Beets Cooking

I am late again.  Something about this time of year- endless soccer games, beds to mulch, veggies to plant, winter clothes that still need to be put away- even with the extra daylight there is never enough time!

I am excited about this weeks soups!  This winter I received Jerusalem a cookbook.  What a beautiful book!  Since, at the recommendation of a friend, I also purchased Plenty by the same author.  The meat soup is from Jerusalem & the veggie from Plenty.  Yum!

Chickpea, tomato & bread soup…a riff on Tuscon ribollita…Ingredients: onion, fennel, olive oil, carrot, celery, tomato paste, white wine, plum tomatoes, fresh oregano, fresh parsley, fresh thyme, sugar, bay leaves, veggie stock, sourdough bread, chick peas, kosher salt & pepper.  Garnished w. fresh pesto. 13. per quart served w. bread.  vegetarian & vegan (if you are vegan let me know- I will take your pesto out before I add the parm!)

Spicy Bulgur soup w. meatballs…the soup is flavored with baharat spice mix: black peppercorns, coriander seeds, cinnamon, cloves, allspice, cumin, cardamom & nutmeg.  Ingredients:  Meatballs: orgainic ground beef, onion, parsley, tich of allspice & cinnamon, flour, olive oil, pepper & kosher salt.  Soup:  olive oil, onion, garlic, carrots, celery, tomatoes, tomato paste, baharat spice mix, sugar, bulgur, chicken stock, kosher salt & pepper.  Garnished w. lemon slices & cilantro.  13. per quart served w. bread.

Sweet Treat: Black Bottom Cupcakes…1.50 per cupcake