I was uninspired. "What do you want for dinner tonight?" I asked my eight-year-old, who always has an opinion. He thought for 30 seconds. "Celery and bacon soup, " he said. Though I had never made it before, and I'm pretty sure he thought he invented it, it sounded like a fine idea. I even had everything but the bacon already in the fridge. I threw everything in the slow cooker — a perfect tool for inventing a soup — and hoped for the best.
A farmers market feast: Roasted Beet and Turnip Galette! I layered the rosy rounds over ricotta on puff pastry, and sprinkled with sea salt and smoky paprika, yum! Find the recipe HERE on my guest post for The Kitchn.