What a crazy weather weekend!!!! We had a fire both Friday and Saturday nights- camping had been on the agenda so we decided to bring it indoors. Waking up to the blue sky and sunshine this morning was a wonderful thing! Extremes in weather, typical in Vermont, will be the norm this week. 80’s on Thursday! When it gets this warm it can be hard to imagine tucking into a bowl of steaming soup. Both soups this week are chilled- one can be served hot for those adverse to chilled soups. Enjoy the sunshine and being outside!
Cauliflower Vichyssoise..this can be eaten cold or hot…Ingredients: olive oil, leeks, thyme, bay laves, cauliflower, veggie stock, whole milk, kosher salt, nutmeg, fresh parsley & scallions. Garnished w. chopped beets, 13. per quart served w. bread. Vegetarian, Gluten-Free & Vegan (let me know and I will omit dairy!)
Cucumber w. Yogurt & Dill served w. Grilled Spiced Shrimp…If you are vegetarian & would like this soup just let me know- you can beets instead of shrimp! Ingredients: cucumbers, lemon juice, garlic, sugar, salt, pinch of cayenne, low fat yogurt, fresh dill, kosher salt, pepper. Garnished w. shrimp, sliced red onion & chopped chives. Gluten-Free, Vegetarian if specified. 13. per quart served w. bread
Sweet Treat: Rhubarb Cake- 1.50 per slice
Beets Cooking 
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