Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.
We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.
I am a fan of the pressure cooker. I have used one for years and years and have always had success. I love it because I am busy and there are certain foods I love to eat, but I am too impatient to wait for them. I originally learned to master the art of pressure-cooking while living in Spain and I can pretty much make a great batch of beans of your choice. Well, we just got in this new pressure cooker and I tried it out in the store last week. All I can say is WOW! I am in love with this thing. I was able to sauté, pressure-cook AND slow cook all in the same pot without a stovetop. Think pressure cooker meets crockpot. That’s what this thing is. It also can make risotto and yogurt, although I haven’t tried those two out yet. Below is the recipe I tried- simple pinto beans, but you could use any bean. This is one of my own and although very simple, is it quite tasty.
Where to find us.
310 Main Avenue
Brookings, SD 57006
Monday - Friday: 10 a.m. to 6 p.m.
Saturday: 10 a.m. to 5 p.m.