Eggplant and Goat Cheese Sandwiches Menu
Try this stopwatch-tested menu from the Cooking Light kitchen.
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.
Cooking Light, October 2009
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