Last week, for a few days, the sap was running, the snow was melting…it felt like spring was winning the fight. This week it looks like winter is in the lead. During the cold, raw days of March our bodies still crave warm, nourishing foods; just not the thick hearty fare of deep winter. The soups this week will warm you up but contain the lighter, more complex flavors of a different season.
Malaysian Cabbage & Peanut…looking through my old blog posts I realized that I haven’t made this soup in almost 2 years! How dare I! Ingredients: cabbage, low sodium soy sauce, dry roasted peanuts, garlic, ginger, onions, curry powder, coriander, turmeric, tomatoes, yukon gold potatoes, sweet potatoes, Thai fish sauce, black pepper. Garnished w. chopped peanuts. 13. per quart served w. bread. Gluten-Free, VEGETARIAN & VEGAN: Please specify- the fish sauce is added off the heat. If you are vegetarian I will quart your soup prior to adding the fish sauce!
Chicken Barley Soup…I have a wonderful memory of eating this soup at a friends house on a sunny but cold March day. Her and her husband, being farmers, added local frozen to corn it. It remains one of my fondest memories of eating soup! canola oil, chicken thighs & breasts, onions, celery, carrots, corn, thyme, bay leaves, chicken stock, barley, kosher salt, pepper, fresh parsley. 13. per quart served w. bread.
Sweet Treat: Chocolate, Chocolate Chip Cookies 1. per cookie
Beets Cooking 
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