The menu for tomorrow is a fabulous mix of soups,
Apple & beet ( don't let anyone tell you they don't like beets after trying this soup, recipe to follow).
Minestrone with pumpkin seed shaped pasta
stews, an "almost" Asian stir fry (a sort of Asian quick braised-steamed vegetables), roasted beets, parsnips and yams with hemp seed ( high protein) crepes and feta cheese.
Green beans with kale & red chard
Apricot and walnut cookie bars (a revised recipe from the 60's)
A wonderful Strawberry Eve's pudding (sponge cake topped fresh fruit)
And walnut-farro-malted barley, wholewheat, sourdough bread
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| Napa Cabbage for the Asian Braise |
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| These 2 the Granary Breads before a 4 hour proof at room temp. |
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| Apple & beet soup |
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| Minestrone with pumpkin seed shaped pasta |
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| French style Vegetable stew with artichokes and red potatoes |
Apple & beet soup..serves 4
1 tbsp olive oil
3 medium beets peeled and cut into 1/2 dice ( approx 1 1/2 cups)
1 small onion finely diced ( 1/2 cup)
1 clove garlic smashed and minced
4 cups apple juice ( do not use hard cider)
1/4 tsp ground allspice
1 stick cinnamon or 1tsp ground
1 bay laurel
salt and pepper to taste
In a saucepan heat the oil & add the onion and beets and cook for about 10 mins stirring, add salt and pepper.
Add the garlic and cook for about 3 mins, do not allow it to brown.
Add the apple juice, & spices and bring to high simmer and cook with a lid for about 30 mins.
Test for "doneness" of beet, and remove laurel & cinnamon stick.
This may be served with sour cream or yogurt..but it is wonderful as is.
Great served warmed or chilled
This needs no fresh herbs as the flavor of apples and beets is so delicate.
This soup will convert all "Beet haters" in one taste!
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