This will be the last Thursday soup of February. I will be taking a soupcation during my girls winter break. Looking forward to visiting with family, taking a few small trips, and ending the vacation with a sojourn to the water park at Jay Peak- I may even to the chute with my oldest daughter (maybe)! Both these soups freeze well- you may want to order an extra to tide you over until the stock pots return!
Beef & Black Bean Chili…what better way to end the month then with this VERY popular chili. Beef, black beans & tomatoes simmered w. smoky chipotles. YUM! Ingredients: Organic ground beef, black beans, red onions, tomatoes, chipotles in adobo, kosher salt & pepper, cilantro & lime juice Garnished w. jack cheese, sour cream & lime marinated red onions. 13. per quart served w. bread Gluten-Free
MInestra of Squash & Rice w. Sage…risotto in soup form. Ingredients: olive oil, onion, carrot, celery, butternut squash, veggie stock, Arborio rice, kosher salt, pepper, parsley & sage. Garnished w. fried sage leaves & parmesan cheese. 13. per quart served w. bread. Vegetarian, Vegan (minus the cheese garnish) & gluten-free
Carrot Cake Cupcakes w. Cream Cheese Frosting- 2. cupcake
Beets Cooking 
Leave a Reply