Spring is in the air!!! The clocks have sprung ahead and the vernal equinox is this Sunday…yipeee! Last weekend I was at the Burlington Farmer’s Market and noticed some local greens interspersed between the roots of winter. I am looking forward to being able to cook with local spring produce soon…but for now we will have to settle for the roots of winter brightened with sunny flavors.
Sweet Potato, Chicken & Barley Soup…ingredients: olive oil, garlic, onion, celery, local carrots, local parsnips, barley, chicken stock, bay leaves, sweet potatoes, chicken, local dill, balsamic vinegar, kosher salt & pepper. Served with bread.
13. quart
Vegetarian Mulligatawny…ingredients: olive oil, garlic, onions, celery, local carrots, red lentils, tomatoes, chickpeas, veggie stock, tomato juice, yellow curry powder, cumin, coriander, pinch of cayenne, coconut milk, local honey, basmati rice, cilantro & salt & pepper. Served with bread. Vegan & GF
13. quart
Sweet Treat….Your basic oatmeal chocolate chip cookie. I am a lover of nuts in my chocolate chip cookies…so I will be making some with or some without. Specify which you would like in your order.
1. per cookie
Enjoy the puddles while they last!!
Beets Cooking 
Hi..we would like the vegetarian !