menu monday*

The husband is out of town this week. So in essence I have the week off. But this is also a great time to experiment in the kitchen. There are a couple of things I want to make for Thanksgiving dinner that will need a little practice. My friend Sarah will be coming over on wednesday to play in the kitchen.

I don't know about you, but my idea of the perfect dinner is a bowl of soup, crusty french bread and a glass of wine. So for sure I will be making soup this week. Our local farmers market is winding down but they still had a great assortment of potatoes and onions, leeks, carrots and beautiful garden lettuces. So this week the menu is going to look something like this...

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monday

farmstand vegetable pot pie

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tuesday

leftovers

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wednesday

carrot cappuccino soup

garden lettuce salad

french bread

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thursday

farmstand vegetable pot pie

carrot cappuccino soup

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friday

potato leek soup

recipe by julia child (sheer perfection)

french bread

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saturday

husband returns - dinner out

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potato leek soup

garden lettuce salad

*not a single animal was harmed in the making of this food.

~RECIPE~

carrot cappuccino soup

recipe by rick tramanto of tru restaurant

1 lb carrots, sliced thin

1 celery rib sliced thin

1/2 med onion sliced thin

1 1/2 T grated fresh ginger

2 oranges juiced

3-4 c no salt or low salt vegetable stock

s & p to taste

sweat carrots, celery and onion. add vegetable stock and ginger. bring to simmer, add oj and cook until carrots are tender. puree in batches until smooth, pass through chinois or fine strainer, season to taste.

note: as you pass the puree through the strainer, use the back of a ladle or spoon to really press the liquid out. i hope you enjoy this soup as much as i do.