Photo: Kana Okada; Styling: Sara Quessenberry

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 2

Eggplant and Goat Cheese Sandwiches


Tomato-parmesan soup
Combine 2 cups commercial boxed tomato soup, 1/4 cup half-and-half, 1/2 teaspoon dried basil, and 1/8 teaspoon freshly ground black pepper. Cook in a small saucepan over medium heat 8 minutes or until thoroughly heated. Stir in 2 tablespoons grated fresh Parmigiano-Reggiano cheese.

MyRecipes
March 30, 2010

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