search results

< all recipes Cacio e Pepe w/ Garlicky Greens Cooking is as close to meditation as i’m going to get. I can’t for the life of me figure out how people actually clear their mind of all thought – don’t you at the very least have to be thinking about not thinking? or does that not count? and whats really the point of not thinking? Clearly, I am not cut out for the path to enlightenment but who’s to say a big bowl of Cacio e Pepe isn’t nirvana itself? Calvin Trillin wrote a brilliant piece a few years back about waking up in the middle of the night, troubled by the current events of the day, and instead of not thinking,(b/c that leaves room for the bad thoughts to creep back in, he thinks about the number of shrimp consumed in Las Vegas on a daily basis. This I get. Think about something that piques your interest enough to drive out the bad thoughts but is so random and weird that you would really have to try and bring it back to whatever distressing thought woke you up in the first place. Since I wake up at 4am on the reg, I will have to try this technique and will report back. But first, on this dreary inauguration eve I can’t think of anything better than a big bowl of creamy and oh so cheesy Cacio e Pepe w/ a side of garlicky and slightly bitter broccolini. Oh, and its 60,000lb in case you were wondering. Thats 60,000lbs of shrimp a day, more than is consumed by the rest of the country combined. Now thats something to think about. Cacio e Pepe w/ Garlicky Greens Serves: serves 4 Ingredients ¼ cup olive oil 4 tbl unsalted butter 2-3 tsp cracked black pepper 4 cloves garlic, minced 16oz broccolini or broccoli rabe, cut into roughly bite-sized pieces 1 tbl cracked black pepper 1lb broccolini (or broccoli rabe) 1 lb bucatini (or spagetti) 2 cups freshly grated pecorino romano salt and pepper Print Preparation Put water on to boil for the pasta - use less water than you usually do here because we want extra starchy water for the sauce. Heat a large saute pan with the olive oil and butter and once bubbling, add the garlic and pepper, stirring until the edges of the garlic start to brown. Immediately add the broccolini and a generous sprinkle of salt. Lower the heat to medium and cook until tender but still firm.* Salt the pasta water once it is at a rolling boil then add the pasta and cook until al dente. Meanwhile, in a large bowl, combine 1.5 cups of the Pecorino Romano and black pepper and ladle in about a ½ cup of pasta water, stirring constantly to help emulsify the two into a kind of paste. Add the pasta and toss to coat completely before mixing in the greens. Serve immediately with a final flourish of cheese and black pepper. Notes *The greens can be set aside for up to an hour or so at this point. If they get cold, heat slightly just before adding to the pasta (these could even be made a day or two in advance and kept in the fridge until ready to reheat). Previous Next hungry for more?

Cacio e Pepe w/ Garlicky Greens Cheesy, garlicky, and just a hint of healthy for an easy weeknight dinner. Get the recipe kitchen guides Bread Baking Basics How To Make Hearty Winter Soup Without a Recipe One Pot of Beans, Five Easy Dishes More Kitchen Guides more recipes Cacio e Pepe w/ Garlicky Greens Cheesy, garlicky, and just a hint of healthy for an easy weeknight dinner. Fregolatta (Cranberry Crumble Bars) A perfect holiday party dessert or addition to any cookie tin gift. Your family and friends will thank you. Crackling Cornbread Many Ways A classic cornbread recipe with add in ideas for festive occasions. Zucchini Eggplant Parmesan A fresh take on a classic that will not disappoint. It is comfort in a dish. Corn Chowder (Spicy, Smokey, and a tad Bacon-y) A comforting soup for those end of summer evenings with a chill in the air. Grilled Peaches So simple for when peaches are at their best - or even a way to save the more commonly mediocre. Slow-Cooked Prime Rib Roast A masterful centerpiece that is as easy as turning on the oven and letting magic happen. Spiced Pumpkin Butter Spread it on toast, swirl it into yogurt, eat it with vanilla ice cream. Jar it up and gift the rest. Spicy Sausage and Kale Pasta An easy weeknight classic or comforting dinner with friends. Tomato Goat Cheese Tart w/ a Cornmeal Crust An elevated tomato tart is a perfect lunch or casual dinner side. Spatchcock Chicken on the Grill The best way to grill chicken - a primer and brining lesson. Mom's Vinaigrette The best salad dressing ever. Most requested and most used recipe hands down. All Recipes stay in the loop Email Subscribe Thanks for subscribing!

