Cauliflower Crust Pizza

IMG_7727
IMG_7727

Looking for an alternative to the OG pizza? Look no further, this cauliflower crust pizza is healthier than pizza dough, made of entirely cheese and cauliflower. Cheese is optional, if you'd like to make a vegan or raw pizza, it's possible, but the cheese does give a lot of flavor to this. It is an easy healthy alternative to pizza that will satisfy your craving. 

In this recipe, I used Fourth Creek Foods sweet red pepper relish in the tomato sauce, it gave a sweet and nice kick to the sauce. This sauce came in my Hatchery box and if you'd like to try out your first tasting box for 50% off, use the code LINDSEYEATS and click here to purchase.

[recipe title="Cauliflower Crust Pizza" servings="2" time="40 minutes" difficulty="Medium”]

IMG_7727
IMG_7727

Cauliflower mixture:

  • 1/2 head of cauliflower
  • 3 cloves of garlic
  • salt/pepper to taste
  • 1/2 cup of shredded cheese
  • 1 egg

-put these ingredients in a blender (except the egg, mix that in after)

-then place in the microwave for 8 minutes, fluff with a fork, and set aside, then make your sauce and prep your toppings

Sauce:

  • 4 cloves of garlic
  • 2 tomatoes
  • 1/2 small onion
  • 1/2 jalapeno
  • 1 tsp sweet red pepper relish
  • 1/2 lemon
  • salt, pepper, garlic, paprika and dry basil to taste

-Put all these ingredients in the blender till formed into a sauce

Toppings:

  • Zucchini
  • 1/2 red onion
  • 1 tomato

-preheat oven to 350 degrees and form the pizza shape with the cauliflower mixture, put in the oven for about 10-15 minutes

-take out and then put your sauce and then your toppings (really put any toppings you like) on the pizza and put it back in the oven until the cheese is melted and the crust is cooked the way you like! Enjoy!

*Inspired by Blogilates

[/recipe]

Prosciutto Bites with Sriracha Butter

IMG_5465
IMG_5465

With the New Year coming up, this appetizer is perfect for a party and super simple to make. The saltiness from the prosciutto and the brie go together with the spiciness from the Sriracha butter and then pair with a perfect crunch bite from the cracker!

The Sriracha used to make the the butter is from Hatchery , as well as the Laguna Salt smoked salt topping. Hatchery  sends monthly boxes with tasting ingredients and by using the code LINDSEYEATS, you can get your first tasting box for $10. Recipe below! 

[recipe title="Prosciutto Bites with Sriracha Butter" servings="N/A" time="15mins" difficulty="Easy"]

IMG_5465
IMG_5465

Crackers (any kind you like) Brie Cheese Smoked Salt Sriracha Butter (softened, room temp) Salt Pepper Garlic Prosciutto

Mix the softened butter with the Sriracha and put some salt, pepper and garlic and mix around.

Assemble by placing the Sriracha butter and then a slice of brie cheese topped with the prosciutto and then sprinkle with the smoked salt.

[/recipe]

Vegetable Rice Bowl

IMG_5678
IMG_5678

Rice bowls, there are plenty of variations with different types of proteins, sauces and vegetables. This rice bowl has a Korean flare to it using Born With Seoul Korean Gochujang, this sauce is gluten free, non-gmo and vegan.  The sauce was marinaded and grilled with the mushrooms, as well as placed in the brown rice and also used as a topping sauce. This simple and easy rice bowl is healthy, delicious and filled with flavor and color. The Gochujang sauce is from my Hatchery box this month. Hatchery delivers artisan ingredients to your doorstep, every month! If you'd like to sign up, you can use the code LINDSEYEATS to get your first box for 50% off. After you order, show me what you made with your ingredient box in the comments, by email, or tagging me on instagram. I love getting my Hatchery boxes because I can create such amazing and delicious dishes. Check it out here.

