What a weekend! It seems that the battle between winter and spring has finally come to an end. We put our screens in, went fishing, and even planted pea seeds in the garden. Ah….
In celebration of warmer weather the soups this week are lighter, fresher, & more spring like…
Roasted Beet Borscht…pretty to look at, yummy to eat, and good hot OR cold! Ingredients: roasted beets, carrots, onions, garlic, veggie stock, fresh thyme, bit of honey, bit of balsamic vinegar, kosher salt, pepper, fresh dill & garnished with sour cream. 13. per quart served w. bread. Vegetarian, Vegan (minus sour cream garnish) & Gluten-Free
Kale Pesto & Edamame Tortellini…Kale pesto? Sounds strange but is delish! I have discovered that by relegating only basil to pesto I was missing out on a world of great combinations! Ingredients: Kale pesto: lacinato kale, garlic, parmesean, lemon, kosher salt, pepper, olive oil. Soup: cheese tortellini, edamame, chicken stock, onions, garlic, kosher salt & pepper. Garnished with freshly grated parmesean. 13. per quart, served w. bread
Sweet Treat: Lemon Whoopie Pies- 2. each
Beets Cooking 
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