After cooking for guests both Friday and Saturday night, our kitchen is stocked with the makings for some pretty stellar leftover meals. Tonight we had a simple soup and sandwich dinner: Pumpkin soup and grilled cheese on homemade sweet potato challah with arugula and pickled red onions (those onions are making it into EVERYTHING these days).
NOTE: This was a different type of post for us. While we often use Twitter (@alexaweitzman) and Facebook to share pictures of recent meals, cooking updates, and various other deep thoughts, sometimes we want to share these brief posts on the blog itself. Well tonight, we decided to finally go for it. We hope this will improve the experience at Sustainable Pantry by allowing us to post more frequently, and try new things, even if only a picture and a brief thought make it onto the blog. Thanks for reading, we hope you enjoy!
Looks so easy to throw together, but comforting and yummy at the same time! I need to bake some gluten-free bread soon, so I too can have the soup-and-sandwich dinner!
sweet potato challah! holla! (sorry, couldn’t resist) recipe, please????
Holla! Full post with sweet potato challah recipe is coming up…. (Thanks for the comments!)
Hey, nice blog! Those paninis look delicious, I want that cheese you used! Did you post the recipe for pickled red onions on here? I have been wanting to make those but haven’t gotten a red onion yet (lazy). I also haven’t looked to see if the recipe is on here, Ima go hunting for that now. Beautiful challah too, I’d love to get the chutzpah to make that (see, I can use Yiddish too!).
Hi Kate. Thanks! My mother-in-law gave me the cheese, brie, after it was leftover from my nephew’s birthday party. It worked really well with the onions and arugula, but I think most any cheese would have!