Three Favorites of the Week ~ Soup and Salad



Adapted from Sandwich Sunday

1 Meyer lemons – halved
1 garlic clove, unpeeled
1 tablespoon honey
1 tablespoon white balsamic vinegar
3 tablespoons good olive oil ~ Kalamata Greek is very nice
salt & pepper, to taste
Preheat the oven to 400º

Drizzle the lemon and garlic, place the halved lemon, cut side down, and the unpeeled garlic clove in a small baking dish. Roast until the lemons just begin to brown 400º~25 minutes.

Once cool enough to handle, squeeze the garlic out of its peel and mash into a paste. Add the garlic paste, the juice and pulp of the lemon halves, vinegar, honey, salt and pepper to a prep bowl. Whisk in the olive oil.  Serve over 

For the Caesar version, whisk thoroughly after each addition, 1 tablespoon homemade mayonnaise or Duke’s, 1 teaspoon Dijon mustard, 1 1/2 teaspoon anchovy paste (don’t run screaming nonono from the room), 1/4 – 1/2 cup EVOO slowly drizzled in and whisked.  Season with pepper and stir in 1/4 cup grated parm and Romano cheese and additional cheese over the chilled romaine lettuce.  Add pan toasted croutons and toss.


~ Zakarian Croutons ~

1/2 cup extra-virgin olive oil 
2 cups loosely torn country bread (about 3/4-inch pieces)
Kosher salt and fresh cracked pepper
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely minced fresh parsley

“Heat the olive oil over medium-high heat in sauté or frying pan. Once it is hot but not smoking, add the bread pieces and stir until the bread has been evenly toasted and golden brown. Season with salt and pepper. Place the croutons in a bowl with a lining of paper towel to drain the oil. Immediately toss the cheese into the croutons, followed by the parsley. Store at room temperature.”


Tomato Bread Soup ~ Pappa al Pomodoro

4 garlic cloves, peeled and cut into slivers

1/2 cup  olive oil

1 lb.  grape or TJ”s Small San Marzano tomatoes

1-28 ounce can whole San Marzano tomatoes
salt and freshly ground black pepper
1 small loaf Pugliese or country crusty bread torn

1/2 cup basil, torn 

additional extra-virgin olive oil for serving

Add oil to sauté pan gently for a few minutes. Just before the garlic turns brown, add all of the tomatoes. Simmer stirring occasionally, until the tomatoes become concentrated. Season, then add 1 1/2 cups water and bring to the boil. Cut most of the crust off the bread and break into chunks. Put the bread into the tomato mixture and stir until it absorbs the liquid, adding more boiling water if it’s too thick. Remove from the heat and allow to cool. Stir the basil into the soup with 1/4 cup olive oil. Allow soup to rest sit before serving so that the bread absorbs the flavors.   *Optional…Add more olive oil to each bowl.