A rustic soup loaded with carrots, celery, potatoes, and beans simmered in a savory tomato broth. Serve with crusty bread.
Simple, no‑nonsense sourdough with a deep, caramelized crust. Mix, fold, rise, and bake in a Dutch oven.
Buttery oat crumble over cinnamon‑spiced apples, all baked golden in a skillet for extra crisp edges.
