Pumpkin Soup with Blue Toast

During our restaurant days, I bought up the rest of a pumpkin patch every year after Halloween so we could continue to make pumpkin pies until spring. I still buy pumpkins every fall, although not on quite such a grand scale. I cook them and freeze the puree. So when I saw this recipe at Whole Foods Market, it seemed like a natural.

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Vegetable Burritos

Many years ago a recipe for vegetable burritos appeared in a Sunset magazine. Over the years we modified it and we used it as a very popular vegetarian entree when we had the restaurant.

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