WHEN THAT FIRST COLD RAINY FALL DAY ROLLS AROUND and you find yourself yearning to put a pot of soup on the stove, this soup is the answer. It’s the perfect use for the final baskets of tomatoes from your garden or the farmers market, and a great way to feature fall’s bounty of sweet turnips.
Please enjoy this Autumn recipe, courtesy of Emma’s Recipes
more “Recipe: Crispy Honey-Roasted Butternut with Cranberries, Feta and Pumpkin Seeds”
“I like to stuff a red pepper with cooked rice, pesto and diced mushroom. Then I drizzle olive oil over the pepper, sprinkle with lemon pepper salt.
Just wrap in foil and place at the edge of the campfire for ten minutes, turn, then ten minutes more. Open up and sprinkle a little grated cheese on top. Yummm!”
Eat this as a salad, or fill a wrap with it! Can be made a day ahead of time.