Spring is finally here, but the weather is still cool enough for soup. And there are two great soups in this week’s menu. The potato chowder is just as delicious made with a milk substitute and my family really loves it. The beef and vegetable soup cooks in the crock pot, making the meat very tender.
So many of this week’s recipes lend themselves to being accompanied by a salad or fresh vegetables. That’s why I’ve chosen my red pepper hummus recipe as a side dish that can be used for dipping fresh veggies. It also makes a great afternoon snack.