It’s been a quiet week in our kitchen. Lindsay and I were both sick, Lindsay has been travelling again for work, and we had out-of-town guests staying with us this past weekend. Meals at home were quick, and we mostly forgot to take photos. But, there is one exception: quick local grilled cheese sandwich and tomato soup.


Grilled Cheese and Tomato Soup

Ingredients:

Directions:

1. Lindsay is experimenting with sourdough, but our first attempt at a starter fell kind of flat. Literally.

   The bread was still very tasty, just very dense. We cut and quartered it, and it worked well for what became grilled cheese paninis.

   

2. The cheese was a great swiss-style cheese from Cato Corner Farm. We used the better part of the 1/4 pound that we bought, cutting four generous slices.

   

3. We heated our stove top griddle on medium-low (no need for a griddle, it can just be a pan), and brushed the sandwiches with the melted butter.
4. We used two cast iron pans to weigh the sandwiches down and press them as we grilled. I had the heat up a bit too high at this point and the sandwiches got a bit blackened.

   

5. Lindsay heated a jar of canned whole tomatoes, mixed in a little cream, and attacked it with a stick blender. And in just one minute we had fresh, local, (nearly) sodium-free tomato soup!