Peanut butter and jelly. Salt and pepper. Liza and sequins. Some things are better together and grilled cheese and tomato soup are just the best of friends. And heads up .. cheddar cheese and canned soup are so donesies. Just kidding, that’s insane. What’s not insane? Adding a little kale and red onion to a party of cheeses and sprinkling in some cumin and cilantro to your tomato soup. Wake up your almost done with winter tastebuds before they die of boredom.
three cheese grilled cheese with kale
serves 4.
- 4-6 medium kale leaves, stems removed
- 1 medium red onions, cut into thin slices
- salt and pepper
- 1 teaspoon red wine vinegar
- 8 slices multigrain bread
- try sprouted bread if you’re gluten sensitive
- olive oil
- grated parmesan cheese
- whole milk ricotta cheese
- shredded gruyere cheese
[Bring a small pot of water to a boil and add kale. Remove from heat, let stand 4 minutes or until kale is bright green. Drain and rinse kale under cold water until cool. Pat leaves dry. Meanwhile, heat a skillet over medium heat. Add a few glugs of olive oil. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat, stir in vinegar and toss to coat.]
[Create your grilled cheese however you normally do so. I did mine completely under my broiler as is: Drizzle a small amount of olive oil on one side of your bread and brush to cover most of the bread. Place under a low broiler for 1 minute, or until golden delicious brown. Place bread crispy side down on top of a cookie sheet. Spread ricotta cheese over bread, add parmesean and gruyere cheese on top and broil until cheese melts. Remove from boiler and top with kale leaves and cooked onions. Slice in half and dip in your tomato soup to enjoy!]
spicy cumin tomato soup
serves 4.
- 6-8 medium tomatoes, quartered
- 6 garlic cloves, keep skin on
- 2 large shallots, halved
- 1 red bell pepper, quartered and seeded
- 1 jalapeño pepper, halved
- seeded only for less intense heat
- olive oil
- salt and pepper
- 1 cup unsalted chicken or vegetable stock
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- cilantro leaves
- lime wedges
[Heat oven to 350 degrees F. Spread tomatoes, garlic, shallots, bell and jalapeño pepper onto a baking sheet. Sprinkle a few good glugs of olive oil, season with salt and pepper and toss to coat completely. Cook in oven for 35-40 minutes. Remove from heat and let cool for 10 minutes. Remove garlic and shallots from their skin and placed roasted veggies into a blender and blend until very smooth. Add stock, cumin and coriander and whirl around for 1-2 more minutes. If you prefer a smoother soup, strain through a fine mesh strainer. Serve hot with cilantro leaves and a squirt of lime.]
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