What a chilly week! Funny how easy it is to forget what below zero feels like! Makes 40 feel like a heat wave. I am now once again acclimated to the cold- and re-acclimated (not sure that is really a word) to work! Two of my favorite soups this week…order up, stay warm & cozy, and enjoy what may be a real Vermont winter!
Black Bean Veggie Chili…A really fresh tasting vegetarian chili…mellow spice & lots of flavor. I always assume that those of you who like it REALLY hot, have lots of hot sauce in the fridge! Ingredients: Canola oil, black beans, onions, garlic, red, yellow or orange bell peppers, poblano peppers, tomatoes, cumin, Mexican oregano, chipolatas in adobo, fresh cilantro, lime juice, kosher salt & pepper. Garnished w. lime marinated red onions, sour cream & jack cheese. 13. per quart served w. bread. Vegetarian, Gluten-Free & Vegan minus dairy garnishes.
Pasta & Meatball Soup…Yum! Those of you who have been ordering for a while know that I have a thing w. meatballs & that this is one of my favorite soups! A VERY filling meal in a bowl. Ingredients: Olive oil, garlic, onions, celery, carrots & tomatoes- purred to make a delish broth- baby past. Meatballs: ground turkey, garlic, bread crumbs, eggs, tich of nutmeg, parsley, kosher salt & pepper. Garnished w. fresh parm. 13. per quart served w. bread.
Sweet Treat: Grapefruit Olive Oil Pound Cake….kind of like Lemon Cake but w. Ruby Red Grapefruit- no butter! Olive oil & buttermilk make it moist! 2. per slice.
Beets Cooking 