ROASTED RED PEPPER SOUP
Delicious and creamy—Roasted red peppers and plum tomatoes in a coconut milk broth with local cranberry beans, all made over a base of sautéed garlic, spanish onions, and celery. Vegan and one of our most popular soups—perfect for relaxing nights at home. 1 qt.
Ingredients: roasted red peppers, coconut milk, cranberry beans, spanish onion, celery, garlic, vegetable oil, plum tomatoes, kosher salt, ground black pepper, paprika, dried oregano, sherry vinegar
Expiration: 90 Days
Salad greens are sourced from Paulette at Satur Farms. Paulette and her husband Eberhard have been farming out on the north fork of Long Island for the last 20 years. They were one of the first farms to work with us, allowing us to pick up from them along their route as we couldn't meet their order minimums at the time. Later we would work together with Satur to bring a lot of fresh produce from local farms to communities in need. These guys focus a lot on soil health in their fields, allowing field to "sleep" and regenerate—and these techniques get passed directly to you by way of really nutritious (and inherently delicious) greens as the base of this meal.
Last year we purchased a case of fresh turmeric instead of ground turmeric, so we picked it. It's now become a staple on the menu. It's bright orange and packed with nutrients, we'll set it up at the end of the line as a fixin' for your guess to top off their bowl or salad!
We just bought a pallet of cheese pumpkins from some neighbors of Paulette's out in Long Island to use in different dishes throughout the season. On this menu, they are the star of our Roasted Pumpkin Dish which is finished with sautéed mushrooms and pomegranate for a really seasonal feel.