It must be the gloomy rain but I have started to crave melted cheese. Both of the soups this week are cheesy…however, the vegetarian one can be “vegainized”.
Cauliflower, Cheese & Tomato Soup…a kid favorite as well, this soup is a beautiful salmony color thanks to the tomatoes. Ingredients: olive oil, onions, garlic, carrots, celery, potatoes, cauliflower, dried oregano, tomatoes, cheddar cheese, cream cheese, whole milk, kosher salt & pepper & fresh basil. Vegetarian, Vegan w. out dairy (will still be creamy just dairy free!) 13. per quart served w. bread.
Garlicy Tortellini Soup w. Fresh Greens…another kid favorite! Chicken stock enhanced with LOTS of fresh garlic, tomatoes, greens & cheese tortellini. Ingredients: olive oil, garlic, chicken stock, tomatoes, carrots, celery, fresh greens (spinach, chard or escarole…whatever looks best at the market), and cheese tortellini. Garnished w. parmesan cheese. 13. per quart served w. bread for dipping
Sweet Treat: Pumpkin Cupcakes w. Brown Sugar Frosting 2. per cupcake
Beets Cooking 
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