all recipes filter recipes ingredients meal type season Load More

< all recipes Cranberry Fig Chutney I have already confessed my dislike for Thanksgiving food, cranberry sauce being one of my least favorite items (coming in just behind those marshmallow-adorned sweet potatoes). But last year my mom made this incredible cranberry and fig concoction that changed my life. Ok that might be a little dramatic. It changed my feelings towards cranberry sauce. But when you eat, sleep, breath, and obsess over food 24/7, such a sudden reversal of taste can seem life changing. I am really digging myself into a deeper nerd hole. I should probably just stop typing. But make this. Cranberry Fig Chutney Serves: 2 quarts Ingredients 2 lb fresh cranberries, rinsed 8 oz black mission figs (or other dried fig) 1 small yellow onion, diced 1 cup golden raisins 2 cups brown sugar 1½ cups apple cider 1 orange – juice and zest 1 lemon – juice 2 tsp kosher salt 1 tsp ground cinnamon 1 tsp red pepper flakes ¼ tsp cloves 2 tsp mustard seeds 2 tsp fresh ginger, grated 2-3 tsp fresh thyme Print Preparation Combine all ingredients in a pot, bring to a boil then simmer for 20-25 minutes, stirring occasionally, until thickened slightly. Serve warm or at room temp – you can also make this a few days ahead. To reheat, put back in a pot over low heat (add a splash of cider or other liquid if it looks dry) and cook just until warmed through. Previous Next hungry for more?

< all recipes Slow-Cooked Prime Rib Roast I came across this recipe in one of those desperate middle-of-the-grocery-store phone searches, trying to find any acceptable recipe just to get the heck outta there. If you don’t know what i’m talking about you are either wayyyy too organized or don’t have a hubs who calls at noon to nonchalantly (and with only the best intensions) suggest a roast for his brothers birthday dinner that night. Cue the monkey wrench, panicked phone search, “get a grip” chat with self on the subway ride home and surprisingly the best hunk of meat i’ve ever tasted. And that my friends is my christmas lesson: plan for the best but be prepared for the worst because shit will always hit the fan but that is when the best recipes and memories are made. Oh and always make enough for leftovers. The sandies are unreal. Slow-Cooked Prime Rib Roast Serves: serves 4-6 (easily adjustable) Ingredients 1 bone-in prime rib roast* kosher (or coarse) salt and pepper Print Preparation Season the roast generously with salt and pepper and let sit in the refrigerator, uncovered, overnight or as long as you can even if its just 30 minutes - this will make for a crustier crust but if you have no time to spare, don't panic, just season the meat and move on to the next step. Preheat the oven to 250˚F and place the roast, with fat cap up, on a v-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Cook until the center of the roast registers 130-135°F on an instant-read thermometer. This will take 3½ to 4 hours so I like to start checking the temperature after 3 hours. Remove the roast from the oven, tent loosely with foil and let rest at least 30 minutes and up to 2hrs. Turn the oven up to 500˚F - and get any sides, veggies, drinks etc ready while the oven heats up. Put the roast back in the oven and cook until the outside is a crispy dark golden brown, about 10 minutes. Carve and serve.** *plan on ¾ lb per person of bone-in prime rib which is about 1 rib for 3 people. Your regular grocery store butcher should be able to give you the exact cut you need.To make it even easier on yourself, ask them to cut out the ribs and tie them back in place so when it comes time to carve you dont have to worry about cutting around the ribs or removing them yourself. **This recipe works for roasts of any size - of course the cook time may vary slightly but the target temperature remains the same.This makes the most delicious leftovers for a steak sandwich or steak and eggs so I would recommend making a little more than necessary. Previous Next hungry for more?

