Soups and Salads
Winter means being resourceful with menu planning and what is available at the grocer. I took my inspiration for this vegetable chili from ingredients that you can find all winter long. This is a great do-ahead recipe to make with kids on a snowy weekend. It will keep beautifully in the refrigerator for a few days, or you can make batches and freeze them. The recipe is even good as a sauce over pasta.
Preparation - Directions
1. Pour the olive oil into a medium-size soup pot along with the onion, celery, zucchini and butternut squash. Cover and cook over medium heat until the vegetables soften, about 4 minutes.
2. Sprinkle with the celery salt, celery seed, oregano, paprika, chili powder, thyme, salt and black pepper. Stir in the mushrooms, and continue cooking until the mushrooms soften. Pour in the tomatoes.
3. Cover and cook for 15 minutes. Add the beans, wheat berries, orzo or rice. Stir well.
4. Serve in bowls and sprinkle with cheese.