lemon

Kosher salt and freshly ground white pepper to taste

Tips from Your Sponsor

Mushrooms are technically a form of fungi, but their health benefits and delicious taste more than outweigh that ick factor. And mushrooms aren’t just good for eating—they also can be used to dye natural fibers such as wool! In fact, before the invention of synthetic dyes, mushrooms were the source of many textile dyes … a fact that many of the women in the Seam might find useful for their sewing.

1. Brush mushrooms clean and remove any tough stems. Slice larger mushrooms, halve medium-sized, and leave the small ones whole. Set aside.

2. Melt butter in a large skillet over medium-high heat. Add sliced leek and sauté for 1 minute. Add garlic and cook for another minute. Then add mushrooms. Toss to cook until tender and browned, about 3–4 minutes. Add cream and bring to a boil. Add lemon juice. Season to taste with salt and pepper and serve hot.

LOVELORN PEETA PITA WILDFLOWER POCKETS

Throughout The Hunger Games trilogy, flowers demonstrate that just because something is beautiful doesn’t mean that there’s no strength underneath, just as with Katniss herself. Sometimes wildflowers were all Katniss had to keep her family fed, but with a little ingenuity, a small bunch of wildflowers can go a long way.

(The Hunger Games, Chapter 4 and Chapter 20)

Yields 6 servings

2 cups assorted edible flowers (henbit, wood sorrel, violets, redbud, wild mustard. Before eating, make sure your wildflowers are nontoxic. If unsure, do not eat.)

1 cup mixed salad greens

1 tablespoon lemon juice

1 tablespoon maple syrup

6 pita breads

Tips from Your Sponsor

For an even healthier option, try using whole wheat pitas. Or just eat the wildflower salad and skip the pita altogether!

1. Combine flowers and greens in a large bowl.

2. In a small bowl, mix lemon juice and maple syrup. Pour over salad mixture.

3. Stuff in pita breads and serve.

MRS. EVERDEEN’S RABBIT STEW

Sinking into a depressed stupor after the death of her husband, it is only after Katniss shows up with a snared rabbit—her first successful hunt alone—that Mrs. Everdeen is able to rouse herself out of her funk. Food represents comfort to those in the Seam—as opposed to those in the Capitol who view food as a disposable fact of life.

(The Hunger Games, Chapter 4)

Yields 4–6 servings

3 slices bacon

1 (2- to 3-pound) rabbit, cut into pieces

1 cup seasoned flour, see sidebar

4 tablespoons vegetable oil or bacon grease

1 onion, sliced

1 clove garlic, minced

4 sprigs Italian parsley, chopped

1 (8-ounce) can chopped tomatoes, preferably Italian Roma

1 teaspoon dried basil

1 teaspoon dried oregano

¼ cup port wine

Kosher salt and freshly ground pepper to taste

Tips From Your Sponsor

For Seasoned Flour, for every 2 cups of flour combine with 2 tablespoons sea salt, 1 teaspoon pepper, 2 teaspoons dry mustard, 4 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon ginger, ½ teaspoon thyme, ½ teaspoon sweet basil, ½ teaspoon dried powdered rosemary, 1 teaspoon onion salt, and 1 teaspoon oregano.

1. Fry bacon in a large skillet until crisp; remove from skillet and set aside. Reserve bacon grease in a small bowl. Dredge pieces of meat in seasoned flour. Sauté in oil or bacon grease over medium-high heat until well browned. Place pieces of meat in a slow cooker.

2. Sauté onion and garlic with reserved bacon grease in a skillet for about 5 minutes over medium heat. Spoon into slow cooker. Add the parsley, tomatoes and their juice, herbs, and port; season with salt and pepper to taste. Cook over low heat for 6–8 hours.

3. Serve hot over rice, noodles, or toasted sourdough bread.

THE EVERDEEN FAMILY’S DANDELION SALAD OF HOPE

After almost starving to death, a revived Katniss notices a fresh dandelion growing and remembers her father’s teachings on edible plants. That a weed ended up feeding an entire family is important: Just because something comes from humble beginnings doesn’t mean it can’t achieve greatness. Additionally, the color yellow traditionally represents hope, yet another reason this weed is the perfect flower for the situation.

(The Hunger Games, Chapter 4)

Yields 4 servings

½ pound torn dandelion greens

½ red onion, chopped

6 grape tomatoes, chopped

1 cup mango halves, chopped

½ cup toasted pine nuts

½ cup fresh mozzarella, shredded

Salt and pepper to taste

Tips from Your Sponsor

Make sure your dandelion greens are young, without any signs of a flower bud. The older your greens, the more bitter the taste! To offset any additional bitterness, try adding a simple balsamic vinegar and olive oil dressing. Or, for a sharper taste, use Gorgonzola instead of mozzarella cheese.

1. In a large bowl, toss together dandelion greens, red onion, grape tomatoes, mango halves, and pine nuts.

2. Sprinkle mozzarella, salt, and pepper on top of salad and serve.

LEMON-SCENTED GREEN PEAS AND ONION MEDLEY

A little bit of flavor goes a long way in this vegetable medley—the perfect side to serve with any entrée. Even the Everdeens with their limited resources would be able to concoct a similarly delicious dish!

(The Hunger Games, Chapter 5)

Yields 6 servings

3 tablespoons extra-virgin olive oil

2 Vidalia sweet onions, thinly sliced

1 cup shelled fresh peas

2 tablespoons fresh lemon juice

1 tablespoon grated lemon peel

Tips from Your Sponsor

Green peas are a great source of nutrients and vitamins such as vitamin K, which helps maintain bone health. If Katniss or Peeta didn’t get enough vitamin K, they’d be no match for the other tributes. For extra protein, add ½ to 1 cup shelled edamame and black beans to this dish!

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Add onions; sauté for one minute. Add peas, lemon juice, and lemon peel. Sauté for 2 minutes to blend flavors. Goes well over jasmine rice.

