Tomato Soup That is Actually A Meal

Much to not one person's surprise, all I want to make for dinner is soup. The temperature is below 60 officially, so that is where I am at. 

But with very hungry roommates, the soup I make has to be hearty. 

And on the flip side, it would be nice if it was also healthful. Tomato soup seems to be an easy way to get a vegetable (or is it a fruit?) in my kids. And the secret to actually filling up their tummy's is that this soup also has beans in it that get pureed with the vegetables. It gives it body and thickness that is so comforting. 

Then to give it a bit of richness you add a dollop of savory whip cream (which you could leave out to keep it vegan or dairy free or lighter) that takes it from just soup to something that feels elevated and elegant. Lemon and rosemary also give it a bit of freshness that I love. 

I have made this soup so many times and every time I wish I made more to keep in the fridge, so double it for more leftovers. 

Hearty Tomato Soup with Lemon & Rosemary
Giada's Kitchen 2008
6 to 8 servings

2 Tablespoons unsalted butter
1 onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1 (15 oz) can cannellini (white) beans, drained ad rinsed
1 (28 oz) can crushed tomatoes 
3 cups chicken stock (vegetable would work too)
1 bay leaf
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup heavy cream
zest of 1 lemon

In a large soup pot, melt the butter over medium high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, stock, bay leaf, 1 teaspoon of the rosemary, and the red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes covered. 

Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. (note: do this one ladle at a time. Trust me, there will be soup all over your kitchen otherwise. I use an immersion blender, which is even easier) Return the soup to the soup pot and keep warm over low heat. Season with salt and pepper. 

In a medium bowl, whip the cream to soft peaks (with a hand mixer). Fold in the lemon zest and the remaining teaspoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately. 

* Make Ahead: I made this soup the day before and made the cream right before dinner and it was perfect. 

 xo
Erin 

Arugula, Burrata, and Lentils with Lemon

Sometimes what to make for dinner needs to stem from the question, "What do I want to eat for dinner." Now that seems obvious, but quite frankly what you are eating each evening is probably hinged on many other factors than that one simple question. Time is certainly a huge factor, then there are access to the ingredients, what everyone sitting at your table will actually eat, and any other dietary restrictions you may be under. This weekend though, I asked myself the question while at the market and this is the recipe that came out of it. Warm lentils spiked with vinegar and lemon, draped over fresh greens, with a heap of creamy burrata on top. That is what I want to be eating every meal right now. This will totally change and my kids may have only picked at the lentils (then ate chicken nuggets), but I am definitely going to keep asking myself the question if beauties like this come out of it. 

Arugula, Burrata, and Lentils with Lemon

Imperfect Polish 2017

makes 6-8 sides or 4 main dishes

1 cup lentils

juice of 1 lemon (or about 2 Tablespoons), plus some for serving

2 Tablespoons red wine vinegar

1 Tablespoon Dijon Mustard

olive oil

2 cloves of garlic, minced

1 bay leaf

1 cup chicken stock (or vegetable)

1/4 cup grated parmesan 

1 package of arugula or baby arugula

6 oz burrata, patted dry (you can used buffalo mozzarella as well)

Place the lentils in a heat safe bowl and cover with boiling water. Stir, then let stand for 15 minutes. Drain and set aside. 

Meanwhile, whisk together 2 tablespoons of lemon juice, vinegar, and mustard in a small bowl. Stream in 1/4 cup of olive oil while whisking. Salt and pepper to taste, then set aside. 

Place a large skillet over medium heat. Add 2 tablespoons of olive oil, then the garlic once hot. Cook for 30 seconds, then add the drained lentils. Stir to combine, then add the bay leaf, stock, and a bit of salt and pepper. Bring to a boil, then simmer for 20 minutes or until lentils are tender. Let cool for a bit, then add the parmesan cheese. Taste for seasoning, add salt and pepper if needed. 

To plate, place a pile of arugula on the plate. Top with some of the lentils, a portion of the cheese, a squeeze of lemon, and a few grinds of fresh pepper. 

To make in advance: Make the dressing and lentils up to a day before. Reheat the lentils over low heat on the stove. Then assemble as stated above. 

Enjoy! 

xo

Erin 

Roasted Vegetable Salad with Tahini Lemon Dressing

This salad is so simple and so unexpected. A nice departure from your usual rotation. If you brought this to your next backyard bbq, you would be judged as someone that clearly knows how to cook. And I promise it is all smoke and mirrors because it is so simple. Just a few ingredients and you have yourself a bright, healthy, nutty salad that took about 10 minutes of work. I roast extra vegetables so I can have it for lunch the next day. And extra dressing is perfect for dipping. So make more than you need, you will thank me. Oh, and tahini. Use the rest of the jar to make hummus or sesame noodles. 

