Resources & Recipes

Tomato Bread Soup

This recipe is courtesy of Rifrullo Cafe owner Colleen Suhanosky, and was inspired by the challenge to create a waste-free meal as the topic of wasted food continues to come to the foreground across the country and world.


leeks (green parts)
leeks (white parts)
stale bread
fennel top

*Amount of ingredients is dependent on desired total volume of soup - please feel free to adjust based on personal preference of serving size.


  1. Coat the stale bread with a touch of good olive oil.
  2. In a large, heavy-bottom pot toast the stale bread until golden brown.
  3. Add the garlic and sauté for one minute.
  4. Add the remaining ingredients, cover with water and simmer for one hour.
  5. Pass the soup through a potato ricer (if you do not have one, you may use a strainer - pushing through the bread as possible).
  6. In a small pan, steam the white parts of the leeks with a touch of water and olive oil until soft.
  7. add the white parts of the leeks to the soup, and season with salt and fresh ground black pepper.
  8. Enjoy with a crispy bread crumb garnish, and a drizzle of extra virgin olive oil.

Butternut Squash Bisque Recipe

As we continue to shovel ourselves out from beneath the depths of this snowy winter, warm up with this delicious recipe courtesy of The Fireplace's owner Jim Solomon.

(Yields 1 Gallon)


1 large onion
2 large carrots
7 lbs. roasted butternut squash
1 1/2 cups roasted garlic
1/4 lb. butter
1/3 cup brown sugar
1/2 cup molasses
1 teaspoon ground nutmeg
1/2 teaspoon Tabasco
3 tablespoons salt
1 1/2 teaspoons pepper
1 pint cream
1/2 gallon water
garnish: sour cream, pumpkin seeds, blue cheese

  1. Peel and slice onions and carrots and sauté in butter.
  2. Add the garlic, roasted squash, sugar, nutmeg and water. Simmer until very soft, adding more water if necessary.
  3. Cool and purée.
  4. Add cream and taste for salt and pepper.
  5. Serve with sour cream, pumpkin seeds and crumble your favorite blue cheese.
The Fireplace's
Blackberry Crisp with Oatmeal Topping
Serves 8

Topping :
½ Cup Sliced Almonds
2 ½ Cups Flour
1 Cup Dry Oatmeal
2 ½ Cups Light Brown Sugar
¼ LB. Butter

Combine flower, sugar and butter in a bowl. Toss to integrate together. Then add almonds and oatmeal (which are added last, so as not to break them-up by combining too early).

Filling :
6 Pints Blackberries
2 Cups Water
1 Cup White Sugar
2 TBS Fresh Lemon Juice
½ Cup Flour
2 oz. Cassis

Cook blackberries in water (medium heat) and sugar until soft, stirring occasionally (approximately 15 minutes).

Add cassis, lemon juice and flour. Simmer on low heat (stirring a couple of times for 5 minutes). Allow the mixture to cool, preferably by pouring ingredients onto a sheet pan (baking pan).

Spoon the filling into a small casserole, or large Pyrex baking dish. Fill until the mixture reaches the top of the sides. Then cover with the topping. Bake in a preheated oven of 350 degrees, for approximately fifteen minutes.

This can all be baked in a single baking dish and served rather than as individual portions.
Serve with ice cream or whipped cream.

1634 Beacon Street Brookline, MA 02446