FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS
Our recipe for Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons is a perfect addition to your lunch or dinner menu. Homemade croutons with buttery flavor from Country Crock® and just the right amount of garlic really elevate a simple salad to something special.
Provided by Country Crock®
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
- Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
- Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 16.6 g, Fat 0.9 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 108.8 mg, Sugar 4.3 g
CREAMY TOMATO SOUP WITH BUTTERY CROUTONS (FOOD AND WINE)
Yowzers. This is terrific. I love how creamy this is, and the homemade croutons top it off nicely. Great with grilled cheese or mac n cheese or just by itself. I doubled the recipe, but I'll post as written.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil.
- Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
- Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper.
- Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
- Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.
- Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
- Working in batches, transfer the tomato soup to a blender and puree until smooth.
- Return the soup to a clean pot and rewarm the soup if necessary.
- Season the soup with salt and pepper.
- Ladle the soup into bowls and serve with the croutons.
Nutrition Facts : Calories 183.2, Fat 18.2, SaturatedFat 9.2, Cholesterol 46.4, Sodium 13, Carbohydrate 5.1, Fiber 0.4, Sugar 2.9, Protein 0.9
PARMESAN CABBAGE SALAD WITH BUTTERY CROUTONS
Crunchy shredded cabbage tossed in a creamy Parmesan vinaigrette may look like a coleslaw, but the addition of chopped cornichons, hard-boiled eggs, and buttery croutons makes this unique salad hearty enough to serve as a dinner. (Note: Make the croutons ahead of time.)
Provided by Paul Berglund
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cabbage: Place savoy cabbage cut side down on a flat surface; remove core and discard. Thinly slice from top to bottom; place shredded cabbage in a large bowl. Repeat with red cabbage.
- Vinaigrette: Peel and finely dice the shallot. Add to a bowl, along with vinegar and Parmesan. Use pestle to muddle the cheese into the shallots; then let rest to macerate, 15 minutes. (Maceration is a method to soften the texture and flavor of the ingredients.) After the resting period, gently whisk in olive oil and cream to emulsify. Set aside.
- Salad: Slice the hard-boiled eggs, then chop; add to cabbage. Thinly slice cornichons; add to salad. Roughly chop almonds; add to salad. Add the buttery croutons.
- Briefly whisk the vinaigrette to re-emulsify, 10 seconds. Add a pinch of salt to the salad, then pour in the vinaigrette. Use your hands to gently toss the salad with the vinaigrette until the ingredients are evenly coated. Taste for seasoning, and adjust as needed. Transfer to a serving bowl and finish with lots of freshly ground black pepper.
CREAMY SCRAMBLED EGGS WITH DILL HAVARTI WITH COUNTRY HAM AND BUTTERY TOASTED CROUTONS
Steps:
- For the croutons: Preheat the oven to 300 degrees F. Heat the oil in a cast-iron skillet over high heat. Add the ham and cook until golden brown. Transfer to a plate lined with paper towels using a slotted spoon. When cool, dice into 1/2-inch pieces.
- Turn the heat to medium-high and add the butter and garlic to the skillet. Cook for a few seconds and add the bread. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides. Transfer to a baking sheet and keep warm in the oven.
- For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Remove the eggs from the heat and stir in the cheese, ham, chives and dill. Transfer to a large platter and top with the croutons.
BUTTERY CROUTONS
Make and share this Buttery Croutons recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 400°.
- On a large rimmed baking sheet, combine the bread, butter, and salt; toss to coat evenly and spread in a single layer.
- Bake, stirring once, until crisp, about 10 minutes.
- Let cool on sheet on a wire rack and use within3 hours.
- *Pumpernickel Croutons: substitute pumpernickel bread for the white bread and olive oil for the melted butter.
- *Garlic Croutons: in a small skillet, melt 1/4 cup butter over medium heat; add in 3 minced garlic cloves, and saute until sizzling, about 2 minutes.
- Remove from heat; use garlic butter in place of melted butter.
Nutrition Facts : Calories 228.7, Fat 16.5, SaturatedFat 10, Cholesterol 40.7, Sodium 628, Carbohydrate 17.7, Fiber 0.8, Sugar 1.5, Protein 2.8
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