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Featured Cookbook
Book Description Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape The Hay Day Country Market Cookbook Authors: Kim Rizk Date: November 1998 ISBN: 0761100253 Publisher: Workman Publishing Company Paperback |
Oven Charred Vegetable Soup
Recipe from: The Hay Day Country Market Cookbook by Kim Rizk Cookbook Heaven at Recipelink.com This is a relatively new invention at Hay Day, great year-round but best at the end of summer when you can bring the vegetables straight in from the garden, give them a quick wash, and toss them with a little olive oil and coarse salt. We use sweet little cipollini onions, which are a good size for roasting, but quartered Spanish onions will do just fine. Turn the soup into a meal by serving some toasted bread rounds spread with a creamy fresh goat cheese. Servings: 6 to 8
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