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Easter Menu

Easter Catering

Heat & Serve, Homemade 9” Quiche

Broccoli * Spinach * Artichoke & Feta Bacon * Baked Virginia Ham * Asparagus * Caramelized Onion & Tomato          Roasted Red Pepper

SEASONAL FRESH FRUIT SALAD $5.95 LB.                                                                                      FRENCH TOAST CASSEROLE (BAKE & SERVE)$18.00                                                                        OVEN ROASTED POTATOES (SERVES 6-8) 4# 11.95                                                                    SAUSAGE, PEPPERS & ONIONS $34.95                                                                                                    SOUR CREAM COFFEE CAKE $18.00


HOMEMADE COOKIES $8.40 DZ                                                                                                          LASAGNA                                                                                                                                                 HOMEMADE MEATBALLS                                                                                                                   EGGPLANT PARMESAN                                                                                                                           CHICKEN PARMESAN

Pick up Saturday, April 20, 2019, 8 am-3 pm

Soup’s On!

Antonia Steriti in the kitchenNothing says “I love you” more than a piping hot bowl of soup. Close your eyes and try to remember coming home from a fall football game or chilly evening to the wonderful aroma of soup cooking on the stove. Whether you throw some favorite fall vegetables in a crock pot or spend an afternoon recreating your grandmother’s favorite recipe, welcome the season with a bowl of soup.

Creating a delicious soup is quite easy. Begin with a simple homemade chicken broth and add in your favorite ingredients. I like to add fresh seasonal vegetables to the broth. Now is a great time to add kale, escarole or sweet potatoes for a tasty soup. If you prefer a perkier soup, add your favorite beans.

Hearty soups paired with homemade breads create a wonderful fall meal and make the house smell inviting and delicious. Even though I cook all day at Periwinkles, I love to go home and make a batch of fresh soup. Next time you have a window of time, lay out all your favorite ingredients, turn up your playlist, chop. dice and whip up a nice pot of soup. Your family will appreciate the bowl of TLC and you can freeze the extra for another chilly night when you can share the magic of a bowl of soup. Here is one of my favorite soup recipes:

Sausage & Kale Soup

  • 1 pound Italian Sausage
  • 1 Pound Kale, washed, stems removed & chopped
  • 1 Pound Sweet Potatoes, peeled & diced
  • 6-8 cups chicken broth (homemade or canned)
  • 1 cup diced white onion
  • 4-6 garlic cloves, peeled and minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 16 oz can cannelini bean, drained and rinsed
  • Dash of red pepper flakes
  • salt & pepper (to taste)


  1. Bake Sausages in 350 oven for 25 min.
  2. Remove sausages from oven and cut into ½” pieces
  3. In a soup pot add 2 tablespoons olive oil, sauté diced onion until softened, add garlic cook for another minute.
  4. Add stock, oregano, red pepper flakes & potatoes to soup pot simmer for 10 minutes.
  5. Add Kale & Sausage, continue to cook until potatoes are tender.
  6. Add can of beans, Serve hot.