|Chestnut Pumpkin Soup|
|Hot Sage Bread|
Between the mushrooms and the chestnuts, I knew the soup would be some shade of brown so I had to compensate with something colourful; this rainbow salad with its assortment of seasonal vegetables was the right fit. It was a delicious slaw that included red and green cabbage, beets and carrots but what made it special was the addition of pears, walnuts and fresh mint. Jamie suggests leaving ingredients out so people can create their own dressing. To simplify things, I dressed the salad with those same ingredients - cider vinegar, grainy mustard and grapeseed oil (I left out the mayo).
|Shredded Rainbow Salad|
The recipes for Chestnut Pumpkin Soup, Hot Sage Bread and Shredded Rainbow Salad are from the book Jamie Oliver's Great Britain; together they made a delicious soup & salad meal.
I'm sharing this post with I Heart Cooking Clubs for potluck week, where we can cook with previously featured chefs. Visit here to see what everyone else brought to the potluck party.