What an amazing day yesterday! Warm sun, melting snow- ahhhhh!!!!! The soups this week will be on the “lighter” side in order to celebrate (fingers crossed) SPRING!
Spinach & Zucchini Bisque w. Roasted Leeks…a simple soup with an amazing depth of flavor thanks to the addition of fennel. Ingredients: leeks, olive oil, garlic, onions, celery, fennel, zucchini, yukon golds, veggie stock, pinch of nutmeg, spinach, whole milk. 13. per quart, Vegetarian, Vegan (minus milk- it won’t be missed! The soup is creamy from the addition of potaotes) & Gluten-free. Served w. bread
Italian Sausage Zucchini Soup…this soup was just featured in the March/April edition of Yankee Magazine. I made it over the weekend and it is yummy! Light, but full of flavor thanks to the sausage. Ingredients: olive oil, sweet italian sausage, onion, garlic, kosher salt, pepper, tomatoes, fresh basil, fresh oregano, fresh parsley, zucchini, celery, green pepper, chicken stock. Garnished w. parm cheese. Gluten-Free. 13. per quart served w. bread
Sweet Treat: Iced oatmeal cookies 1. per cookie
Beets Cooking 