hello winter.

So, winter finally showed up here in Utah. oh joy.

but no worries,
we had the BEST tomato bisque soup today for lunch.
thanks to our "produce in the pantry."
(aka. THRIVE)
Tomato Bisque

by Chef Todd Leonard

1/2 c. THRIVE chopped onions
2/3 c. THRIVE carrot dices
1/2 c. THRIVE celery
2 qts. water
1/2 c. THRIVE tomato powder
1/2 c. THRIVE tomato dices
1/2 tbsp. Italian Seasoning
1/2 tbsp seasoned salt
3/4 tbsp THRIVE iodized salt
1/2 tbsp Cholula hot sauce (the secret ingredient :)
1 tbsp balsamic vinegar
1 c. heavy cream
1/2 c. parmesan cheese

directions: in a 6-quart stock pot, combine the onions, carrots, celery, water, tomato powder, diced tomatoes, italian seasoning, garlic, salt, and spice blend and bring to a simmer, stirring to blend well. Let soup simmer for about 20 minutes covered, until all items become tender. Add the hot sauce, vinegar, cream, and parmesan and stir well to blend. (for thicker soup, reduce more before cream is added). Place soup in a blender or use a handleld blender and puree soup to a silky smooth consistency. Pour soup back into pot, taste, and adjust seasoning as needed.

top with some THRIVE sour cream.
chopped herbs or balsamic reduction are also nice accompaniments.

bon appetit!

Congo Bars

there are two kinds of people.

those who order desert,

and those who order an appetizer.

i prefer appetizers myself.

but i was wishing for something sweet the other night and found this recipe from Thrive.

Congo Bars

2 c. Thrive brown sugar

2/3 c. oil

3 Tbsp Thrive whole egg powder

6 Tbsp water

2 3/4 c. Thrive white flour

1/2 tsp Thrive iodized salt

2 1/2 tsp Thrive baking powder

chocolate chips (optional)

mix well, add chocolate chips to taste.

spread dough into a greased cookie sheet and bake at 325 for 12-15 minutes.

makes 16-20 bars

it was really yummy!