This week, I am raiding the freezer for some delicious fall flavors that I set aside for the very end of the winter lull in fresh produce. I had frozen a batch of pumpkin bisque that I had since forgotten about. Thawed and reheated on the stove, it made a delightful accompaniment to some fresh sourdough grilled cheese sandwiches. I also had a batch of smoked turkey broth left over from Thanksgiving that went into my risotto dish. It was delicious, and brought me back to that wonderful fall celebration when we ran out of all of our propane the morning of the big dinner.
Smoked Chicken with Garlic Dinner Rolls
Wild Mushroom Risotto
Kielbasa and Onions
Grilled Cheese and Pumpkin Bisque
Swedish Meatballs over Curried Rice
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