Oh summer and your peak-season produce. You make it terribly easy to eat extraordinarily well using your ripe bounty.
I’ve come to the conclusion that Mother Nature has a stash of aprons hanging out somewhere, because one of the enormous benefits of eating seasonal, local, fresh and simple produce is everything just seems to “go” together. Take some just-off-the vine tomatoes, trim down the thriving basil, shuck an ear of corn, and toss with oil, sea salt and black pepper . . . and there’s heaven. It really doesn’t take Martha Stewart to be inspired or Gordon Ramsay to cook well. And it certainly doesn’t take a cabinet of vitamin pills to be healthy.
Right now two of my favorite foods are in peak season – beets and avocados. And what better way to celebrate the season than with an absolutely luscious Chilled Cream Of Beet Soup. So here’s to you, Nature — you’re good, I mean really good. Get this simple soup recipe here.
`
Subscribe in a reader
[...] Chilled Cream of Beet Soup [...]