Debbie Macomber's Cedar Cove Cookbook Read Online Free Page A

orange.
----

Anytime Tomato Soup with Fresh Basil and Swiss Cheese Pita Croutons
    A homey from-the-pantry soup made from ingredients you probably have on hand.
    Serves 6
    CROUTONS
    2 pita pockets
    ½ cup finely shredded Swiss cheese
    Salt
    SOUP
    2 tablespoons butter
    2 shallots, chopped
    3 cloves garlic, minced
    1 bay leaf
    2 28-ounce cans whole tomatoes
    2 tablespoons brown sugar
    1 cup reduced-sodium chicken broth
    Salt and pepper
    Chopped fresh basil, for garnish
    1. For croutons: Preheat oven to 350°F. Slice pitas in half crosswise; separate to form 8 semicircles. Arrange on a baking sheet and sprinkle the rough sides of the pita with the cheese; season with salt. Bake 13 minutes, until golden and crispy. Cut or break into 2-inch wedges.
    2. For soup: Melt butter in a medium saucepan over low heat. Add shallots; cook 5 minutes, until softened, stirring often. Stir in garlic and bay leaf; cook 30 seconds. Stir in tomatoes and their juices and sugar. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and mashing tomatoes against the side of the bowl. Remove bay leaf.
    3. Transfer mixture to a blender. Puree until smooth. Return to pot over medium heat. Stir in broth and warm through. Season to taste with salt and pepper. Garnish servings with chopped basil and pita croutons.
    ----
    TIP
    Want cream of tomato soup? Stir in 2 tablespoons heavy cream in the last few minutes of warming the soup.
----

Windy Weather Grilled Cheese Sandwiches
    T here’s no greater comfort food than the classic Grilled Cheese—satisfyingly crunchy on the outside and oozing melting cheese on the inside. Although Monteray Jack cheese adds a depth of cheese flavor, purists can use all Cheddar in this homey sandwich.
    Makes 4
    1 ¼ cups shredded cheddar cheese
    ¾ cup shredded Monterey Jack cheese
    8 slices white sandwich bread
    4 tablespoons unsalted butter, melted
    1. Preheat oven to 250°F. In a medium bowl, toss cheeses together until combined. Lay four bread slices out on a baking sheet; lightly coat one side of each slice with half of the butter. Flip bread; sprinkle evenly with cheese and top with second bread slice to make four sandwiches. Lightly coat top slices with remaining butter.
    2. Warm a large nonstick skillet over medium-low heat. Place 2 sandwiches in skillet; cook 5 minutes, until golden, pressing down on sandwiches evenly with a spatula. Flip; cook 3 minutes, until golden. Transfer sandwiches to baking sheet; place baking sheet in oven to keep warm. Cook remaining sandwiches.

    ----
    TIP
    For best flavor, shred a block of cheese rather than using preshredded cheese.
----

 

Summer Minestrone with Pesto Purée
    T his soup is based on the classic Provençal Soupe au Pistou. Bright summer vegetables combine in light soup garnished with a swirl of basil purée.
    Serves 8 to 10
    1 cup dried cannellini or Great Northern beans
    2 bay leaves
    6 cloves garlic, divided
    Salt and black pepper
    2 tablespoons olive oil
    4 cups reduced-sodium chicken broth
    3 leeks, white parts thinly sliced and washed
    3 carrots, sliced
    2 medium boiling potatoes, such as Yukon Gold, unpeeled and diced
    2 small zucchini, diced
    2 large ripe tomatoes, chopped
    2 cups green beans, trimmed and cut into 1-inch lengths
    BASIL PURÉE
    2 cloves garlic, smashed
    2 tablespoons pine nuts or chopped walnuts
    Salt
    4 cups loosely packed basil leaves, washed
    ½ cup extra-virgin olive oil
    ½ cup grated Parmesan cheese
    1. For soup: In medium saucepan, combine white beans, bay leaves, 2 crushed garlic cloves and 8 cups water. Bring to a simmer; let cook, partially covered, for 50 minutes, until beans are tender. Strain; reserving broth and beans separately. Combine bean broth and chicken broth; add water to equal 10 cups.
    2. Warm oil in large saucepan or soup pot over medium heat. Add leeks, carrots, potatoes and remaining 4 cloves garlic, chopped. Cook 15 minutes, stirring often. Add reserved broth and water; bring to a simmer. Cook 30 minutes,