Cheese and Rice Soup with Whole Wheat Crackers and Radish Salad

Ingredients

• 0.75 cup whole wheat flour
• 1 tbsp olive oil
• 3 tbsp water (cold, may need 1 tbsp more)
• 1 tsp sesame seeds
• 1 tsp flax seeds
• 0.25 tsp salt

Instructions

1. 1

   Preheat oven and mix dry ingredients

   • Preheat your oven to 375°F (190°C).
   • Line a baking sheet with parchment paper.
   • In a medium bowl, whisk together the whole wheat flour, sesame seeds, flax seeds, and salt.
2. 2

   Form the dough

   • Add the olive oil and 3 tablespoons of cold water to the dry ingredients.
   • Mix with a fork until a shaggy dough forms.
   • Use your hands to bring the dough together into a ball. If it's too dry, add the remaining tablespoon of water.
3. 3

   Roll and cut the crackers

   • Place the dough between two sheets of parchment paper.
   • Roll the dough out as thinly as possible, about 1/16-inch thick. The thinner the dough, the crispier the cracker.
   • Remove the top sheet of parchment paper. Use a pizza cutter or knife to cut the dough into approximately 20 small squares or rectangles.
   • Prick each cracker a few times with a fork to prevent them from puffing up too much.
4. 4

   Bake the crackers

   • Slide the parchment paper with the cut crackers onto your baking sheet.
   • Bake for 12-15 minutes, or until the edges are golden brown and the crackers are crisp.
   • Keep a close eye on them after 10 minutes as they can burn quickly.
5. 5

   Cool and store

   • Let the crackers cool completely on the baking sheet. They will become crispier as they cool.
   • Once cooled, break them apart and store in an airtight container at room temperature.

Ingredients

• 1 pcs romaine lettuce (large head, chopped (about 8 cups))
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, sliced)
• 1 pcs carrot (large, shredded)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 pcs green bell pepper (medium, chopped)
• 1 cup croutons (for topping)
• 0.25 cup olive oil (extra virgin)
• 0.25 cup red wine vinegar
• 1 tbsp dijon mustard
• 1 pcs garlic (clove, minced)
• 1 tsp sugar (optional, for balancing acidity)
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad vegetables. Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the bell pepper. Shred the carrot. Place all prepared vegetables in a large salad bowl.

2. 2

   Make the vinaigrette dressing. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and black pepper. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.

3. 3

   Toss and serve the salad. Just before serving, pour about half of the dressing over the vegetables and toss gently to coat. Add more dressing as needed to your preference. Top with croutons and serve immediately.