[recipe title="Veggie Rice Bowl with Gochujang Sauce" servings="2-3 Bowls" time="30-45mins" difficulty="Easy"]

IMG_5678
IMG_5678
  • 1 Packet of Brown Rice
  • 1 Lime
  • 2 T Cilantro
  • 3 Tsp Soy Sauce
  • 2 Tsp Gochujang Sauce from Hatchery Box
  • Salt / Pepper / Garlic
  • 3 Mexican Squash Zucchini
  • 2 Large Carrots
  • 1/2 Cabbage
  • 1/2 cup- 1 cup sliced Mushrooms
  • Sesame Seeds
  • Eggs (sunny side up)
  1. Start by putting the zucchini and the carrots in a spiralizer to make them like noodles, then slice the cabbage in thin strips, you can hand cut if you'd like.
  2. In the cabbage, put 1/2 lime juice, 1 T soy sauce, salt, pepper and garlic.
  3. Cut the mushrooms and grill first, then halfway through add 1 tsp of Gochujang, sprinkle of salt, pepper, garlic and set aside with the zucchini, carrots and cabbage.
  4. Make your brown rice, put 1/2 lime, 2 T of chopped cilantro, 2 Tsp soy sauce, 1 tsp Gochujang and salt, pepper and garlic.
  5. Assemble your bowl. Place the brown rice first and around that put the veggies.
  6. Make your egg and put it in the center.
  7. Top with sesame seeds and Gochujang sauce. [/recipe]

Doma Kitchen

IMG_0154
IMG_0154

A sweet spot located in Manhattan Beach, Doma Kitchen is bringing amazing flavors filled with local and fresh ingredients.

I had a remarkable experience enjoying the beautiful decor and delicious Doma Kitchen staple dishes. The owner, Angie, is friendly and really passionate about food and her culture. The menu contains all different types of cuisine but has a strong emphasis on European & Central Asian dishes, some from her background in Ukraine. When food tastes good, even more than good, one can notice it's due to the amount of passion and love put into the meal and this shine through here at Doma Kitchen.

We tasted traditional dishes with a healthy and unique twist. Starting with Borscht, then Housemade Chicken Dumplings in Broth, Braised Rice "Plov" with veggies & herbs, Uzbeck style, and ended with tea and Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). Continue reading for photos and a full run down of the dishes.

We started off with some black and hibiscus iced tea served in cute mason jars. While waiting for Angie to arrive, I took a look at the menu. Serving happy hour from 3-6 on Monday-Friday with $1 off beer and wine as well as many discounted appetizers and sides. The menu is diverse and contains many Californian dishes like wraps, tartines, sandwiches and french fries and then some other dishes that are very cultural, these are the dishes we tried.

IMG_9818
IMG_9818

First off was the Borscht. This is a Ukrainian style soup with beets, cabbage and local natural grass fed lamb, fresh dill, bavarian rye bread and a side of sour cream. Everything we tried was phenomenal, but this was by far my favorite dish. Doma Kitchen took on this Borscht and transformed it into a healthier dish. Normally, it is much heavier but this was light and with the grass fed lamb, it brought a strong and tender flavor. The flavor of the soup was sweet and savory, bringing pieces of cabbage and tender, tasty lamb. This dish is extremely light, yet filling, and the flavors just sing in unison. What you do is put some sour cream in the soup with some bread. They ship their Rye Bread from Germany, it is extremely fresh and delicious. When you have this soup with the sour cream, it brings it to another level. I cannot wait to come back here and get this soup again.

IMG_9850
IMG_9850
IMG_1174
IMG_1174

Next was the dumpling soup. These are Siberian style housemade dumplings, local cage-free chicken, chicken broth, fresh dill and of course - a side of sour cream. The dumpling dough was made in-house and this shows through with the bite. It is velvety, soft, and extremely fresh. The dill gives the chicken inside and the broth a hearty flavor. I am a fan of chicken dumplings and these were some of the best I've had. The flavors of all the chicken with the chicken broth was fantastic. All the local and cage free, grass fed meat and poultry is a strong way to be healthy and to feel lighter when having a meal.

IMG_9919
IMG_9919

After the soup, we tried Braised Rice "Plov" with veggies & herbs. It had veggies like Garbonzo Beans and a sauce as well as tomatoes and onions. There were also raisins in the rice dish and I am normally not a huge fan of raisins in rice, but this worked perfectly together. The turmeric and spice blend in the rice worked perfect and all the flavors acted with one another, making this a pretty awesome rice dish.

A seasonal dessert was up next, Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). The fact that this dessert dish is gluten free really brings a smile to my face. Although I am not gluten, some people are allergic or that is their choice to not eat gluten and at restaurants especially, there are not a lot of gluten dessert options, and if they do have it, it's not very tasty. However, this was a great taste of marshmallow whipped cream with the cinnamon caramelized apples presented on a tree tray in a mason jar.

