Beets Cooking

What a week!  Cold & windy weather, snowy weather, rainy weather and now refreshing spring weather!  Dinner with friends, dinner with husband, visiting TONS of baby cashmere goats, visiting family, and visiting my sister’s “farm”…grown up goats, chickens, chicks & baby turkeys.  First salad from my garden last night.  Spring in New England is always an adventure. 

The soups for the first week of May are….

Wild Mushroom Barley…Ingredients: Olive oil, mixed variety of mushrooms, white wine, veggie stock, onion, celery, carrots, dried thyme, bay leaves, kosher salt, black pepper, barley, garlic, fresh parsley & a dash of balsamic vinegar.  Vegetarian & Vegan, 13. per quart served with bread.

Italian Wedding Soup…one of my favorites due to the combination of spinach & meatballs.  YUM.  Ingredients:  onions, celery, garlic, carrots, chicken stock, Meatballs (ground turkey, Parmesan cheese, eggs, bread crumbs, garlic, parsley), fresh spinach, baby pasta & fresh basil.  Garnished w. parm cheese.  13. per quart, served with bread.

The sweet treat this week is a special request from my oldest daughter, Lemon Bars.  1.50 per bar.

This will be the last soup & sweet treat for the month of April!  I will be taking the the week of the 23rd off to be with my girls during their school vacation….so order up!

Minestrone with Pesto…It has been a long time since I have made a minestrone.  There are so many versions of minestrone.  My understanding is what makes a minestrone a minestrone is the combination of two starches…most often beans & pasta, but sometimes beans & potatoes.  Ingredients: Olive oil, onions, celery, garlic, thyme, bay leaves, kosher salt & pepper, small white beans, veggie broth, tomatoes, cauliflower, zucchini , summer squash, escarole & baby shells. Garnished w. pesto (if you would like it vegan let me know…I will set aside your pesto prior to adding the cheese!).  13. per quart served w. bread.  Vegetarian & Vegan

Mexican Tortilla Soup…As you all may have noticed I love cilantro & fresh citrus flavors.  This is one of the reasons why I am drawn to Mexican food as well as many different Asian cuisines.  I have never offered this soup but am looking forward to making AND eating some myself!  Ingredients:  Canola oil, corn tortillas, kosher salt, pepper, white onion, garlic, Mexican oregano, cilantro, chipotle in adobo, tomatoes, chicken broth, lime juice & poached chicken breasts.  Garnished w.  scallions, monterey jack cheese, sliced radishes & fried corn tortillas (not tortilla chips!)  You put some of the freshly fried corn tortillas on the bottom of your bowl, add your hot soup & garnishes then slurp!  13. served w. bread.  Gluten-Free (please tell me if you need gluten free so I can be sure to get the gluten free chipotle!)

Sweet Treat: Vegan Chocolate Cupcakes w. Chocolate Glaze 1.50 per cupcake

And the soups are…

“Hamburger” Soup…This is a regular on my rotation, and always a favorite.  Ingredients: ground turkey, onions, celery, carrots, garlic, canned tomatoes, chicken stock, bay leaves, barley, dried Italian spices & barley.  Garnished w. Parmesan.  13. per quart & served w. bread.

Black Bean & Sweet Potato Soup…Black beans & sweet potatoes are a great match.  Add a bit of fresh lime juice and cilantro…YUM!  Ingredients:  black beans, garlic, onions, celery, sweet potatoes, veggie stock, cumin, coriander, kosher salt & pepper, fresh cilantro & lime juice.  Garnished w. plain yogurt.

Sweet Treat: Nutty Butters…YOUR CHOICE ALMOND OR PEANUT  (almonds contain almond butter & almonds, peanuts contain peanuts & peanut butter)  1.50 per cookie