Cheese Soup's Best Friend: Salads With Broccoli

Broccoli cheese soup is a hearty, comforting meal, perfect for a cold winter's day. But what if you want to make it a complete feast? A crisp, fresh salad is the ideal companion to this rich, indulgent soup. A simple arugula salad with almonds, dried cranberries, and parmesan is a great choice, or go for a classic Caesar. If you're feeling adventurous, why not try a strawberry spinach salad? The sweetness of the strawberries and the tanginess of the spinach are a delightful combination. For something a little heartier, a simple kale salad with parmesan, almonds, and cranberries, dressed with a tangy lemon-dijon vinaigrette, is the perfect side.

Kale Chickpea Salad with Lemon Vinaigrette

This salad is a great side dish to serve with broccoli cheese soup. It's vegan, gluten-free, and perfect for meal prep. The kale is massaged with a lemon vinaigrette and combined with spiced roasted chickpeas and chopped pistachios or walnuts. The lemon vinaigrette is made with lemon juice, lemon zest, grated garlic, salt, pepper, olive oil, and either tahini or Dijon mustard. The chickpeas are roasted with olive oil and spices. The salad can be served as a side or loaded up with your favorite protein to make it a main dish.

Ingredients

• 2 medium bunches of lacinato kale (also called dino kale), washed, destemmed, and thinly sliced
• 1/2 cup roasted salted pistachios or walnuts, finely chopped
• 1 cup cooked chickpeas (co: 3>canned or cooked fresh)
• 2 tablespoons olive or avocado oil
• 1/2 teaspoon garlic powder
• 1/4 cup lemon juice, plus the zest of one lemon
• 1 clove garlic, grated or minced
• 1 teaspoon Dijon mustard or 1 tablespoon tahini
• 1 tablespoon nutritional yeast or Parmesan
• Salt and pepper, to taste

Method

First, make the lemon vinaigrette by combining the lemon juice and zest, grated garlic, salt, pepper, and tahini or Dijon. Blend to emulsify, then slowly stream in the olive oil, whisking continuously. Add the nutritional yeast or Parmesan and any additional seasonings, and whisk to combine.

Next, prepare the chickpeas. Preheat the oven to 425°F. Drain, rinse, and dry the chickpeas on a paper towel. Transfer to a baking sheet, drizzle with oil, and sprinkle with spices. Mix until coated, then bake for 20-30 minutes, or until golden and crispy.

Now, it's time to massage the kale. Add the rinsed and finely chopped kale to a salad bowl and drizzle with about half of the dressing. Use your hands to massage the kale for a few minutes until it softens and is well-coated with the dressing.

Finally, assemble the salad. Add the pistachios or walnuts, diced avocado, and roasted chickpeas to the massaged kale. Toss to combine and serve immediately. Garnish with Parmesan if desired.

Storage

This salad can be stored in an airtight container in the fridge for up to 5 days. The lemon dressing can be stored in the fridge for around 5 days as well.

Strawberry Spinach Salad

A strawberry spinach salad is a great side to serve with broccoli cheese soup. Here is a recipe for a strawberry spinach salad that serves four.

Ingredients:

• 1/4 cup distilled white vinegar
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon minced onion
• 1/4 teaspoon Worcestershire sauce
• 1 quart strawberries, cleaned, hulled, and sliced
• 10 ounces fresh spinach, rinsed, dried, and torn into bite-size pieces
• 1/4 cup almonds, blanched and slivered
• 1/2 small red onion, very thinly sliced
• 3/4 cup crumbled feta cheese
• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/2 cup pecans

Method:

• Make the dressing by whisking together the sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for one hour.
• Combine the strawberries, spinach, and almonds in a large bowl.
• Pour the dressing over the salad and toss to coat.
• Refrigerate for 10 to 15 minutes before serving.

Variations:

This salad is very flexible, so feel free to adjust the ingredients to your taste. For example, you could replace the spinach with a blend of half arugula and half spinach for a peppery twist. You could also add in other fruits and nuts, such as blueberries, raspberries, dried cranberries, mandarin oranges, walnuts, or slivered almonds.

Make-Ahead and Storage Tips:

It is best to dress the salad as close to serving as possible. If you have leftovers, store the undressed salad in the refrigerator for up to four days and the leftover dressing in an airtight container for up to five days.

Enjoy your strawberry spinach salad!