WILD CREAM OF MUSHROOM SOUP

Katniss is given soup for dinner after she is presented to the adoring public in the Capitol. As Katniss quietly eats her soup, she doesn’t realize that many of the ingredients in her dinner are as wild as she is—these mushrooms, onions, and thyme could easily be found back home at her beloved District 12.

(The Hunger Games, Chapter 6)

Yields 4 servings

1½ pounds fresh mushrooms such as cremini

½ cup (1 stick) butter

5 green onions, chopped

3 cloves garlic, chopped

1 teaspoon fresh lemon juice

1 teaspoon fresh thyme, chopped

Salt and pepper to taste

3 tablespoons all-purpose flour

4 cups vegetable broth

1 cup heavy cream

1 tablespoon apple cider

Tips from Your Sponsor

For the greatest flavor, try a blend of mushrooms in this dish. While shiitake mushrooms are the most popular mushrooms to use for soup, using some porcini and morels as well will give your soup quite a kick! My favorite method is a combination of shiitake and porcini.

1. Brush mushrooms clean. Thinly slice the mushroom caps. Discard the stalks.

2. Melt butter in a large skillet over low heat. Add onions, garlic, lemon, and thyme, stirring for 1 minute, or until the garlic and onions are golden brown. Add the mushrooms, and then salt and pepper to taste. Cook for 4–5 minutes, or until the mushrooms just barely soften. Add flour and stir for 1 minute.

3. Remove from heat. Add the stock, stirring continuously. Return to the heat and bring mixture to a boil, still stirring. Reduce heat and gently simmer for 2 minutes, stirring occasionally.

4. Whisk the heavy cream into the soup, then reheat gently, stirring the whole time. Do not allow the soup to boil. Add cider. Season to taste with more salt and pepper.

SWEET GRAPE AND GORGONZOLA SALAD WITH CANDIED GARLIC

You’re able to see just how lavish the meals from the Capitol are in comparison to the meals from District 12 when Katniss describes a delicious side dish with “cheese that melts on your tongue served with sweet blue grapes.” What would normally be a plain old side dish to most is worthy of the most luxurious descriptions by Katniss.

(The Hunger Games, Chapter 6)

Yields 8 servings

> Dressing:

½ cup aged red wine vinegar

½ cup fresh lemon juice

2 teaspoons sugar

1 tablespoon sea salt

6 cloves garlic

2 small shallots, minced

1½ cups extra-virgin olive oil

2 teaspoons white pepper

> Candied Garlic:

30 cloves garlic

1½ cups water

½ cup sugar

> Salad:

2 cups seedless Concord grapes, sliced

1½ cups Gorgonzola cheese, crumbled

1 cup walnut halves

3 heads romaine lettuce, leaves torn into bite-sized pieces

1. Using an immersion blender, mix together the red wine vinegar, lemon juice, sugar, salt, and 6 cloves garlic. Add shallots and slowly add the olive oil while the immersion blender is on high setting. Season with white pepper and let dressing chill for at least 24 hours before serving.

2. Place the 30 cloves garlic and water in a large pan over high heat. Boil the garlic cloves until they are cooked through but still firm and retaining their shape. By this time the water should be almost completely evaporated.

3. Lower the heat to medium. Add the sugar to the garlic cloves, stirring occasionally. The sugar will begin to caramelize after a few minutes. Now make sure to stir the garlic continuously so it becomes evenly coated with the caramelized sugar. Continue to caramelize the garlic until it is dark golden brown.

4. Grease a baking sheet with oil. Place caramelized garlic onto greased baking sheet and let cool.

5. Put the grapes, Gorgonzola, walnut halves, and candied garlic in a large bowl. Add 1 cup dressing, tossing ingredients. Add romaine lettuce and toss again. Serve.

Tips from Your Sponsor

Can’t find Concord grapes? Any purple/blue grape will do. For added flavor, try halving the amount of purple grapes and make up the difference with red grapes. Either way, grapes are great for the heart and may help lower blood pressure.

I’M NOT BITTER GREENS SALAD

The bitterness of the salad mirrors that which Katniss feels when she and Peeta sit down for dinner with their team to discuss strategies for the arena. While that salad uses cherry tomatoes, this salad uses pears to form a satisfying dichotomy between the bitter greens and sweet pears.

(The Hunger Games, Chapter 6)

Yields 8–10 servings

> Salad:

5 firm Bosc pears, cored and cut into wedges

5 firm Chojuro or other Asian pears, cored and cut into wedges

2 tablespoons extra-virgin olive oil

1 small head romaine

1 small head chicory

1 small head escarole

1 small head radicchio

1 cup toasted pecans

¼ cup sliced almonds

> Dressing:

1 tablespoon finely chopped shallots

2½ tablespoons cider vinegar

1 teaspoon honey

½ teaspoon sea salt

¼ teaspoon coarse black pepper

1/3 cup extra-virgin olive oil

1. Preheat oven to 400°F.

2. Toss pears in olive oil, then spread in a single layer in a shallow baking pan. Season with salt and pepper. Roast pears, turning over at least twice, until pears are tender and begin to brown, about 25–30 minutes. Cool for 10 minutes.

3. As pears cool, tear romaine, chicory, escarole, and radicchio into bite-sized pieces. Toss greens into a large bowl.

4. In a small bowl, thoroughly whisk together shallots, vinegar, honey, salt, pepper, and oil.

5. Toss greens with dressing. Add roasted pears, pecans, and almonds to salad and serve.

Tips from Your Sponsor

It’s not necessary to use all the types of lettuce suggested in this recipe. For an easier mix, just use a bag of baby greens with watercress. And if you can’t find Asian pears, try using D’Anjou.

GALE’S BONE-PICKIN’ BIG GAME SOUP

Katniss and Gale banded together as hunting allies (and more importantly, as friends) to help each other survive and feed their families. It’s likely that Gale—not to mention his mother or Greasy Sae—would find this recipe useful for the meaty bones of their nearly picked-clean wild game.

