Crave: Lawrence Restaurants by Lawrence Journal-World

Wednesday, February 16, 2022

GOLD MEDAL BBQ, 4CRA

The pandemic forced them to adapt, but through it all, local restaurants remained

MR. BREWS TAPHOUSE, 3CRA

MAMA’S TAMALES, 2CRA

Y R G N U H E V R E S to

After rough time, buffets — and interesting finds — are back on menu

learly, 2021 will be remembered as the year that the buffet made its triumphant return. What other news event in the year could trump that development? While the pandemic continues, our fear that buffets might be a spreading device have abated. Personally, I always felt I was more at risk of hurting my back by carrying my buffet plate than catching COVID while in line. But, I also had no problem with the better-safe-than-sorry approach. It did make my healthy eating practices more difficult, though.

About Crave

TOWN

TALK Chad Lawhorn

clawhorn@ljworld.com

When I brought salads for lunch, it was difficult to fit the five-gallon jug of dressing in the tiny office refrigerator. The chain grocery stores, for the most part, haven’t re-opened their self-service salad bars, but other restaurants are back in the

Crave is a community newspaper section distributed every Wednesday to more than 40,000 households in Lawrence and

buffet business. And that’s big news in the restaurant industry. It is not the only news, though. Our annual restaurant guide aims to help catch you up on other happenings in the Lawrence restaurant scene. This year’s edition includes multiple Q&As with people who run and operate restaurants in town. And, in a moment, I will take you through some of my fun and funky food finds while covering new restaurants as part of my Town Talk column. Of course, the guide has coupons and advertisements

surrounding communities. The content of Crave is focused on food, dining, community events and other features. Crave is delivered both

from many businesses touting their special offerings. The timing of the guide syncs up with Lawrence Restaurant Week, which runs from Feb. 18 through Feb. 27. The event includes about 50 restaurants throughout the community. Many of the restaurants are featuring special menus during the week. It is a fun event thanks to everyone who helps organize it. Local restaurants are a special part of Lawrence’s vibe.

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Loyalty helps new venue fight through shortages By Chris Conde cconde@ljworld.com

Editor’s note: Answers have been edited for clarity and length. Maximo Cruz has been a restaurant manager in Lawrence for quite some time. Mama’s Tamales is only his latest venture into the world of dining. Cruz also owns the late-night local favorite Burrito King. He values flavor and authenticity and wants people who eat at his restaurants to taste the culture as much as the food. What is your favorite item on the menu? Al pastor Mexican tacos. Very popular, very tasty, very traditional. I feel like I am not the only one who loves it. It is also one of the most popular in sales. It is a very typical Mexican taco. We use pineapple. When you eat al pastor, it takes you to Mexico. We have brought it to perfection through the years.

Mama’s Tamales 602 W. Ninth St.

HOURS Monday-Thursday: 10:30 a.m. to 8 p.m. Friday 9 a.m. to 9 p.m. Saturday 10:30 a.m. to 9 p.m.

Q. A.

Are there any trends that developed during the pandemic that are here to stay? We opened right before the pandemic. We didn’t quite get to experience what it could have been. When we first opened we were really busy, then a few months later a slow down, and then the pandemic happened. We were ready to shut down the place but I believe we have good workers and some faithful customers, and we’ve

you a lot more energy and vitamins.

What is your favorite Lawrence restaurant? I don’t want to sound the way I’m about to sound, but I’m going to be very honest, I eat at Burrito King. I also own Burrito King. Like I Chris Conde/Journal-World Photo said, I am being very honest. I eat beans with tortillas and MAXIMO CRUZ (RIGHT) and Paulina Laureano (left) at Mama’s Tamales. spicy salsa and Burrito King gives me what I need and the flavors that I always look for. Spicy food, tortillas, and been fighting. Like many It has been a struggle get- from 2020 to 2021? other places it has been a ting food, getting items. Sales wise it has been some steak. And any other struggle. To this day, I still You would be surprised. about the same. I can only Mexican restaurant I will eat at any time. don’t know if we are here to Sometimes there aren’t any hope for better. stay, we are still struggling plates or to-go containers. How do you get ideas for with everything, this situa- Thankfully, most of our What advice do you have tion worldwide. We can only workers have been loyal. for people who want to be new recipes? Through my instincts. I am hope for the best health wise They have been with us better home cooks? and business wise. since we opened. But it has We definitely have had a food lover. When you cook been a challenge getting new more time at home to prac- for your family, you want to Are there any major employees. tice cooking. Fresh veggies. please your family, and you challenges you have had I recommend cooking with during the pandemic? Has there been a change fresh veggies. They give > MAMA’S, 6CRA

