Minestrone With Parmigiano-Reggiano: Pureed cannellini beans add texture and a hint of creaminess to this veggie-packed bowl.
Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream, 2 tablespoons maple syrup and 1/2 teaspoon pumpkin pie spice, whisking, 5 minutes. Cook 1 cubed apple in butter until soft. Top the soup with the apple and crumbled cooked bacon.
Chilled soup of cucumbers and watercress blended with Greek yogurt and buttermilk, topped with salsa for a hot summer night, by The Wimpy Vegetarian. #SundaySupper
Roasted Rainbow Carrots: orange, yellow, purple, oh my! Roast up this high antioxidant dish with this easy recipe. Definitely a Fall favorite, and your kids will love it too!
Emerald Eggs: Hard-boiled yolks pureed with greens and herbs provide an appropriately tinted filling for these finger foods