So…. how are you all liking the Spring Menu so far?
I have really been enjoying the meals on the new spring menu and all the staples the spring harvest offers. I continue to be amazed by the power of real food and how much I enjoy cooking it.
Here is a recipe from my Spring Menu that you are sure to love. The salad is light & healthy and the soup is creamy & comforting. The perfect combo for those chilly spring showers.
Avocado Chef’s Salad
- 1 large bunch Arugula
- 1 large bag of pre-washed spinach
- 1 ripe avocado, sliced
- 2 Roma tomato, sliced
- 1 English cucumber, sliced matchstick style
- 1 yellow pepper, diced
- 1/4 lb deli ham, diced
- 1/2 sweet onion, sliced thin
- Wash all veggies, spinach and arugula
- Toss the spinach and arugula to combine leaves. Place in a large serving bowl.
- Place tomatoes in each corner
- Place cucumber in opposite corners
- Sprinkle the peppers and onions over the top of the salad
- Neatly lay the avocado slices in the center of the salad and sprinkle with the diced ham
- Serve with your favorite ranch dressing (this is mine if I don’t have time to make it from scratch).
Tomato Basil Bisque
- 5 Ripe Roma tomatoes, halved
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 tablespoon chopped garlic
- 2 tablespoons tomato paste
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup heavy cream (omit and double broth if you are Paleo)
- One 12 ounce can of diced tomatoes
- 1 cup tomato juice (I used Mrs. T’s bold and spicy bloody mary mix)
- 1 1/2 teaspoons of sugar
- 1 bay leaf
- Fresh Basil, chopped
- 1/2 teaspoon Italian seasoning
- Red chili flakes
- Salt and pepper to taste
- Parmesan Cheese, grated for garnish (optional)
- Preheat grill and brush grate with a bit of canola oil
- Brush tomato halves with olive oil. Grill them until nicely charred and soft on both sides, 2-3 minutes.
- In a deep saucepan, heat 2 tablespoons of oil over medium heat. Cook onion until soft, approximately 3-4 minutes. Add in garlic and cook for another 3-4 minutes.
- Add tomato paste, stir well and cook for 2-3 minutes. Mix in broth, and scrape off all the goodies stuck to the bottom of the pan. Bring the liquid to a low boil.
- Add in the grilled tomatoes, canned tomatoes and tomato juice and bring it up to a simmer. Add sugar, bay leaf, Italian seasoning, chili flakes (optional) and salt & pepper. Simmer for 20-25 minutes until soup is combined and flavorful.
- Remove from heat and remove bay leaf.
- With an immersion blender (a regular blender or food processor will also work), puree soup until smooth.
- Return soup to the pot and medium. Mix in cream, bring soup to a simmer and cook for another 5-10 minutes. You want the soup to be a beautiful shade of deep orange.
- Remove from heat, garnish with basil and Parmesan cheese.