Butterhead Kitchen

Last call for this week’s community table events, including our anual event at Shankweiler's Drive-In Theatre ! Grab your seats at the SHOP link in our bio or www.butterheadkitchen.com/shop

Delivery day! Get our locally made from scratch vegan goods at:
Easton Public Market Highmark Farmstand : cranberry pecan chicken salad, tuna, mozz, pepperoni, ring bologna, chive cream cheese, plain and simple cream cheese
Liz Wagner : cranberry pecan chicken salad, tuna, mozz, pepperoni, ring bologna
Orchard Grocer | Vegan Deli & Market : pepperoni
ANITATrinket : pumpkin spice cream cheese spread , cranberry pecan chicken salad
VegOut Bethlehem : pepperoni, ring bologna, mozz
Green Earth Marketplace • GEM : cranberry pecan chicken salad, cream cheeses, mozz, pepperoni, ring bologna
Feasty Vegan : pepperoni & ring bologna

Lots of our fall Community Table events are close to selling out! Head to the link in our bio or www.butterheadkitchen.com/shop to get your seats before they’re gone!
And as always reach out to book a private event at our space, your home or business! Swipe through for menus and details.

FREE RECIPE! Perfect day for soup if you’re on the east coast 🌧️
Butterhead Kitchen Lentil Soup
(prep time: 12 minutes, cook time: 35 minutes, makes: 8, 1 cup servings )
Ingredients
1 white onion
1 cup carrots, peeled & sliced
1 cup celery, diced
15 oz can diced tomatoes
2 cloves garlic, minced
1 tsp cumin
¼ tsp turmeric
1 cup dry green lentils
3 cups water
pinch of ground black pepper
1 tsp salt
3 handfuls fresh spinach (shred if desired...use kitchen shears)
Directions (Instant Pot..Stove top directions below too)
1. Add everything except the salt & spinach to the Instant Pot.
2. Lock lid, move valve to ‘Sealing’, press ‘Pressure Cook’ button, set time to 10 minutes. Setting should automatically be on ‘high pressure’, but if not, set it.
3. Instant Pot will take about 15 minutes to heat and pressurize, a 10 minute countdown will then begin & when finished the pot will beep and automatically set itself to ‘warm’.
4. Allow the soup to sit for 10 additional minutes in the Instant Pot, after the ‘warm’ cycle begins. Then CAREFULLY turn the valve to ‘venting’. Hot steam will be released from the pot.
When the steam stops and the small silver valve next to the release drops, it is safe to open.
5. Stir in the salt & the spinach leaves.
Directions (Stove):
1. Add everything except the salt & spinach to a soup pot.
Bring to a boil.
2. Reduce to medium and cook, covered with lid venting, 25-35 minutes, until lentils are soft.
3. Remove from heat and add salt and spinach.