(The Hunger Games, Chapter 8)

Yields 8–10 servings

2 pounds meaty soup bones

6 whole cloves

6 allspice berries (whole allspice)

1 teaspoon black peppercorns

2 onions, roughly sliced

2–3 carrots, roughly chopped

1 teaspoon kosher salt

½ cup (1 stick) butter

7 tablespoons all-purpose flour

3½ cups beef stock or consommé

1 (28-ounce) can diced fire-roasted tomatoes

Zest and juice of 1 small lemon

Kosher salt and freshly ground black pepper to taste

Tips from Your Sponsor

This soup takes a while to make, but is well worth the effort. You can ask your local butcher for meaty soup bones, though more and more greenmarkets carry them. Experiment with different kinds of meat to develop your preferred flavor!

1. In a large stockpot, place the soup bones, cloves, allspice, peppercorns, onions, carrots, and 1 teaspoon kosher salt. Fill with 3 quarts of water and bring to a boil. Lower heat to a simmer and cook, uncovered, until meat is tender, 4–6 hours. Do not stir. Allow stock to simmer while meat cools.

2. Remove meaty soup bones from stock. When cool, pick the meat from the bones, dice, and set aside. Place picked bones back into the stock.

3. Bring stock to a boil and cook over high heat until it is reduced to about 1 quart.

4. Strain stock into another bowl or pan and let it cool. Discard spices, vegetables, and bones.

5. In the large pot, melt the butter and stir in the flour to form a roux, a cooked mixture of wheat flour and fat commonly used in Cajun cuisine. Cook over medium heat for about 7–8 minutes to brown. Slowly pour in the beef stock or consommé and stir well to blend with the roux. Add the game stock, diced meat, tomatoes and their juice, and lemon zest and juice. Cook over medium heat until hot. Season to taste with salt and pepper.

KATNISS’S FAVORITE LAMB STEW WITH DRIED PLUMS

Katniss’s favorite food from the Capitol is the delicious lamb stew with dried plums. It’s no coincidence that this is her favorite dish. Soups and stews are common foods in the Seam, and this healthy and filling dish likely reminded her of the home and family she desperately missed.

(The Hunger Games, Chapter 9)

Yields 8–10 servings

5 pounds lamb fillet, shoulder or leg, cut into 2” pieces

2 teaspoons salt

½ teaspoon ground black pepper

½ cup all-purpose flour

2 tablespoons olive oil

3 cloves garlic, minced

1 large onion, chopped

½ cup water

4 cups beef stock

2 teaspoons white sugar

3 teaspoons brown sugar

3 cups diced carrots

1 cup diced zucchini

1½ cups diced celery

2 large onions, diced

3 potatoes, cubed

5 cups dried plums

2 teaspoons dried thyme

3 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh parsley

2 bay leaves

1 cup ginger ale

1. Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly.

2. Heat olive oil in a large pan and brown the meat, working in batches if you have to.

3. Remove lamb to a side plate. Pour off fat, leaving ¼ cup in the pan. Add the garlic and onion and sauté until the onion becomes golden. Deglaze frying pan with the ½ cup water, taking care to scrape the bottom of the pan to stir up all of the tasty bits of meat and onion. Cook to reduce liquid slightly, then remove from heat.

4. Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover, and simmer for 1½ hours.

5. Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30–45 minutes, or until meat and vegetables pierce easily with a fork.

Tips from Your Sponsor

One of the many great things about this recipe is that it’s relatively simple, as long as you aren’t daunted by the long list of ingredients. To simplify this recipe even more, you can cook it in a slow cooker. All you have to do is throw all of the ingredients listed above except the flour into the slow cooker on the low setting at least 10 hours before you want to eat the stew. About half an hour before you plan to eat, stir in the flour and put the slow cooker on “high.” Allow the stew to sit for 5 minutes before serving to allow it to thicken. Ladle into bowls and serve with a hunk of crusty bread.

BROILED JAPANESE KNOTWEED

Katniss has eaten a variety of vegetation in her lifetime. Yet, the fact that she can eat a handful of tree bark during the 74th Hunger Games to ease her hunger showcases how her hard upbringing has enabled her innate survival instinct. The broiled Japanese knotweed used in this recipe is just another kind of foliage Katniss may enjoy with relative ease.

(The Hunger Games, Chapter 11)

Yields 6–8 servings

10–12 Japanese knotweed spears, about 6 inches in length (found in specialty stores or online)

1 teaspoon Wild Herb Seasoning (Chapter 3)

2 tablespoons butter, melted

Tips from Your Sponsor

Japanese knotweed tastes surprisingly similar to rhubarb. You should be careful about how much Japanese knotweed you eat, as it is a concentrated source of emodin, a natural laxative.

1. Preheat oven to 350°F. Butter a baking dish that’s just big enough to hold the spears.

2. Arrange knotweed spears on bottom of buttered baking dish.

3. Mix herb seasoning with melted butter. Drizzle over knotweed spears.

4. Bake for 10 minutes.

RUE’S ROASTED PARSNIPS

When Rue and Katniss team up and pool their resources, Rue contributes a root vegetable resembling parsnip to their hoard. This root vegetable is symbolic of Rue herself; a small girl who has been overlooked during the games. Fortunately, Katniss, who is familiar with foraged foods, recognizes Rue’s true potential, which is what even cooking novices will be able to do with this delicious recipe.

(The Hunger Games, Chapter 15)

Yields 4 servings

2 pounds of parsnips, peeled and cut into 2” slices

5 teaspoons extra-virgin olive oil

1 tablespoon lemon juice

Kosher salt and freshly ground black pepper to taste

1/3 cup vegetable stock

½ cup (1 stick) unsalted butter, softened

4 teaspoons drained horseradish

1 tablespoon brown sugar

1 tablespoon finely chopped flat-leaf parsley

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

½ tablespoon minced chives

1 small garlic clove, minced

Tips from Your Sponsor

Parsnip is a root vegetable closely related to the carrot. It can be cooked and used much like carrots, and is sweeter in taste. These vegetables are especially delicious when pan fried in a ½ cup of butter with ¼ cup of flour and a teaspoon of sea salt.