IMG_9978
IMG_9978

Overall, this was an amazing spot. I enjoyed everything and every bite. The freshness was strong and the flavors all worked together. I left feeling full, and a good full. Not a full after a hamburger and french fries, this was the full we need to be. From a filling yet light and locally, free ranged and fresh lunch. Be sure to check out Doma Kitchen, maybe I'll see you there next time! Planning my next visit already.

Tomato Carpaccio

IMG_2788
IMG_2788

Tomato Carpaccio, a simple, fast and easy salad recipe that will impress guests at a dinner party. This is a refreshing and simply addicting snack and appetizer that everyone will love! The salad dressing from my Hatchery Box, from Balsamos Family Kitchen dressing #7 brings this dish to life bringing the sweet and savory taste of this carpaccio.

Make sure to use the code LINDSEYEATS to purchase your first Hatchery box for 50% off! And continue reading for the full recipe. 

[recipe title="Tomato Carpaccio" servings="3-4 Small Portions" time="30mins" difficulty="Easy"] Mandoline for slicing 1 Red Onion, about 1 1/2 cup sliced 2-3 Tomatoes (Roma or Hierloom) 6 leaves of Lemon Basil (chiffonade per serving) 1/2 Lime Juice 1 1/2 Tsp Salad Dressing Salt/Pepper Sprinkle Over Good Olive Oil ( I used Kursi EVOO from Israel) Sprinkle with Lime Zest

Slice your tomatoes and red onion on the Mandoline and place nicely on a plate Cut your basil leaves and sprinkle over Then sprinkle over your salad dressing, lime juice, salt, pepper, olive oil and lemon zest [/recipe]

Zucchini Pizza Bites with Ginger Tomato Sauce

IMG_7845 Ever wanted a healthy alternative to pizza bagels or pizza? Want the same filling and satisfaction feeling of eating a pizza? This recipe is simple, fills you up and leaves you feeling healthy!

With a ginger tomato sauce from ginger juice that includes a lemony KICK from the American Juice Co. in my Hatchery box, this recipe is delicious, spicy, tangy, sweet and salty!

Continue reading for the full recipe and step by step with photos. Also, make sure to check out HATCHERY, a monthly tasting box subscription and use the code LINDSEYEATS to get your first box for $10!  

IMG_7789

Start by cutting 2 large zucchinis in rounds and pre-heat your oven to 350 degrees. Add salt, pepper, garlic, paprika and olive oil and mix with hands.

IMG_7798

Now, make your ginger tomato sauce. In a saucepan, simmer and boil mini grape tomatoes, salt, pepper, garlic, olive oil, American Juice Company Ginger juice and let it reduce and become a paste-like sauce! Pour over the zucchini

IMG_7801

Cut ciliegine mozzarella and pour over the top of the sauce and zucchini. Put it oven for about 15-20 minutes, until melted!

Recipe:

2 Zucchini 

  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 1/4 Tsp Paprika
  • 1 T Olive Oil

Sauce

  • 1 1/2 Cup sliced in 1/2 on mini grape tomatoes
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 2 1/2 T Ginger Juice

Mozzerella Cheese 1 Cup Cut 

Basil for Garnish 

  • Mix your zucchini spices with hands and make your tomato sauce and let simmer and turn into a paste, pour on the cut cheese and pop in oven at 350 degrees for 15-20 minutes until cheese is melted. Garnish with basil!

IMG_7834

Sweet & Sassy French Fries with Truffled Tarragon Aioli

IMG_7650

I am a french fry addict! Give me a sweet and savory rub from Chef Dave Martin in this months Hatchery box, I am going to make delicious, crunchy french fries. On top of that, I topped the fries with a peppery, truffled and tarragon aioli. This month's Hatchery box was awesome, filled with Red Pepper Jam, Ginger Juice & more! Continue reading to find out this recipe as well as an unboxing on the month's tasting ingredients.

Use the code LINDSEYEATS to get your FIRST Hatchery tasting box for only $10! Click HERE or https://hatchery.co/tasting-box/! Happy cooking! 

