Tomato Soup w/ Grilled Cheese Sandwich [USA]

There are tons and tons of tomato soup and grilled cheese sandwich recipes out there in the blogosphere, but there’s always room for one more right? After reviewing a handful of recipes, we picked and chose aspects of each that we liked to create our own version. Instead of using sugar, we substituted in a red bell pepper for sweetness and a bonus color boost. Also, while some recipes called for blanching and peeling the skin off the tomatoes, we’ve opted to keep the skin on for extra fiber. Any leftovers can be cooled and then portioned in zip-lock bags to be frozen for up to 3 months. If you’d like a richer tomato soup, just whisk in some cream prior to serving.

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Avocado Roses & Scrambled Eggs Sourdough Toast [USA]

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Our neighborhood supermarket was having a 2 for $1.00 sale on avocados, so there was no way we can resist purchasing a small box for ourselves! Luckily we still had some sourdough bread leftover from an earlier grocery haul… and what do we do when we have avocados AND bread in the kitchen? We make avocado toast. With some time on our hands, we shaped the avocado slices into roses (you know, for the ‘gram), but don’t feel any pressure to do so when making your version of this recipe at home.

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Eggs & Asparagus Nest [USA]

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Asparagus and eggs, there’s no surprise why this combo has been served time and time again! Hint: it’s quick AND delicious. Today’s take was finished with a squeeze of fresh lime juice and a pinch of fleur de sel, but another great option is to top it with a generous grating of fresh Parmesan or if you have time to make the sauce, a spoonful of hollandaise. No plates needed here – we recommend serving it right in the skillet.

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Seared Salmon over Shredded Brussel Sprouts with Beets [USA]

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Anyone else think “chunking” is a weird word? Current thoughts at the moment as we try to decide what word best describes breaking apart a fillet with a spoon… What verb would you use? The chunking of the cooked salmon fillet is optional, but we think that it makes for a nice presentation.

Anyway, moving on. For dinner tonight we have a simple recipe of pan-seared salmon over shredded brussel sprouts with a side of beets. Cook the beets first. The preparation of the beets we kept simple, quickly peeling and getting them into a pot of boiling, salted water at the beginning as they can take a while to cook through. The rest of the dish comes together quickly, and all of the knife-work can be done while the beets are cooking away.

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