1. Preheat oven to 400°F. In a large roasting pan with sides no more than 2” high, toss the parsnips with the olive oil, lemon juice, and salt and pepper to taste. Add the stock, and cover the pan with aluminum foil.

2. Roast parsnips, stirring once or twice, until tender and the stock has evaporated or been absorbed, about 20–45 minutes. Check often to avoid mushiness.

3. Combine the softened butter with the horseradish, brown sugar, parsley, rosemary, thyme, chives, and garlic. Season with salt and pepper. Toss the warm parsnips with the herb butter and serve.

SWEET AND SOUR CRANAPPLE SALAD

Considering the amount of berries and nuts Rue has gathered, this is another possible salad Rue and Katniss could make once they join forces. Like Katniss’s personality, this salad with its collection of fruits and nuts is both sweet and sour.

(The Hunger Games, Chapter 15)

Yields 8 servings

2 cups wild cranberries (if available, otherwise frozen cultivated cranberries may be used as long as they are thawed an hour before cooking)

1 cup maple syrup, or to taste

1 stalk celery, chopped

2 medium apples, chopped

¼ cup nuts, chopped

Tips from Your Sponsor

Research studies show that cranberries and blueberries both contain compounds that prevent bacteria from adhering to the bladder walls, thus preventing bladder infections (cystitis). They also contain arbutin, which is both an antibiotic and a diuretic.

1. Put cranberries and maple syrup in small saucepan.

2. Bring to a gentle boil and continue to cook about 15–20 minutes, until berries have popped and start to thicken.

3. Remove from heat and add remaining ingredients. Chill 1 hour before serving.

RUE AND KATNISS’S STIR-FRIED MILKWEED BUDS, FLOWERS, AND PODS

Katniss and Rue show their self-sufficiency by gathering roots and berries to stay alive. If they’d only had a little bit of butter, they could have made this delicious dish.

(The Hunger Games, Chapter 16)

Yields 6–8 servings

2 tablespoons butter (or vegetable oil)

1 medium onion, chopped

2–3 carrots, chopped

2 cups milkweed buds, flowers, and pods, heated on a skillet on low for five minutes

Tips from Your Sponsor

Milkweed buds look just like little green peas when cooked and make a nice addition to potato dishes.

1. Melt butter in saucepan over medium heat.

2. Sauté onions and carrots in melted butter about 5 minutes.

3. Add milkweed buds, flowers, and pods to onions and carrots.

4. Reduce heat and simmer for 5–10 minutes.

5. Serve as a side dish or with rice.

FRESH FROM THE CAREERS’ PACKS: SUPER HEALTHY DRIED FRUIT QUINOA SALAD

While Katniss is able to find and gather her own fresh food, the Careers can only survive on the pre-made, preserved snacks that they grabbed when they first entered the arena. This juxtaposition gives you a good idea of who is more likely to survive. If only she had some quinoa, Katniss could blend it with the stolen fruit to make the incredibly healthy (not to mention filling) quinoa salad below.

(The Hunger Games, Chapter 18)

Yields 6–8 servings

1½ cups quinoa (rinsed well)

½ teaspoon table salt

3½ cups water

¼ cup scallions, chopped

1 cup celery, chopped

½ cup dried cranberries

½ cup dried cherries

1 teaspoon hot sauce

½ teaspoon garlic powder

1 tablespoon vegetable oil

2 tablespoons lemon juice

2 tablespoons sesame oil

1/3 cup fresh cilantro, chopped

½ cup toasted almonds, chopped

¼ cup sunflower seeds (optional)

Tips from Your Sponsor

Try a variety of nuts and seeds instead of almonds and sunflower seeds. Toasted pecans and pumpkin seeds add an unusual flavor. Add grilled chicken strips for further protein, or raisins for extra sweetness.

1. Bring quinoa, salt, and water to boil in a saucepan. Reduce heat to medium low and simmer until quinoa is tender, about 30 minutes. Drain quinoa and transfer it to a larger bowl. Allow to cool for 15 minutes.

2. Stir into the quinoa the scallions, celery, dried fruit, hot sauce, garlic powder, vegetable oil, lemon juice, and sesame oil. Let stand at room temperature for at least 1 hour so flavors can blend.

3. Add the cilantro, almonds, and sunflower seeds and serve.

ROOT SOUP FOR PEETA

While huddling in their secret cave, Katniss puts together this soup of roots and groosling in her attempt to warm the suffering Peeta. Soup represents comfort and healing and here, not only does this soup heal Peeta physically, it helps mend Katniss and Peeta’s relationship, allowing them to work together to survive the Hunger Games. Don’t hesitate to make this soup for yourself if you’re not feeling well.

(The Hunger Games, Chapter 20)

Yields 8–10 servings

1 quart water

2 cups stinging nettle greens, chopped

4–6 evening primrose roots, peeled and chopped

4–6 Jerusalem artichoke tubers, chopped

1 cup chopped roots (combination of dandelion roots, burdock roots, yellow dock roots, or other roots, depending on what’s available)

½ cup rock tripe, broken up into small pieces

2 tablespoons vegetable oil or butter

1 medium onion, chopped

2 celery stalks, chopped

3 carrots, chopped

Field garlic or wild onion tops, chopped

1 dried cayenne or chili pepper

½ teaspoon evening primrose seeds

Salt and pepper, to taste

1. Heat water to boiling in a medium-sized soup pot.

2. Add nettles and let cook for 2 minutes.

3. Add evening primrose roots, Jerusalem artichokes, chopped roots, and rock tripe.

4. Heat oil or butter in saucepan and sauté onions, celery, and carrots.

5. Add to soup pot, along with field garlic or onion tops, cayenne or chili pepper, and evening primrose seeds. Cook on medium-low heat for at least 30 minutes. Season with salt and pepper to taste.

