Vegetarian Archives - Anne's Toum

Bruschetta

admin — Thu, 12 Oct 2023 21:10:28 +0000

Bruschetta

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1/2 Baguette
2 Tbsp Anne’s Toum
2 Cups Cherry tomatoes
Fresh Basil
Olive Oil
Salt
Pepper
Balsamic vinegar (optional)

Directions

Slice the baguette into 1/2 inch slices and toast.
Spread a layer of Anne’s Toum on each toasted slice of bread while it is still warm.
Chiffonade or tear basil.
Slice the cherry tomatoes in half and place them in a small bowl with the basil and pinch of salt and pepper. Mix gently.
Arrange bread on a serving dish and carefully spoon tomato mixture on top of the bread
Drizzle each slice with olive oil. Add a thin drizzle of balsamic vinegar if you wish.

The post Bruschetta appeared first on Anne's Toum.

Anne’s Garlic Bread

admin — Thu, 12 Oct 2023 20:47:24 +0000

Anne’s Garlic Bread

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 Baguette
6 Tbsp Anne’s Toum
1 ½ Tbsp Dried Oregano

Directions

Cut baguette in half the long way and then in smaller pieces between 2–4 inches.
In a small bowl mix Anne’s Toum with oregano.
Spread Anne’s Toum mixture on bread and arrange it on a baking sheet.
Adjust an oven shelf to the upper third of the oven and turn the broiler on high.
Once the oven is heated, place the baking sheet in the oven and broil until the bread is brown on the edges. Careful not to burn it!
Eat with your favorite pasta or if you’re feeling adventurous, use it as bread for your favorite sandwich!

The post Anne’s Garlic Bread appeared first on Anne's Toum.

Green Chile Spinach Artichoke Dip

admin — Thu, 12 Oct 2023 20:31:33 +0000

Green Chile Spinach Artichoke Dip

Recipe by Bebe CarminitoCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

10 ounces baby spinach – wilted and chopped and moisture absorbed
2/3 cup sour cream
1/4 cup Anne’s Toum Original
8 ounces mascarpone
1/4 – 1/2 cup Roasted Hatch Green Chile depending on your preference – chopped (or canned green Chile)
2 3/4 cups of shredded low moisture mozzarella divided
2 6.5 ounce jars of marinated artichoke hearts drained, rinsed and chopped (moisture removed)
1/2 teaspoon salt
Fresh black pepper

Directions

Wilt spinach and strain in a colander. When cool enough to handle, squeeze out as much moisture as possible with paper towels then chop.
Place the chopped spinach in a medium size bowl and add the sour cream, Anne’s Toum, mascarpone, green chile if using, 2 cups of the mozzarella, artichoke hearts and season with salt and pepper.
Mix together with a rubber spatula till combined and spoon into an 11 x 9 baking dish and top with the remaining 3/4 cup of mozzarella. *If doing ahead, you can do up to this point and cover and chill till ready to bake.
When ready to bake, preheat your oven to 375 and bake loosely covered with foil for 15 minutes.
Remove foil and bake 10 – 15 minutes more till golden and bubbly, if desired place under the broiler 1-2 minutes till the cheese is toasted. Serve with either crostini, crackers or a sliced baguette

Notes

This awesome recipe is provided by Bebe Carminito

The post Green Chile Spinach Artichoke Dip appeared first on Anne's Toum.

Lentil Soup

admin — Thu, 12 Oct 2023 15:03:53 +0000

Step into my kitchen, where nostalgia’s aroma blends with lentil richness in our revamped family classic—Nana’s Heartwarming Lentil Soup. This cherished recipe, evolving over generations, now features a new twist: Toum, the garlicky enchantment turning every spoonful into a comfort ode.

Imagine plump lentils, a veggie rainbow, and memories’ unmistakable fragrance simmering in a pot. Then, Toum enters—a secret passed down through the years, elevating the soup with creamy, garlicky notes that, frankly, my ancestors would envy.

But what’s the magic behind this revamped classic? The soul poured into each pot is what matters, not just the ingredients. I don’t merely serve Nana’s lentil soup; I put a piece of my heart in a bowl. The subtle improvements? They add a dash of love from countless afternoons experimenting in the kitchen.

So, don your coziest sweater, grab a ladle, and let’s journey through flavors whispering tales of family, love, and joy found in a simple bowl of soup. This isn’t just a recipe; it’s a hug from the past, a taste of home with a contemporary twist. Get ready to savor Nana’s Heartwarming Lentil Soup, now with a Toum-infused touch that’ll make you feel at home.

Lentil Soup

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 ½ Cups Lentils (green or brown)
1 Yellow onion
6 Tbsp Anne’s Toum Lemon Sumac or Original
4 Swiss Chard leaves
4 medium yellow potatoes
1/3-1/2 Cup fresh lemon juice
7 Cups water
1 Tbsp Olive oil
Salt & pepper to taste

Directions

Heat olive oil in a large soup pot/dutch oven.
Chop onion and sauté in pan over medium heat until translucent. Dice potatoes and set aside.
Reduce heat to low and add Anne’s Toum. Mix Anne’s Toum into your onions and sauté until Anne’s Toum melts down.
Then add lentils, potatoes, water and a pinch of salt and pepper. Bring to boil and reduce to simmer.
Cover pan and simmer for 35 min or until lentils and potatoes are cooked through.
Meanwhile, rinse and chop the swiss chard. Add to the pan when lentils are almost done and cook for 10 minutes.
Turn heat off. Add lemon juice and enjoy!

Notes

As a bonus: Spread Anne’s Toum on your bread, broil and enjoy garlic toast with your nourishing soup!

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