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Let's Make Dinner

Make It: Creamy Tomato Soup

Melt 1/4 c butter in a large pot over medium heat. Add 1 tbsp thyme leaves, 1 chopped onion, and 2 minced garlic cloves. Cook until onion is completely soft and translucent, 10-12 minutes. Increase heat to medium-high; stir in 1/4 c tomato paste. Continue cooking, stirring often, for about 6 min more. Add 2 (28oz) cans of diced tomatoes and 8 c water to pot. Bring to a simmer and cook about 50 min. Remove soup from heat; let cool slightly. Working in small batches, purée soup in a blender until smooth. Return to pot and stir in 1/4 c Organic Valley Heavy Whipping Cream. Simmer soup until flavors meld, about 15 min more. Season to taste with salt and pepper. Add more cream, if desired, for extra creaminess.

Make It: Guacamole Grilled Cheese

In a small bowl, mix 2 oz softened ghee with a 1/4 tsp each of cayenne pepper, ground cumin, ground coriander, chili powder, chopped cilantro and minced garlic. Spread ghee mixture on one side of 2 slices of bread. Put one slice of cheese on each un-buttered side of bread. Top one side with tomato slices, season with salt, pepper, and more chopped cilantro. Top with sliced avocado and season again. Place second slice of bread and cheese on top to create a sandwich. Carefully transfer sandwich to a panini press or grill pan and cook to desired crispness.
  • Organic Valley
    Sharp Cheddar Cheese
  • Organic Valley
    Sliced Cheddar Cheese
  • 4th & Heart
    Ghee Butter, Original Recipe
  • Hass Avocados, Ready-to-Eat
    Rating 4 out of 5
  • Organic Garlic
    Rating 3 out of 5
  • SAVE

    Rating 4 out of 5
    approx. 4oz
  • Just FreshDirect
    Ground Coriander
  • Just FreshDirect
    Ground Cumin
  • Simply Organic
    Chili Powder
  • Vermont Bread Company
    Organic Soft Multigrain Bread
    24oz, 16 slices ea
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