IN THE PRESS
YOUNG COOKS PROGRAM
Set your oven to 375º F. Chop all vegetables into large cubes. Coat with olive oil salt and pepper. Roast for 45 minutes or until golden brown. Add roasted veggies to a stock pot. Add chicken stock, cream, and more salt and pepper to your taste. Simmer for 25 minutes, blend with fresh herbs thoroughly, place back in pot and serve! Add more stock if too thick.
Shred your cheese completely. Warm a flat pan to medium heat. Melt butter in the center of the pan. Place a pinch of cheese on the melted butter. Place one slice of bread on top of the cheese. Now build your grilled cheese sandwich in the pan. The result will be a golden brown cheese crisp built right into the bread. Enjoy!