There are some days that nothing hits the spot more than a bowl of soup. As fall tries to arrive here in middle Tennessee, I whipped up a bowl of this last week. Two days later, it was back to 90 degrees, but I’m hopefully it will soon actually be fall and we’ll have at least a few weeks of balmy temperatures before winter arrives.
This was a clean out the fridge soup from a few years ago, that has quickly become a favorite of mine. It blends savory and spicy flavors with a touch of sweetness, that just warms you from the inside. And it can be on the table in 30 minutes or less. I love to serve it with a few seared shrimp, or some crusty bread (but honestly, what soup doesn’t go well with a crusty loaf of bread?)
Grilling season is upon us, which means BBQs to attend, and a desire for good foods to much on while you wait for those ribs to smoke or that brisket to get nice and tender. This dip, which is a favorite summertime one of mine, can be made in the oven or on the grill (sometimes you don’t feel like firing up the grill… it is a lot of work!). Its great served with vegetables or pita chips, and will make a hit the next time you need to bring along a dish to a party.
I love a good french fry… and have a weakness for them. But baked fries just don’t compare to the real thing, and deep frying is not something I look to do at home on a frequent basis. So I found a way to make a fry like option, without the frying. And a quite a bit healthier than the potato version – Zucchini Fries. Crispy, and dipped in a bit of spicy mayo, these make a great side to burgers of all sorts, or just on their own.