Parmesan Crusted Tomatoes

Parmesan Crusted Tomatoes

Simple and savory

What you’ll need:

2 large tomatoes

Olive oil

1 c. parmesan cheese, shredded

Fresh herbs- basil, oregano, etc.

Instructions:

Pre-heat oven to a broil setting.

Cover a cookie sheet with aluminum foil. Cut tomatoes into hearty slices. Place on cookie sheet. Drizzle with olive oil and top each tomato with shredded parmesan cheese. Complete with fresh minced herbs, and broil until cheese is golden brown. Serve hot.

-Adam

Quick Vegetable Chowder

Quick Vegetable Chowder

A delicious way to clean out the vegetable drawer, and use whatever you have on hand.

What you’ll need:
1 box + 1 small can Chicken Broth
1 large onion
1 T. minced garlic
5-6 med. Potatoes
1 c. chopped carrots
2 ribs celery, chopped 
1 family sized bag frozen Brussels sprouts
1 c. half and half
1 ½ T. Italian Seasoning

Green onions and shredded cheese for garnishing.

Instructions:

In a large pot sauté onions and garlic with a bit of olive oil, once onions have caramelized, add broth. Bring to a boil and add potatoes. Boil potatoes until they are very tender. Add chopped vegetables and boil until all vegetables are sufficiently tender. Reduce heat to a mild simmer and add cream. Simmer 5 minutes and remove from heat.

For a bit of tang, add some white wine to the boiling potatoes.

Feel free to add and remove any vegetables from this recipe to create your own, as this is only a blank canvas.

-Adam