Fall Tabletops & Hearty Homemade Soup
Love + Lemons Cookbook:
“One of the loveliest cookbooks we’ve seen in a long time” - Bon Appetite
“As much a recipe book as it is kitchen strategy… sunny and appealing, and the design of the book is great.” - Epicurious
“Happiness itself is tossed into every bowl.” - The New York Times Book Review
Have you visited us at our newly revamped Westbank boutique? One of our absolutely favorite new things is The Love & Lemons Cookbook. Organized by ingredient, it will show you how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a four-pound cauliflower that just showed up in your CSA box. The recipes (over 100 of them!) are vegetarian with many vegan and gluten free options.
What’s in the book?
– More than 100 all new recipes that have never been posted on the blog.
– All vegetarian recipes with many vegan and gluten free options.
– Photography to go along with each recipe – over 300 photos in the book!
– Handy guides for stocking your pantry and tips for putting together easy, delicious meals.
– Mix & match charts for multiple variations on pesto, salsas, hummus & more!
Our favorite recipe for transitioning toward winter? The White Bean Tomato Mushroom Soup…
WHITE BEAN TOMATO AND MUSHROOM SOUP by Jeanine Donofrio
'Tis the season for soup recipes but this one really hits the spot. It’s made with hearty cannellini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end.
Think of it as the perfect “cozy up on the sofa and start a new TV show” kind of soup… with the bonus of being great as a leftover reheated for lunch the next day.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 cups (¼” diced) butternut squash
2 celery ribs, diced
8 ounces cremini mushrooms, chopped
3 garlic cloves, minced
2 fresh bay leaves
5 fresh sage leaves, chopped
2 teaspoons Herbes de Provence
¼ cup dry white wine
4 cups O Organics Vegetable Broth
1 (14-ounce) can O Organics Diced Tomatoes
1 (14-ounce) can O Organics Cannellini Beans
6 fresh thyme sprigs (bundled and tied with string)
2 teaspoons balsamic vinegar
4 to 5 kale leaves,
chopped pecorino cheese, optional, for serving
toasted baguette, optional, for serving
1. Heat the olive oil in a large pot over medium heat. Add the onion and generous pinches of salt and pepper and cook, stirring occasionally, until soft and lightly browned about 5-8 minutes.
2. Add the butternut squash and celery and stir.
3. Add the mushrooms, another pinch of salt and a few grinds of pepper, and cook until soft, about 8-10 minutes.
4. Add the garlic, bay leaves, sage and Herbes de Provence. Stir, then add the wine and stir again. Add the vegetable broth, tomatoes, beans and bundled thyme sprigs. Simmer for 30 minutes, until thickened, stirring occasionally. Remove the thyme stems and bay leaves.
5. Add the balsamic vinegar. Stir in the chopped kale and cook until wilted, about 5 minutes. Taste and adjust seasonings.
6. Serve with pecorino cheese and toasted baguette if desired.
To make it vegan: skip the cheese and season with salt, to taste.
To make it gluten free: skip the bread.
Serve Your Guests In Seasonal Style
Add a bit of woodland whimsy with creatures big and small like our pheasant napkin rings or moose salt and pepper holders. A batik boho inspired napkin celebrates the season’s colors against an otherwise classic, neutral palette.
A hearty, home cooked soup should be showcased in an equally special serving dish… our fall favorite? Vietri’s Pumpkin Tureen. We paired it along with this playful faux berry and cotton centerpiece to add just enough ivory to the tabletop mix.
Etched pine cone stemless wine glasses add a touch of enchanted forest without being too fussy. And Skyros Designs Cantaria dinnerware, paired with a pumpkin soup bowl, will anchor your autumn table for a harvest feast like no other.