Hearty soup is such a perfect lunch or light dinner for cold wintery days, and the combo of broccoli and cheddar is both healthy and warming! In the past, I have found that broccoli and cheddar would just taste like broccoli and cheese sauce without any depth or complementing flavors, but adding in the extra spices gives this soup a delicious flavor.
Okay, to be completely honest, I wanted to make this cheese dip with sun-dried tomatoes, not roasted red peppers, BUT I grabbed the wrong jar at the grocery store and it was too wet and rainy to bother going back after I realized! So, here we are – Cheesy Roasted Red Pepper & Artichoke Dip.
This dip is great whether served warm, or cold, and has enough flavor itself that I recommend serving it with some lightly oiled crostini or pita chips. It is quick and simple to make and will keep for a few days in the fridge. Garnish with extra grated Parmesan cheese on top, and some fresh herbs.
Here it is - the ultimate comfort food! And, for such a yummo and filling meal, this is actually not that unhealthy. I mean, its not exactly a salad, but it also isn’t a fat and carb bomb like, say, mac ‘n’ cheese. This recipe isn’t difficult by any means, but it is effective, and it’s an easy one to elevate simply by doing some fun family style platter presentation garnished with cheese.
Since the cold season has firmly hit us in the Pacific Northwest, I have decided to move into comfort food recipes so y'all can get the seasonal kitchen fix you are after! One of my favorite extravagances is to bake Camembert with some garlic stuffed in the top, and serve it with grilled french bread and caramelized onion and balsamic jam.
In case you don't share my love for caramelized onion spread on some sliced cheese, I have included a bunch of other recipes for toppings at the bottom of this blog post.
This recipe is an example of just completely winging it in the kitchen, and using up whatever I could find! The only really decent ingredient I had was the Portabellos - everything else is basically a kitchen staple, and when I 'developed' this recipe, I just raided my fridge to find all of the 'Italian' flavors that would go together well.
The stuffing in these Portabello caps has a very bold flavor, and melds perfectly with the earthyness of the mushrooms. I also made some grilled chicken with a light marinade of sundried tomato pesto and garden salad (and no, I didn't put a sundried tomato vinaigrette on the salad, although I sure thought about it!!).