Zucchini with Fire Roasted Tomatoes

Zucchini with Fire Roasted Tomatoes

Not only is this easy, but it’s delicious and great any season of the year.  This is great as a side with grilled meat, or even cold as a summer side.

Ingredients:

Butter (about 3 T)

Olive Oil (about 3 T)

4 cloves of Garlic, chopped or sliced

1 Large Vidalia onion

1 container of white mushrooms (8 oz.)

2 Large Zucchini

1 Can of Diced Tomatoes (Fire Roasted)

½ to 1 Cup Shredded Parmesan Cheese

Directions

1.     Prepare the garlic, mushroom and onions, by slicing all thinly.

 2.     Prepare the zucchini by slicing into matchstick size pieces.

3.     Heat butter and olive oil in skillet until well heated.

4.     Add the onion, garlic and mushrooms and sauté until golden and all liquid is absorbed.

5.     Add the match stick zucchini to the sautéed onion mixture in the skillet.  Sauté slightly until zucchini begins to get soft.  Don’t overdo it or the zucchini will get mushy!

6.     Stir in the can of Fire Roasted tomatoes and heat till bubbly!

7.     Just before serving, stir in ½ - 1 Cup of shredded Parmesan Cheese.

8.     ENJOY!

French Onion Soup

 

A simple comfort food on a cold wintery day!  So easy but yet quite impressive looking!  Also easy on the wallet!

Ingredients:

4 Large Vidalia Onions, thinly sliced

1 Tsp. Kosher Salt

8 Cups of Beef STock (64 oz)

3 Tblsp Butter

3 Tblsp Olive Oil

1 Sprig of Thyme

1 Bay leaf

1/4 cup of Red Wine

4 Thick Slices of Swiss Cheese

Croutons (see recipe below)

Prep and prepare time about 60 minutes

Heat butter and olive oil in a dutch oven or soup pot until butter is melted. 

Add onions and salt, and sauté on medium heat until onions are golden brown and caramelized. (about 20-30 minutes)

Once onions are caramelized, turn heat under the pot to high, and add the wine to deglaze the pan. Mixture should bubble immediately.  Stir in the beef stock and bring to a boil.  Reduce the heat to Low/Medium.  

Add Bay leaf and sprig of thyme, and simmer for about 30-40 minutes until the stock is reduced by about ½.

While soup is simmering prepare the croutons.

Croutons

In a microwave safe mug, melt 2 tablespoons of butter.  Add 2 Tablespoons of Olive oil, dash of salt and mix gently. Set aside.

Slice a French bagette into 1” cubes and layer on a baking sheet.

Using a pastry brush, brush the bread cubes with the oil/butter mixture.  Bake at 400 degrees until golden brown.

Remove from oven and set aside.

Finishing the soup

Once the soup has been reduced by about ½, remove the bay leaf and the Thyme sprig.  Using a ladle, fill 4 oven proof crocks (approximately 8 ounces each) with soup. 

Place a layer of croutons on top of the soup and press down gently so they begin to absorb some of the liquid of the soup.

Place a slice of swiss cheese over the croutons.

Place crocks on a cookie sheet, and place under the broiler until cheese is golden brown.(About 3-4 minutes)

Remove from the oven, and Enjoy!