Debbie Macomber's Cedar Cove Cookbook

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