The wind yesterday was amazing! What was even more amazing was how it swept away the thick, muggy air that has been blanketing us. I woke up extra early this morning just to breathe in the freshness, ahhhh!
Roasted Beet Borscht…This is one of those soups where there are so many variations that it is hard to tell what is “authentic” and what is not. This version is vegetarian, the beets are roasted to draw out their sweetness, and it is good eaten hot or cold. This winter I may do a meat borscht. Ingredients: Olive oil, local beets, local carrots, onions, garlic, thyme, fresh dill, red wine vinegar, touch of honey, kosher salt & pepper. Garnished w. sour cream & grated carrots. 13. per quart served w. multi grain bread for dipping. Vegetarian, Vegan (minus sour cream garnish) and Gluten-Free.
Thai Chicken w. Ginger & Coconut…a soup with bold flavors! Ingredients: canola oil, chicken breasts, garlic, ginger, lemon grass, sugar, red Thai curry paste, shallots, tomatoes, potatoes, coconut milk, kaffir lime leaves, Asian watercress, scallions, kosher salt & pepper. 13. per quart served w. bread for dipping.
Sweet Treat: Banana cupcakes w. chocolate cream cheese frosting. 2. per cupcake
Beets Cooking 
Leave a Reply