Roasted Vegetable Salad with Lemon Tahini Dressing

Imperfect Polish 2016

makes 4 side portions or two entree portions

For the dressing: 

Juice of two lemons

1/3 cup of tahini (in Asian/middle eastern food section or in refrigerated section near the hummus usually)

1 garlic clove

1 teaspoon honey or agave

salt and pepper

2 tablespoons olive oil 

water to thin if needed

For the salad: 

1/2 sweet onion or 1 shallot, diced

1 zucchini, diced

1 yellow squash, diced

5 -6 asparagus spears, cut in 2 inch pieces 

1 eggplant, diced 

*Add or subtract and veggies you want! Anything works

olive oil

about 6 cups of greens/lettuce of your choice (use what you love best!)

handful of chopped cilantro or parsley if you have it 

Roasted pumpkin seeds, optional

Preheat the oven to 400 degrees. 

In a small bowl, whisk together all of the dressing ingredients expect the water. Taste and adjust for seasoning and thin with a bit of warm water if it is too thick. Continue to add a bit until it is the consistency you like. The more water you add the more salt and pepper you will need. Refrigerate until ready to use. Can be made up to 2 days in advance. 

Cover 1 or 2 large baking sheets with foil depending on how much vegetables you have. place the vegetables in one single payer on the sheet(s), drizzle with a bit of olive oil and season with salt and pepper. Toss with clean hands until well covered and spread out again. Roast in the oven for about 30 minutes, tossing once half way, until veggies are cooked and a bit golden brown. Place the cooked veggies on a plate or platter and let come to room temperature (the freezer or fridge helps move this along if needed). Can be made one day in advance. 

To assemble the salad, use a large bowl. Place the greens on the bottom, veggies on top, and dress with desired amount of dressing to taste. Sprinkle the chopped herbs and pumpkin seeds on top if using. 

Enjoy! 

xo

Erin 

Kale & Brown Rice Salad with Almonds

Oh Kale. How I wanted to be over you because everyone else was into you, but hopped knowingly and lovingly on the band wagon and haven't looked back since I made you into chips. And how you continue to nourish my pizza loving family one smoothie and salad at a time. Thank you for that. This salad might be my favorite version of you yet, I have eaten it pretty much every day for lunch that I could. Thank you for not wilting in the fridge like other lame lettuces. And for going so perfectly with lemon and Parmesan. Love, Erin 

             

Kale & Brown Rice Salad with Almonds

Imperfect Polish 2016

Makes enough for two heaping entrees, or four sides

Leftovers are good for a couple days

for dressing: 

juice of one lemon

salt & pepper

1 tablespoon minced shallot or 1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside. 

for salad: 

6 cups chopped kale, I like to slice thin, but anyway is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Good sprinkling of grated Parmesan cheese (feta and goat cheese would work too)

Combine all four ingredients in a large bowl. Dress with the vinaigrette to desired taste and toss until well combined and enjoy. 

This is such a winner. I love it for lunch or with roasted/grilled chicken at night. A fried runny egg wouldn't suck on it either. 

Enjoy! 

xo

Erin 

         

Cheesy Zucchini Tots

We had monster zucchini from the garden and coming up with all the ways to eat the mountains of it was a challenge. We grilled and drizzled it with balsamic, attempted to make healthier versions of bread with it, cubed and roasted it with olive oil, and most successfully these cheesy zucchini tots. This recipe is all over Pinterest and this recipe is my version after trying a few. It is simple and the only "bad" ingredient being breadcrumbs, you could use a gluten free variety if that is what you are into. Also, you could sub in any cheese that you love that melts well, but sharp cheddar really is the best. These are great as a side or as an appetizer. 

Cheesy Zucchini Tots

Imperfect Polish 2015

makes 4 sides 

1 packed cup of shredded zucchini (you can do this with a box grater or in a food processor with the grater attachment)

1 egg

1/4 cup breadcrumbs, any variety

1/2 teaspoon salt

few cracks of fresh pepper

heaping 1/4 cup of shredded sharp cheddar

Preheat oven to 400 degrees. 

Spray a cookie sheet with oil liberally. Set aside. 

Place the zucchini in a couple paper towels and pat out the excess water. Set aside. 

In a large bowl, combine the rest of the ingredients well. Then add the zucchini and combine using a fork or your hands. Place tablespoon sized round mounds of the mixture on the cookie sheet. Bake for 20 minutes, turning once after 10 minutes. Tots should be golden brown. Serve warm or at room temperature. 

To make in advance: Follow all of the recipe to the end. Then just reheat in the oven later. You can also freeze them and reheat in the oven at 350 until heated through, about 20 minutes. 

Enjoy! 

xo

Erin 

Garlic & Herb Goat Cheese with Peppers

I was so lucky to get sent this recipe so I can share it with you. It came to my rescue when I had to bring an appetizer to a dinner last week. Time is not on my side when cooking these days and this one was easily put together, could be done in advance, and travelled really well. It also was delicious the next day for lunch. It is the perfect combination of tangy, savory, and crunchy. Don't skip the step of toasting the pine nuts, it is worth it. 

