Entrée, Gluten-Free, Italian, Meal Prep, One Pot Dish, Soup, Vegetarian

Bread Soup!

Ribollita is a Tuscan vegetable and bean soup using leftover bread to make a hearty stew-like meal. Who doesn’t love an excuse to eat bread? When you’re always dipping bread into your soup, why not just pop it right in? Since moving to Boston’s North End (also known as the city’s “Little Italy”), Ted and I have been on a mission to find the best pizza and the best loaf of bread. We’ve started to frequent Bricco, an Italian bakery selling artisan breads. After picking up a whole wheat loaf, it only seemed fitting to make Tuscan Bread and Bean Soup. The bread breaks apart to delightfuly thicken this soup. Flavored with parmesan and full of veggies, this will be a new cold weather staple.

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Breakfast/Brunch, Entrée, Lightened Up, Vegetarian

Celebrating Toast Tuesday with Lemon Ricotta Toast

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Want a different toast and a clever way to use up that ricotta from lasagna? Here’s Lemon Ricotta Toast. It’s light and satisfying, without being over heavy or filling. I love the bright acidity the lemon juices adds to the creamy ricotta, simply flavors with salt and red pepper flakes. Pumpkin seeds add a delightful crunch, while spinach adds some color and a little extra something-something.
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