Menu CONTINUED FROM PAGE 1CRA

But enough with all that talk. Let’s take a look at some unique food finds from the past year, plus some other musings that struck me while covering Lawrence’s new crop of restaurants in 2021. l I might as well start with Globe Indian Cafe at 619 Massachusetts St. A buffet is a part of that business, but it also has a large menu of Indian food as well. In fact, as the name suggests, a large geographical offering of Indian food is kind of the restaurant’s calling card. As for something fun, surely you can find something on the part of the menu that was described to me as “South Indian Heaven.” That includes multiple dishes, including an uttapam, which is a pancake-like dish made of rice and lentil batter that is often topped with onions or mixed vegetables. l If a huge bar with lots of TVs is your idea of heaven, then it became easier to find in downtown Lawrence in 2021. Logie’s on Mass opened, and it is a big bar at 728 Massachusetts St. Probably the most interesting aspect of Logie’s is that it is one of two downtown businesses that have received preliminary City Hall approval for a rooftop seating and dining area. Sunflower Outdoor & Bike, which opened its own cafe in 2020, is the other one. Rooftop dining would be a new addition to downtown. People have long asked why can’t Lawrence be more like Boulder, Colorado. A lack of mountains might be one reason. A desire to have average home prices less than a million dollars might be another. But, perhaps our downtown can have some of the same rooftop dining vibe you get in that Colorado community. Be on the lookout for rooftop seating this spring and

Contributed Photos

TOP: Uttapam, a highly seasoned, pancake-like dish, is one of the offerings on the menu at downtown Lawrence’s Globe Indian Food restaurant. RIGHT : Rusty Taco’s signature dish, called The Rusty Taco, is pictured. summer. l Speaking of mountains, perhaps you have heard the Winter Olympics are underway. (The mountains in China are real. Only the snow is fake.) I prefer the Summer Olympics, myself. Regardless of whether you like the Summer Olympics, you might like eating barbecue from a pair of summer Olympians. That’s possible at Gold Medal BBQ at Ninth and New Hampshire in downtown Lawrence. Co-owner Kyle Clemons was an Olympic gold medal winner in the 2016 4x400-meter relay, while co-owner Christina Clemons was a 100-meter hurdler for Team USA in the Tokyo Olympics. The husband-and-wife duo continue to be involved in the world of track and field but also are players in the barbecue world now. The restaurant has the traditional offerings of pork,

brisket, sausage and chicken. But Kyle really talked up a side dish when I interviewed him. It’s called The Sweetie. It is Christina’s sweet potato casserole that she was brave enough to debut at a Clemons Thanksgiving meal. It won raves from Kyle’s grandmother, which meant it had to find a place on the restaurant’s menu. l There wasn’t anything in my grandmas’ houses that I didn’t like to eat, but I particularly enjoyed the all-you-can-eat cookie section of those establishments. Lawrence indeed got a new cookie shop in 2021. Insomnia Cookies became the first tenant for the multistory Proxi Lawrence apartment/ retail building at 1401 W. 23rd St.. Among its specialities is something called “Cookie Butter.” It is a smooth, chocolate-based

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Takeout lifted Taphouse during pandemic By Chris Conde cconde@ljworld.com

Mr. Brews Taphouse

Editor’s note: Answers have been edited for clarity and length. Aline Misaiphon is the general manager of Mr. Brews Taphouse. She has been working with the owner, Jonathan Langford, since the restaurant was a BurgerIM franchise in the same location. What is your favorite item on the menu?

3140 Iowa St. Suite 106

HOURS

Q. A.

Probably, the Kentucky Bourbon Classic with lettuce and tomato. It’s a bourbon mayo that goes on it. It has bacon, grilled onions and fried onions and I like to add the lettuce and tomato because it cuts the saltiness of the burger.

What is a restaurant trend that has developed in the pandemic that is likely here to stay? Probably our to-go business, we’ve got a lot of delivery and takeout, more so than we are (experiencing) in-house dining now. So I think that’s been more convenient for most people. And I think that’s here to stay for a while at least. How was running a restaurant in 2021 compared to 2020? When COVID first happened ... everybody kind of got let go except myself and the owner and one other person. So every day was just a challenge, because we didn’t know how much to order (or) if we should stay open or close early. Some days we’d get hit with a lot of to-go orders and other days we wouldn’t have any

Sunday - Thursday 11 a.m. to 9 p.m. Friday - Saturday 11 a.m. to 10 p.m.

some of the bowls that they make there. Chris Conde/Journal-World Photo

ALINE MISAIPHON IS THE GENERAL MANAGER at Mr. Brews taphouse on Iowa Street in Lawrence. customers. So I think it’s been challenging on the ordering side, mostly because, again, we just didn’t know what to prepare for. Usually you can look week to week what you normally do from the year before. And last year was just totally different numbers than we experienced the year before.

