Tomato Zucchini Bisque

I hated tomato soup growing up. The idea of tomato soup with grilled cheese just ruined the grilled cheese for me. I was in college and just starting out really cooking new things when my older sister mentioned homemade tomato soup is actually pretty good.  I ignored her for years until last winter I moved and had a really limited kitchen and decided to try it. I made a tomato soup with fresh basil and a scoop of rice on top. Turns out it was actually pretty good. Since then I have tried a few different versions, this being my latest concoction.

4 Tbsp butter
1 large onion
2 Tbsp flour
2 cans tomatoes
4 c. chicken stock
black pepper
4 oz. Parmesan cheese
3/4 c. heavy cream
2 zucchini, grated

Melt the butter in a large pot and add the chopped onion. Saute until the onion is tender.

Stir in the flour and cook for about 2 minutes so the flour doesn't taste raw. Once it's been cooked a little add the tomatoes. If you have crushed tomatoes great. If not, crush them one by one in your hands as you add them. It's actually one of my favorite parts.  Cook and stir for about 3 minutes before moving on.

Add the chicken stock. Simmer the soup over low for about 45 minutes. Stir the bottom frequently as it tends to stick.

Add the cheese, cream, and zucchini. Simmer for another 20 minutes, stirring often. Taste for salt and add as needed.

Lemon Cucumber Salad

I was at the end of the week, one where I kept neglecting to go grocery shopping so I had to some up with a vegetable to serve with dinner based on an almost empty fridge. Cucumbers and a few pantry staples and I present to you cucumbers with lemon and dill.

1 large English cucumber
2 Tbsp olive oil
1 - 2 Tbsp lemon juice
several large pinches of salt
Dash of white pepper
1 frozen cube of dill or 1 tsp fresh minced

Whisk together the olive oil, lemon juice, salt, pepper, and dill. Drizzle over the cucumbers and toss to coat. Taste for salt and adjust as needed. 

Serve immediately.

Cucumber Apple Salad

I saw a recipe in a facebook group about apple cucumber salad and decided to google it. This is a totally different style than that one was but I thought it looked delicious. I do plan on making the other kid as well someday soon.

I made this closer to the original recipe but I plan next time on making modifications to it based on our personal preference. I'm writing the recipe to reflect that change. Mostly my family agreed we wanted it as a cucumber salad with fruit as an accent, not a fruit salad.

Dressing

1 Tbsp. whole grain mustard

3 cubes of frozen dill or 2 Tbsp. fresh chopped

3 Tbsp apple cider vinegar

1 Tbsp honey

3 Tbsp olive oil

2 green onions,  sliced

Salt and pepper to taste

Salad

6 small cucumbers or 2 large English cucumber

1 Korean pear or sweet apple

Instructions

Whisk together all of the dressing ingredients. Taste for salt.

Cut the cucumber in half lengthwise and slice at an angle.  Core and slice the pear. Toss the dressing with the cucumbers and pear. Serve immediately. 

To store leftovers strain the liquid from the bottom of the salad and store in a separate container. Re combine as needed.