Happy Monday, everyone!
I tried out some new recipes the last few days. All are vegan, if you don’t use the cheese!
- Salsa Verde Sliders with Avocado Mayo
These were excellent! David really enjoyed them, and Ethan even had one. (The boys did have provolone cheese on them.) The avocado mayo was a nice touch on top of these yummy veggie burgers!
- Red Cabbage Slaw
No, this is not the same red cabbage slaw that I posted the other day. I needed to do something with the other half head of cabbage, so I looked for another recipe. This one was also yummy, although I would definitely use one less clove of garlic. I took some to work today and it stunk up my desk! 🙂
- Two Onion Soup
This one isn’t “new” for me, as I have made it many times before. But I dug it out after buying some leeks at the farmers’ market over the weekend. I think it’s from You on a Diet, but I’m not positive. If I made it again, I would probably halve the ingredients, since it did make a lot. See the details below.
And an update on my wheat grass… 6″ and climbing. I am amazed at how fast it grew.
Two Onion Soup
1 T olive oil
2 onions, sliced
2 shallots sliced
1 leek (white & light green part only) sliced
8 cups chicken broth (I used vegetable stock)
salt & pepper, to taste
1/2 cup grated low-fat Swiss cheese (optional)
Heat oil in a large saucepan over medium-high heat. Add onions; cook 5 minutes, stirring occasionally. Stir in shallots and leek; continue cooking until golden brown, about 5 minutes. Add stock; simmer uncovered 15 minutes. Season to taste with salt & pepper, if desired. Ladle into bowls; garnish with cheese, if desired.