How would you describe the challenges of running a restaurant in 2021? When we opened back up for dine-in we didn’t have the staff to do the numbers we were doing. It was challenging to get people to come in and work or even apply. The year before we would have a stack of applications that we could go through, and last year was just a lot more challenging trying to find line cooks

and servers for a reasonable Food safety. I have noticed price that we could stay a couple people who don’t open with. have experience when they come in the kitchen, and How bad was the labor there are certain things they shortage, and has it don’t know you can cross ended? contaminate. But I would It got pretty tough there also say, add a lot of garlic to for a while, but I think everything too. Garlic makes now we are at a good place everything better. with students coming back. That’s also being in Law- Other than your rence. We lose seniors; we restaurant, what is your lost a couple this year, but favorite place to eat in replacing them with qual- Lawrence? ity people has been a really I really like Little Saigon big challenge. As far as line Cafe. I go there regularly. I cooks, we have had to ad- like my mom’s home cookjust by paying them more ing. She is from Laos and and keeping up with the is a 1/4 Thai so we get a competition and it seems little bit of Thai and Lao. I to be going well with those think they (Little Saigon) people that we have. are Vietnamese but we have similar dishes so, it’s really What advice do you have good. I think it is the closfor people who want to be est to authentic that I have better home cooks? had in Lawrence for pho or

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How do you get ideas for new dishes? Every month (the company) allows any employee to submit a burger of the month. As an incentive they give $250 if they choose your burger. So it comes from everyone in the company. We have a monthly beer of the month and a burger of the month. Sometimes it’s the food ordering services that we go through. It comes from all of us just playing around in the kitchen when we are tired of eating what’s on the menu. Are there any food trends you are following? We are just trying to serve what we can get. It has been hard, and we have been back and forth between the food ordering systems just trying to get what they have in stock. Chicken was hard to get for a little while and

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Help keeps new barbecue spot smoking By Chris Conde cconde@ljworld.com

Editor’s note: Answers have been edited for clarity and length. Kyle Clemons has been bringing great flavors to hungry diners since he was a kid working for his dad’s food truck. His restaurant, Gold Medal BBQ, started as a food truck in 2020 and moved into a brick and mortar location during the pandemic in 2021. He and his wife, Christina, are known for their speed on the race track. Kyle won the gold medal at the 2016 Rio Olympics in 4x400-meter relay and Christina is still fresh from running hurdles in the 2020 Tokyo games. What is your favorite item on the menu? Kyle: It’s between the dirty fries and the tacos with coleslaw with brisket and barbecue sauce. Christina: Everyday, it’s the smoked tacos. It is my absolute favorite. I do hard tacos with brisket then we put the pico on there, queso and cilantro on top.

Gold Medal BBQ 900 New Hampshire St. Suite B

HOURS Tuesday - Thursday 11:30 a.m. to 9 p.m. Friday-Saturday 11:30 a.m. to 10 p.m. Sunday 11:30 a.m. to 8 p.m. Monday 4 to 9 p.m

Q. A.

Are there any trends that developed during the pandemic that are here to stay? Kyle: We opened up during the pandemic and that’s hard for us to say, because we don’t know. This is what we know. Delivery and pick up, definitely. We probably wouldn’t have really pushed it because this is a sit down location for service. Are there any major challenges you have had during the pandemic? Christina: One challenge that we did have early on

out what tastes good. And I think that’s kind of like that for home cooks. It’s what tastes good to you.

Chris Conde/Journal-World Photo

CHRISTINA AND KYLE CLEMONS at Gold Medal BBQ.

was when I was preparing for the Olympics. And we were trying to get everything together for the restaurant at the same time. Those two are so demanding. It caused a lot of stress, and fights, because his priority is the restaurant at that point. And my priority is my training. So we’re going in two different directions while trying to keep it together.

Has there been a change from 2020 to 2021? Kyle: Coming from a food truck, we don’t necessarily know how to run a restaurant, so we get advice from

other people and help from other people, and it’s just like, you don’t know what you don’t know. And managing people is probably the hardest thing. You’ve got to stay patient with people.

