As our week of Pressing Pause came and went, we had a weekend of summer barbecues, ice cream, and cocktails! We may have to Press Pause again, but as we know, delicious comes in many shapes and flavors. So, what’s next?
The eggplant, also known as aubergine, garden egg, guinea squash, melongene, and bringal, is vibrant, purple, and DELICIOUS. Often mis-termed as a vegetable, it is actually a berry by botanical definition.
Who else loves eggplant? We love how versatile it is - grilled, baked, fried, roasted, twice-baked (how good does this sound?), and of course Eggplant Parmesan. The summer fruit just went into season and as we love to do at Good Stock, we got creative.
Tonight is the last night to order Strawberry Rhubarb Gazpacho and Chilled Cucumber Soup. These summertime favorites are some of our go-tos in the heat, and we’ll miss them. Strawberry and cucumber seasons are over, so it’s on to the next delicious thing!
Speaking of (if you haven’t guessed it yet), eggplant is now featured on our Stock Up rotation. Roasted eggplant combined with roasted tomatoes makes for a delicious summer treat. We call this one Eggplant Parm, as it’s the soup version of the classic Italian-American dish. Fun fact: there actually is no cheese in this soup! We leave the cheesiness up to you while letting our vegan Soup Troopers join in on the fun. If you are dairy fans like us, try combining ricotta, mozzarella, and Parmesan and throwing it atop your soup. You won’t be disappointed.
We have an exciting new launch coming next week! But first, we are pre-launching with a fun partner giveaway. Since y’all read The Scoop you get the inside Scoop: check your inboxes and Instagram feeds this Thursday, Aug. 8 for the chance to win some delicious soups! We want to particularly flag this to all of our family Soup Troopers out there. *hint hint*
Six pints of Eggplant Parm is being shipped straight to our freezer tomorrow! Since we serve it without cheese, the dish is quite versatile too.
We cannot get enough of summer tomatoes, so Ribollita and Gazpacho will also be making their way to our freezer. While we love adding Garlic Croutons to these soups, we also love to mix in this fresh and easy pesto we make in our kitchen. The recipe is now on The Simmer! If tomatoes aren’t your thing, first of all, we're sorry. Second of all, this pesto is also great on our Ribollita, Lentil and Chicken & Vegetable soups.
Cristina Ferrare posted a chilled corn soup on Friday and we’ve been drooling ever since. This Cream of Corn (yet dairy free) soup has us inspired to do a bit more with corn before summer is over. Don’t worry, we have Chef Santos on it!