This week's meal includes Chicken and Wild Rice Soup (a VK favorite), Parmesan and Pepper Scones, and VK Apple Crisp.
The Chicken and Wild Rice Soup is a flavorful and hearty soup that does the job of dinner. I start by making the most delicious stock. I make it with whole chickens, onions, celery, white wine, and chicken stock. I use the stock to make the soup and add shredded chicken, carrots, toasted wild rice, and cream. It's so delicious. And just the right thing for chilly fall nights.
The Parmesan and Pepper Scones are tender and soft scones filled with freshly ground black pepper and freshly grated Parmigiano Reggiano. They are perfect dipped in the soup!
For dessert this week, I'm serving a VK Apple Crisp. It's made with Honeycrisp apples from Washington State, my favorite apple variety. The apples are cooked with local apple cider plus warm fall spice and then topped with oats, brown sugar, cinnamon, and pecans.
I hope you love this week's meal as much as I do. Next week's meal is a VK favorite: Dr. Pepper Pulled Pork with a Corn Muffin, Broccoli and Raisin Salad, and Banana Pudding.