For those of you who ordered last week- I did NOT break my wrist! Woot woot! I sprained it and have been wearing a brace. The pain has decreased and I am ready to use it on Thursday. Today is raw and damp, it just does not feel like the first full week of May. Thursday looks warm- almost HOT (relatively speaking). I was at the co-op yesterday and noticed local kale is in- so one soup will feature a fresh spring ingredient and the other will be a last hurrah soup- eggplant parm, one of my favorites!
Eggplant Parmesan Soup: KInd of like the best tomato soup ever! Ingredients: eggplant, olive oil, garlic, onions, stewed tomatoes, tomato juice, vegetable stock, oregano, basil, croutons, parmesan cheese, balsamic vinegar, kosher salt & pepper. Garnished w. extra parmesan. 13. per quart served w. bread. Vegetarian, Vegan (minus cheese).
Black Eyed Pea & Kale Chili…earthy and smoky with lots of fresh kale! Ingredients: olive oil, onion, celery, carrots, garlic, tomatoes, black eyed peas, chipotle in adobo, cumin, coriander, honey, dijon mustard, kale, kosher salt & pepper. Garnished w. jack cheese. 13. per quart Vegetarian, Vegan & Gluten-Free
Sweet Treat: Carrot Cake Cupcakes 2. each
Beets Cooking 
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