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Six Superlative Soups, Savories and Sweets

We have two new cooks joining our email circle, Ana Agorreta in London, UK, and Trish Moon who is a weaver/dyer and Earth Holder Sangha member on Gabriola Island, in British Columbia, Canada. Welcome, Ana and Trish!

We have a bounty of new recipes this time. Let's start with soups. Laura in California sent her Moroccan Spiced Chickpea Soup:
Moroccan Spiced Chickpea Soup
Glenn in Colorado shared his Pepperoni Potato Soup with Kale:
Pepperoni Potato Soup with Kale

Moving to the main course, here are two more of the dishes we enjoyed at our January potluck, Hilary's Southwestern Corn Pudding:
Southwestern Corn Pudding
And ---
Bree's Roasted Winter Vegetables:
Roasted Winter Vegetables

For dessert, Susan in Rhode Island sent two tempting energy snack ideas for our new Snack Bars and Granolas collection ---- the hard part is deciding which to make first:

Coconut Cranberry Pecan Balls Coconut Cranberry Pecan Balls
or ---
Peanut Butter Chickpea Energy Balls Peanut Butter Chickpea Energy Balls

Thanks, Laura, Glenn, Hilary, Bree and Susan for that complete meal!

Last time I passed along Christel's link to an article on using glass jars to store things in the freezer, which drew this helpful warning from Sigrid in Portland:
Freezing in jars is great. I have done that a lot. Have had a couple of mishaps (cracked glass) when I filled them up too high with soup! Learned the hard way…

Hmmm husband noticed that our smaller mason jars are embossed with instructions ----"for freezing ---- fill here" --- which I will be sure to heed now!

Happy cooking,