Vegetable Soup 

img_3086So, now that the weather is cooling down soup can be added to your menu planning rotation!  That’s great for me because I love soup.  On a cool crisp day, after being outside with your kids, or your animals, or even alone with nature it feels so satisfying to sit down to a steamy bowl of hearty soup.  As with most of my recipes, this is a guide to give you ideas and not a strict formula for soup success.  Although, with soup how could one go wrong?  Well, even though it’s hard to mess up soup, if you don’t add any salt, sometimes people complain, lol!  So, let me qualify…as long as it’s seasoned adequately, it’s hard to mess up soup.

This is a great way to use whatever is in season and whatever you have on hand.  In my bowl I used tomatoes, carrots, potatoes, onions and kale.  Oh, yeah…KALE!  It’s still a very fashionable vegetable and can boost your leafy green intake at any meal.  When chopped up small and cooked in the soup, the leaves just melt in your mouth.  I also added some rice to this vegetable soup to thicken it and make it more substantial for a stand alone meal.  You can start with a vegetable broth or just plain water, toss in your chopped vegetables and your dry rice.  Then bring to a boil and simmer until the potatoes and carrots are tender and the rice is nice and soft.  Then it’s time to add your favorite herbs (dry or fresh) and season with salt and pepper to taste.  Cook for another 5 minutes or so and then remove from the heat.

This soup features onions, carrots and kale from my Sage Mountain Farm CSA box, however you can use just about any veggie from our farm to create a delicious and satisfying soup for your Autumn enjoyment!

Green Beans Almondine

So, do you want to sound fancy when the inevitable question of, “What’s for dinner?”, strikes?  Here is a super simple way to make green beans in to Green Beans Almondine…

Major players in this recipe include green beans, in this case fresh organic green beans from Sage Mountain Farm’s weekly CSA box, lemon juice, and a wonderful little topping called almond parmesean.  I have mentioned almond parm before here, in the Summer Ratatouille post. Actually, they aren’t major players, they are the only players…or playa’z if you like.

Awesome, right?!  Take three ingredients and turn a run-of-the-mill side dish into a side dish with style!  Let’s get to it…

Green Beans Almondine


1 pound of organic green beans

juice of 1 lemon

Almond Parmesan, for sprinkling (recipe found here at The Simple Veganista)


Begin by washing and trimming your green beans.  I like to snap both ends off and toss ’em in my chicken bowl. You could also place the ends into your scrap bag in the freezer for broth.  Next, cook your green beans how you like ’em.  I like mine steamed with just a bit of snap left, so that they are still bright green.  You could boil them too, but that usually drains the color from them and turns them much softer.

Once your green beans are warm and cooked according to your taste, you are ready to take them to a whole new level!  Bring on the lemon juice.  Sprinkle liberally as this will be the “glue” that makes the Almond Parm stick to the beans.  Then add your deliciously healthy almond Parmesan on top and mix in.  If you prefer dairy Parmesan, go ahead and substitute here, but you’ll be missing out on the “almondine” and instead a new green bean recipe will be born….Parmesan Green Beans!  Either way, the green beans from Sage Mountain Farm will sing and you’ll be a dinner-time side-dish hero!!!

P.S.  One confession, I made these for breakfast and ate them all.  No sharing, all mine!!!  Muahahaha!!!