< all recipes Fregolatta (Cranberry Crumble Bars) I am helping to organize my building’s holiday party next week and am in charge of sweets and beer. The two most important elements of any party in my book. Since this will be the first time meeting most of my neighbors I want to make a good first impression, win them over with lots of buttery goodness but you know not make it seem too obvious or like I had tested the recipe 3 times. More like oh! these silly things i just threw together from my run to the farmers market this morning. I have to say that these are the best thing i’ve made in a while – just plain scrumptious and dang they were easy to make. I even went all fancy and made my own jam which is not necessary but the cranberry quince and rosemary flavor combo was pretty epic…if I do say so myself. If you go with a store bought jam, I would suggest something on the less sweet, more tart and flavor packed side (a sour cherry perhaps or something in the marmalade family). But if you are feeling jammy i have included the recipe for the Cranberry Quince Jam – and by recipe I mean list of things you put in a pot and stir once or twice. Fregolatta (Cranberry Crumble Bars) Serves: 20 squares Ingredients Cranberry/Quince Jam: 1 lb fresh cranberries, rinsed 3-4 quince, peeled and cut into small pieces 1 cup brown sugar 1 tsp kosher salt 2-3 sprigs rosemary juice and zest of 1 lemon Shortbread/Crumble: 12oz / 3 sticks unsalted butter, at room temp ½ cup / 100g granulated sugar ½ cup / 100g dark brown sugar 3 cups / 360g all-purpose flour ½ tsp kosher salt 1-2 cups jam* 1 cup / 80g sliced almonds Print Preparation Jam Instructions: Combine all of the ingredients in a pot along with ½ cup of water and bring to a boil. Reduce the heat and simmer until thickened, about 1 hour. Remove the rosemary sprigs. Store in the fridge for a few weeks. Shortbread & Assembly: Preheat the oven to 350˚F and line a 9x13 casserole dish with parchment, leaving some overhang on the side for easy removal. Place the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is very light in color, about 3 to 4 minutes. Use a rubber spatula to scrape down the sides of the bowl. In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and mix on low just until combined - its ok for it to look crumbly but it should hold together when pinched. Separate out about ⅓ of the mixture and put into the freezer while you press the rest of the dough into your prepared pan. If the dough is sticky, chill it in the fridge for 10 minutes or use another piece of parchment to press it out. Spread the jam in a thin even layer over the dough, leaving a ½ inch border at the edge. Remove the dough from the freezer and crumble it over the jam along with the almonds. Bake for 30-40 minutes, until the top is golden brown. Cool completely before slicing into squares. Store at room temp, wrapped in plastic wrap, for 3-4 days. *This can be made up to 1 month in advance - following steps through assembly, wrapping it in plastic and placed in the freezer. Bake time should be about the same straight from the freezer. Previous Next hungry for more?

< all recipes Zucchini Eggplant Parmesan I am pretty sure that when I made this eggplant parmesan the other weekend, it was the very first eggplant parm of my entire life and let me tell you it was hands down the best i’ve ever had. I really have been missing out on this baby! Its cozy comfort in a casserole dish and just what the doctor ordered on this stormy sunday afternoon. That and a healthy dose of kitchen design inspo-surfing (aka going down the never-ending rabbit hole that is pinterest). The only thing that would make this scene total perfection is if I had gotten my lazy butt to spin class this morning. Maybe tomorrow. Zucchini Eggplant Parmesan Serves: 6-8 servings Ingredients 1½ lbs eggplant (about 2 medium) 1½ lbs zucchini (about 4 small) 2 cups flour ½ - 1 cup olive oil 1 lb fresh mozzarella (roughly 2 balls), sliced 8oz parmigiano-reggiano, grated 1 cup panko 2-3 cups tomato sauce (homemade instructions below) for the tomato sauce: ¼ cup olive oil 3 cloves garlic, thinly sliced 2 28oz cans crushed tomatoes (my fave is muir glen fire roasted) 2 tsp red pepper flakes (optional) salt and pepper Print Preparation Preheat the oven to 400˚F. Slice the eggplant and zucchini, lengthwise, in ⅛-1/4 inch slices. Lay them out on a rack or in a colander, salt generously and let sit 20 minutes or so. Pat them dry with a paper towel. Put two cups of flour into a shallow pan (a cake or brownie pan works great) and season it with salt and pepper. Line two baking sheets with parchment and drizzle about ¼ cup of olive oil to evenly coat the parchment. Dredge each slice of eggplant and zucchini in the flour, making sure to coat both sides, and lay them onto prepared baking sheets. Drizzle again with olive oil and bake for 15-20 minutes, until dark golden brown. Make the Sauce: While they cook, make the tomato sauce: heat olive oil in a large skillet and sauté garlic - be caredul not to burn it! keep stirring and as soon as the edges start to turn brown, add the cans of tomato. Season generously with salt and pepper and chili flakes if using. Cook, stirring occasionally, until it reduces and thickens so it looks almost dry - or just cook it for 20 minutes at a gentle simmer. Assemble in a 9x13in dish: Spread about ¾ cup of tomato sauce to coat the bottom of the pan then add a single layer of eggplant/zucchini and then the mozzarella. Repeat. Combine the grated parm and panko, season with salt and pepper, and sprinkle over the top. Bake for 20-30 minutes, until golden brown and bubbling at the edges. Let sit 5-10 minutes before cutting (just a suggestion so you don't burn off every tastebud in your mouth!). Previous Next hungry for more?

