Step One: Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown
Step Two: Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper
Step Three: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes
Step Four: Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender
Step Five: On a cutting board, butter each piece of bread with butter on one side. Flip the bread over and spread each piece of bread with mayonnaise
Step Six: Place the cheese on the buttered side of one piece of bread. Add pesto on top of the cheese. Top it with the second piece of bread, mayonnaise side out
Step Seven: Heat a nonstick pan over medium low heat. Place the sandwich on the pan, mayonnaise side down
Step Eight: Cook for 3-4 minutes, until golden brown. Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes
Step One: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey
Step Two: Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish
Step Three: Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving
1/2 lemon juiced (reserve the second half of the lemon)
1/3 cup quality olive oil
1/3 cup avocado oil
1 cup Parmigiano Reggiano, freshly grated with a microplane
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper, plus more to taste
Kosher salt
Instructions:
Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes
Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together
Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper
Step One: Preheat an outdoor grill for high heat and lightly oil the grate
Step Two: Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties
Step Three: Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side
One heart of romaine, cut in half and chopped into small pieces
Handful of cherry tomatoes, chopped
Half of avocado, chopped into bite sized pieces
1/2 cup of Taki’s, broken into small pieces (or another spicy crunchy snack)
Freshly grated parmesan
Green onion or purple onion
Caesar dressing
4 tortillas
Instructions:
Step One: Add salt and pepper, parmesan cheese and Italian seasoning to the halved chicken breasts. Cook on a medium high heat in a medium pan until fully cooked.
Step Two: Let the chicken rest on a plate or cutting board for at least five minutes. Warm up the tortillas in the microwave for about 20 seconds.
Step Three: After resting, chop the chicken up into small bite sized pieces. Add ample amount of chicken to each tortilla. Grated Parmesan cheese over the chicken. Add even amounts of romaine lettuce, cherry tomatoes, avocado, Taki’s, onion and dressing to each tortilla. Wrap it up and enjoy!
Notes: This dressing is a great dairy free/healthier option than Caesar dressing.
Several medium or large onions, yellow, white, or red
Extra virgin olive oil
Butter, optional
Kosher salt
Sugar, optional
Balsamic vinegar, optional
Instructions:
Step One: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.
Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.
The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.
Step Two: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using (about 1 teaspoon per onion).
Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
Step Three: Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
Notes: Add these onions to this horseradish sauce for a full and rich sauce.
