Fix-It and Forget-It

One of our New Year’s resolutions is to break out of our familiar cooking rut a little and try a new recipe every once in a while. Mind you, we’re not deserting our tried-and-true recipes – we just want to challenge ourselves a little and find some new favorite recipes.

And look, here’s a fun way to find and share new recipes: The Local Cook has started a Back to Basics cooking series. She takes a topic a week and posts recipes and tips. At the end of the week, all the readers are invited to submit their photos and recipes for the week’s theme. We like cooking schools!

Last week’s theme was sauces, this week’s theme is soups . This is a great time of year to add to our soup knowledge and repertoire.

One of our staff at the Good Cooking Store recently got married. Her new husband is a vegetarian, so she has been searching for great recipes that are filling, full of protein, and easy to make. She came across this recipe recently and told us all excitedly. This soup met all her expectations.
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The flavor of freshly grated Parmesan cheese is wonderful, a tasty extra on a simple pizza or meatball sub. But it doesn’t come in a handy plastic shaker the way grated Parmesan on the grocery shelf does. Do you really want to pull out a grater and bowl for such a small amount of cheese?
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