The GOOD Lunch: Garden Fresh Salad

For lazy days, this recipe is really just a great mustard vinaigrette that pulls random salad ingredients together.

This was a bit of a DIY GOOD Lunch day. We brought the following ingredients and Amanda’s home-made dressing, and everyone created their own bowl-full of fresh produce!

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The GOOD Lunch: Chilled Cantaloupe Soup

After a long evening spent trying, and failing, to make an Indian Paneer Soup, we ended up with this quick, refreshing chilled melon dish.

Today's GOOD Lunch soup was prepared by Lisa Riggs and inspired by Simple Bites' Quick Chilled Cantaloupe Soup with Lime and Basil

Chilled Cantaloupe Soup

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The GOOD Lunch: West African Peanut Soup

Peanut butter in a soup? Really? Believe us: It was delicious!

Today’s GOOD Lunch soup was prepared by Zak Stone and adapted from a recipe in The New York Times (we took out the chicken).

West African Peanut Soup

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The GOOD Lunch: Black Bean Soup

For today's GOOD Lunch, we made a Black Bean Soup, and then undid all its healthiness with chocolate-covered cake pop (or two)!

Today's GOOD Lunch soup was prepared by Amanda Ehrman and inspired by Smitten Kitchen's Black Bean Soup.

Black Bean Soup

The Ingredients:

Makes 8 servings

2 tablespoons olive oil
2 medium-sized red onions, chopped (I used a food processor)
2 medium-sized bell peppers, any color, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
6 15-oz cans of black beans
3 jalapeño peppers, chopped
5 cups hot water (I just used very hot tap water)
2 tablespoons fresh lime juice
2-3 teaspoons coarse kosher salt
Ground black pepper to taste
Avocado, shredded cheese, and sour cream to top!

The Method:

• Heat olive oil in large skillet over medium-high heat.
• Add in onions bell peppers and sauté until beginning to brown, about eight minutes.
• Add garlic and cumin.
• Transfer mixture to 6-quart slow cooker, if you have one. I cooked it in a large soup pot and kept the heat to a simmer.
• Add beans and jalapeño peppers.
• Mix everything together and add 5 cups of hot water.
• Cover and cook on high until beans are very tender, about one hour.
• Transfer two cups bean mixture to blender; puree until smooth.
• Return puree to remaining soup in slow cooker.
• Stir in lime juice, salt, and pepper. Adjust seasonings to taste.
• Top with avocado, cheese, and sour cream and enjoy!

The Breakdown:

How did our soup rate in terms of taste, cost, and prep time?

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