Crispy Pan-Fried Gnocchi

Ingredients:

• 1 lb gnocchi (shelf-stable)
• 5-6 tbsp butter, separated
• 2-3 cloves garlic, minced
• 1 tsp lemon zest
• 1 tsp Italian seasoning
• Crushed red pepper flakes
• 1/2 tsp cracked pepper
• 1/4 to 1/2 tsp sea salt
• 1/4 cup parmesan, more for serving
• Chopped parsley, for serving (optional)

Method:

• In a 10-inch pan, melt 3 tbsp of butter over medium heat.
• Add the minced garlic and cook for about 1 minute, stirring constantly.
• Put the uncooked gnocchi in the pan and fry for 12-15 minutes, stirring every couple of minutes to prevent burning. If the gnocchi starts to burn, reduce the heat. For a more brown and crispy texture, fry the gnocchi for a longer time.
• When the gnocchi is golden and crisp, turn the heat to low and add the remaining butter, seasoning, and lemon zest. Toss to coat the gnocchi and melt the butter.
• Remove the pan from the heat and stir in the parmesan. Let it cool for a few minutes before serving with chopped parsley and extra parmesan, if desired.

Tips:

• There is no need to boil the gnocchi before pan-frying. However, if you prefer softer gnocchi, you can boil it first and then pan-fry for 3-5 minutes.
• Keep the heat at medium for best results.
• Use a 10-inch pan to ensure even cooking.

Variations:

• Add spinach, mushrooms, or onions to the dish.
• Include meat such as mini meatballs, cubed chicken, chopped bacon, or Italian sausage.
• Toss in fresh herbs like oregano, basil, rosemary, or thyme.
• Add a splash of heavy cream for a richer dish.
• Use truffle oil or truffle butter for extra flavor.

Serving Suggestions:

This crispy pan-fried gnocchi can be served as a main course or a side dish. Pair it with a salad, roasted asparagus, beans, or garlic bread for a complete meal. It also goes well with grilled, baked, or pan-fried fish or meat.

Grilled Cheese Sandwich

Ingredients:

• 2 slices of bread (co: 0,1,2>sourdough, white, brioche, or ciabatta)
• Butter (co: 0>salted or unsalted)
• Cheese (co: 0,1,2>cheddar, mozzarella, Gruyère, raclette, Monterey Jack, Colby, Swiss, or a combination)
• Mayonnaise (optional)
• Dijon mustard (optional)

Method:

• Butter both sides of each slice of bread.
• Place the bread in a preheated skillet or non-stick pan over medium-low heat.
• Lightly toast the bread for about 1 minute on each side to create a golden crust.
• Flip one slice of bread and add grated or sliced cheese. You can also add vegetables like spinach, caramelized onions, or roasted tomatoes.
• Place the other slice of bread on top, with the toasted side facing the cheese.
• Cook the sandwich for 2-3 minutes on each side, pressing down lightly, until the bread is golden brown and the cheese is melted.
• Cut the sandwich in half and enjoy!

Tips:

• For an extra crispy exterior, use mayonnaise on the outside of the bread instead of butter.
• Grate your own cheese for a smoother and more even melt.
• Sourdough bread adds a tangy flavour to the sandwich.
• Experiment with different types of cheese and bread to find your favourite combination!

Baked Sweet Potato Wedges

Ingredients:

• 3 medium sweet potatoes
• 2 tablespoons olive oil
• 3/4 teaspoon garlic powder
• 3/4 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper

Method:

• Preheat your oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminium foil for easy cleanup.
• Wash and dry the sweet potatoes. You can choose to peel them, but leaving the skin on adds texture.
• With a sharp knife, slice each potato in half lengthwise, then cut each half into quarters. From each quarter, slice wedges about 1/2 inch thick. Try to make the wedges similar in size so they cook evenly.
• Place the wedges in a medium bowl and drizzle with olive oil. Toss to coat evenly.
• In a small bowl, combine the garlic powder, smoked paprika, salt, onion powder, and pepper. Sprinkle this seasoning mixture over the sweet potatoes and toss until they are evenly coated.
• Arrange the wedges on the prepared baking sheet in a single layer, ensuring they don't touch. If your pan is too crowded, use two baking sheets.
• Bake for 20 minutes, then remove from the oven and flip the wedges with a spatula. Return to the oven and bake for another 5-10 minutes, or until they are lightly browned and tender.
• For an extra crispy finish, turn on the oven's broiler and broil the sweet potatoes for 2-3 minutes. Keep a close eye on them to avoid burning.
• Remove from the oven and sprinkle with additional salt to taste. Serve warm.

These baked sweet potato wedges are best served fresh out of the oven. They make a great side dish to your broccoli cheese soup and can be dipped into a variety of sauces like honey mustard, BBQ sauce, or tzatziki. Enjoy!

Frequently asked questions