“A messy kitchen means you had a good time.”
Tonight I attended an event called “Soups On” hosted by a great local organization called Seedleaf. At “Soups On” local produce is brought into a kitchen where volunteers and community members work together to turn the produce into a meal, usually a soup. The community members get to try the soup and help out others in need; the rest of the soup goes to a local feeding organization.
Tonight was a special event for two reasons. First, we had a guest chef, Carolyn Gilles, from Wholesome Chef. Wholesome Chef is a team of culinary specialists who offer cooking classes in Lexington. Second, not only did we make and eat soup, but we cooked and ate a three course, all local, all vegetarian meal!
First Course – Mixed Vegetable Salad
Chop green tomatoes, red tomatoes, and yellow squash. Add grated carrots. Toss the veggies with olive oil, lemon juice, and a little salt. Voila!
Second Course – Sauteed Beet Greens
Simply chop the greens off the top of the beets, add garlic, olive oil and a tiny bit of water. Saute until the greens have cooked down.
Third Course – Roasted Beet and Garlic Soup
Put washed beets into foil with a drizzle of olive oil and roast for 1 hour. Chop entire bulb of garlic in half, drizzle with olive oil, and wrap in foil to roast for 45 minutes. After roasting, remove skins from the beets and the garlic. Saute onions in olive oil. Stir beets and garlic into onions. Throw it in a blender and serve! I have to admit, I am not a huge fan of beets, but this was really good! We also had nice bread to go with our soup donated by Sunrise Bakery.
Overall, it was a fun and tasty night thanks to some great community partners. The kitchen was definitely a mess, but it was a good time and a good cause.