Jonathan’s Cork

Fine Southwestern Dining

…a longtime Tucson favorite, featuring Buffalo, Ostrich, Fresh Fish, Seafood, Game Meats and selected Angus Beef, all with a Southwestern flair.

Award-winning chef and owner, Jonathan Landeen and his wife, Colette, welcome you to a casual, comfortable Southwestern setting, accented with DeGrazia prints, Native American art, and 4 beehive fireplaces.

We hope to see you soon!

Jonathan & Colette Landeen

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Celebrating our 20th Year in Business!

1994-2014

By Request Recipe

Vegan Vegetable Soup

Roasted Vegetable Stock

  • 1 whole head of garlic cut in half
  • 4 carrots cut into chunks
  • 4 stalks of celery cut into chunks
  • 3 onions cut into quarters
  • 1 red bell pepper cut into half
  • 4 tomatoes cut into half
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • 1 bunch of parsley
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 8 cups of water

Preheat oven to 400 degrees. Cut the head of garlic. Arrange the garlic, carrots, celery, onion, bell pepper and tomato on a large baking sheet in a single layer and drizzle the olive oil over the vegetagles; and season with salt and pepper.

Roast the vegetable in the preheated oven turning every 20 minutes until tender and brown, about 1 hour.

Combine the water thyme, parsley and bay leaf in a large stock pot over medium heat. Squeeze the head of garlic in the stock pot and discard the out husk. Place all the roasted vegetables into the pot and bring to a boil. Reduce the heat to a simmer for one hour and strain and cool.

Vegetable Mixture for Soup

  • ½ c diced onions
  • ½ c diced celery
  • 2 cloves of minced garlic
  • 3 tbs olive oil
  • ½ c diced carrots
  • ½ chopped green cabbage
  • ½ c diced green beans
  • ½ c diced potatoes (opt)
  • ½ c edamames
  • 1 c chopped fresh or canned tomatoes
  • ¼ c fresh parsley
  • Salt and pepper to taste

Combine olive oil, celery, onion and garlic in the bottom of a soup pot. Gently simmer these vegetable for 5 minutes and then add your vegetable stock and the carrots, cabbage, green beans and edamames. Cook these together for about 20 minutes. Finish the potatoes and tomatoes, simmer until potatoes are done and serve. Salt and pepper to taste.

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Jonathan's hand-crafted Almond Roca is here for the Season.
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