Tips from Your Sponsor

Herbs that are used to cleanse the liver are called hepatic herbs. They help by triggering the flow of bile. This group of herbs includes dandelion root, burdock root, and yellow dock root. Their roots grow deep into the ground, making them rich in minerals and useful as a liver tonic.

GREASY SAE’S BLACK BEAN PUMPKIN SOUP

Before Katniss is forced to go on the Victory Tour, she visits Greasy Sae’s stall in the Hob. There she eats a thick soup of gourd and beans in an attempt to keep the familiarity of home with her as she mentally prepares herself to leave.

(Catching Fire, Chapter 1)

Yields 6–8 servings

4 tablespoons extra-virgin olive oil

2 medium yellow onions, finely chopped

4 cups vegetable stock

2 (15-ounce) cans black beans, drained

2 (15-ounce) cans pumpkin purée

1 cup heavy cream

1 tablespoon curry powder

1 tablespoon garlic salt

1½ teaspoons ground cumin

½ teaspoon cayenne pepper

½ teaspoon hot sauce

Sea salt

½ cup green onions, chopped for garnish

Tips from Your Sponsor

The great thing about this soup is that you can always add and substitute ingredients. Feel free to add frozen corn or some chopped, boiled potatoes to this soup. Not a fan of spice? Then forgo the hot sauce in place of a teaspoon of cinnamon.

1. Heat a large stockpot over medium-high heat. Add olive oil. When oil is hot, add yellow onions. Sauté onions for 7 minutes. Stir in stock, beans, and pumpkin purée until ingredients are fully mixed. Bring soup to a boil and reduce heat to medium-low.

2. Add cream, curry powder, garlic salt, cumin, cayenne pepper, and hot sauce. Add salt to taste. Simmer for 7 minutes.

3. Adjust seasonings to fit personal taste. Serve garnished with chopped green onions.

CHILLED RASPBERRY AND CHERRY SOUP

As Katniss learns, not all soups need to be warm to be delicious, and sometimes even the most well-meaning comfort can leave you feeling cold. Along with the many options at the banquet, this chilled sweet soup works as either an appetizer or a dessert to any meal.

(Catching Fire, Chapter 6)

Yields 6 servings

20 ounces frozen raspberries, thawed

20 ounces frozen cherries, thawed

1½ cups water

½ cup white wine, chilled

1½ cups cranberry juice

½ cup sugar

2 teaspoons ground cinnamon

2 teaspoons ground cloves

3 tablespoons lemon juice

1 (8-ounce) container cherry yogurt

1 (8-ounce) container vanilla yogurt

1 cup fresh raspberries

½ cup sour cream

Tips from Your Sponsor

This is a very sweet soup. To cut down on sweetness, use plain yogurt instead of vanilla, and be sure to add a heaping spoonful of sour cream to cut down on the soup’s sugary taste.

1. In a blender, purée raspberries and cherries with water and wine. Transfer to a large saucepan. Add cranberry juice, sugar, cinnamon, and cloves. Bring to boil over medium heat.

2. Remove from heat. Strain and allow to cool. Whisk in lemon juice and both yogurts. Refrigerate.

3. To serve, pour into small bowls and top with fresh raspberries and a dollop of sour cream.

CAPITOL CREAM OF PUMPKIN SOUP WITH SLIVERED NUTS AND CINNAMON CROUTONS

This creamy concoction is one of the many soups offered at the banquet held in Katniss and Peeta’s honor, and it’s the first thing Katniss tries after she realizes that her performance has been unable to halt the looming protests. That she begins her time at the banquet with this elegant soup consisting of such modest ingredients foreshadows the side which Katniss must—and will—join.

(Catching Fire, Chapter 6)

Yields 6–8 servings

3 tablespoons butter, softened

3 tablespoons brown sugar

½ teaspoon ground cinnamon

4 slices whole wheat bread

1 cup chopped onion

2 tablespoons butter, melted

2 (14.5-ounce) cans chicken broth

1 (15-ounce) can pumpkin purée

½ cup brown sugar

¼ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ teaspoon pumpkin pie spice

¼ teaspoon nutmeg

¼ teaspoon ground black pepper

1 cup heavy whipping cream

½ cup roasted pumpkin seeds

½ cup slivered almonds

Tips from Your Sponsor

One gram of pumpkin-seed protein contains as much tryptophan as a glass of milk! Pumpkin and its seeds are also full of iron, potassium, fiber, and antioxidants.

1. Preheat oven to 400°F. Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake for 8 minutes, or until bread is crisp and topping bubbles. Remove from oven and cut each slice of bread into 8 squares for croutons.

2. In a medium saucepan, sauté onion in butter until tender. Add 1 can chicken broth; stir well. Bring to boil, cover, reduce heat, and simmer for 10 minutes. Remove from heat and let cool for 5 minutes.

3. Transfer broth mixture into a blender or processor. Process until smooth.

4. Return mixture to saucepan. Add remaining can of broth, pumpkin purée, brown sugar, salt, cinnamon, ginger, pumpkin pie spice, nutmeg, and pepper. Stir well. Bring to boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.

5. Stir in whipping cream and heat through, but do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons, roasted pumpkin seeds, and slivered almonds.

SPRINGTIME SOUP

Katniss describes this soup as “tasting like springtime,” a season that represents hope, fertility, and rebirth or rebellion after the long, cold winter of the Capitol’s reign. The vegetables in this soup are indeed in season in the spring.

