Even with our state re-opening we’re continuing to utilize local businesses for as much food as we can. We have a plethora of vegetables and it’s been so much fun to try and use them up.
I have so many great cookbooks and a few that have really been great for what’s available right now. One of my favorites is Sharing the Table at Garland’s Lodge. Everything I’ve tried from this book has been worth making.
This week we made a meal of the mixed greens with parmesan, croutons, bacon and red onions in vinaigrette and MTK’s tortilla soup.
We started out the day before making some croutons.
Anyone else ever seen Adam’s rib? I’m starting to feel like Scott and I are getting into a Pinky and Pinkie rhythm in the kitchen.
We picked up some bacon at a local butcher shop the other week and once that and the croutons were baked up there wasn’t much to putting this together.
Simple salad that’s both satisfying and light.
While putting our salads together I started with a trinity of flavors to get the tortilla soup started.
This recipe doesn’t use a stock starter so the flavors really build as you go.
Once the tomatoes and spices have settled in some water gets added. After that zucchini, sweet potato and jalapeño get added and cooked until the sweet potato is soft. Orange juice (blood orange in our case), like juice and cilantro get added at the very end.
Soup is topped with tortilla strips and cheese. We added avocado to the recipe.
We really enjoyed making and eating both of these. Both could easily be made both vegetarian and vegan. I’m hoping the produce boxes continue for the foreseeable future and we can continue to find new favorites recipes.