i love fall
crisp air and cozy nights
the farmers markets brimming with greens and root veggies
not to mention a pantry loaded with organic canned tomatoes
i've been making a weekly soup
we get at least a dinner, two lunches and two servings to freeze out of each pot
not bad for a hour in the kitchen!
topped with crisp bacon
served with homemade whole wheat pumpkin bread
with cheddar dill scones
(the recipe from my high school- this was one of my favorite lunches!)
over cous cous
topped with a drizzle of balsamic
served with seven stars country loaf
i love this part of our week's menu
and plan to continue throughout the winter...
next week i think i'm going to give blair's suggestion of mushroom barley a try!
have any favorite recipes to share?