Make warm soup and a crisp salad your go-to lunch with these pairings created by Personal Chef Jimmy Eskridge, owner of TasteBuds Innovative In-Home Dining, based in Apex.
Goat Cheese Beet Salad
Pair with Coconut Butternut Squash Soup
Coconut butternut squash soup. Goat cheese beet salad.
Arugula
Crumbled goat cheese
2 raw beets, peeled and grated
Toasted slivered almonds
Balsamic vinaigrette dressing
- Put arugula in a bowl and spread beets on top.
- Cover with goat cheese and almonds.
- Dress the salad with vinaigrette.
Ginger, Kale, Cucumber, and Broccoli Salad
Pair with Jerk Chicken and Rice Soup
Jerk chicken and rice soup. Ginger, kale, cucumber, and broccoli salad.
1 tablespoon olive oil
1 bunch kale
1 cucumber
1 head broccoli
1 tablespoon sesame oil
1 package ramen noodles
1 can chickpeas
2 teaspoons curry powder
Cherry tomatoes
Ginger dressing
- Massage kale and then chop.
- Thinly slice cucumber.
- Cut broccoli into small pieces.
- Add sesame oil to a pan on medium heat and add chopped up ramen noodles. Shake around in the pan until brown. Let cool.
- In a pan heated to medium, add drained chickpeas with 1 tablespoon olive oil. Shake around in the pan for 5 minutes and add curry powder. Let cool.
- Combine all ingredients in a bowl and dress with ginger dressing.
Granny Smith Salad
Pair with Creamy Andouille Soup
Creamy andouille soup. Granny Smith salad.
6 slices bacon
5 ounces spring mix
3 Roma tomatoes, chopped
2 Granny Smith apples, chopped into 1-inch pieces
8 ounces crumbled gorgonzola
Walnut pieces
Blue cheese dressing
- Cook bacon until crispy and chop into small pieces.
- Toast walnut pieces in 350 degree oven on a sheet pan for 5 minutes.
- Add spring mix to a bowl.
- Cover with apples, bacon, tomatoes, walnuts, and gorgonzola.
- Dress with blue cheese dressing to taste and toss.
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