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Weekly Menu & Chef’s Suggestions
October 17-18
I will be open at both markets this weekend and products are available for delivery.
This weekend’s full menu will be up later this afternoon.
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Coming next weekend: Matzo Ball Soup!
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More Delicious Soups
WILD MUSHROOMS (Contains Dairy: Ghee)
My top seller. The fresh wild mushrooms & the rich beef bone broth make a magical union in this richly delicious soup. An anti-inflammatory soup, a great way to enhance protein intake w/out heaviness of meats.
Chef's Suggestions
- Use as sauce/base for: Pastas, Gourmet Raviolis, Meatballs, Gourmet Sausages. Add sautéed mushrooms, sprinkle with your favorite Truffle products.
- Turn into a BEEF STROGANOFF (or Chicken) by: searing small pieces of sirloin or filet mignon, onions, garlic. Use mushroom soup as sauce to cook meat mixture. When done, add Dijon mustard and crème fraiche or sour cream, top with chopped fresh parsley. Serve over rice or buttered egg noodles. Don't forget salt & pepper!
- Sauté your favorite combination of mushrooms and add to your mushroom soup or mushroom sauce.
VEGAN SEASONAL GREENS
My #2 all-time best seller. If you love cilantro & the bright notes of citrus, you will LOVE this soup. Richly packed with benefits of deep dark greens, this soup is all you need to get your daily serving of vegetables. Anything more is, of course, a healthful bonus. This delicious soup is amazing for a cleanse and detox!
Chef's Suggestions
- Enjoy COLD as a savory mid-morning energy shake or with a dollop of Greek Yoghurt and diced cucumbers.
- Enjoy HOT with a side of avocado toast, or add your fresh leftovers of any meats, legumes, greens and heat through. Optional to top with a sprinkle of Parmesan.
VEGAN ITALIAN MINESTRONE SOUP
Made with beautiful root vegetables, dark leafy greens AND protein-filled legumes. A highly nutrient dense soup. Delicious hot or cold!
Chef's Suggestions
- Add a tablespoon, or two, of Parmigiano Reggiano or Grana Padano and some fresh basil.
- Use as a delicious and vegetable-full pasta sauce.
- Use as a vegetable base for your favorite grilled protein, such as steak, chicken breast or seafood.
- Use as a vegan stew to serve over a bed of buttery basmati or brown rice.
- Brown 1 pound of ground beef very well, add the sauce to it and immediately have a meat and vegetable pasta sauce.
TOMATO BASIL (Dairy Free)
The freshness of early girl tomatoes & fresh basil are magical. A true testament that tomato basil soup does not need sugar, flour and cream to be out of this world!
Chef's Suggestions
- Use as sauce/base for: Pastas, Lasagna, Gourmet Raviolis or Sausages/Meatballs.
- Turn into your favorite Minestrone by adding your favorite pastinas, veggies or legumes.
CHICKEN CHILI VERDE
This soup/chili is one of my most nutrient packed soups, yet so light and bright. It is a full meal on its own.
Green Chilis, Tomatillos & Cilantro bring so much robust flavor to this soup. The lovely Cannellini beans and De Puy French Green Lentils from the region of Le Puy in France add more nutrition, flavor and texture to the lovely roasted organic chicken.
Chef's Suggestions
Top your Chili Verde with any or all of the following:
- Handful of chopped fresh cilantro
- Ripe avocados
- Crème Fraiche or Sour Cream
- Tortilla Chips
- Squeeze of lemon or lime
BRAZILIAN FEJOADA WITH BEEF SHORT RIBS (Dairy Free)
My leaner version of the original Brazilian street food, made with the highest quality beef short ribs, slow braised till fork tender.
Chef's Suggestions
Enjoy this soup hot, cold or room temperature on its own.
To make it extra special:
- Top with cilantro, crème fraiche, avocado, tortilla chips
- Serve atop buttery basmati or brown rice with fresh cilantro
- COWBOY MEAL: Serve with buttery rice and slices of grilled steak or marinated chicken, top with fresh cilantro, chopped onions
SEASONAL GREENS WITH BEEF SHANK & WILD RICE (Dairy Free)
Best of two worlds. The seasonal greens soup made with BBB and further enhanced with slow braised beef shank or beef short ribs, plus my special mix of wild rice.
Chef's Suggestions
Ladle heated soup into individual bowls and top with a dollop of Greek yogurt or crème fraîche and a sprinkle of fleur de sel.