How bad was the labor shortage in the Lawrence restaurant world? Has it ended? When do you think it will end? Kyle: It was tough for us, because when we started posting jobs we didn’t open until almost a month or two later. Yeah. So we had a lot of people come in and by a month later they already had

What is your favorite Lawrence restaurant? Kyle: We go to The Roost like three times a week. I get the biscuit bacon sandwich with a chai tea latte, medium. And lately I’ve been on the fresh pressed juice kick. Christina: I get the Roost breakfast sandwich with sausage. I only get one egg on it. And I have them cut it in half. If I don’t get that I’ll get the spinach salad, with chai and soy.

jobs. We worked with this house, it’s people who have had issues in the past, and they just need a fresh start. Almost our whole kitchen is employed with them. And so they’ve been solid for us. They’ve been solid, and I don’t know how good we How do you get ideas for would be without them. new recipes? Kyle: We just do our reWhat advice do you have for people who want to be search. There’s something that we’re implementing better home cooks? Kyle: Don’t be afraid to now called the chicken lolfail, you know, you gotta do lipops. Wings are so expenit to be able to do it. You sive right now because of the wing shortage and so the know, you got to try it. Christina: You’ve got to > GOLD, 6CRA experiment. Have fun. Figure

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Finds CONTINUED FROM PAGE 2CRA

spread that you can slather on a cookie, or use it as a “dip for cookies, apples, pretzels, and more,” according to the store’s website. Is it another word for frosting? I don’t know, but again, I applaud the brave recognition that frosting can be used as a dip. (Really courageous would have been to include in the list of dip-able items finger No. 1, finger No. 2, finger No. 3 …) l Your fingers should be sufficiently loose and limber if you are heading to Krustaceans Seafood at 10th and New Hampshire streets. Crab legs and lobster are big parts of the menu at Krustaceans, and you’ve got to use your hands for those, right? (I normally wrestle an alligator before having a lobster dinner, just to get warmed up.) But in the category of fun food finds, I have to mention the restaurant’s red velvet waffles. They are basically waffles made out of red velvet cake batter, and they come with a white cream frosting. l When I’m out fishing, I don’t often encounter an alligator. Of course, I don’t often encounter fish, either. But a new coffee shop opened in downtown Lawrence where I can talk about my lack of big fish stories. Great Blue Heron opened at 823 Massachusetts St. It is part coffee shop but part outdoor supply store for people who love canoeing, paddling, fly fishing and other such activities. Of course, this is supposed to be about food. The menu includes all the traditional coffee drinks, and there is nothing particularly funky about their food offerings. But if you are fan of LuLu’s Bakery in Eudora, it is worth noting that the shop sells its creations at Blue Heron. It will save you a canoe trip down the Kaw. l I don’t know if the nest ever was for a heron, but regardless, it is empty now. I’m talking about Empty Nester’s Winery in downtown Lecompton. Yes, this place too is more about the drink than the food. But sometimes the best way to get your fruit intake is to drink it. The winery specializes in fruit wines, including peach, cherry, blackberry, blueberry, raspberry and more. l There is a popular saying in my house that the only thing better than a bottle of wine is two bottles of wine. With that

said, I’d better mention another wine offering. Crescent Moon Winery opened in downtown Lawrence at 732 Massachusetts St.. Wine is on the rise. While not yet open, I’ve also reported on plans for Wine Dive + Kitchen — a Wichitabased wine bar with a serious food menu — to come to downtown Lawrence at 739 Massachusetts St. l If you prefer your fruit in something other than a bottle, there’s a place near south Iowa Street you may want to explore. It may not be obvious at first, because it appears to be more of a taco shop. Paleteria Chihuahua — located next to the gas station next to Best Buy at 31st and Iowa — is indeed a taco shop, serving street-style tacos, plus tamales, burritos, sandwiches and other Mexican staples. But it also is a Mexican dessert shop, with a menu that includes some big fruit dishes. One of the biggest is the mango loco. That involves huge slices of mango topped with gummies, peanuts, and Tajin, a brand of fruity hot sauce. l Let’s keep the fruit train rolling. For that matter, let’s keep the taco train rolling. Rusty Taco is a big, new restaurant at 10th and Massachusetts streets. It has plenty of fruit in its large margarita and daiquiri menus. But fruit also plays a key role in its signature taco dish. The dish known as the Rusty Taco features achiote pork, but its standout ingredient is a pineapple salsa. The restaurant grills fresh pineapple, and combines it with grilled jalapeños, onions, cilantro and other spices. l This is Lawrence, Kansas. You didn’t think I was out of taco restaurants to talk about, did you? Not even close, really. There’s Molcajete’s at 941 Massachusetts St., which has the tagline of tacos and tequila. It is brand new and I’m in the process of writing a more complete story on it. (Or, at least, I’ll give it a shot, wink.) But one I’ve already checked out is La Pasadita Taqueria at 19th and Massachusetts streets. It is a traditional street-style taco stand run by a longtime Mexican-American family from Lawrence. You can get all the traditional tacos, burritos and other such dishes, but I have to mention a packaged dessert treat the shop sells. It is called a Gansito, and one of the employees there sold me on it by saying it is kind of like a Mexican Twinkie. She

