The east coast is being bombarded by a harsh heat wave; and if you’re anything like me, the hot, humid, sticky weather can completely squash your desire to cook.

I don’t seem to be one of those people who lose their appetite in the heat, (my appetite is a near constant companion, despite the season), but I do crave cool, no-cook meals in weather that encroaches on the triple digits.

Sure, I could easily eat some ice cream or yogurt for dinner, but I also have a husband to feed… and ice cream does not a manly meal make.

I initially hesitated to call this dish “soup”, because it is a) served cold and b) much thicker than most soups.

So thick, in fact, that it borders on dip-consistency. Look at that creamy texture!

The avocado “soup” is delicious on its own, thanks to tangy buttermilk, tart lime juice, smoky cumin, and verdant cilantro, but it just begs for a textural and color addition.

I went with a combination of sweet (corn) & spicy (chipotle hot sauce) toppings, but you could use whatever you like.

Black beans, chopped tomatoes, crushed tortilla chips… whatever sparks your interest, toss it on.

I hope – for your sake – that you are somewhere less oppressively hot than it is here… but if you are also suffocating in this muggy heat, this avocado soup is one step towards cooling off!

Chilled Avocado Soup

Printer-Friendly Recipe

yield: 2 small (side dish or appetizer-size) servings

Soup Ingredients

The Monte Cristo Panini is a delightful twist on the classic Monte Cristo sandwich. This delectable dish combines the sweet and savory flavors of a Monte Cristo with the crispiness of a panini. Whether you’re planning a special brunch or just looking for a tasty sandwich idea, the Monte Cristo Panini is sure to satisfy your taste buds. In this article, we’ll guide you through the steps to create this mouthwatering delight in your own kitchen.

If – like me – you are a proponent die-hard fan of sweet & savory flavor combinations, then you will love this sandwich!

The traditional sandwich is basically an egg-battered fried ham & cheese sandwich, often served with some type of jam and a dusting of powdered sugar.

Think a french toast/ham & cheese hybrid with a fruity sweet kick.

It works, trust me.

The inspiration for this recipe was twofold: (1) we had a bunch of leftovers from the baked ham I made last weekend for Easter dinner with my in-laws (my first hosted holiday meal!), and (2) today is the last day of April – which is apparently national grilled cheese month.

Sure, I waited until the last minute to post a [pseudo] grilled cheese recipe… but better late than never, right?

Gruyere would have been a more traditional cheese for this sandwich, but all we had on hand was low-moisture part-skim mozzarella. I bet sharp cheddar would also be delicious.

As for the jam, I used my all-time favorite St. Dalfour red raspberry preserves (linked below). All-fruit strawberry or blackberry preserves would both be fantastic substitutes.

I omitted the eggy batter, and opted instead for a touch of butter slathered onto the outside of the sandwich in order to achieve a crisp golden-brown crust.

Peekaboo

Ah, there she is in her golden glory.

This panino was incredibly tasty!

The mellow mozzarella cheese melted beautifully, and the naturally sweet raspberry preserves deliciously complimented the tender ham.

I loved every single bite of this beauty, and it definitely satisfied my sweet/savory craving.

Ingredients

• 4 slices of thick white bread
• 2 tablespoons Dijon mustard
• 4 slices of ham
• 4 slices of turkey
• 4 slices of Swiss cheese
• 2 large eggs
• 1/2 cup milk
• Salt and pepper to taste
• 2 tablespoons butter
• Powdered sugar for dusting
• Raspberry jam for dipping (optional)

Instructions

1. Assemble the Sandwich

• Lay out the four slices of bread.
• Spread a thin layer of Dijon mustard on two of the slices.
• On the other two slices, place a slice of ham, a slice of turkey, and a slice of Swiss cheese.
• Create sandwich pairs by placing a mustard-coated slice of bread on top of the meat and cheese slices.

2. Prepare the Egg Wash

• In a shallow bowl, whisk together the eggs and milk.
• Season the mixture with a pinch of salt and pepper.

3. Dip and Coat

• Carefully dip each sandwich into the egg wash, ensuring both sides are well coated.

4. Cook the Panini

• Heat a panini press or a skillet over medium heat.
• Add the butter to the pan and allow it to melt.
• Place the dipped sandwiches onto the panini press or skillet.
• Cook until the bread is golden brown, and the cheese inside is melted, about 3-4 minutes per side.

5. Serve and Enjoy

• Remove the Monte Cristo Panini from the press or skillet.
• Let them cool for a minute or two before slicing them diagonally.
• Dust the paninis with powdered sugar for a touch of sweetness.
• Serve with a side of raspberry jam for dipping, if desired.

The Monte Cristo Panini is a delightful fusion of sweet and savory flavors that will leave your taste buds singing. With its crispy exterior and gooey cheese center, it’s a sandwich that’s sure to impress. Whether you serve it for brunch or as a satisfying lunch, this recipe is a winner. So, don your apron and get ready to savor the deliciousness of the Monte Cristo Panini.

