Roasted Cauliflower, Celeriac, and Parsnip Soup

There are few meal experiences I enjoy more than a steamy cup of comforting soup while I can hear the wind howling outside my window.  This week’s share offered a wonderful fall change up with a lot of new items.  I roasted some celeriac and parsnips along with a beautiful head of cauliflower, puréed then mixed with a quick vegetable stock made from some of the carrots, celeriac stalks, and onions in this weeks share.  All of this comes together to create a slightly sweet and earthy soup.  Topped with a little arugula and served with some lovely crusty bread makes the perfect cold weather lunch.

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Tomato and Roasted Garlic Soup

I have been in California for nearly two weeks and am just getting my head back in the game.  When I left for the West Coast it was still warm and a little muggy here, with the first hints of fall, but when I returned it was full on sweater weather.  Even some of the leaves around my house are starting to turn orange and red.  Surprisingly I still had a few tomatoes in my share –  I used them to make this cozy, silky, and deceptively simple soup. I say deceptive because the depth of flavor is so rich and layered, giving a nod to summer produce but looking ahead to fall. Hopefully this soup recipe comes at the right time to take advantage of the last of your tomatoes, while staying warm at the start of what is arguably the best time of year here in New England.

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Basil Pesto with Spaghetti and Cherry Tomatoes

Basil is one of those smells that always makes me think Summer.  It is so bright and aromatic, once it starts to grow you better start using it- otherwise the basil will flower and the plant will start to taste bitter.  Basil is a classic accompaniment to tomatoes, something about that combination makes both ingredients stand out and taste so fresh, this simple spaghetti recipe is just that: fresh pasta, fresh pesto, and fresh cherry tomatoes.

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