IMG_7578IMG_7604

BEFORE                                                                   AFTER 

Fries: 

  • 3T Olive Oil
  • 1 1/2 T Rub
  • 3 Turns of Black Peppercorn
  • 1/2 Tsp Salt
  • 4 Large Russet Potatoes - cut like french fries or I used a french fry cutter!

How:

  • Preheat the oven to 375 degrees
  • Assemble all the above ingredients and use your hands to mix all the spices and the olive oil together
  • Cook in oven for 40 minutes or until crunchy and potatoes are cooked all the way through

Sauce:

  • 2 Tsp White Truffle Oil
  • 1 Tsp Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Garlic Powder
  • 1 T Chopped Tarragon
  • 3 T Light Mayo

Mix all the ingredients for the sauce and dip when fries are ready. Garnish with parsley and tarragon!

IMG_7631

IMG_6839

Dulce Caramel Chai Spice from Soft Peaks

Ginger Juice from the American Juice Company

Salad Dressing from Balsamo's Family Kitchen

Red Pepper Jam from Jammy Yummy

Sweet & Sassy Rub from Chef Dave Martin

Make sure you use the code LINDSEYEATS to get your first tasting box for $10! :)

Chicken Tacos with Cabbage Slaw and Chimichurri

IMG_6054 (1) Don't you just LOVE tacos? Think of shredded chicken with a KICK using Jamaican style jerk seasoning that gives a spicy tang. It works perfect with a cabbage and carrot slaw and is topped with a lemon basil & cilantro chimichurri. Continue reading for a step by step and enjoy the full recipe at the end of the post!

Used: Greenpoint Trading Company Jerk Seasoning: Jamaican Style from my Hatchery Tasting Box. Be sure to pick up some at the Hatchery Marketplace. Or you can sign up for $20 month to receive a hand-picked tasting box! Click HERE to learn more and sign up! Use the code LINDSEYEATS to get your  first TASTING BOX for $10! (Disclaimer: $10 off your first monthly tasting box, does not apply to full marketplace ingredients)

Start by making the marinade for your chicken. It can be marinaded anywhere from 1 hour to 1 day for maximum flavor!

Assemble your cabbage and carrot slaw. This should sit in the sauces for at least 30 minutes to allow all the juices to soak into the vegetables, preferably an hour! It tastes better the longer you wait.

IMG_5960

To cook your chicken, make packets with parchment paper to allow all the flavor to cook with the chicken. This also lets you easily shred your chicken. While your chicken is cooking, make your chimichurri that takes no time at all! Pre heat your oven to 350 degrees for the chicken and cook for about 20-30 minutes until tender and not raw, depending on oven.

When chicken is HOT, take it out of the oven and take 2 forks and start to shred it. It should be easy to shred. Chicken breasts should work the best for this, but I used thin chicken schnitzel pieces so your cook time may have to be a little longer if you are doing chicken breasts.

IMG_5978

After shredding the chicken, warm up your FLOUR tortillas on the stovetop. Assemble with the chicken first, then the cabbage slaw and top with the Chimichurri.

IMG_6035

Recipe

Chicken - Chicken Cutlets 

  • 1 T & 1 Tsp Jamaican Seasoning
  • 1 Lime Juice
  • 1 T Olive Oil
  • 1 Tsp Salt

Carrot & Cabbage Slaw - 1 Cup shredded carrots and 1/2 Head of Cabbage 

  • 1 Lime Juice
  • 1 T Sesame Seeds
  • 1/2 Tsp Dijon Mustard
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 1 T Soy Sauce
  • 2 T Olive Oil
  • 1/2 Tsp Ponzu
  • 1/2 T Sugar

Lemon Basil & Cilantro Chimichurri

  • Bunch of Lemon Basil & Cilantro
  • Sprinkle Salt, Pepper, Garlic, Oil - a lot, until it becomes a liquid sauce (not thick)
  • 1/2 Lemon Juice

Terrine Labor Day BBQ

IMG_5853

IMG_5853

Labor Day was coming up and I was able to attend Terrine's all you can eat BBQ! With great ambience, fresh food off the grill and awesome weather, Monday night was a success. For just $35.00 a person excluding drinks & tax, you get to eat an endless amount of delicious food barbecued by Chef Morningstar of Terrine!  The selection was picked carefully and executed perfectly. From pickle brine fried chicken to mac n cheese and a tomato salad, everything paired well together! The flavors of every item had my mouth watering and wanting more and more. Continue reading to see more pictures and view the dishes through the all the day BBQ!