Nutrition Per Serving

Calories:550 calories per serving

Protein:24 grams per serving

Carbohydrates:35 grams per serving

Dietary Fiber:2 grams per serving

Sugars:7 grams per serving

Total Fat:34 grams per serving

Saturated Fat:16 grams per serving

Cholesterol:240 milligrams per serving

Sodium:1500 milligrams per serving

Please note that these are estimated values and can vary based on the specific brands and quantities of ingredients used. Additionally, this is a decadent sandwich, so it’s best enjoyed in moderation as an occasional treat due to its higher calorie and fat content.

As a food blogger/recipe developer, I often come up with an idea for (what I assume to be) a creative & clever recipe, only to find out that the “unique” idea has been done. Many times over.

Case in point: sweet potato vichyssoise.

Google this term, and the Internet will yield pages of results. And here I thought I had created something new!

I  was inspired to make a sweet potato version of the classic potato leek soup after tasting a delicious batch of Ina Garten’s Zucchini Vichyssoise made by my mother-in-law. I’ve always loved my mom’s vichyssoise, and was excited about Ina’s addition of zucchini. You can eat vichyssoise hot or cold, and seeing as though Spring weather is unpredictable, I thought this would be the perfect between-seasons soup.

Although I love the traditional white potato vichyssoise, the idea of subbing in sweet potatoes occurred to me; this should come as no surprise given my complete adoration of the orange spud.

This sweet potato version turned out to be a delicious departure from the traditional soup.

Plus, you just can’t beat that gorgeous color ;).

If you’ve never worked with leeks before, here’s a quick note: Be sure to wash them well, as they tend to harbor grit and dirt between their layers.

I think the easiest way to do this is to place the chopped leeks into a big bowl of cold water. The sediment will sink to the bottom, leaving you with perfectly cleaned pieces of leek.

I felt compelled to snap a few shots of the fresh veggies, as well as a handful of progress pics.

I’ll let the photos do the talking!

Have I mentioned on the blog how much I love my immersion blender? One my favorite wedding registry presents.

I also adore my Le Creuset dutch oven. Perfect for making soup.

I served the vichyssoise hot, with a side of Sweet Potato Cornbread. It was a delightful dinner for a cold Spring evening!

Sweet Potato Zucchini Vichyssoise

Printer-Friendly Recipe

inspired by Ina Garten’s Zucchini Vicchyssoise

yield: a LOT of soup! Serves 6-8 as a side; 4-6 as an entree

Ingredients

• 1 Tbsp butter (or an additional Tbsp olive oil for a vegan version)
• 1 Tbsp extra virgin olive oil
• 5 cups chopped leeks, white and light green parts (I used 3 large leeks)
• 4 cups chopped peeled sweet potatoes (about 2 large potatoes)
• 2 cups chopped zucchini (1 large zucchini)
• 6 cups low-sodium vegetable broth
• kosher salt and freshly ground black pepper, to taste

Instructions

1. Sauté the Aromatics

• In a large soup pot, heat the olive oil over medium heat.
• Add the chopped onions and garlic and sauté until the onions turn translucent and fragrant, about 5 minutes.

2. Add Sweet Potatoes and Zucchini

• Stir in the diced sweet potatoes and zucchinis, allowing them to cook for an additional 5 minutes. This step helps to enhance their flavors.

3. Simmer with Vegetable Broth

• Pour in the vegetable broth, ensuring it covers the vegetables. Bring the mixture to a gentle boil.

4. Reduce Heat and Simmer

• Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.

5. Blend Until Smooth

• Using an immersion blender or a countertop blender, carefully puree the soup until it’s velvety smooth.

6. Add Coconut Milk

• Stir in the unsweetened coconut milk to add creaminess to the soup. Season with salt and pepper to taste. Adjust the seasoning to your preference.

7. Serve and Garnish

• Ladle the Sweet Potato Zucchini Vichyssoise into bowls.
• If desired, garnish with fresh chives for a burst of color and flavor.

8. Enjoy!

• Serve your Sweet Potato Zucchini Vichyssoise hot, alongside a slice of crusty bread or a light salad.

This Sweet Potato Zucchini Vichyssoise is a testament to how a classic dish can be transformed into something extraordinary. With the rich creaminess of coconut milk and the natural sweetness of sweet potatoes and zucchinis, it’s a soup that’s both indulgent and nutritious. Whether you’re looking for a comforting meal on a chilly evening or an elegant starter for a dinner party, this recipe is sure to impress. Give it a try, and savor the blend of flavors and textures that make this vichyssoise a true culinary masterpiece.

Nutrition Per Serving

• Calories per Serving:200 calories
• Total Fat: 10g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 600mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 3g
• Vitamin D: 0%
• Calcium: 4%
• Iron: 6%
• Potassium: 580mg

Please note that these values are approximate and can vary based on factors such as the specific brands of ingredients used and portion sizes. It’s always a good idea to calculate precise nutritional information if you have specific dietary concerns.