Wednesday, October 17, 2007

White Bean Vegetable Soup, Salad, Gruel Bread and Avocado

Dinner 10/17 by Rachel

• White Bean Vegetable Soup

• Salad with Tahini Dill Dressing

• Gruel Bread

• Avocado

Believe it or not, but there hasn't been a frost yet, so we're still getting fresh veggies from the garden. Tonight's soup had white beans, carrots, red pepper, tomato and celery. A big bowl of soup went perfectly with the colder weather outside.

Our Ironweed salad had some of their tender baby kale and sliced tomatoes from our garden. Rachel whipped up a creamy tahini dill dressing that complimented it deliciously.

The gruel bread was made by Brian from The Tassajara Bread Book. I *LOVE* this bread. The whole rice keeps the bread quite moist (even days after baking) and it has an almost-sweet sourness to it. The avocados are from Rachel and Tony's recent trip and when mashed up on the bread with a little salt, it was quite the treat.

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