What better to do when you have a surplus of summer veg than make soup au pistou? Freshness is the key here. In fact, there isn’t even any chicken stock in this recipe, just water added to bring out every last drop of the vegetables’ summer essence.
For regular readers, this Meatless Monday post may look eerily similar to last week’s, and it is. The saving grace – I hope – is that this version was made, and consumed, in my own kitchen!
We’ve just got back from a week in Poland: sunshine, sand, sea and soup. The Polish love their soups. This one in particular, though, is perfect for summer, especially in the 35ºC (95ºF) and 47% humidity we experienced while we were there.
I think there might be something wrong with me. I eat things like this salad, and I do enjoy them – no really, I do – but ten minutes later I feel that familiar pang. I know that it should fill me up, it’s full of vegetables and it makes me feel good to eat it, but on the longevity side it’s not coming up trumps.
Well, if you can believe it, we’ve had four straight days of sunshine. And those four days are enough to have put me off soup at least until September. Even if the weather were to take a turn for the British, I am vowing not to make another pot of hot soup for a couple of months and, as I’m not a huge fan of cold soup, that may mean no soup period. What will we eat now, you may ask? Probably much of the same things I would’ve put in a soup, but I’ll keep them raw and put them in a salad instead!
Sometimes I make a list of what we’re going to eat throughout the week; sometimes we abide by the list, and sometimes we don’t. On this particular day we failed to plan for our planned dinner and had to make due with what was available, which turned out to be sweet potatoes, onions and eggs.
I’m just going to jump right in there and say it: These sliders are out of this world! Not only are they beautiful to look at, but the flavors! Oh, the flavors! They are familiar but exciting and the combination is probably not one I would have ever come up with on my own.
I bet you’re so sick of reading about cabbage soup that you’d be glad never to see another bowlful of hot, steaming, brothy vegetables ever again. Well, that’s too bad because I’ve got another version for you and this one’s got some Asian flair!
Work week lunches, they’re always a quandary. You need something filling, but not heavy; something flavorful, but that won’t bomb out the office; something healthy, but that won’t find you trolling the office for cake or cookies come three o’clock; and, of course, something transportable. The other problem is that you need to have enough good recipes to make up an acceptable rotation because, as my husband wisely said while I was preparing this salad, “Variety is the spice of life.”