Beets Cooking

Welcome December!  This month brings a TON of excitement to my house.  My youngest turns 7 on the 12th, which just happens to be 12.12.12 this year!  Twinkly lights go up to fight the darkness.  We bid farewell to the dark and welcome the return of light…even though here in Vermont it seems to stay dark until about March!  A live tree enters our home and gets adorned with all that glitters.  During this hectic time of year it is important to remember to embrace the simple, humble things that bring us comfort.  What is one of these things?  Why SOUP of course!!!

Black-Eyed Pea & Kale Chili… A vegetarian chili that combines the earthiness of kale & black-eyed peas w. the smokiness of chiplote peppers.  Perfect for a chilly night!  Ingredients:  olive oil, onion, celery, garlic, tomatoes, black-eyed peas, veggie stock, chipotle in adobo, cumin, coriander, tich of honey, tich of dijon, kale, kosher salt & pepper.  Garnished w. monterey jack &  sour cream.  Gluten-Free, Vegetarian & Vegan (minus garnishes)  13. per quart served w. bread.

Soup of Fresh Greens & The Alphabet… a comforting bowl of yum!  Ingredients:  Chicken stock, splash of white wine, tomatoes, garlic, onion, chick peas, fresh greens…(spinach or escarole or both) & fresh basil.  Garnished w. parmesan cheese.  13. per quart served w. bread.

Sweet Treat:  Snickerdoodles 1. per cookie