ready in
60 Mins
serves
2
Prepare your mise-en-place with

Ingredients — Grilled Cheese

Vertage cheddar
4 Slices
bread
4 Thick slices
Unsalted plant-based butter
Put on your chef whites and follow

Directions — Grilled Cheese

STEP

Butter the bread, spreading 1/2 Tbsp butter on one side of each slice.

STEP

 Set the griddle to 275˚F. Cook both slices of bread with the butter side down keeping heat on medium/low.

STEP

Add cheese on top of one slice and place the other on top creating a sandwich

STEP

Cook evenly on each side until golden brown and cheese is melted. Remove from the griddle and cut the sandwich in half on the diagonal to serve.

Prepare your mise-en-place with

Ingredients — Tomato Bisque

tomato paste
1 T
Whole tomatoes
1 Can (28 oz)
Whole butternut
squash
white onion (diced)
1 Medium
garlic
2 Cloves
olive oil
2 T
vegetable stock
1 Cup
Vertage sour cream
Salt
to Taste
Put on your chef whites and follow

Directions — Tomato Bisque

STEP

Preheat the oven to 425 ˚F

STEP

Halve the squash lengthwise and remove seeds from squash cavities and discard. Drizzle with olive oil, sprinkle salt and place face down on a baking sheet. Bake for 35-45 min or until tender.

STEP

While the squash is in the oven, sauté onion and garlic until soft. Add the tomato, tomato paste, vegetable stock and simmer for 10 minutes. Then remove from heat and blend until smooth.

STEP

Return to heat and continue to simmer for an additional 10 minutes removing from heat one last time. Take the squash from the oven and add to the soup mixture and blend into the final purée. Salt to taste.

STEP

Top with a dollop of Vertage cream cheese for extra richness.

MORE STANDOUT RECIPES
TO SUIT YOUR TASTE

Satisfy your cheese cravings with a variety of options.

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