Ultimate Grilled Cheese Sandwich
I adapted this recipe from the one served at The Mirth Café, a now-closed restaurant once located downtown. This was my favorite order, filled with three cheeses, some baby spinach leaves, and a smear of pesto.
Serves 1
Ingredients:
2 pieces of bread
Butter
1-2 teaspoons pesto, to taste
1-2 slices of provolone
Grated sharp cheddar
Feta cheese, crumbled
Baby spinach leaves
Directions:
Preheat a skillet over medium heat. Spread butter on one side of each bread slice. Spread the pesto on the other side of just one bread slice. Place the butter-only bread slice into the skillet, butter side down. Layer cheeses and spinach on top. Finally, place the remaining bread slice on top, pesto side down. Grill each side until bread is browned and cheese is melted.
Easy Tomato Basil Soup
This soup lives up to its name by taking only 15 minutes to make. I adapted the recipe from one I found in "Autumn" by Susan Branch. Once you make it a couple of times, you can do so repeatedly without looking at the recipe. It's that easy...and delicious!
Serves 4
Ingredients:
1 tablespoon olive oil
2 garlic cloves, minced
1 28-ounce can crushed tomatoes (I use Cento brand.)
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons minced fresh basil
1/2 cup half and half
Salt and pepper, to taste
Pour the olive oil into a saucepan over medium heat. Add the garlic and sauté for about 30 to 60 seconds, and then add the remaining ingredients except for the half and half. Bring to a simmer and cook for 10 to 15 minutes. Just before serving, stir in the half and half, and then add salt and pepper, to taste.
