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, washed and chopped)
• 1 cup cherry tomato (halved)
• 1 pcs cucumber (medium, sliced)
• 1 pcs carrot (large, shredded)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 pcs bell pepper (medium, green, chopped)
• 1 cup croutons (for topping)
• 4 tbsp olive oil (extra virgin, for dressing)
• 2 tbsp red wine vinegar (for dressing)
• 1 tsp dijon mustard (for dressing)
• 1 pcs garlic (clove, minced)
• 0.5 tsp sugar (optional, for dressing)
• 0.25 tsp salt (for dressing)
• 0.25 tsp black pepper (freshly ground, for dressing)

Instructions

1. 1

   Prepare the salad vegetables

   • Wash and thoroughly dry the romaine lettuce, then chop into bite-sized pieces.
   • Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
   • Shred the carrot and chop the green bell pepper.
   • Combine all prepared vegetables in a large salad bowl.
2. 2

   Make the vinaigrette dressing

   • In a small bowl or a jar with a lid, add the olive oil, red wine vinegar, Dijon mustard, and minced garlic.
   • Add the sugar (if using), 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.
   • Toss gently to coat everything evenly, adding more dressing as needed to your preference.