Soups & Sweet Treat 10.6.11

September was a whoosh!!!  It felt great to wake up on October 1st with what felt like the first winds of fall blowing through the windows.  The first week of October is Eat Local week in Vermont.  I try to use as many local ingredients as possible…bread is always local, carrots, onions, garlic etc.  This week, for those of you that are trying to go ALL LOCAL, the vegetarian soup will be made from ALL LOCAL ingredients.  Happy October!!!!

Eastern European Vegetable Stew…A stew chock full of sweet root veggies!  It is hearty, healthy, pretty and delish!!!  Ingredients: olive oil, onions, garlic, potatoes, carrots, parsnips, turnips, beets, bay leaves, fresh thyme, fresh dill, cider vinegar, swiss chard, kosher salt & pepper.  Garnished w. yogurt and chopped dill & served w. bread.  Gluten-Free, Vegetarian & Vegan minus yogurt

13. per quart

Tomato & Meatball Soup…This is one of my FAVE soups & is a meal in itself.  If you like spaghetti & meatballs then you will LOVE this!!  A favorite with kids.  Ingredients….Meatballs made with Shadybrook Farms ground turkey (ground turkey, bread crumbs, parm cheese, basil, oregano, s&p), olive oil, onions, carrots, garlic, celery, chicken stock, diced tomatoes and baby pasta.  If you prefer no dairy let me know and I can omit the parm. from your meatballs!  Garnished w. parm & served w. bread.

13. per quart

Sweet Treat: Chocolate Sandwich Cookies…Chocolate ganache sandwiched between chocolate icebox cookies.

1.50 per cookie

Published in: on October 2, 2011 at 9:49 pm10  Leave a Comment  

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: