Our Beef & Mushroom Goulash is patterned after a traditional Hungarian recipe. This hearty bowl of soup highlights flavors like paprika, onions, carrots, and peas. To finish the recipe off perfectly, we add a bit of sour cream for the perfect taste and texture. This recipe has been a big hit in years past and we are thrilled to announce that it will be back starting today, Monday, February 15 - Saturday, February 27.

One day doesn’t seem to be enough to celebrate the universal day of love, so we decided that we would start a bit early with our special edition Valentines Day strawberries. Nothing says Happy Valentines week to your employees, customers, family, or that special someone like strawberries covered in our fine chocolate complimented with red and pink flair.

Place your order at Zupas as early as February 8th for only $11.99 per dozen, or call and pre-order today!

Pomegranates are ancient fruits that is native to the region of Persia and spread throughout the Mediterranean. They are enjoyed worldwide in their natural form, seeded, as well as a juice. The tangy sweet flavor of the pomegranate is sure to please and the health benefits make this power fruit worth its weight in juice. Keep reading to learn a little more about this antioxidant packed fruit. (more…)

Caramel apples have always been a fun autumn tradition in our family. We featured them last year, but without a homemade caramel recipe. This is the caramel recipe we use in our home and despite what you may think, caramel is not difficult to make. All you really need are the ingredients, cookware, a glass of cold water, your fingers and taste buds. And most everyone would agree that anything homemade beats store-bought any day. (more…)

Growing up, I have to admit that I was never a fan of pears.  But now that I’m older, I really enjoy them.  And now is the time of year that they are filling the shelves at your grocery store! (more…)

I love all the fresh peaches that are available this time of year!

Last year I tried canning for the first time, and realized it’s not so bad.  So, this year I was determined to capture my fresh peaches in a jar again.

I canned an entire bushel of peaches, and ended up with 26 beautiful jars to enjoy all winter long.

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You might be thinking I’m crazy for posting a soup recipe when the temperatures are still nice and toasty.  But, for those of you who have a garden brimming with tomatoes right now, you may be thanking me.

My garden is exploding with tomatoes, so in attempt to use them all up, I made this amazing roasted tomato soup.  It’s fairly easy to make since you just throw the tomatoes in the oven to cook.

Pair it with a nice grilled cheese, and there you have it.  Even on a nice hot day it’s amazing!

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Are you thinking of different ways to use up all those summer veggies popping up in your garden?

Next time you heat up the grill, try these veggie kabobs.

Just cut up and place all your favorite veggies on a skewer and brush with olive oil and sprinkle with salt and fresh ground pepper. Grill until tender.  And, there you have it… one squash down, a hundred to go… right?

xoxo,

caroline

Our Southwestern Potato & Green Chile has been a favorite in the test kitchen for a while now.  We served this recipe in our restaurants a few months ago and it was a hit. After countless requests, it’s back! The creamy consistency and rich flavor is complimented by a hint of heat. It’s a perfect meal when topped off with crunchy tortilla strips. Don’t miss your chance to try this Zupas favorite!

I just love tomato season!

If you are like me your tomatoes have just started popping up in your garden and you have a huge bowl full waiting to be used.
Try this simple tomato basil bruschetta.  You won’t be disappointed.

{Tomato/basil Bruschetta} - found on cooks.com

1 loaf of crusty french bread - baguette
5 medium tomatoes, chopped
2-3 cloves minced garlic
juice from 1/2 lime
1/4 cup extra virgin olive oil
1 cup freshly grated Parmesan cheese
1 tablespoon fresh basil chopped
salt and pepper

mix tomatoes [juice and all], garlic, oil, lime juice and 3/4 c parmesan cheese [reserve rest for late], basil, and salt and pepper to taste.

allow to stand for several hours to marinate. slice bread at and angle and brush one side with olive oil and broil in oven on each side until browned. [really watch, since they burn fast]

spoon mixture onto bread, and top with reserved parmesan. broil until cheese has just melted.

serve immediately.

Enjoy!

xoxo,

Caroline