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Soup and grilled cheese a classic combo

Taking a booth at the St. Jacobs Farmers’ Market has been a boon for Never Enough Thyme. The best part of being in such a creative environment is the building of relationships with other small businesses – I look forward to using lots of new products in our creations.

One of my favourite Saturday things to do is going to the market. The other favourite is enjoying homemade soup and grilled cheese for lunch. I love the combination of tomato soup and grilled cheese, bringing to mind those Sunday afternoons when my mother would make a lunch and then take me to the Fergus Market.

Those afternoons where the best! This was before malls were open on Sundays, and we would stroll through the market, grab some goodies and maybe I would spend my allowance on something special just for me.

This time of year is a great time to head out to the market – it is busy but not so busy that you can’t stroll and enjoy yourself. Nibble on some treats, and take some more home! Nothing says “buy local” like shopping at a market.  Happy cooking!

Roasted Red Pepper Tomato and Pesto Soup

  • 2 Tbsp.  olive oil
  • 2 roasted red peppers
  • 1 onion, julienned
  • 2 cloves of garlic
  • 2 Tbsp. Italian seasoning
  • 2 bay leaves
  • 1/2 can of tomato paste
  • 2 cans of plum tomatoes
  • 1 can of tomato juice
  • Water (fill 1/4 of tomato juice can)
  • 2 Tbsp. of pesto
  • Season with salt and pepper

In hot pot put in olive oil, onion, garlic, spices and bay leaves. Sauté  until onions are translucent.

Add tomato paste, stir to combine.

Add tomatoes, tomato juice and roasted red pepper. Simmer for approximately 25 minutes.

Remove bay leaves, season with salt and pepper.

Puree the soup until smooth, then add pesto.

Fancy grilled cheese Italiano

  • 2 slices of your favourite bread
  • 2 slices of prosciutto
  • 2 balls Bocconcini, sliced
  • 5 leaves fresh basil
  • 2 Tbsp. artichoke dip
  • 5 kalamata olives, sliced
  • 2 Tbsp. olive oil
  • 1 Tbsp. pesto

Take cast iron pan and warm on medium heat until hot. Turn down to low.

Combine olive oil and pesto to a thin paste. Spread over the bread as you would butter lightly.

Place both pieces of bread in the pan on low, pesto side down.

Layer on the bocconcini, then prosciutto, basil, olives and artichoke dip on the other slice of bread.

Place the slice of bread on top of the meat. Toast until the cheese has melted – you may choose to turn up the heat, it will depend on your patience and how hot your burners are.

Cut in half and serve with soup.

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