Soup is back!
Happy Fall Everyone! It’s that time again. Soup time! Next weeks soup is : Roasted rainbow peppers, onion and herbs (mild or spicy) $5/16oz This
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Happy Fall Everyone! It’s that time again. Soup time! Next weeks soup is : Roasted rainbow peppers, onion and herbs (mild or spicy) $5/16oz This
Todays Soups: -Roasted Jalapeno And Tomato -Chickpea And Swiss Chard 5$/16oz Homemade breadsticks 1$/each Both soups are organic, vegan and gluten free! Available from 4-7
Thirty days hath September, April, June, and November; All the rest have thirty-one, Save February, with twenty-eight days clear, And twenty-nine each leap year. It’s
Kinpira By Jessica Porter 1-2 Tablespoons of toasted sesame oil 1 Medium burdock root, cut into fine matchsticks 2 Medium carrots, cut into fine matchsticks
Nishime Vegetables by Jessica Porter 1-Inch piece dried kombu 1 Medium onion, cut into wedges 6 Inches diakon, cut into thick rounds 3 Medium
Miso Soup With Carrots And Parsley 2-21/2 Cups filtered water 1 -1Inch piece wakame, soaked and diced 1/2 medium onion, diced 1 Cup carrot, sliced
Dulse, Carrots and Celery-by Aveline Kushi Spring or filtered water 2 Cups carrots halved and sliced on a diagonal 1 Cup celery sliced on a
Tempeh Shish Kebab-by Aveline Kushi This is a favorite for parties or summer barbecues. Quantity of ingredients will vary with number of people served and
Happy Birthday Ingrid! Our amazing, talented creative daughter turned 14 today! You forever amaze me!xo Parsnip-Fennel Puree by Christina Pirello 2 to 3 Parsnips,
Lotus root with lemon juice by Lima Ohsawa 2 Cups lotus root, cut int paper thin half moons 1 Tbsp sesame oil 5-6 Drops lemon