It felt great to once again lug out the stock pot, chop, simmer & whirl! Thanks to everyone who ordered…hope you enjoyed your meal!
This is a great time of year for cooking. Local summer veggies are still available, fall veggies are appearing in the market, and the air and light make eating and cooking oh so enjoyable!
Albonidgas Soup…a traditional Mexican soup featuring turkey meatball made with rice and eggs floating in a savory chicken broth filled with fresh veggies and herbs. Ingredients: Plainfield ground turkey, rice, eggs, onions, garlic, zucchini, green beans, oregano, cumin, cilantro & mint. Garnished w. fresh cilantro & crumbled tortilla chips & served w. bread. Gluten-Free
13. per quart
Mushroom Lentil Soup… A hearty blend of mushrooms, brown lentils & veggies. Each bite is both smooth & chewy. Garnished with fresh parsley & scallions which adds a burst of green crunchiness! Ingredients: olive oil, garlic, onions, celery, carrots, Portobello mushrooms, shiitake mushrooms, white mushrooms, dried lentils, white wine, veggie stock, bay leaves, fresh thyme & sherry vinegar. Garnished w. fresh parsley & scallions, served w. bread. Gluten-free, Vegetarian & Vegan
13. per quart
Sweet Treat…Vermont Apple Cake This is one of my fall go-to cake recipes. I found it years ago in the Vermont Harvest Magazine which is published by the Vermont Agency of Agriculture. It is full of simple flavors and tastes like fall. ingredients: eggs, sugar, brown sugar, canola oil, flour, vanilla, cinnamon, baking soda, kosher salt, diced apples, WALNUTS OR CHOCOLATE CHIPS…(I will be making one cake w. chocolate chips and one with walnuts, please specify)
1.5o per slice
Beets Cooking 