Beets Cooking

I keep waiting for the snow…maybe this afternoon?  If not,  it looks like we will be cursed with a blast of VERY cold air!  The soups this week are sure to warm you up.  Maybe if we all do a snow dance the ground will soon be covered in fluffy white?!

Farmhouse Vegetable & Barley Soup…A hearty winter vegetable soup.  Tamari and dried porcini mushrooms add a savory, almost meaty flavor to this vegetarian soup.  Ingredients: dried porcini mushrooms, fresh parsley, fresh thyme, bay leaves, olive oil, leeks, carrots, celery, dry white wine, tamari, kosher salt & pepper, veggie stock, barley, garlic, Yukon gold potatoes, turnips, cabbage, frozen peas & a few squirts of lemon juice.  Garnished w. rustic Herbed Croutons & optional Cheddar Cheese.  Vegetarian & Vegan 13. Per quart served w. bread

Garlicky Tortellini, Spinach & Tomato Soup…This is a favorite of  kids & grown-ups!  Fresh cheese tortellini floating in a garlicy tomato broth, laced w. ribbons of fresh spinach & basil.  YUM!  Ingredients: butter, olive oil, garlic, chicken stock, fresh cheese tortellini, fresh spinach, fresh basil, kosher salt & pepper.  Garnished w. parmesan cheese. 13. per quart served w. bread

Sweet Treat: Lemon, Lime Cupcakes w. Lemon Glaze…These cupcakes pack a citrus punch and are VEGAN!  It is kind of like science class…a dash of vinegar combined with the baking soda does the job of eggs.  These are very moist and you won’t miss the eggs or butter!  1.50 per cupcake.