(Catching Fire, Chapter 6)

Yields 6–8 servings

2 large leeks (white and green parts only), thinly sliced

2 celery ribs, chopped

2 large carrots, chopped

2 garlic cloves, finely chopped

1 large thyme sprig

1 large oregano sprig

1 large rosemary sprig

2 tablespoons extra-virgin olive oil

4 teaspoons salt

2 teaspoons pepper

½ pound Yukon Gold or fingerling potatoes, peeled and cut into ½” pieces

2 cups water

6 cups chicken or vegetable stock

½ cup green peas

½ cup white beans

½ cup garbanzo beans

½ cup fava beans

½ pound fresh spinach leaves, stems finely chopped and leaves coarsely chopped

1. In a 6-quart heavy pot over medium heat, cook leeks, celery, carrots, garlic, thyme, oregano, and rosemary in oil with 1 teaspoon of the salt and 1 teaspoon of the pepper, stirring occasionally until vegetables brown.

2. Add potatoes with another teaspoon of salt and the remaining teaspoon of pepper. Cook, stirring occasionally, until potatoes begin to soften, about 5–7 minutes. Add water and chicken or vegetable stock and bring to a boil, stirring and scraping up brown bits from the bottom of the pan.

3. Stir in green peas, white beans, garbanzo beans, fava beans, spinach, and the remaining 2 teaspoons of salt. Cook uncovered until vegetables are tender, about 10 minutes.

4. Before serving, discard thyme, oregano, and rosemary sprigs.

Tips from Your Sponsor

In ancient Greece and Rome, beans were used for voting. White beans were used to cast a “yes“ vote, black beans for “no.“ This would have been problematic for followers of the Greek philosopher Pythagoras, as he forbade his followers from eating, or even touching, any beans.

SURVIVAL OF THE FITTEST: QUINOA AND BLACK BEAN SALAD FOR BONNIE AND TWILL

For their journey into the legendary District 13, Katniss is only able to give Bonnie and Twill grain and dried beans, but these simple ingredients turn into something lifesaving and inspiring—just like Bonnie and Twill.

(Catching Fire, Chapter 10)

Yields 4–6 servings

> Salad:

1½ cups quinoa

3 cups water

2 cups cooked black beans

1½ tablespoons red-wine vinegar

Kosher salt and ground black pepper to taste

2 cups cooked corn

½ cup scallions, chopped

1 cup red bell pepper, chopped

½ cup fresh coriander, chopped

Pinch of cayenne pepper

½ cup cherry tomatoes, halved

2 fresh avocados, peeled, pitted, and chopped

> Dressing:

4 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 teaspoons kosher salt

1 teaspoon ground cumin

¼ cup extra-virgin olive oil

1. In a bowl, wash quinoa thoroughly until water runs clear. Drain.

2. Boil lightly salted water in a large saucepan, add quinoa, and cook for 15 minutes. Drain quinoa and rinse under cold water. Steam quinoa until fluffy and dry, about 15 minutes.

3. While quinoa cooks, toss beans with vinegar and kosher salt and black pepper to taste.

4. Transfer quinoa to a large bowl and let cool. Add beans, corn, scallions, red bell peppers, and coriander. Toss with cayenne pepper. Top with cherry tomatoes and avocado.

5. For dressing: Using a small bowl, whisk together lime juice, lemon juice, pink salt, ground cumin, and olive oil, whisking continuously. Drizzle dressing over salad and toss with salt and pepper to taste. Serve at room temperature.

Tips from Your Sponsor

The trick to good quinoa is steaming it, as boiling quinoa does not produce the light and fluffy texture so many of us have come to love.

SPICY VEGETABLE GAZPACHO

This soup is best served cold, which is how Katniss feels when she’s put on the train to the Capitol to participate in yet another Hunger Games. The hot sauce and cumin in this recipe give this nutritious dish an extra kick, which Katniss will need to fight her own way out of another arena.

(Catching Fire, Chapter 14)

Yields 4–6 servings

2 pounds ripe tomatoes

1 large cucumber, chopped

1 green bell pepper, chopped

2 cloves crushed garlic

1 tablespoon finely chopped black olives

1/3 cup rice vinegar

1/3 cup extra-virgin olive oil

1 tablespoon tomato paste

Kosher salt and fresh cracked pepper to taste

1 tablespoon fresh cilantro, chopped

1 tablespoon ground cumin

2 teaspoons hot sauce

3 cups water, chilled

1 onion, chopped

1 green bell pepper, diced

2 green onions, chopped

1 large cucumber, chopped

1 cup croutons (optional)

1. Bring a large pot of water to a boil.

2. Using a sharp knife, score a cross in the base of each tomato. Drop tomatoes into boiling water for 1 minute, plunge into cold water, drain, and peel away the skin. Chop the flesh so finely that it is almost a purée.

3. In a large bowl, mix together the tomatoes, 1 chopped onion, 1 chopped green pepper, 1 chopped cucumber, garlic, olives, vinegar, olive oil, and tomato paste, and season with salt and pepper to taste. Mix in fresh cilantro, ground cumin, and hot sauce. Cover and refrigerate for at least 3 hours.

4. Before serving, add 2–3 cups of chilled water to thin the soup to your taste. Serve the soup chilled, allowing guests to top soup with chopped green bell pepper, green onions, cucumber, and croutons to their taste.

Tips from Your Sponsor

There’s lots of room for variation with this gazpacho recipe. Not a fan of tomato? Reduce recipe to 1½ pounds tomatoes and bulk up on vegetables (perhaps adding some celery or more bell peppers to the soup). Feel free to experiment with spices and hot sauce.

DISTRICT 13’S MASHED TURNIPS

In District 13 what you see is what you get, and the food eaten in this District represents that stark mentality. So when Katniss sees her vegetable of the day is mashed turnips, that’s exactly what it is. Luckily the butter and cream in this recipe adds for some pleasant taste to what could be an unpleasant dish.

