There’s nothing quite so gratifying after a wet, chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade tomato-basil soup, which is simmered in a savory chicken broth with farm-fresh vegetables and herbs. Paired with Gruyère cheese bread and fall-fresh produce like Red Kuri squash, Lacinato kale, persimmon and leeks, plus blueberry jam and a savory herbed cheese spread, this menu will satisfy both body and soul.
Here are a few recipe ideas for the week:
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Roasted Squash Seeds
Pumpkins aren’t the only fall squash with delicious seeds to roast: Butternut, Red Kuri and many others have seeds worthy of crisping up in a hot oven.
This bright, flavorful pesto is a wonderful way to use up any extra arugula greens from this week!
Baked Winter Squash with Sage
Roasted inverted on the pan, savory Red Kuri squash is amplified by a stuffing of fresh herbs and onions.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.