This time ’round I wanted to make recipes that would hold up well overnight and re-served the following day (and dare I say, even improve after 24 hours in the fridge). All three recipes came from children’s cook books so I’d hoped the flavors would be palatable for the kids. I’m not so sure now though.
This is my first home made tomato soup. Cedar helped. It has a mild kick to it (more than I thought it would actually). The recipe said it made 4 servings so I doubled it, naturally. In the end, I have 4 quarts to put into the freezer, plus your pyrex full and what we ate tonight. Golly.
Gryffin made the bean salad. I’m curious how it will taste tomorrow… something was bitter today. Too much onion I think. It might mellow out overnight.
The fruit salad is something different. Tasty, but different. It’s a winter fruit salad… grapefruit, grapes, pomegranate, marinating in a sweet agave dressing, with walnuts mixed in.
We ended up making vegan grilled cheese too, to dip in the soup. Not included here, but make some if you think you’ll like it!