Try This: Broccoli Cheddar Soup

When I was growing up in Montana, a special treat for the family was to go "into town" and eat lunch in a restaurant called Jacob's. I always ordered the ham and cheese croissant with a cup of broccoli cheddar soup. The restaurant had celebrity names for each different soup and sandwich combination. I wish I could remember what this one was called. Anyway, here's my take on that hearty soup. It makes 4 servings but I recommend making it for yourself and eating the leftovers over several blustery days.

2 tablespoons butter
1 small yellow onion, minced
2 tablespoons flour
4 cups organic chicken broth
3 cups fresh broccoli, finely chopped
1/2 cup cream
1 cup shredded sharp cheddar cheese
salt and pepper

Melt the butter in a Dutch oven. Add onion and cook until softened, 5 minutes. Sprinkle the flour over this and cook for 1 minute, stirring. Slowly add the broth, scraping up any browned bits on the bottom. Bring to a simmer and cook, uncovered, for 5 minutes.

Add the broccoli to the soup and simmer until tender, 7 -10 minutes. Transfer the soup to a blender and puree 1 minute. If you prefer no chunks of broccoli, puree it a bit longer.

Pour the soup back into the pot and stir in the cream. Carefully bring the soup to a simmer, then remove the pot from the heat. Stir in the cheese until it is incorporated. Season with salt and pepper to taste.

Try This: Angel Hair with Fresh Tomato Sauce

Serves 1 person so sick of Mac n' Cheese she could spit. But wouldn't.

¼ lb angel hair pasta

minced garlic, to taste

1 ripe Roma tomato, or whatever kind you have on hand

1 tablespoon high quality olive oil

1- 2 basil leaves, chiffonade

grated Parmesan cheese

Sea salt

Slice the tomato horizontally into ¼ inch slabs, then dice the slabs. Place diced tomatoes in a strainer and rinse away seeds and slime. Heat the olive oil in a small skillet. Meanwhile, bring water to a boil for the pasta. Add some salt and the pasta. Sauté the garlic and drained tomatoes in the olive oil until just softened. The skin will start to peel back slightly. Salt to taste. Turn off the heat and set aside. Strain the pasta, being careful not to let it slip through the holes of your strainer. A wire mesh strainer works well here. Place the pasta in your serving bowl, then top with the tomato “sauce”. Sprinkle with basil and Parmesan cheese.