2 Item Combo Recipe
Choose 2: Soup | Dinner Salad | Baked Potato.
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Ingredients
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Soup
Dinner Salad
Baked Potato
Method
Soup
- 1
Prepare the Vegetables
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until they soften.
- 2
Add Garlic and Spices
Stir in the minced garlic, salt, black pepper, thyme, and bay leaf. Cook for an additional 1-2 minutes until fragrant.
- 3
Pour in the Broth
Add the vegetable broth to the pot and bring to a boil. Once boiling, reduce to a simmer.
- 4
Add Mixed Vegetables
Stir in the mixed vegetables and allow the soup to simmer for about 20-25 minutes, or until the vegetables are tender.
- 5
Serve
Remove the bay leaf before serving the soup hot in bowls.
Dinner Salad
- 6
Prepare the Salad Base
In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 7
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- 8
Toss the Salad
Drizzle the dressing over the salad and toss gently to combine all the ingredients.
- 9
Add Cheese
Sprinkle crumbled feta cheese over the top and serve immediately.
Baked Potato
- 10
Preheat Oven
Preheat your oven to 425°F (220°C).
- 11
- 12
Bake the Potatoes
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until they are tender and the skin is crispy.
- 13
Prepare Toppings
In a small bowl, mix together the butter, sour cream, chopped chives, salt, and black pepper.
- 14
