Super Grilled Cheese with Avocado, Tomato, Cilantro & Red Onion. I wish I knew how to spell some of the words that I think of while dreaming of grilled cheese.
I don’t even think that they would make sense if I spelled them phonetically. However, a few familiar words come to mind: yummy, gooey, cheesy, crispy yet chewy, luscious. Those are all appropriate words. Did you know that April is grilled cheese month? Perfect excuse to make one or two or three. Layer the goodies….. Look at those nooks and crannies….. Grilled Cheese with Avocado, Tomato, Cilantro & Red Onion (yield=1 sandwich) Ingredients: 2 slices Udi’s Millet-Chia bread 1 slice of Horizon organic American or Cheddar cheese slices 2 thin slices of organic tomato 2-3 slices of avocado A few slivers of red onion fresh cilantro, chopped Directions: 1. 2. 3. 4. Wait, I have the perfect word: ‘Love’. Speaking of gluten free, there was a fabulous and educational live chat in the Udi’s Community last week about gluten free baking.
Simple recipe for making homemade marinara sauce from scratch using fresh tomatoes. There are as many recipes for tomato pasta sauce as there are Italian grandmothers.
My Sicilian grandmother used to make her sauce every year from the tomatoes in her garden. Much of the time the sauce had meat in it but I don’t think it was ever exactly the same twice. A child of the depression, my grandmother would throw into the pot whatever she had on hand; scraps of a roast, pieces of cooked pork, sausages, rinds of parmesan cheese. You never knew what you’d find in the sauce, but it was always good. This is really a base pasta sauce recipe, meant to adapt to whatever you want it to be. While the photo shows the sauce in a jar, I didn’t can this sauce. *******If you’ve found my blog via Google or Stumbleupon, welcome! To print, use the green print button below In a large soup pot, heat up the olive oil.
*Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. **Start with 4-5 lbs of fresh, ripe, tomatoes. Yields about 2.5 quarts The New Food Lover’s Companion. Three Lily Soup. A very long time ago, I worked next door to a gourmet food shop in Darien, CT, called the Good Food Store.
Those of you from these parts will remember it, as it was quite popular. They had the best soups & I often bought my lunch from them. I remember one day seeing "three lily soup" on the menu & wondering what on earth it was. The salesperson explained to me that it was an onion soup, made with shallots & garlic...all vegetables from the lily family. I had to try it & remember that it was delicious.Since then, I have had that soup in the back of my mind...thinking someday I would find a recipe for it. To begin, you'll need 1/2 of a red onion, 1 {large} sweet onion, 10 ounces of shallots & 5 cloves of garlic.
Preheat the oven to 425 degrees. Along with the garlic {peeled & left whole}. Add 2 tablespoons of olive oil to the bowl. Meanwhile, peel & coarsely chop 1 large Yukon Gold potato & chop 1 tablespoon of fresh thyme. Transfer the roasted vegetables to a medium stockpot.