Welcome April showers! I always need to remind myself that the dark and dreary days of April will eventually reward us with spring greens and gaudy tulips! This weeks soup will add a zip of flavor that is needed this time of year.
Mulligatawny- take two! For details see last weeks post
Mexican Tortilla Soup … Chile, spices, and a big punch of lime make for a delicious Mexican “chicken soup”. I break from tradition by adding some extra veggies. Ingredients: canola oil, onions, poblano, garlic, cumin. Chipotle, tomatoes, zucchini, corn, home made chicken stock, chicken, masa, kosher salt, oregano, pepper, lime, and cilantro. Garnished w. Tortillas, cotija & scallions. 13. Per quart served with bread. Gluten-free
Sweet Treat : chocolate-chocolate chip cookies. 1. Each
Beets Cooking 