(Mockingjay, Chapter 3)

Yields 8–10 servings

8 large turnips

½ cup heavy cream

¼ cup (½ stick) unsalted butter

Kosher salt to taste

Freshly ground black pepper to taste

Tips from Your Sponsor

This is a low-carb variation of mashed potatoes. Turnips possess a high water content, so if your mashed turnips turn runny, try reducing the amount of cream added and return turnips to the pot to cook out the excess water.

1. Peel, wash, and quarter turnips.

2. In a large pot, boil turnips for 45 minutes or until tender. Strain and rinsed the cooked turnips.

3. Place turnips in a large bowl and use fork to break them into smaller bits. Mix in cream and butter and blend to desired consistency. Add salt and pepper to taste.

WILD DOG OPTIONAL: PORK AND RHUBARB STEW

We really get to know Greasy Sae when we’re told that she can make a wild dog and rhubarb stew. This imaginative dish displays her ability to use anything she can in a meal. Greasy Sae is a survivor who is able to fit in anywhere. That said, it’s likely that her stews would be more than palatable if she used pork instead of wild dog!

(Mockingjay, Chapter 4)

Yields 8 servings

2 tablespoons extra-virgin olive oil

1 pound ground pork

1 pound fresh hot Italian pork sausage, casing removed

2 large onions, chopped

4 cloves garlic, minced

4 cups chicken broth

1½ pounds rhubarb, cut into 1” pieces

¼ cup chopped fresh basil leaves

1 teaspoon dried oregano

2 (14.5-ounce) cans diced tomatoes seasoned with Italian herbs

1 (16-ounce) can white kidney beans, rinsed and drained

2 cups cauliflower

½ cup green bell peppers, chopped

½ cup red bell peppers, chopped

1 teaspoon crushed red pepper flakes

1 (6-ounce) package fresh kale, washed

1 cup fresh Parmesan cheese, grated

1. Heat oil in a large saucepan over medium-high heat. Add ground pork, sausage, and onions. Cook until meats are browned, constantly stirring. Add garlic and sauté for 1 minute.

2. Mix in broth, rhubarb, basil, oregano, tomatoes, and kidney beans. Bring mixture to a boil. Cover and cook over low heat for 15 minutes, stirring every few minutes. Stir in cauliflower and bell peppers. Let stew simmer for another 5 minutes. Simmer until stew reaches desired consistency. Stir in red pepper flakes.

3. Add kale and cook just until kale looks like it might wilt, stirring occasionally. Remove from heat and stir in ½ cup cheese.

4. Ladle stew into small bowls and top with more cheese.

Tips from Your Sponsor

Lacking kale? You can substitute fresh spinach leaves, but be careful—spinach tends to wilt much more easily than kale and doesn’t hold up as well as leftovers.

BLACK BEAN AND PARSNIP SOUP

This soup is black and heated, which is exactly how Katniss feels when eating it after witnessing the torture of Flavius, Venia, and Octavia for “stealing food.”

(Mockingjay, Chapter 4)

Yields 6–8 servings

1½ tablespoons extra-virgin olive oil

2 medium yellow onions, diced

Kosher salt to taste

3 cloves of garlic, diced

Freshly ground black pepper to taste

1½ teaspoons cumin

1 teaspoon coriander

1 teaspoon freshly ground black pepper

2 quarts chicken or vegetable stock (low sodium)

4 (15-ounce) cans black beans (plain, unsalted), rinsed and drained

2 large parsnips, peeled and cubed

2 limes, sliced for garnish

4 cups plain yogurt or sour cream

1. In a large stockpot or soup pot, heat the olive oil over medium heat. Add the onions and a few pinches of salt. Make sure the oil is hot enough that you can hear the onions sizzle when you add them. Cook until onions are slightly browned, about 8 minutes.

2. Add in the garlic and let it sauté with the onions for another 2 minutes.

3. Add the cumin, coriander, and pepper and stir throughout the onions. Allow the spices to warm up for about 30 seconds. The aroma will fill the kitchen.

4. Add in the stock, black beans, and parsnips. Over high heat, bring the soup to a rolling boil.

5. Turn heat to medium low and allow the soup to simmer for 15 minutes so the parsnips can soften and cook. Taste the soup for seasoning and conservatively add salt and pepper if needed.

6. Turn the heat to its lowest setting. Using a slotted spoon, remove 3 cups of the parsnips, beans, and onions. Set aside.

7. Using an immersion blender, blend the remaining parsnips, beans, and onions in the pot. The soup will become thick and creamy. Don’t worry about blending every last bit of the vegetables, but make sure your soup has a fairly thick consistency. If you don’t have an immersion blender, you can use an upright blender or food processor, adding the soup in small batches.

8. Return the reserved parsnips, beans, and onions to the soup. Do one last taste test to check the seasoning. Add salt, pepper, or small amounts of cumin or coriander to taste. Remember, you can always add more, but you can’t take them out.

9. Serve your soup with a garnish of sliced lime, a spoonful of yogurt or sour cream, and a drizzle of lime juice.

Tips from Your Sponsor

This recipe is both filling and delicious. If you can’t find parsnips, feel free to substitute carrots, as they’re part of the same family.

GREASY SAE’S FISH AND OKRA STEW

The sliminess of this stew symbolizes Katniss’s feelings regarding being used as President Coin’s “Mockingjay.” While Katniss realizes the necessity of the symbol, she certainly doesn’t trust the rebellion. This recipe offers tips on how to rid your stew of this slimy problem while still serving a delicious and spicy meal.

