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

Ingredients

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.

Directions:

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.

Greek seasoning:

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

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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.

Ingredients:

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.
Olive oil
Salt and pepper

Directions:

Toppings:

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.

Soup
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
Stir frequently

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.

 

 

 

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