The theme of this weeks soups is the tomato. While it is still too early to make soups with sweet, juicy, field ripened tomatoes there are plenty of local green house ripened tomatoes available. Nothing says summer to me like tomatoes…yum!
Spicy Tomato Broth with Couscous & Chicken…a North African inspired soup with a mildly spicy broth. Ingredients: olive oil, onions, organic chicken thighs, cumin, paprika, turmeric, cinnamon, chicken stock, harissa, tomato paste, tomatoes, couscous, lemon juice, salt & pepper. Garnished with fresh local mint & basil. Served w. bread. 13. quart
***Can easily omit the couscous and substitute potatoes if to make glute-free…just specify
Chilled Fresh Tomato, Basil & Bread Soup…bread helps thicken this yummy summer soup making dairy products unneccessary. Ingredients: Local French bread, kosher salt, local basil, tomatoes, veggie stock, garlic, sherry vinegar & olive oil. Garnished with pesto (on the side) and toasted pine nuts. Served with bread. This soup can also be eaten warm if prefered. 13. quart
vegetarian & vegan if you omit the pesto
Sweet Treat: One of my favorite summer deserts is S’mores…here they are turned into a brownie.
S’mores brownies…Graham cracker crust, brownie middle, marshmallow topping.
2. per brownie
Beets Cooking 
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