Fall Veggie Soup

Wash, trim and chop a variety of Veggies. This week we used: Zucchini, Onion, Bell Pepper and Tomatoes. Sauté with 2 Tablespoons Olive Oil, garlic, salt and pepper until just tender. Add 2 cups Broth (Will likes to use Chicken and Beef together), 1/2 cup white wine, 1-2 cups canned or soaked dried beans. Simmer…

Fall Veggie Soup with Skillet Cornbread

Will’s Skillet Cornbread

Ingredients: 2 cups Cornmeal 4 teaspoons Baking Powder 1 teaspoon Salt 2 Tablespoons Sugar 1 cup Buttermilk 1/2 cup Vegetable or Olive Oil 2 fresh Eggs Directions: mix together dry ingredients, stir in wet ingredients until mixed well. Pour into a pre-heated seasoned iron skillet, bake at 450 degrees for 15-20 minutes.