Ingredients — Grilled Cheese
Directions — Grilled Cheese
Butter the bread, spreading 1/2 Tbsp butter on one side of each slice.
Set the griddle to 275˚F. Cook both slices of bread with the butter side down keeping heat on medium/low.
Add cheese on top of one slice and place the other on top creating a sandwich
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.
Ingredients — Tomato Bisque
Directions — Tomato Bisque
Preheat the oven to 425 ˚F
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.
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.
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.
Top with a dollop of Vertage cream cheese for extra richness.