< all recipes Spiced Pumpkin Butter I really think this pumpkin-spiced insanity has gone too far. Does it really need to start in august, must every store burn every spice candle at once, and do we really need our nail polish to smell fresh out of the oven? While Chris might argue that my feet could use such a product, I would argue that all this smelling is making me hungry and I’d rather eat my pumpkin-spice thank you. Preferably slathered on a warm piece of bread or muffin perhaps. for the hostess with the mostess – Instead of bringing another candle for your favorite holiday hostess, might I suggest making a big batch of pumpkin butter, finding some swanky little jars like mine , and raking in those brownie points. Aaaand if you are staying for the weekend bring some bread or baked goods to spread it on in the morning. Bonus! Spiced Pumpkin Butter Serves: 6 cups Ingredients 3 lbs (6 cups roughly) pumpkin or squash puree 1½ cups dark brown sugar 4 oz unsalted butter 1 tsp kosher salt 1 tsp cinnamon ½ tsp ground ginger ½ tsp nutmeg, grated ¼ tsp cloves Print Preparation Preheat the oven to 350˚F. In a bowl, combine all of the ingredients and mix just to combine - chunks of butter etc are fine as it will all melt and mingle in the oven. Cook for 1½ hours, stirring every 20 minutes or so, until it is a rich dark brown color all the way through. Let cool before putting into jars or containers. This will keep in the fridge for a few weeks or in the freezer for months. Previous Next hungry for more?

< all recipes Crackling Cornbread Many Ways My Mom has been making this cornbread for at least 25 years – one of the many staples from the Silver Palate Cookbook (aka my childhood in 186 recipes). From Thanksgiving to Easter she makes Chili and Cornbread probably 20 times and the recipe serves 40 so, im not sure what the math is but i think we can safely say its a lot. With the “season” fast approaching we decided to get some practice rounds in and drown our election sorrows in buttery bliss. Nothing like a good ugly cry while scarfing down some delicious cornbread to make you feel better. I highly recommend it. And for best results might I suggest turning off all news delivery devices and cranking up the dance tunes because why the heck not. Crackling Cornbread Many Ways Serves: 1 9" square Ingredients 1 cup yellow cornmeal (I like using both a coarse-ground and regular fine-ground) 1 cup all-purpose flour ⅓ cup sugar 1 tbl baking powder ½ tsp kosher salt 1 cup buttermilk 8 tbl (1 stick) unsalted butter, melted 1 egg, lightly beaten Print Preparation Preheat the oven to 400°F. Grease a 9-inch square baking pan. Combine the dry ingredients together in a bowl. Add the buttermilk, melted butter, and egg mixing just until combined. Mix in variation additions if using - folding gently being careful not to over mix. Pour the batter into the prepared pan and bake for 25 minutes. The corn bread is done when the edges are lightly browned and the center feels firm. Variations: Jalapeño Cheddar - 2 jalapeños, diced and 1 cup grated extra sharp cheddar Maple Bacon - about 4oz (1/2 a normal pack) bacon, diced and cooked until crispy and ⅓ cup maple syrup Goat Cheese Corn - 4oz goat cheese, crumbled and 1 cup fresh or frozen corn Pumpkin Brown Sugar - substitute the brown sugar for granulated and add 1 cup of pumpkin puree. Previous Next hungry for more?

