Last month, my husband and I planted our very first garden. Since we had absolutely no idea what we were doing, we started with the things we enjoy the most: tomatoes, zucchini, cucumber, banana peppers, strawberries, and even rhubarb. I also have a tiny herb garden where there is lavender, rosemary, thyme, and basil. Gosh, it smells heavenly. Just this past week, my basil had doubled!
I began searching online to find ways to use it up as quickly as I can. I came across many recipes with basil being paired with strawberries … and now I know why. I love infusing my water with this dynamic duo. But what’s even better? Having it for breakfast.
I just want to say that this isn’t your average morning toast. It isn’t even your average ricotta toast. I’ve had many versions, but this one has to be hands-down my favorite. Why? The addition of lemon zest. It’s responsible for bringing this to a whole other level …like, cloud 9 level. Ahh, so good.
When mother nature decides to be a frigid you-know-what, comfort food is what most people turn to.
I remember those snow days: staying home from school, watching Bob Barker and getting so excited when Plinko made an appearance, making tomato soup (Campbell’s of course). But there’s the other half to the tomato soup that completed lunch.
A toasty, buttery, ooey-gooey, cheesy sandwich that went with tomato soup like salt to pepper, peanut butter to jelly or Plinko to Price Is Right … a match made in food heaven.
So what’s more fun that dipping a grilled cheese into a creamy tomato soup? Cutting it into “croutons” of course. Drop them in soup or sprinkle them on a boring salad. They also make great, super easy finger foods for your toddler, or a great party favor everyone loves. Endless possibilities.