April 29th: Beef & Bean Chili

Sometimes the weather cooperates when I make a rich, spicy soup!

The chili is great with a little shredded cheddar and sour cream. I love having it with some tortilla chips and a green salad on the side. If you find it too spicy for your palate, you can add a small can of diced tomatoes and let it simmer on the stove for 15 minutes.

Next week: Creamy Turkey & Wild Rice

Remainder of May: Roasted Tomato & Red Pepper, Cheddar Corn Chowder and probably a spring pea soup (with pureed green peas and whole sugar snap peas).

Please confirm your order by end of day Thursday.

October 30th: Beef & Bean Chili

Oh, it's perfect weather for chili!

I like my chili on the spicy side, topped with a little shredded cheddar cheese. If you find it a little too hot for your taste, you can do one of the following:

• Add a dollop of sour cream (I seem to make this suggestion a lot!) or plain yogurt.


• Add an 8 ounce can of plain tomato sauce to the pot when you heat it up and let it simmer 5-10 minutes.


• I know in some places they eat chili over white rice. This would also mellow the flavor.

If you have tips or suggestions of your own, feel free to post them at the comment link below.

My favorite side to go with the chili is cornbread (some of you will remember the early days when I was able to bake it for you!) but I have been known to eat chili using tortilla chips instead of a spoon.

Next week will be Roasted Root Vegetable. It's winter squash, white & sweet potato, pumpkin, parsnip and carrots, slowly oven-roasted and then pureed with chicken broth (vegetarian is available upon request) and a little low-fat milk. Orders are due by 10/31.