< all recipes Spicy Sausage and Kale Pasta We’ve been in our new digs for two months but in the last two weeks it finally feels like things are starting to come together. Chris had some time off so we decided to have a nice little staycation to get sh*t done. There was furniture hunting, rug shlepping and multiple room rearrangings, there was shelf demolition and shade installation, my first foray into wallpapering and of course lots and lots of cleaning, vacuuming, dusting, scrubbing, washing, cleaning and more cleaning. All of this with only a few bumps, bruises, neck spasms and near melt-downs (that wallpapering was a real doozy!). The only big thing left to tackle is the kitchen which despite my obvious diy skillz (did I mention I put up wallpaper?) we are leaving it to the professionals. A kitchen renovation of my very own!! Holy moly I am excited. about that sausage and kale pasta recipe… This has been my go to the past few crazy weeks because it is ridiculously easy aaaand i dont even have to go grocery shopping! It started as kind of an in-case-of-emergency pasta but I love it SO much its become an at-least-a-once-a-week staple. I keep a large supply of kale and sausage in the freezer and I can literally go from wallpapering to eating in 20 minutes.* It almost makes me feel guilty because, you know, cooking is what I do, but then I walk into my soon to be demolished kitchen – which is usually about the temperature of hell (or whatever temp i’ve set the oven to) – just before the smoke alarm goes off again and a wine glass crashes onto the stove from the stupid wooden cabinet above a six burner gas range that I nail my hip on running to open windows because someone didn’t measure the damn thing or put in ventilation!! I’m sorry what were we talking about? Spicy Sausage and Kale Pasta Serves: serves 4 Ingredients 8 oz chorizo or other spicy sausage (i like uncooked but you can definitely use a smoked chorizo here) 8 oz frozen chopped kale 4 oz parmesan, grated 1 lb pasta Print Preparation Thaw the sausage and kale if necessary - I usually try to expedite this process by running them under warm water for several minutes. Put water on for the pasta and heat a large saute pan - you don't really need oil here as the sausage will provide some for us. Remove the chorizo from its casing and add it to the pan, breaking it into small chunks as you go. Let cook over med-hi heat for 10-12 minutes, stirring occasionally until nicely browned and cooked through. Add the chopped kale, season generously with salt and pepper. Cook over med-low heat for about 5 minutes and keep warm while you cook the pasta. When the pasta is ready, add it to the sausage and kale along with lots of parmesan and black pepper. Toss and serve immediately. Previous Next hungry for more?

< all recipes Tomato Goat Cheese Tart w/ a Cornmeal Crust Oh hi there! Its been a while. I have been totally checked out recently. The whole summer really (yikes its august!!). My excuse is that as of last Wednesday, Chris and I are home owners AAAAND Brooklyn residents!! How wild is that! Brooklyn! I am pretty excited about it all, especially now that the process is over and we are moved in…kinda. It still looks like a jumble of mismatched furniture and there was only a minor blip involving our dining table (and most favoritest possession ever) not fitting up the elevator or stairs. But we will get there eventually, slowly but surely. The kitchen has brand new appliances which is fantastic and a giant window with a view all the way to the verrazano bridge. Of course I can’t help but want to make minor changes like knocking out the wall and refinishing every surface and thinking that I could do it all myself. I mean i’ve never DIYed anything in my life but wall demolition seems like a good place to start. I’ll be at home depot if you need me. But I’ll save those projects for the winter when there aren’t delicious tomatoes calling to me from the garden. This tart is nothing fancy but its darn tasty. The cornmeal dough is so good but if you really aren’t up for making it you could use puff pastry instead. And if goat cheese ain’t your thang, use whatever you like – I would only caution against mozzarella because it has so much water that when combined with the tomatoes will make for a very soggy bottom (and we don’t want that!). Tomato Goat Cheese Tart w/ a Cornmeal Crust Serves: 1 9" tart Ingredients 2-3 large juicy tomatoes 4oz chevre salt and pepper fresh herbs of choice (optional) cornmeal tart dough: 1¾ cup flour ½ cup cornmeal (i like a medium to coarse ground) 1½ tsp kosher salt ½ tsp black pepper 8oz unsalted butter, cubed and cold ¼ - ⅓ cup buttermilk, cold Print Preparation Make the tart dough: Combine the dry ingredients in a food processor with the blade attachment and pulse once or twice to mix. Add the cold butter and pulse again until it looks uniformly like wet sand (about 10 pulses if you are a numbers person). I like to stick my hand in there and just make sure there isnt some rogue lump of butter. With the processor on, slowly pour in the buttermilk (remember you might not need all of it!). As soon as the dough catches and becomes a kind of ball/clump, stop mixing and stop pouring. The dough should be very moist but not wet (see pic #2 ). Press the dough into your tart pan - I use my hands at first and then a large, flat bottomed cup measure to get the dough into the corners and up the sides. I like to put the tart onto a sheet pan before going any further so I don't ruin it by putting my hand up through the removable bottom. Let the dough chill in the fridge for 20-30 minutes or up to a few days. Assemble and Bake: Preheat the oven to 400˚F and slice the tomatoes - I like thick slabs so they don't become complete mush in the oven (about ¼ inch I suppose). Crumble the chevre into the tart and if using any fresh herbs add them now, under the tomatoes so they do not burn in the oven. Arrange the tomato slices in one layer (they can be slightly overlapping) and season generously with salt and black pepper. Bake for 45 minutes, until the edges of the tart are golden brown. Serve warm or at room temp - I also like to add a flourish of coarse sea salt for look and taste. Previous Next hungry for more?

