It is hard to believe summer has wound down and I am using the last of my green beans from my Hands and Hearts CSA, but I am! This cold soup has a consistency close to that of gazpacho. Creamy with texture. The pepper in this soup makes it a little spicy, a nice twist on a cold soup. Perfect for these late-fall work afternoons. This soup pairs well with roasted beet and feta salad and Colter’s Creek Juliaetta Rose. Ingredients 1 ½ pounds very fresh green beans 2 cups milk
This salad is another great way to eat roasted radishes. Cool and refreshing, it pairs well with grilled meats and summer soups. Find the Local Foods, Local Flavors recipe for roasted radishes and garlic scapes here. Salad Ingredients 1 batch roasted radishes and garlic scapes, cooled
3 ounces sheep milk or Brush Creek Creamery marinated feta, crumbled
1/4 cup chopped fresh parsley
Lemon-Chive Vinaigrette Ingredients 1/2 cup olive oil
3 tablespoons fresh squeezed lemon jui
I was first introduced to this fresh, spicy green condiment at Sangria Grille, a farm-to-table restaurant in Moscow, Idaho. For years, my family and I thought the base of the sauce must be cilantro, so we experimented and made some excellent cilantro-based sauces. Then, one day I was speaking to George Skandalos, co-owner of Sangria, and he said the sauce is made from lettuce! Woohoo! Mystery solved.
Here is a simple recipe for Peruvian Aji Verde (green sauce). I can’t