Meet Megan's Table!

Here's Megan then and now!

Meet her table!

not pictured: Stacy

Each person was asked this question:

Where is your favorite place to take your kids?

MEGAN: I love visiting my parents in Iowa.  They live in the country, so the kids can run around and get into all sorts of messes!

MENTOR MOM-BECKY: Since they are in college now, my favorite is just when they come home and I can cook for them and have family dinner.

JESSICA: My favorite place is our family cabin in Colorado: no cell phone, no computer, no TV. :)

LISA: Scheels (Blake loves it!!!)

SARAH: I like to take them to the library-they love to read and get new books. 

JAMIE: To the park so he can explore and run off energy.

STEPHANIE: On walks, for ice cream, or the zoo.

STACY: Vala's pumpkin patch! We love the fall season!

Thanks for sharing your table with us, Megan!

Fire-Roasted Tomato Basil Soup by Megan

(adapted from Food.com)

3 tablespoons olive oil

1 yellow onion, diced

5 garlic cloves, minced

3 (14 oz.) cans fire-roasted tomatoes

2 cups chicken stock

1 cup heavy whipping cream or half & half (use less if preferred)

1/2 tablespoon sugar (optional)

15-20 fresh basil leaves (rolled and cut into a chiffonade)

salt & pepper

Directions:

1. Heat the olive oil in a heavy pot over medium high heat. Cook the onion until translucent.

2. Add the minced garlic and cook with the onion for about four minutes.

3. Next add the cans of fire-roasted tomatoes, including the juice, to the pot and cover for about 15 minutes. **Make sure you stir your mixture every few minutes.**

4. With the lid off the pan, add the chicken broth and heavy whipping cream or half & half and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minutes. You want the soup to be somewhat thickened but not soupy. If your soup is thin, let it simmer a bit longer while occasionally stirring.

5. When it comes to the right consistency, add the fresh basil and season to taste with salt and pepper. Lower your heat to medium and cook for 5 minutes more.

6. Using an immersion blender, puree the soup mixture until smooth. If you don't have an immersion blender, use a ladle to place the soup mixture in a regular blender and puree until smooth. Do this in batches. Please use caution when handling as it could burn your hand as you press down on the lid. Use a small kitchen towel to prevent this. Pour back into the original pot.

7. Excellent with crusted bread.