Zuk and Basil Soup

This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

  • 1 tbsp olive oil
  • 2 onions, sliced thin
  • Salt
  • 2 lb of zuks, rinsed, cut into small pieces
  • 1 qt chicken stock
  • 1/2 c firmly packed Basil

Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

Serves 8.

Jalapeño Polenta Bread

I love having quick bread with lunch! Since it’s usually just the hubby and I indulging, I’ve stated to make mini loaves then freeze one for future lunches!

  • Olive oil spray
  • 1 1/4 c instant Polenta
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 egg lightly beaten
  • 1 c buttermilk
  • 1/4 c pickled jalapeños, chopped & drained
  • 1/2 c parmigiana cheese, grated

Preheat oven to 425.

Combine all ingredient in a bowl and whisk until well mixed.

Pour into a small bread pan and bake for 15 – 20 minutes, until golden brown.

Serves 12.