(Mockingjay, Chapter 5)

Yields 6 servings

> Fish Seasoning:

1 tablespoon paprika

1 tablespoon garlic salt

1 tablespoon dried onion

1 teaspoon ground ginger

1 teaspoon dried mustard

1 tablespoon cayenne

2 teaspoons oregano

½ teaspoon black pepper

½ teaspoon white pepper

> Stew:

¼ cup vegetable oil

2 pounds okra, sliced ½” thick

Sea salt and freshly ground black pepper to taste

2 teaspoons cayenne

2 cups yellow onions, chopped

1 cup celery, chopped

1 cup green bell peppers, chopped

1 cup red bell peppers, chopped

¼ cup fresh parsley, chopped

2 tablespoons chopped garlic

1 pound snapper, diced

6 cups fish stock

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

1. In a small bowl, combine all the ingredients for the fish seasoning. Set aside.

2. In a large stockpot, heat oil over medium heat. Once oil is hot, add okra, followed by salt and 1 teaspoon cayenne. Stir the okra constantly for 25 minutes, or until most of the slime disappears. Add onions, celery, and bell peppers. Stir in parsley, salt, and the remaining teaspoon of cayenne.

3. Stirring often, continue cooking until the okra and other vegetables are soft and any possible sliminess has completely disappeared. Stir in the garlic.

4. Season the diced snapper with the fish seasoning, thoroughly rubbing the seasoning into the fish. Add seasoned fish to vegetables and cook for 2 minutes. Add the fish stock. Bring to a boil and then reduce to a simmer. Simmer for 20 minutes. Add Worcestershire sauce and hot sauce. Serve over wild rice.

Tips from Your Sponsor

When adding the onions, celery, and bell peppers, allow them to stick to the bottom of the pan, then scrape the bottom with a spoon. This allows some of the natural sugars to caramelize, adding a great deal of flavor to your stew.

DISTRICT 13’S VENISON STEW

Venison is one of the foods Katniss and Gale (and sometimes Finnick) contribute to District 13 once the heroes are allowed to hunt. Like the deer used in this recipe, Katniss used to feel free in the woods, but is now cornered and caged in the controlling District 13.

(Mockingjay, Chapter 9)

Yields 6–8 servings

3 pounds venison stew meat (2” cubes)

4 tablespoons olive oil

6 cups beef bouillon

2 envelopes peppercorn gravy mix

2 teaspoons oregano

1 bay leaf

2 cloves garlic, minced

2 cups fresh pearl onions

4 potatoes

6 carrots

1 loaf rustic bread

Tips from Your Sponsor

For an extra-fun dinner dish, try serving this dish in a sourdough bread bowl. That way, you can not only fill up on this hearty stew, but on the actual bowl it comes in!

1. Brown venison in oil in a large Dutch oven. Combine beef bouillon, gravy mix, oregano, bay leaf, garlic, and onions. Bring to a boil, cover, and reduce heat. Simmer for 1 hour.

2. Peel and cut up potatoes and carrots. Add to stew and simmer for another 30 minutes or until vegetables are fork tender.

3. Remove bay leaf. Serve stew in bowls with rustic bread on the side to sop up all the broth.

DISTRICT 13’S REJUVENATING BEEF STEW

Katniss recognizes the rejuvenating effects of a good meal when the refugees and citizens of District 13 eat a filling dinner for the first time in years. Hopefully this dish will have a similar effect at your dinner table.

(Mockingjay, Chapter 17)

Yields 8 servings

2 pounds sirloin steak, trimmed and cut into ¾” cubes

2 tablespoons vegetable oil

1 pound red potatoes, cubed

1 cup beef broth

1 cup water

1 tablespoon Worcestershire sauce

2 cloves garlic, peeled

2 bay leaves

1 yellow onion, sliced

1 teaspoon kosher salt

1 teaspoon white sugar

1 teaspoon brown sugar

½ teaspoon freshly ground pepper

1 teaspoon lemon juice

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon ground allspice

3 large carrots, sliced

3 ribs celery, chopped

3 tablespoons butter

1 medium turnip, peeled

¼ cup water

2 tablespoons cornstarch

1. In a large skillet, brown meat in hot oil.

2. In a pot, boil potatoes until soft. Drain and set aside.

3. In a large pot, combine browned steak, beef broth, water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugars, pepper, lemon juice, paprika, cayenne pepper, oregano, and allspice. Cover and simmer for 90 minutes.

4. Remove bay leaves and garlic cloves. Add cooked potatoes, carrots, and celery. Cover and cook for 45 minutes. Remove 2 cups hot liquid to thicken gravy.

5. In a medium-sized skillet, melt butter. Sauté turnips in butter until crusty and brown. Add turnips to stew.

6. In a separate bowl, mix ¼ cup water and cornstarch until smooth. Mix with a little of the reserved hot liquid and return mixture to pot. Stir and cook until bubbly.

7. Ladle into bowls to serve.

Tips from Your Sponsor

For extra spice, try adding garlic salt or a packet of dry onion soup to taste.

PEA SOUP FOR YOUR SORROWS

After a full day of shooting Propos for the rebellion, an exhausted Katniss helps herself to an extra-large portion of pea soup. Sometimes, all you can do when feeling down is eat a bowl of warm soup and hope for a better tomorrow … a tomorrow Katniss fights for. The fact that she’s allowed to take an extra-large portion of anything in District 13 is indicative of her importance to the rebellion.

(Mockingjay, Chapter 9)

Yields 5 servings

16 ounces dried split peas

2 medium potatoes, peeled and diced

2 cups diced carrots

½ cup diced celery

2 medium onions, chopped

2 garlic cloves, minced

2 teaspoons salt

2 teaspoons pepper

5 cups chicken or vegetable stock

2 cups water

3 cups frozen peas

1 cup milk

Tips from Your Sponsor

There are infinite variations to this basic pea soup recipe. For the meat eaters in your District, try adding 2 cups fully cooked ham or ½ pound of crisp bacon to the soup just before serving. If you do use bacon, fry it before you continue with the rest of the recipe and then, for an extra kick, sauté the vegetables in the bacon grease before adding them to the slow cooker. If you’re a vegan, just skip adding the milk.

1. In a slow cooker, layer all the ingredients but the frozen peas and milk in the order listed. Cover and cook on high for 5–6 hours or until the vegetables are tender.

2. Add the frozen peas and cook for 1 hour, stirring occasionally.

3. Stir in milk and heat through for 15 minutes before serving.

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