Soups & Sweet Treat 1.10.13

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.

 

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Published in: on January 5, 2013 at 9:49 pm01  Leave a Comment  

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