Simple Soup, Salad, Croutons, Rye Bread, Juice Recipe

Simple Soup

1. Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté until vegetables are tender. 2. Add garlic and cook for 1 more minute. 3. Pour in vegetable broth, add diced tomatoes, and season with salt, pepper, and dried herbs. 4. Let the soup simmer for about 20-30 minutes. 5. Serve hot.

Salad

1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion. 2. Toss with a simple vinaigrette made from olive oil, balsamic vinegar, salt, and pepper.

Croutons

1. Preheat oven to 375°F (190°C). 2. Cut stale bread into cubes and toss with olive oil, garlic powder, and dried herbs. 3. Spread on a baking sheet and bake for 10-15 minutes, or until golden and crispy.

Rye Bread

1. Preheat the oven to 375°F (190°C). 2. In a bowl, combine rye flour, bread flour, yeast, salt, and water to form the dough. 3. Knead the dough until smooth, let it rise until doubled in size, and then shape it into a loaf. 4. Place the loaf on a baking sheet, let it rise again, and then bake for about 30-40 minutes.

Juice

1. Using a juicer, combine fresh oranges, carrots, and a bit of ginger for a refreshing juice. 2. Serve chilled.