Appetizers, Soups, & Salads Recipe

Make the vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1 tbs finely chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust salt, pepper or lemon as desired.

Prepare the salad components: halve cherry tomatoes, thinly slice cucumber and red onion. Toast walnuts or almonds in a dry skillet over medium heat, stirring, until fragrant and just golden (about 3–4 minutes). Let cool.

Assemble the salad: in a large bowl combine 6 cups mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle half the vinaigrette over the greens and toss gently to coat. Add crumbled feta (if using) and toasted nuts, then add more vinaigrette to taste. Serve immediately so greens remain crisp.

Sweat the vegetables

Heat 2 tbs olive oil in a large saucepan or Dutch oven over medium heat. Add 1 cup diced yellow onion, 1/2 cup diced carrot and 1/2 cup diced celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add 3 smashed garlic cloves and cook 30–60 seconds until fragrant.

Add tomatoes and simmer

Stir in 1 cup crushed tomatoes (from a 28 oz can) and 2 cups tomato puree or passata. Pour in 2 cups low-sodium vegetable or chicken stock. Add 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20 minutes to meld flavors.

Finish with basil and blend

Remove pot from heat. Stir in 1 cup packed fresh basil leaves. Use an immersion blender to purée soup until smooth and velvety (or carefully transfer to a blender in batches). If desired, stir in 1/4 cup heavy cream or half-and-half for a richer texture. Adjust seasoning with additional salt, pepper or a pinch more sugar if tomatoes are very acidic.

Serve: ladle soup into bowls, garnish with a drizzle of olive oil or a spoonful of cream and a sprinkle of grated Parmesan (about 1/4 cup divided). Offer crostini alongside.

Prepare and toast

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. In a small bowl combine 2 tbs melted unsalted butter and 1 tbs olive oil, 1/4 tsp salt and 1/2 tsp dried oregano. Brush the mixture onto the baguette slices.

Bake until golden and crisp, about 8–10 minutes, turning once halfway through to brown evenly. Remove from oven and, while still warm, rub each slice with the cut side of 1 garlic clove for a subtle garlic flavor. Sprinkle 1/4 cup grated Parmesan over the warm crostini so it melts slightly. Cool on a rack and serve alongside the soup and salad.