Dill carrots with honey butter

Who says that cheap eating has to be boring? Not me, that’s for sure! Honey and dill on carrots is one of my favorite combinations by far, so tonight when I was poking around in the fridge, checking out my meager selections, I saw the carrots and was instantly inspired.

Vegan Coconut Curry

Oh, man. I discovered curry a couple years ago and I have never looked back. It’s rich, spicy, creamy, hearty, and just hands-down delectable. There are numerous preparations, but this is by far my favorite.

A Post for Cheese-Lovers Only

I chose a Tillamook Smoked Black Peppercorn White Cheddar, Boursin Garlic and Herb Gournay-style cheese, and a merlot-soaked hard cheese. Not the best first pairing ever, but hey, it’s cheese and it’s going to be good regardless. I paired them with a store bought fig jam, which is my new favorite thing, butter toffee peanuts from the store, and a lavender honey my mom’s friend cultivates in the summer. The strawberries added another layer of sweetness to lighten up the cheese – especially the Boursin.

Tomato Basil Bisque

Tomato Basil Bisque

1 large can stewed, fire-roasted tomatoes (I find these provide a nice smoky flavor)
1 can tomato sauce
1/4 cup to 1/2 cup heavy whipping cream, depending on how creamy you like your soup
2 teaspoons dried basil
1 teaspoon oregano
1/2 of a medium yellow onion, diced
1 clove of garlic, smashed
salt and pepper, to taste
Optional: flour and oil mixed together to form a paste (called a slack roux) to thicken the soup if the consistency is too thin for your taste.