Garlic & Herb Goat Cheese with Peppers

serves 4-6 

4 tablespoons olive oil

1 cup diced bell peppers (any color)

4 large garlic cloves, thinly sliced

2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)

1/2 teaspoon coriander seeds, crushed (throw in a plastic bag and crush with a mallet or do in a pestle) 

1/4 teaspoon fennel seeds, crushed (see above)

1/4 teaspoon pepper

1/4 teaspoon thyme

1 bay leaf

8 oz chilled goat cheese, cut into slices

2 tablespoons toasted pine nuts (toast in a dry pan on the stove over low heat)

Heat 1 tablespoon of the oil in a skillet on medium. Add the bell peppers and saute until tender. Reduce the heat to medium/low, add the garlic, rosemary, coriander, fennel, pepper, thyme, and bay leaf + add the remaining 3 tablespoons of olive oil. Simmer mixture, 5 minutes to blend. Remove from heat, season with salt and cool to room temperature. (I left mine on the stove in the pan the rest of the day) 

Arrange the goat cheese on a platter, spoon pepper mixture over (remove bay leaf) and let stand one hour. Sprinkle with pine nuts and serve with crackers, pita chips, or baguette slices. 

Enjoy! 

xo

Erin 

Roasted Asparagus with Panzanella

This is a recipe deep from the archives in 2010. So weird that was three years ago. Anywho, I put this recipe together after a trip to Minneapolis to visit Jenna and a lovely dinner at Bar La Grassa. This is a ridiculously delicious way to enjoy Spring's favorite veggie, asparagus. Plus it is packed with tons of other vegetables, the salty loveliness of pancetta, and the crunch of croutons. There is a lot of chopping involved, but after that this comes together quite easily. 

Roasted Asparagus with Panzanella 

Forks & Amusement 2010

makes 4-6 side dish portions

1 bunch of asparagus, trimmed

olive oil

2 thick slices of pancetta, small dice (you can also use bacon)

2 large slices of your favorite bread, small cubes

1 medium onion, small dice

1 red pepper, small dice

1 small eggplant, small dice

1 zucchini, small dice

24 oz can of whole tomatoes, drained and crushed with your hands

1 tablespoon sherry vinegar (or red wine vinegar)

2 cloves garlic, minced

1/4 cup parmesan cheese, grated

Preheat oven to 400 degrees. Toss asparagus on a baking sheet with olive oil, salt and pepper to coat and arrange them so it is on layer. Roast in the oven until cooked through, but still just tender, about 25 minutes. 

In a large skillet, cook the pancetta over medium heat until crisp, stirring often. Remove pan from heat and place pancetta on paper towel lined plate reserving fat in the pan. Return the pan to medium heat and cook bread cubes in pancetta fat until crisp and crunchy, stirring often. Remove pan from the heat and add the bread cubes to the plate with the pancetta. 

Return pan to medium heat and add enough olive oil to coat bottom of pan if there is no longer enough. Add the onion, red pepper, eggplant, and zucchini, tossing everything together, cook until vegetables are just tender. Stirring often. Add the tomatoes and vinegar to the pan, scraping the bottom of the pan to deglaze and combine all ingredients. Add the garlic, and salt and pepper to taste. Bring mixture to a boil, turn heat down to medium low and let simmer for 15 minutes. When it is done, all the vegetables should be cooked through, but not so soft that they lose their shape. 

Place vegetable mixture on a large serving platter. Sprinkle the reserved pancetta and bread cubes over the vegetables. Top with the roasted asparagus and sprinkle with the Parmesan cheese. Serve hot or at room temperature. 

Enjoy! 

xo

Erin 

Grilled Artichokes

Artichokes are on top of my favorite food list. Though a little scary to look at and imagine how to prepare, it could not be easier. I showed you how to trim, steam, and simply enjoy in this post, but now I have taken it a step further and grilled them. 


Follow the same steps (rubbing with lemon along the way), but leave the stem. I like to trim off a few of the bottom leaves and run a knife along the stem to get to the more tender parts, but it is not necessary. 


Then cut the artichoke in half. With a spoon or melon baller, scoop out the choke (hairy looking part) and the purple leaves. 


Steam the artichokes until just tender 20-30 minutes depending on how big they are. 


Heat a grill to medium-high heat. Brush the artichokes with olive oil and minced garlic. Season with salt and pepper. 


Grill indirectly uncut side down for 10 minutes. Then flip and grill another ten minutes directly on the heat. 


You can serve them warm or at room temperature. So making them ahead for a party is perfect. I like to  serve with a mayo based sauce. Here are my two favorite: 


Whisk together light mayo, lemon juice, minced shallot, and some Dijon mustard to taste. Season with salt and pepper. 


or


Whisk together light mayo, lime juice, minced garlic, sriracha, soy sauce and toasted sesame oil to taste. 


Love this recipe and it can wow your guests without much work. 


xo
Erin