Grains and cider are a match made in heaven, and grain salads are healthy and easy to prepare. In this salad the farro and mushrooms are such an earthy combination especially with the toasted walnuts. The first time I made this my chives were blooming in the garden and they were beautiful in this salad, but snipped chives will do most of the year. The juice from the mushrooms blended with the lemon juice balances all of the flavors in this hearty salad.

Go to the recipe 'Farro Salad with Asparagus & Mushrooms'...

This is the most satisfying soup. When I told Olaiya that I wanted to include this with the fall selections, she said, “I want to make this soup just to see how it tastes. I can’t imagine what it will taste like.” That was my reaction also. Try it. You will be so happy eating this soup: the creaminess of the melting feta with the earthiness of the quinoa – divine. Don’t forget the egg. It really is the essential flavor that the soup needs to come together.

Go to the recipe 'Quinoa Chowder with Spinach, Feta and Scallions'...

This simple stew combines all of the ingredients you want to eat more of: beans and hearty kale. The smoked paprika takes these simple ingredients and turns them into a balanced supper that you will return to again and again. There is the option of adding sausage for a heartier version. And I must confess the first time I made this, I turned it into breakfast: started with a can of fire roasted tomatoes, added the stew (about 1 ½ cups) waited until it was simmering and dropped in four eggs. It made a delicious brunch, with crusty toast for dipping and paired with our Apricot Cider.

Go to the recipe 'Kale and Chickpea Stew with Smoked Paprika'...

Can you ever have enough tomato soup recipes? On those cold, rainy winter days nothing satisfies me like tomato soup and grilled cheese. Well, this recipe and pairing takes it to a new level. The toast and cheese are on top of the soup and the soup has texture. The fennel in this soup is used in three forms, and the depth of flavor that comes from the three keeps changing with each bite. When we made this soup and tasted it with the cider, we came up with two options. Chunky or smooth; bold or subtle, this recipe has it all.

Go to the recipe 'Tomato Fennel Soup '...

There is nothing more satisfying than a pureed fall vegetable soup. This recipe calls for carrots, but it is equally delicious when made with pumpkin or butternut squash. But you don’t want to miss the Maple-Bacon Chutney…oh my, as I have said before, cooking with Olaiya is always rewarding and this is one of those OMG toppings that makes a humble soup reach royalty status. The chutney can be made in advance, or make extra to top roasted squash later in the week. After you taste it, you will find many ways to use this chutney!

Go to the recipe 'Roasted Carrot and Leek Soup '...

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