IMG_5835

IMG_5835

Hierloom Tomatoes with Cotija Cheese: This was a refreshing and soft part of the heavy, meat filled meal! It worked well with the hot meats and the mac n cheese. This was one of the dishes I kept going back to clear my palette and enjoy a refreshing bite.

IMG_5837

IMG_5837

Crispy Potato & Hatch Chile Tacos: This was almost like an empanada and tasted amazing! The potatoes were crispy and also soft on the inside and the crispy taco worked well with the potato. This was also one of my favorites.

IMG_5839

IMG_5839

Frito Pie with Texas Chile & Cheese 

IMG_5840

IMG_5840

Potato Salad: I am a major fan of potato salad and this was one of the best I've EVER had! It was not a strong mayo taste like some potato salads may have. It was a very light salad, which is rare when potatoes are heavy and the sauce is normally heavy as well. This is definitely a recipe I want to snag. The potatoes were also cooked perfectly which sometimes restaurants may mess up. Overall, the potato salad, mac n cheese & the tomato salad had me coming back for more and more every time I got some meat from the BBQ!

IMG_5844

IMG_5844

Swordfish Brochettes with Tomato Salsa 

IMG_5871

IMG_5871

Ancient Age Bourbon, Grapefruit, Honey: This was a delicious, sweet but not SO sweet cocktail to go with the delicious BBQ! The grapefruit masked the bourbon but not too much and the honey gave it nice flavor as well.

IMG_5849

IMG_5849

Sticky Toffee Cornbread: This was by FAR one of my favorites of the night. The cornbread was moist and full of flavor and then on top there was a gooey sticky toffee! It was sweet and paired PERFECT with the amazing cornbread. It was sweet, sticky and had an amazing taste, I had a lot of these!

Pictured above in the first photo was the Pickle Brine Fried Chicken. I've never in my life had fried chicken like this, and this is on their regular menu. The other items are just special for this occasion but on their day-to-day menu they have the Fried Chicken with Grits! The outside crust was crunchy and had a hint of sour from the pickle that gave it an amazing taste. And then when you bit into it, you taste soft and melt-in-your-mouth chicken. Best of the night!

Thanks Terrine for having me! It was truly a night to remember and I am looking forward to coming back soon!

Pictured below is the whole menu of the night:

Mains

Swordfish Brochettes with tomato salsa

Pickle Brine Fried Chicken

Texas-Style Smoked Beef Brisket

Housemade Hot Links

BBQ Pork Ribs

Crispy Potato & Hatch Chile Tacos

Sides

Frito Pie with Texas chili and cheese

Heirloom Tomatoes and cotija cheese

Squash Salad with feta, red onion, and garlic vinaigrette

Potato Salad

Mac ‘n’ Cheese

Desserts

Sticky Toffee Cornbread

Blondies with pecans

Magic Cookie Bars

Marinated Tofu & Vegetable Spring Rolls

IMG_4094
IMG_4094

Spring Rolls sometimes have a bad "wrap". However, this Tofu Spring Roll recipe is flavorful and delicious! The tofu has a special marinade and is then grilled on the fire featuring Salsaology's Ancho Chile & Tamarind Sauce from my Hatchery Box! This is a fast and easy recipe as well that is light and full of color and flavor!

IMG_4102
IMG_4102

Continue reading for the recipe...

Tofu:

  • 1 Block Tofu cut long, soak first with a paper towel
  • 3 T Ancho Chile & Tamarind Sauce
  • 1 T Soy Sauce
  • 1 Tsp Rice Vinegar
  • 2 Tsp Sesame Seeds
  • 1 T Olive Oil
  • Salt, Pepper, Garlic < Sprinkle desired, but not a lot of salt
IMG_1996
IMG_1996

Vegetables:

  • 2 Persian Cucumbers (cut thin)
  • 1 Handful of Shredded Carrots
  • 1 Red Onion (thinly sliced)
  • 1/2 Lemon Juice

Dipping Sauce: 

  • 1 1/2 Soy Sauce
  • 1 1/2 Ponzu
  • 1 1/2 Rice Vinegar
  • 1 T Siracha
  • 1/2 Tsp Sugar
  • 1 T Water
  • Salt, pepper, Garlic

Mix all the tofu components together and marinade for 20 minutes - 2 hrs.

