recipe

I'm glad Kathleen decided we should make bean soups this week! Some of my friends laugh at me for making my own soup instead of just opening a can. But making a pot of soup in 30 minutes makes me feel great about myself, and you can eat as many servings as you want without any guilt- you deserve it!

1 Tablespoon unsalted butter

1 teaspoon olive oil

1 medium onion, roughly chopped

1/2 teaspoon dried oregano (optional spices: one dash ground mustard, two dashes coriander)

Sometimes the most difficult aspect of cooking dinner is knowing in what order to put everything together. I've taken out that guessing by leading you through the entire plate, step by step.

Flavor-filled mashed potatoes

2 medium-sized potatoes

1 teaspoon salt

2 tablespoons salted butter

1/4 cup milk

2 tablespoons cheese (I only had a bag of pizza cheese, but use whatever you have)

Seasonings to taste: black pepper, garlic powder, oregano

Balsamic Roasted Asparagus

Even the darkest of singleton gloom can be cured with a heaping serving of carbohydrates. Sun-dried tomatoes save the bread pudding from textural dullsville. (Full disclosure: I often make this to share simply by doubling the recipe.)

1 egg

2/3 cup milk

Spices to taste: black pepper, oregano, red pepper flakes

1/2 cup stale olive bread (or whatever bread you have)

1/2 teaspoon olive oil

1 clove garlic, minced

4 sun-dried tomatoes, chopped

I love making soups, and this one is especially delicious.

This time I used carrots and broccoli, but feel free to use whatever vegetables you have in the fridge. Just make sure you chop everything before you start cooking, or else things will get hectic in the kitchen!