* 2 tablespoons olive oil
* 1 medium onion, chopped
* 4 cups cubed bread
* 2 tablespoons minced fresh rosemary
* 1 cup shredded or crumbled cheese
* 6 eggs, lightly beaten
* 1 cup heavy cream
* 1 cup 2% milk
* 1 pinch salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
3. Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
4. Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
5. Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).
References :

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) canned low-salt vegetable broth

8 tablespoons sour cream (skip this if you don’t eat dairy)

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
References :
epicurious.com – and I’m NOT a vegetarian ;-0 but I do make, and love, this soup

It’s really simple too !

What you’ll need:

1 medium to large portobello mushroom

1 hamburger bun

1 small/medium onion, halved and sliced

1 large handful of arugula

about 1 tbsp. pesto, homemade or store bought

Feel free to add more and customize; this is an extremely (but delicious) basic recipe.
References :

Another dish you could try is Ceviche but make it without using shrimp. It is just as good. You can serve it as an appetizer with tortilla chips, but I usually end up making a meal of it because it is that good.
References :
http://simplyrecipes.com/recipes/shrimp_ceviche/

Take strawberries (cut in half if they’re really big), drizzle some honey and sprinkle them with black pepper. Toss in an oven (350F) and bake until the strawberries start gettign soft and warm.

Get a cylinder of goat’s cheese, cut into rounds and toss in the freezer for 20 minutes to firm them up. Bread them with some breadcrumbs, salt and pepper and quickly pan fry them in oil (they make giant cheese croutons).

Toast some walnuts or pecans in a pan. When they’re starting to give off their oils, add some maple syrup to candy them.

Get a basic salad greens mix, toss with a bit of balsamic vinagrette. Top with two giant cheese croutons, a few honey-strawberries and some candied nuts.

Enjoy!
References :

Saute onion in oil until translucent. Add beans and salsa, simmer until liquid is boiled down. Remove from heat and mash bean mixture with fork. Fill tortillas with bean mixture adding goat cheese. Toast in a saute pan over medium heat until cheese is melted. Serve with cilantro and lite sour cream.
References :