Since we witnessed a 70-degree temperature drop here yesterday, soup had to be on the menu. And since I have a counter full of ripe tomatoes, tomato soup sounded good. This is not your basic canned soup and grilled cheese. These recipes are tasty, hearty and easy to whip up. And the flax cookies are addictive. If you’re using an Instant-Style Pot, I have instructions for that at the bottom of the soup recipe. Continue reading
I’ve spent the day prepping the lemon cucumbers languishing in my refrigerator. I did some refrigerator dill pickles, some Jalapeno-Cucumber Relish, Cucumber Salsa and of course, Tomato-Cucumber Salad. I had a LOT of cucumbers.
Tonight’s menu is part of the Kid’s Menu series. Quick and easy, and everyone can help themselves.
On the board:
- ½ lb. steak, thinly sliced
- 2 boneless chicken breasts, thinly sliced
- fajita seasoning (recipe here)
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 small onion, sliced
- 4-8 flour tortillas
- 4 oz. shredded Mexican cheese blend
- 1-2 tbsp olive oil
- 1 cup fresh salsa (see recipe here)
- 1 avocado, sliced (or guacamole)
- sliced black olives
Every Thursday in the What’s 4 Dinner Solutions Cookbook is a travelogue of sorts. Menus with flavors from all over the country and the world. In the summer, we explore various areas of the states and their fresh produce. Tonight, it’s a New England Farmers’ Market kinda night.
On the board tonight:
Pasta w/ Marinated Vegetables
Tomato & Olive Oil Bruschetta
Grapes Continue reading