also recommended eating a frozen one. l Fortunately, La Pasadita had a freezer full of Gansitos, but if it didn’t, I suppose I could have climbed to the top of some exotic mountain peak and waited for Mother Nature to freeze it for me. Climb Lawrence at 714 Vermont St., will teach all about climbing, with a variety of indoor climbing walls. In 2021, the climbing gym opened the Highlander Cafe. It has an all-vegetarian menu, with a heavy emphasis on healthy breakfast options. Loaded toast is a big deal there, including the popular avocado toast. But for something a little different, there is the “Straw-Nana,” which includes peanut butter, strawberries, bananas, honey, sunflower seeds and chocolate. It looked the least healthy to me, so of course, that is the one I’ll pass along. l If climbing a barstool is more your style (and, yes, safety harnesses can be handy for that, too) you can do so at Murf’s Pub, 3115 W. Sixth St. It is in the building that used to house Conroy’s Pub. Murf’s has kept some things from Conroy’s and added some new features. It does have a full menu with everything from catfish specials to pork tenderloin sandwiches, plus lots of traditional bar fare. But quesadillas also are featured on the menu, including one speciality one called the Hillbilly. It includes crispy chicken, pimento cheese and coleslaw with hot honey. l There are times that I don’t feel like climbing anywhere. Instead, I need a lift up. The folks at Uplift Coffee, 624 N. Second St., likely understand that. The shop is locally-owned, and it aims to have its own flavor. While it has all the standard coffee fare, it tries to have some unique offerings on the food menu. Instead of big biscuit sandwiches or large breakfast burritos, the shop is selling something called “egg poppers,” which are bite-sized egg creations, including one that features egg, cheddar cheese, feta, spinach, and roasted tomatoes. Just for good measure, the restaurant also features something called a pancake, which — you guessed it — are bite-size pancakes. Uplift was one of the first new restaurant I wrote about in 2021, so that seems like a good place to stop. Try to end on an uplifting note. With that, best wishes for happy — if not always healthy — eating in 2022.

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server working in the pandemic interacting everyday with customers? It was tough for a little bit because we had some people who are really against masks. For us, we just said like, “Hey, we’re just going to wear them,” and we’re going to enforce them because it doesn’t hurt anyone to have them on. I think

a lot of people are a lot more generous now and as far as tipping when they go out. But overall we just kept our regulars that usually come in.

so it looks like a lollipop. You’ve got to be innovative about what you don’t CONTINUED FROM PAGE 4CRA have, you know what you can get at the moment, and just see what people like by next thing to do is have talking to the community? some type of chicken. It’s pretty much just chicken Are there any food legs, but it’s peeled all the trends you are following? way down to the bottom Kyle: The bar is about

to take off. And I’m excited to see where it goes. We’re doing some new things. And it’s going to be something that Lawrence hasn’t seen.

CONTINUED FROM PAGE 3CRA

now it’s more expensive. We’re just trying to keep afloat and offer what we have on our menu, and just do the items that we have really well.

How do you feel as a

Gold

L awrence J ournal -W orld

platform if you want extra income, but just don’t bet on it paying all of your bills right now, because with every week to week, it’s been one week’s really busy and people Is there anything that make money; in the next customers that do What advice would it’s really slow. So I think visit can do to help you you give to somebody it’s a really good suppleand your servers feel who’s thinking about mental extra income, but safer? becoming a bartender it’s been hard for some of Just the mask. I know a or server? our servers that rely on it lot of us are vaccinated, I think it’s a good fully.

What advice would you give to someone thinking about joining a restaurant staff?

and we’re just trying to do our part and keep our germs to ourselves. And so just having the mask on or being mindful of other people around, that kind of thing.

