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Fresh Mushroom Onion Soup-a Rosemattel's family favorite!
1/2 C onions/scallions/chives-use the whole thing of either! 1" slices of french bread
1/4 C fresh or refrigerated garlic chopped fine 1 C shredded emantauler or Swiss cheese
2 cups of beef or vegetable bouillon (or ready to use) 1/2 C fresh or dried Parmesan
1T Butter or Olive Oil 2 Cups fresh sliced mushrooms
2 T tomato paste or 1/4 C crushed tomatoes Optional-fresh or dried herbs to taste
On medium heat add the butter or oil, sauté the onions, garlic, slow enough that the residue glazes the pan. Add mushrooms and a splash of the bouillon/broth to simmer down til mushrooms are almost cooked through. Add broth, tomato paste and desired fresh/dried herbs, stir til paste is dissolved. Bring mixture to simmer and take off the stove to sit while you make the cheesie addition.
Take your desired slices of bread and briefly broil til brown. You may also use day old chunks of bread tossed in olive oil and browned under your broiler. Place the bread in the bottom of your serving dish. Place a small amount of the ementaler cheese on top. Pour your soup mixture over top til the bread and cheese are covered to melt in to the soup. Toss the Parmesan on top. Serves 4 good portions or 8 small appetizer portions if you use custard dishes or small soup mugs.
This can be a meal in itself with minimal effort. Feel free to mix and match combinations of ingredients, have fun making this! Add a splash of red wine, a sprinkling of spicy greens, pour over cheese covered potatoes. Suggested herbs for this dish: tarragon, rosemary, lemon or orange thyme, peppercorns, basil.
1/2 C onions/scallions/chives-use the whole thing of either! 1" slices of french bread
1/4 C fresh or refrigerated garlic chopped fine 1 C shredded emantauler or Swiss cheese
2 cups of beef or vegetable bouillon (or ready to use) 1/2 C fresh or dried Parmesan
1T Butter or Olive Oil 2 Cups fresh sliced mushrooms
2 T tomato paste or 1/4 C crushed tomatoes Optional-fresh or dried herbs to taste
On medium heat add the butter or oil, sauté the onions, garlic, slow enough that the residue glazes the pan. Add mushrooms and a splash of the bouillon/broth to simmer down til mushrooms are almost cooked through. Add broth, tomato paste and desired fresh/dried herbs, stir til paste is dissolved. Bring mixture to simmer and take off the stove to sit while you make the cheesie addition.
Take your desired slices of bread and briefly broil til brown. You may also use day old chunks of bread tossed in olive oil and browned under your broiler. Place the bread in the bottom of your serving dish. Place a small amount of the ementaler cheese on top. Pour your soup mixture over top til the bread and cheese are covered to melt in to the soup. Toss the Parmesan on top. Serves 4 good portions or 8 small appetizer portions if you use custard dishes or small soup mugs.
This can be a meal in itself with minimal effort. Feel free to mix and match combinations of ingredients, have fun making this! Add a splash of red wine, a sprinkling of spicy greens, pour over cheese covered potatoes. Suggested herbs for this dish: tarragon, rosemary, lemon or orange thyme, peppercorns, basil.
Salad Fixings Galore*
This is an easy recipe for anyone to make! There are no measurements, no restrictions and no "must have" ingredients other than the greens themselves!
Ingredients:
Base>Greens (lettuce, baby chard, baby spinach, baby celery, greens of any sort that you happen to have handy)
Fresh veggies or leftover steamed veggies chopped into small pieces
Leftover meat, boiled eggs, or prepared fresh dry beans
Add something sweet like raisins, chopped apple, dried cranberries, fresh fruit
Add something nutty and crunchy like sunflower seeds, walnuts, hazelnuts, leftover bread cubes/croutons
For the finish-this could be even better than your favorite salad dressing-feta, cottage, hard cheese crumbles
Toss together with your favorite dressing or a splash of olive oil, vinegar, dash of garlic powder or hot pepper flakes and enjoy!
My family loves this type of a salad. When you use a number of different ingredients it becomes a meal.
Serve whole grain or a dense fresh bread to make the meal complete or take a whole wheat pita, cut open, roll the salad up in side of it and provide the dressing as a dipping sauce.
What is super great about this carefree meal is that no two salads will be the same!
*Did you know that one of the original health food gurus in the US was Jethro Kloss. He had opened and operated a health food factory near Nashville Tennessee in the early 1900's. Many of his healthy eating principles are true to this day!
Back to Eden by Jethro Kloss is a great book, and will be available to borrow at the farm this season.
This is an easy recipe for anyone to make! There are no measurements, no restrictions and no "must have" ingredients other than the greens themselves!
Ingredients:
Base>Greens (lettuce, baby chard, baby spinach, baby celery, greens of any sort that you happen to have handy)
Fresh veggies or leftover steamed veggies chopped into small pieces
Leftover meat, boiled eggs, or prepared fresh dry beans
Add something sweet like raisins, chopped apple, dried cranberries, fresh fruit
Add something nutty and crunchy like sunflower seeds, walnuts, hazelnuts, leftover bread cubes/croutons
For the finish-this could be even better than your favorite salad dressing-feta, cottage, hard cheese crumbles
Toss together with your favorite dressing or a splash of olive oil, vinegar, dash of garlic powder or hot pepper flakes and enjoy!
My family loves this type of a salad. When you use a number of different ingredients it becomes a meal.
Serve whole grain or a dense fresh bread to make the meal complete or take a whole wheat pita, cut open, roll the salad up in side of it and provide the dressing as a dipping sauce.
What is super great about this carefree meal is that no two salads will be the same!
*Did you know that one of the original health food gurus in the US was Jethro Kloss. He had opened and operated a health food factory near Nashville Tennessee in the early 1900's. Many of his healthy eating principles are true to this day!
Back to Eden by Jethro Kloss is a great book, and will be available to borrow at the farm this season.
