Weekly Specials

THE FRESHEST CRACKER ON THE SHELF

HERBED CHALLAH CROUTONS

INGREDIENTS:

½ of a medium-sized challah, cubed ¼ cup olive oil

1 frozen cube garlic

1 frozen cube parsley

1 frozen cube cilantro

1 frozen cube dill

1 teaspoon salt

½ teaspoon freshly ground black pepper ½ teaspoon paprika

DIRECTIONS:

1. Spread the challah cubes onto a baking sheet lined with parchment paper.

2. In a small bowl, combine the olive oil, frozen cubes, salt, pepper, and paprika. Whisk to combine.

3. Bake at 350° for about 13 minutes until lightly toasted.

POTATO ZUCCHINI CREAM SOUP

INGREDIENTS:

¼ cup oil, for sauteing

1 onion, diced

2-3 cloves garlic, diced 2 large zucchinis, diced 2-3 Yukon gold potatoes, diced Salt and black pepper, to taste 1 teaspoon parsley flakes 2 teaspoons chicken consomme

DIRECTIONS:

1. Heat oil in an 8 qt pot. Add the onions and saute until translucent.

2. Add the diced garlic, zucchini and potatoes and let cook for about 2-3 minutes. Add the spices and fill the pot with water to about ⅔ full.

3. Let simmer on low medium heat for about 1 ¼ to 1 ½ hours.

4. Blend with an immersion blender until smooth. Garnish with herbs, french fried onions, or homemade croutons. Serve.

AROMATIC AUTUMN BISQUE

INGREDIENTS:

¼ cup oil, for sauteing 1 onion, diced 2-3 cloves garlic, diced 1- 24 oz bag frozen cubed butternut squash 2-3 red potatoes (or Yukon Gold), cubed Salt and black pepper, to taste Basil and thyme, to taste (optional)

½ teaspoon smoked paprika 1 teaspoon paprika 2 teaspoons chicken consomme 1-2 tablespoons pure maple syrup

DIRECTIONS:

1. Heat oil in an 8 qt pot. Add the onions and saute until translucent.

2. Add the diced garlic, zucchini and potatoes and let cook for about 2-3 minutes. Add the spices and fill the pot with water to about ⅔ full.

3. Let simmer on low medium heat for about 1 ¼ to 1 ½ hours.

4. Blend with an immersion blender until smooth. Garnish with herbs, french fried onions, or homemade croutons. Serve.

QUINOA SQUASH & TOMATO SOUP

INGREDIENTS:

1-2 cups cooked quinoa Oil, for frying

1 onion, diced

2-3 cloves garlic, diced

1 large zucchini, diced

1 large tomato, diced

1 15 oz can tomato sauce

1 teaspoon tomato paste (optional)

1 teaspoon salt

1 tablespoon sugar freshly ground black pepper, to taste Red pepper flakes, for garnish

DIRECTIONS:

1. Heat oil in an 8 qt. pot. Add the onions and saute until translucent.

2. Add the garlic, diced zucchini, and tomatoes and let cook for about 5-7 minutes until tomatoes are soft. Add the tomato sauce, tomato paste, and spices. Fill the empty tomato sauce can with water and add to pot. Let simmer on low medium heat for about 30 minutes.

3. Garnish with quinoa and red pepper flakes. Serve.