Beets Cooking

Spaghetti & meatballs is one of my favorite things to eat…and my children’s.  For this weeks “meat” soup I decided to capture the flavor of this classic italian dish into a hearty soup.

Tomato & Meatball Soup….ingredients: Meatballs made w/shady brook farms natural ground turkey (ground turkey, bread crumbs, parmesan cheese, basil, garlic, s&p, dried oregano), olive oil, onions, carrots, celery, garlic, chicken broth, diced tomatoes & ditalini pasta.  Served w/ crusty bread & freshly grated parmesan cheese for garnish.

13. per quart

This weeks Vegetarian soup pairs the earthiness of mushrooms with the deep flavor of Tuscan kale & creamy texture of Yukon Gold potatoes.

Mushroom Soup with Tuscan Kale & Yukon Gold Potatoes…ingredients: canola oil, carrots, leeks, onion, s&p, garlic, Tuscan kale, local Yukon gold potatoes, mix of mushrooms, shallots, thyme, mushroom stock…garnished with a drizzle of red wine vinegar and olive oil.

$13. per quart

Sweet Treat: Hermits, an old-fashioned cookie that bakes up soft & chewy and finished with a drizzle of orange glaze.  Ingredients…raisins, crystallized ginger, butter, cinnamon, allspice, unbleached flour, baking soda, salt, dark brown sugar, molasses, eggs, orange juice & confectioner’s sugar.

1.50 per hermit