We have had our share of April showers! Let’s hope that the start of May ushers in some drier weather, blossoms & the beginning of easily accessible local produce! This weeks soup feature spring ingredients…I can’t guarantee that they will all be Vermont grown (especially not the asparagus, to early for that) but I will try where I can!
Chicken Tortellini Soup w. Spring Veggies...Ingredients: cheese tortellini, olive oil, chicken stock, antibiotic free chicken poached chicken breasts, local baby spinach, local carrots, local green house grown basil, garlic, diced tomatoes, pinch of crushed red pepper, salt and pepper. Garnished w. freshly grated parmesan cheese and served w. crusty bread for dipping.
13. per quart
Asparagus & Rice Soup…a luscious spring soup that is reminiscent of risotto…Ingredients: asparagus, olive oil, garlic, local potatoes, water, bay leaves, salt & pepper, arborio rice, white wine, optional parmesan cheese. Garnished w. chopped local chives & parmesan cheese. Yum…spring comfort food in a bowl! Served w. bread.
gluten-free, vegetarian & if specified vegan
13. quart
Sweet Treat: Homemade “Oreos” ! white chocolate ganache (white chocolate and sour cream) sandwiched between chocolate icebox cookies.
1. each
Beets Cooking 
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