Beets Cooking

Brrrr…..it seems unfair that we have to suffer through single digit weather without the benefit of the fluffy white stuff.  Being a bit of a weather geek, I learned this weekend that it has been TWO years since we have received more then 4 inches at a time here in the valley. As has become the norm it will warm up this week just in time for the precipitation to turn to rain.  Thursday looks down right spring like!  This weeks soups are sure to put a a bounce in your funky winter weather step.  A highly flavored Thai soup & a nourishing greens soup- reminiscent of the first bitter greens that  sprout up in the spring.

Provencal Greens Soup…this soup was featured in the New York Times this past week.  At first glance it seemed kind of blah- but I gave it a try over the weekend and LOVED it.  The eggs and country  croututons (think crositini) give it a richness and the greens just make you feel good.  Ingredients: olive oil, leeks, garlic, chopped greens- swiss chard, dandelion, and kale, eggs, kosher salt, pepper, lemon juice.  Garnished w. slices of country bread toasted and rubbed w. olive oil  & parmesean cheese. To serve: place toasted bread in bowl and ladel hot soup over.  13. per quart served w. bread.  Vegetarian, Vegan (minus the parm).

Coconut Curry Chicken Noodle Soup…deeply flavored bowl of yum! Ingredients: canola oil, onions, ginger, lemon grass, tich of Thai red curry, paprika, tumeric, coconut milk, chicken stock, fish sauce, pinch of sugar, kaffir lime leaves, thin rice noodles, sweet potato, chicken, and pepper.  Garnished w. cilantro, bean sprouts, scallions and lime.  Gluten-Free  13. per quart served w. bread.

Sweet Treat: Chocloate Chip Cookies- w. or w. out nuts.  1. each.