Happy New Year! Today is the last day of my vacation…always a bittersweet day. I am amazed at the different ways in which time moves. This morning, thinking back on the past week and a half , I can’t believe all of the things done, family and friends visited with, and different weather systems that occurred in this small span of time. I am rested, refreshed, ready to leave the holiday season behind until next year and get back to work!
Eggplant Parmesan Soup…My favorite soup! Ingredients: eggplant, olive oil, garlic, onions, celery, stewed tomatoes, tomato juice, oregano, basil, croutons, parmesan cheese, balsamic vinegar, kosher salt & pepper. Garnished w. additional Parmesan. 13. per quart w. bread. Vegetarian, Vegan (minus the parm- it is still delicious!)
Harvest Tortilla Soup…a fancy word for a ramped up veggie chili! Ingredients: canola oil, onions, garlic, rainbow peppers, corn, zucchini, tomatoes, cumin, chili powder, black beans, kosher salt, pepper, lime juice and fresh cilantro. Garnished w. tortilla chips, sour cream & cheddar cheese. 13. per quart served w. bread. Vegetarian, Vegan (minus dairy garnish) & Gluten-Free.
Sweet Treat: Black Bottom Cupcakes 2. each
Beets Cooking 
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