Michael and I have been eating soup more often lately, so I’ve decided to expand my repertoire and try a few new-to-me recipes. Soup is a classic comfort food, and French onion soup is a classic soup recipe. While it takes some time to caramelize the onions for the soup, the ingredient list in this version is simple and budget-friendly.
I topped our soup with homemade croutons, melted cheese, and a sprinkle of sliced green onions for color. It makes a great side dish for a simple sandwich and salad meal, but it could also be used as a first course for a larger dinner. As an added bonus, the flavorful leftovers can be used in other dishes — we added the rest of our soup to a sausage, zucchini, and pasta dish and it was delicious.
Continue reading French onion soup
A couple months ago, Michael and I stopped by a Barnes and Nobles bookstore on our way home from the mall. In the entrance-way, we found several cookbooks with enticing recipes pictured on their covers. I selected the vegetarian cookbook, which boasted over 300 recipes, and proudly brought it home.
Today I finally made the first recipe out of it — which was, in fact, the recipe pictured on the cover. These stuffed peppers are filled with delicious vegetables, and make a simple, light summer meal. If you have a garden, this would be a perfect way to use some of its bounty. Michael and I served the peppers with a grilled bratwurst, rice, and homemade applesauce.
Continue reading Provencal stuffed peppers