Beets Cooking

It felt good to take the stock pots down this week and start making soup again!  Hope all enjoyed.  I love special requests…so, if there is a soup or stew that you are craving let me know and chances are you will see it on the menu sometime soon!  That goes for sweets too…

Vegetarian Mulligatawny  Soup:  There are endless variations of this soup!  Mulligatawny is a soup that originated in India & its name comes from the word “pepper water”.  This version does have a slight “kick”, but the other spices, lentils, rice & coconut milk soak of the heat and give this soup a great depth of flavor.  Ingredients: canola oil, garlic, onion, celery, carrots, lentils, chopped tomatoes, chick peas, veggie stock, tomato juice, yellow curry powder, cumin, coriander, cayenne pepper, coconut milk, honey, basmati rice.  Garnished w. fresh cilantro.  13. per quart & comes w. bread.  Vegetarian, Vegan, Gluten-Free

Beef & Black Bean Chili w. Chipotle: This is one of my favorite chili recipes!  It is short on veggies, big on meat and full of flavor!  One third of the beans are pureed with the tomatoes to give which provides a great texture.  YUM!  Ingredients: black beans, diced tomatoes, chipotle in adobo, canola oil, organic ground beef, red onions, chili powder, cumin, lime, kosher salt & pepper.  Garnished w. fresh cilantro, cheddar cheese & lime marinated red onions.  13. per quart served w. bread.  Gluten-free ***Please let me know if you are allergic to wheat so that I can be sure to get the chipotle in adobo that are gf!!!!

Sweet Treat: Chocolate Cupcakes w. Chocolate Cream Cheese Frosting 1.50 per cupcake

Orders due Tuesday 1.10.11 @ 11:59 pm!