Kyle: I’m going to say what the owner of Milton’s told me when he was helping us get opened: This is show business. You’re putting on a show for them, and your tips, and all that, is going to be reflected by the show that you put on. So you know, just give them a show. You’re here

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to entertain, you want to make people feel good. And make them feel welcome.

Are there any life lessons you have learned as a restaurant owner? Both laughing: Bend, don’t break. Bend, don’t break.

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working during the pandemic? I didn’t. I didn’t feel safe. We try our best at CONTINUED FROM PAGE 2CRA being safe. We closed the patio and we only had towant to find flavor. I be- go orders. That was our lieve that all the flavors way of trying to stay safe. come with love. So when you love your family and Is there anything you have your ingredi- customers could do to ents and you’re trying to make you and the staff find those magical fla- feel safer? vors, that’s how you get Wear a mask when you your ideas, from the peo- come in. ple you love. When you cook for them you want What advice would to give them satisfaction. you give to someone thinking about joining a Are there any food restaurant staff? trends you are Always be nice, as nice following? as you can. Stay away Barbacoa and lengua. from problems and be Many people have been friendly. asking for barbacoa and Are there any life leslengua. It is not new, sons you have learned as but for some people it is a restaurant owner? new. It has become very Appreciate your workpopular. ers. Always respect your workers and value them. Do you and your Because without them, workers feel safe we cannot do much.

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Get your soups on before the weather stays warm Capper’s Farmers Archives Mother Earth News

Chicken Noodle Soup Yields 12-14 Servings Ingredients: 2 tablespoons vegetable oil 2 onions, chopped 3 carrots, quartered and sliced 3 ribs celery, sliced 1 whole chicken (6 to 7 pounds), cut into pieces, fat not removed 2 quarts fresh chicken broth or canned low-sodium broth 1 quart cold water, or as needed 4 sprigs fresh parsley 3 sprigs fresh thyme 1 bay leaf 2 cups uncooked egg noodles Salt and pepper to taste Directions: 1. Heat oil in soup pot over medium heat. Add onions, carrots and celery; cook, stirring often, until softened, about 10 minutes. 2. Add chicken, broth and enough cold water to cover ingredients by 2 inches. Bring to boil; skim off foam that rises to surface. 3. Add parsley, thyme and bay leaf. Reduce heat and simmer, uncovered, until chicken is tender, about 2 hours. 4. Remove chicken from pot and set aside to cool. Remove and discard bay leaf and parsley and thyme

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CHICKEN NOODLE SOUP AND ROASTED TOMATO SOUP are just two options to keep warm when it gets cold outside. sprigs. Let stand 5 minutes. Skim off fat. 5. Pull chicken from bones, tearing into bitesize pieces; set aside. 6. Add noodles to pot and cook until done, about 10 minutes. Stir in chicken, and season with salt and pepper.

Taco Soup Ingredients: 2 pounds ground beef 1⁄4 cup chopped onion 1 packet taco seasoning 1 can (16 ounces) chopped tomatoes in juice 1 can (8 ounces) tomato sauce 1 can (17 ounces) wholekernel corn, undrained 1 can (16 ounces) kidney beans, rinsed and drained

Shredded cheese Sour cream Corn chips Directions: 1. In skillet, brown ground beef and onion until beef is no longer pink. Stir in taco seasoning. 2. Transfer beef mixture into large kettle or saucepan. Add tomatoes, tomato sauce, corn and beans. Bring to boil. Reduce heat and simmer for 15 minutes, or until heated through. 3. Serve with cheese, sour cream and corn chips.

Roasted Tomato Soup Ingredients: 3 pounds plum tomatoes, halved Extra virgin olive oil Dried Italian herbs to taste 3 to 5 cloves garlic (or to taste), peeled Lemon juice to taste 2 tablespoons olive oil 1 red onion, diced 1 teaspoon dried basil 1⁄2 teaspoon red chili flakes, optional 1 can (28 ounces) glutenfree fire roasted crushed tomatoes in juice

1⁄2 teaspoon agave 3 cups light broth 1 bay leaf Sea salt to taste Pepper to taste Directions: 1. Toss tomato halves in roasting pan with splashes of extra virgin olive oil, dried Italian herbs and garlic. Add a generous drizzle of lemon juice. Roast in preheated 400-degree oven for 40 to 45 minutes. 2. In soup pot, heat 2 tablespoons olive oil over medium heat. Add onion and stir for 5 minutes. Add basil and chili flakes, and stir

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