bruschetta

the best appetizer for when it’s tomato season. if your grocery store tomatoes don’t look great, go for cherry tomatoes instead. I don’t know how to measure the bread to tomato ratio so just go with it.

• sourdough or whatever kind of bread you like, sliced

• 4 tbs olive oil plus extra for brushing the bread

• parmesan cheese for sprinkling on the bread

• 3 cloves garlic, minced

• 4 large tomatoes diced or equivalent in cherry tomatoes

• 1/4 cup fresh basil sliced or 2 tbs dried basil

• 2 tbs balsamic vinegar

• 1 tsp flaky sea salt

• red pepper flakes to taste

combine the tomatoes, garlic, basil, 4 tbs olive oil, balsamic vinegar, salt, and red pepper in a bowl and set aside.

preheat your oven to 350º. brush the bread with olive oil and sprinkle on parmesan cheese. bake the bread until toasted enough for your taste. top with tomatoes and serve immediately.

sour cream dip

I fee better about eating this en masse than the kind premixed in the tub. this makes a generous serving for one but the recipe is easily adjusted; just keep it 3 parts sour cream to 1 part mayo.

• 3/4 cup sour cream

• 1/4 cup mayo

• 1 tbs chives

• 1/2 tsp each garlic powder and dill

• 1/4 tsp each onion powder and black pepper

serving suggestion: bell pepper strips, cucumbers, raw broccoli, pretzel chips, baby carrots

broccoli cheddar soup

a wintertime staple. add shredded cooked chicken for some extra protein. makes 6 generous servings.

• 1 onion, diced

• 3 cups broccoli, chopped small

• 3 carrots, chopped into semicircles or matchsticks

• 6 tbsp butter or equivalent

• 6 tbs AP flour

• 3 cups vegetable broth

• 3 cups milk (dairy or unsweetened/unflavored nondairy) or half and half, or some combination

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• 1 1/2 cups shredded sharp cheddar cheese

Add the butter and onion to a large soup pot and sauté over medium heat until onions are soft and translucent. Add the flour and sauté for another 2 minutes.

Using a whisk, add the vegetable broth and combine well. Turn the heat up to medium-high and stir until the broth reaches a gravy-like consistency.

Turn the heat back down to medium and add the milk and spices. Simmer again. Add the broccoli and carrots, and simmer for 15 minutes or until the carrots are tender.

Turn heat down to medium-low and stir in the cheese.

spicy peanut sauce

not actually spicy. serves 4 with white rice or noodles.

• 1 block firm tofu, drained/pressed/sliced into 1/2” cubes OR 2 chicken breasts, diced

• 2 tbs vegetable oil

• 2 shallots or 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp soy sauce

• 2 tbsp ketchup

• 1/4 cup creamy peanut butter

• pinch of sugar

• pinch of powdered ginger

• 1 cup vegetable or chicken broth

• 1 head broccoli, chopped small

• sriracha or red pepper flakes to taste

In a large saucepan, heat the vegetable oil. Saute the shallot/onion until just softened. Add the garlic and cook until fragrant.

Whisk in soy sauce, ketchup, sugar, ginger, and sriracha/red pepper. Once smooth, add the peanut butter and broth. Add the tofu/chicken and broccoli, and bring to a boil. Cook on medium until the sauce has reduced and thickened (and the chicken is cooked all the way through if using.)

Serve over white rice or noodles.

BBQ tofu

sweet and savory and filling. serves 4.

• 14 ounces extra firm tofu, pressed and drained

• 1 tbsp corn starch

• 1 tsp garlic powder

• 1/2 tsp salt

• olive oil

• 1 onion, sliced into strips

• 1 can sweet corn kernels, drained and rinsed

• 1/4 cup BBQ sauce

Slice tofu into cubes and toss with corn starch, garlic powder, and salt. Sauté in olive oil over medium heat in a large skillet until they just start to brown.

Sauté onion in remaining olive oil until golden brown. Add the corn and BBQ sauce until heated through. Stir in tofu cubes.