CELEBRATING NATIONAL CHEESEBALL DAY?
Here are 4 soups and salads to pair with your Brazis!
Hey, do you know what kind of music cheese listens to?
R ‘n’ Brie! ??
Admit it…you smirked!
We’re being a little silly today because it’s…wait for it…National Cheeseball Day!? We’re partying with our favorite little cheese balls and wanted to give you some quick ideas for dinner tonight featuring a few go-to soups and salads for spring. Oh, and if you’re dying for more amazing cheese-oriented humor, Buzzfeed has you covered!
Moqueca de Camaroes
Melissa from I Breathe, I’m Hungry brings us a taste of Brazil with this “Moqueca de Camaroes” or, in English, a Brazilian Shrimp Stew.
Traditionally, this stew is made with red palm oil, an ingredient almost synonymous with coastal Brazil. In addition to giving the stew its gorgeous red color, the oil deepens the flavor of the shrimp. It can be a bit hard to find in the US, so if you can’t find it, olive oil is a perfectly good stand in.
Moqueca de Camaroes’ creamy coconut milk and succulent shrimp kicked up by a couple of tablespoons of Sriracha will take over your tastebuds. The velvety texture and tropical heat begs for a fresh out of the oven basket of Garlic Asiago Brazis for sopping up the last drops of goodness. ????
Strawberry Arugula Salad with Steak & Balsamic Vinaigrette
Steak may make you think of a dead of winter, stick to your ribs kind of meal. But add strawberries and all of a sudden it’s helloooo spring!
Denise from Sweet Peas and Saffron dreamed up this delicious salad and she covers off on just about every texture there is. From soft fresh berries to crunchy almonds, creamy feta to sizzling seared steak, we can’t get enough of this dish. Did we mention it’s under a half an hour to prepare?
For an extra treat, cut a bunch of Brazis in half and make mini steak sandwiches with any extra meat you have. Is it dinnertime yet?
Fresh Pea Soup with Ham
Is there anything that signals the change in season more than pea soup? Chef Graham Elliot shared this twist on split pea soup with Food & Wine Magazine and we co-sign on it being a soup that tastes just like spring!
With four cups (!) of fresh or frozen peas, smoked ham and some fennel to add that hint of licorice flavor, this soup is the perfect choice for a light meal on a warm night. You will need a blender to puree the soup in batches after cooking, but trust us… it’s worth it. ???
Gluten-Free Spring Vegetable and Dill Pasta Salad
With Celiac awareness month coming up in May, we wanted to share this delicious pasta salad from Andrea at Back to My Roots. As Andrea points out, gluten free pasta is often fine for smothering in sauce and eating quickly, but when it comes to being covered in dressing in left to sit in the fridge overnight? Well, she wasn’t sure if she’d return to a bowl full of mush. We’re happy to report that the gluten-free Barilla pasta she used not only held up, but the taste and texture was also spot on. Even her gluten-eating coworkers came back for seconds!
The knockout combination of lemon, Dijon mustard and maple syrup gives this salad its brightness and a parade of fresh veggies give it a healthy boost that will make you come back to it over and over again. You can also add a touch of yogurt or sour cream for creaminess without the heaviness of mayo.
Try our Tomato Pizza Basil Bites for the pizza/pasta combination you need in your life!
Two soups. Two salads. Four ways to knock your National Cheeseball Day out of the park! Oh, and one more thing…
What do you call a curly-haired cheese?
PERMesan! ? …we’ll be here all week.