Meanwhile, cut your cucumbers and onions and set aside, sprinkle on some salt, pepper and garlic as well as 1/2 lemon for extra flavor.

Grill tofu on the fire until it is crunchy on the outside and add all components together for the sauce.

Assembly your tofu and veggies and seal shut with rice paper/spring roll wrappers!

IMG_4068
IMG_4068
IMG_4091
IMG_4091

Fried Egg with a Bacon Jam, Caramelized Onion & Tomato Confit

IMG_0069

IMG_0069

Ship and Dip is bringing new types of condiments to the game, for example, Bacon Jam. Smokey yet sweet, this condiment pairs perfectly with anything, like burgers, on top of fries, in sauces, sandwiches, plain! but it also works well with a fried egg. This recipe brings out the Bacon Jam flavor by incorporated a caramelized onion and tomato confit with the bacon jam. The acidity of the lemon juice and the feta cheese pair perfectly with the perfect Bacon Jam by Our Sassy Pantry. Recipe below :)

1 Red Onion

1 Tomato

1 T EVOO

1 Egg

Salt, Pepper, Garlic

2 T Bacon Jam

1/2 of Small Lemon Juice

Scoop of Butter

  • Heat 1T olive oil in a pan and add the onions, diced small, leave in pan until browned

  • Pinch salt and pepper then add in the tomatoes, also diced small then pinch salt, pepper and garlic this time

  • Add the 1T of Bacon Jam and juice of 1/2 lemon and allow to sit and caramelize

  • Transfer to a bowl and get started on the egg: heat the same pan or a new pan and melt a scoop of butter in a pan and then crack the egg

  • Let it cook through and get crunchy on the sides

  • Pour over the mixture and add some cilantro and feta cheese!

IMG_2730

IMG_2730

Also featured in the box:

Tomato Soup with Sweet & Tangy Mustard Croutons

IMG_5747 A simple and delicious approach to tomato soup without any milk or cream. Topped with a unique garnish, challah sweet and tangy mustard croutons. The sweet and tangy mustard is from East Shore Foods and pairs so well with the challah bread! Read more for the recipe! 

Tomato Soup:

Prep cutting time: 30 minutes

Cook time: 1 hour

  • 4 cups veggie stock
  • 3 carrots
  • 1 1/2 yellow onion
  • 4-6 cloves of garlic
  • 2 large potatoes
  • bunch of lemon basil
  • bunch of dill
  • salt, pepper, garlic powder and sugar (to taste)
  • splash of red wine (about 1 t)
  • splash of balsamic (about 1 t)
  1. Start cutting and prepping your vegetables, cut them in cubes and make the cuts as consistent as possible for same cooking time
  2. Put garlic and onions first and sweat them out, add a pinch of salt, pepper and garlic
  3. Add the cut potatoes and carrots
  4. Then tomatoes, chiffonade basil and add the dill
  5. Add in the splash of wine and balsamic and mix, pinch of salt and pepper, sugar
  6. Allow to sweat and simmer with the water it's in (wine and balsamic and juices from veggies)
  7. When it starts to simmer, add in the 4 cups of stock and when it starts to boil and your carrots and potatoes are soft, take your blender/hand blender and blend through
  8. Once it is all blended, add more salt/pepper/garlic/sugar
  9. The starch from the potatoes makes the soup creamy so milk and cream doesn't need to be added, at this point you can add in milk or cream if you want your soup more creamy but the consistency after the blending should be smooth and creamy
  10. Let sit and garnish with the croutons and lemon basil (recipe will be below)

Sweet & Tangy Challah Croutons 

IMG_5740

Serves about 1 cup, 8 minutes in the oven

  • 2 sliced pieces of challah bread
  • 3 tsp olive oil
  • 1/2 tsp of salt, pepper, garlic
  • 2 tsp East Shore Foods sweet and tangy mustard
  1. Slice your challah and mix in a bowl with the olive oil, mustard, salt, pepper and garlic
  2. Lay out on a sheet with parchment paper and cook in the oven for about 8 minutes or until the croutons are crispy (depends on oven), I used a mini oven that did not allow me to set a specific temp before so I just did it for 8 minutes but you can preheat your oven to 300-350 and you should be set!
  3. Serve on top of your tomato soup and you're good to go!

IMG_5742