It's a Sunday morning in late October and chicken soup sounds like a plan for dinner. I look around the kitchen and realize it's a good day for "now or never soup." By that I mean that while I have a fridge full of veggies, many of them are on the edge of freshness and if I don't use them now, I'll never have another chance. [I've highlighted the "now or never" ingredients below in green.] What better way to USE the food I have and still create a delicious meal for the evening. Would love to hear your "now or never" recipe ideas.
Now or Never Soup
Chop and dice all the ingredients and combine in a large mixing bowl. Keep regfrigerated for several hours, stirring occasionally, to allow all the flavors to combine. Excellent as a dip, salad dressing, or served over quinoa, brown rice or meats. Make a big batch and enjoy!
Lorie Gehrke, NC
It's all about our journeys... Here's where you'll hear from me on any number of topics, from nutrition and recipes, to grief and infant/child loss, to parenting and empty nesting, to poetry, dogs, and photos, and all things in between!