< all recipes Corn Chowder (Spicy, Smokey, and a tad Bacon-y) The corn is coming in hot and all I can think about is how it is going to be gone in just a few weeks. Like every summer, corn has become a given with every meal, fresh for dinner and leftovers to go in eggs or tossed into a salad. And as much as I cherish every little morsel of every bite I take, it does get, well, a little boring gnawing at that cob every night, not to mention the immediate need for a good flossing (recent recommendations be damned…they clearly have never eaten corn on the cob). This soup is so simple but it really spices things up nicely – it has rekindled my love for corn, as if it were just the start of the season – but the real bonus here is that you can make a TON and freeze that sh*t for a january night when you are starting to wonder if you will ever bite into those perfectly plump nuggets of heavenly sweetness again. Im already thanking myself for being so thoughtful of my poor produce-deprived winter self. what to do with a dozen corn cobs…. Don’t throw them away first of all. There is still so much juiciness and flavor going on in there. Corn Stock – The simplest way to use them would be to cover them with water in a large pot and boil for an hour or two to concentrate the flavor. A summer veggie stock to use in your next pot of soup. Sweet Corn Cream – Ok this might sound weird but when I was at Locanda we made a Sweet Corn Pannacotta that was really scrumptious, topped with a blueberry compote. If you cant make it right away, just keep the cobs in the fridge until you are ready. To make the Sweet Corn Cream: Put corn cobs in a large stock pot and cover with heavy cream or a combo of cream and whole milk. Heat slowly so as not to burn the cream and bring it just to a boil. Remove from heat and put in the fridge with the cobs to infuse overnight or for as long as you can. Use this in any recipe that calls for milk or cream – like ice cream!! Corn Chowder (Spicy, Smokey, and a tad Bacon-y) Serves: 8-10 servings Ingredients 12 ears of corn (preferably yellow) 6-8 yukon gold potatoes 8oz smoked bacon, roughly chopped 1 yellow onion, diced 3-4 poblano peppers 3 cloves garlic, minced 1 cup white wine 2-3 tsp smoked paprika ½ - 1 tsp cayenne lots of salt and pepper 1 cup full fat greek yogurt ½ cup grate Parmesan juice of 2 limes Print Preparation Shuck the corn, remove kernels from the cob and set aside. In a small pot, cover potatoes with cold water and bring to a boil. Generously salt the water and let cook until the potatoes are very tender. I like to cook the potatoes separately so I can make sure they cook all the way through and then I mash them a bit to give the soup some thickness. In a large soup pot cook the bacon bits until crispy and browned. Set aside for garnish. Using some or all of the rendered bacon fat, sauté the onions over medium heat, stirring occasionally until translucent (5-7 minutes). While the onions cook, char the poblanos under the broiler or over a burner. Remove the blackened skin, stem and seeds. Dice the poblanos and add them to the onions along with the minced garlic. Deglaze the pan with the white wine, scraping up anything stuck to the bottom of the pan. Add the corn, smashed potatoes, paprika, cayenne and turmeric then stir in 8 cups water or parmesan stock. Let the soup cook for about 20 minutes at a gentle simmer - we aren't trying to cook anything here, just to meld the flavors. Turn off the heat and stir in the greek yogurt, parm and lime juice. Taste the soup and add salt and pepper if necessary (it needs more salt than you think so go ahead and add some more for good measure). Serve with a sprinkle of bacon bits. Previous Next hungry for more?