I know it’s a little early for a summer salad, but it was 72 out there today so baked clams and this light salad seemed the right thing to do.
For the clams, follow this link. Baked Clams
8 ounces thin sliced button mushrooms.
8 ounces thin sliced celery (about 2 cups)
Juice of one fresh lemon
3 tablespoons olive oil.
1 ½ teaspoons Greek seasoning (Cavender’s or see bellow for a recipe).
2 tablespoons chopped parsley.
Adjust salt pepper and lemon to taste.
Thinly slice the mushrooms and celery and toss with the parsley in a glass bowl.
Mix the lemon juice, seasoning and oil.
Toss with celery and mushrooms.
Let rest for 15 minutes and toss again.
2 tsp salt
2 tsp basil
2 tsp oregano
1/2 tsp thyme
2 tsp garlic powder
1 tsp dill
1 tsp marjoram
1 tsp cornstarch
1 tsp black pepper
1 tsp parsley flakes
1 tsp rosemary
1/2 tsp ground cinnamon
1/2 tsp nutmeg
Add all the ingredients into a food processor and give it a good whirl. Store in a tight container
It’s winter and the kid has been saying he wants something. Soup. It’s cold but “I don’t know what I want.”
He saw a picture of a green soup and told me this morning “I want that.” Not sure what that was but I made him a very vegetable based cheese soup. Pretty simple to do and really this is not a recipe but a suggestion. You could switch out the vegetables and it would be just fine.
I would however use a good cheddar. I like Cabot’s Extra Sharp and do not skip coating the cheese with the corn starch.
Serve with a good toasted buttered bread and enjoy.
4 tablespoons of butter
1 Large crown of broccoli chopped
1 large carrot diced
1 rib of celery diced
3 leaks chopped and cleaned
3 cloves garlic – smashed
4.5 oz good cheddar grated – about 2 cup
6 cups chicken stock
¼ cup flour
5 teaspoons cornstarch
3 Slices od good bread.
Salt and pepper
Butter and toast the bread in a 450 oven until browning and turn off oven.
Once cooled chop up the bread and set aside
Place about ½ cup of the broccoli aside as a garnish – just the very small tops of the crowns.
Melt the butter in a heavy soup pot
add all the vegetables and 1 teaspoon both salt and pepper and cook on medium for about 15 minutes
Add the flour and stir in for about 2 minutes
Add the stock and bring to a boil for 20 minutes
Turn of heat and let it come to a rest and cool
Either use an immersion blender or a blender (in small batches) and blend the soup until smooth
Bring the soup back up to a simmer
Toss the grated cheese with the cornstarch
Gradually whisk the cheese into the simmering soup.
Serve soup with the toasted bread crumbs, broccoli crowns and a splash of olive oil on top.