Debbie Macomber's Cedar Cove Cookbook. Debbie Macomber

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      Handful baby spinach leaves

      ½ cup alfalfa sprouts

      1. Lay tortilla on countertop. Spread cream cheese on tortilla. Layer turkey, cheese, cucumber, spinach and sprouts. Tightly roll up tortilla; slice in half diagonally.

      TIP

      Look for ready-made wraps at your market. Since this sandwich is stuffed full, you need a strong wrap to hold it all.

      Broccoli and Cheese Soup in a Bread Bowl

      H aven’t you always wanted to make your own soup in a bread bowl, like in restaurants? Now you can.

      Serves 4

      2 tablespoons unsalted butter

      1 small onion, chopped

      Salt and pepper

      1 clove garlic, chopped

      1 teaspoon chopped fresh thyme

      3 tablespoons all-purpose flour

      4 cups reduced-sodium chicken broth

      1 pound broccoli (about 2 heads), stems thinly sliced and florets cut small

      ½ cup heavy cream

      1 cup shredded cheddar cheese

      4 small round bread loaves (4-5 ounces each)

      Olive oil

      1. Melt butter in a medium saucepan over medium heat. Add onion; cook 5 minutes, until softened, stirring often. Add garlic and thyme; cook 1 minute, stirring. Sprinkle in flour, stirring constantly until incorporated. Slowly pour in broth, ½ cup at a time, stirring to blend. Add broccoli; cook 10 minutes, until tender.

      2. Using an immersion blender, puree soup until smooth. (Or transfer soup to a blender; blend until smooth.)

      3. Return soup to pot; add cream and cheese and warm over low heat, stirring.

      4. For bread bowl: Preheat oven to 400°F. Using a serrated knife, slice a thin circle off the top of each round. Lift off the circle; use your fingers to pull out the soft insides of the bread, leaving at least a ½ inch of bread around the sides and bottom of the loaf. Set the loaves on a baking sheet and drizzle olive oil into each cavity; spread the oil to coat the inside. Bake rounds about 10 minutes, or until crusty and golden. Ladle warm soup into bowls and serve immediately.

      TIP

      Look in the bakery section of your supermarket for bread rounds about 5 ounces in weight to make the bowls.

      August Corn Chowder

      M ade in August, this soup highlights the sweetness of just picked fresh corn. But it’s still good made other times of the year using a 16-ounce bag of frozen corn.

      Serves 4

      2 tablespoons unsalted butter

      1 medium onion or 2 shallots, finely chopped

      3 cloves garlic, minced

      1 teaspoon dried whole thyme or 2 teaspoons chopped fresh thyme

      Salt and pepper

      3½ cups reduced-sodium chicken broth

      4 medium boiling potatoes, such as Yukon Gold, unpeeled and diced

      5 ears corn, kernels scraped off

      2 medium beefsteak tomatoes, chopped

      1 tablespoon red-wine vinegar Sour cream and chopped fresh tarragon, for garnish

      1. Melt butter in medium saucepan or soup pot over medium heat. Add onion; cook 5 minutes, stirring often. Add garlic, thyme, salt and pepper; cook 1 minute, stirring. Add broth and 1 ½ cups water; bring to a simmer.

      2. Add potatoes to simmering broth; cook 20 minutes, until cooked through. Stir in corn kernels and tomatoes; cook 15 minutes.

      3. Remove from heat; stir in vinegar. Garnish servings with sour cream and tarragon.

      TIP

      Substitute always-available cherry tomatoes in the winter months, when beefsteak tomatoes aren’t available.

      Homemade (with Help) Chicken Noodle Soup

      T his classic soup is made easy by using a precooked rotisserie chicken. You’ll need one small roasted chicken for the soup.

      Serves 6

      2 tablespoons olive oil

      1 small onion, finely chopped

      2 large carrots, peeled and very thinly sliced

      1 stalk celery, thinly sliced

      1 teaspoon fresh thyme or ½ teaspoon dried whole thyme

      8 cups reduced-sodium chicken broth

      3 cups shredded meat from a purchased rotisserie chicken

      3 ounces wide egg noodles (about 1 cup dry)

      ¾ cup frozen peas (about half of a 10-ounce box)

      Salt and pepper

      Chopped fresh parsley leaves, for garnish

      1. Warm oil in a large saucepan or soup pot over medium heat. Add onion, carrots, celery and thyme; cook 8 minutes, until softened, stirring occasionally. Pour in broth, shredded chicken and about 2 cups water. Bring to a simmer; let cook 5 minutes, until vegetables are tender and flavors combine.

      2. Add noodles and peas; cook about 8 minutes, until noodles are tender. Season with salt and pepper and garnish with parsley.

      TIP

      Because the recipe calls for a large amount of chicken broth, use the reduced-sodium variety.

      Wonton Soup with Pork and Bok Choy

      M aking wontons is a fun activity for the whole family. Look for dumpling skins (sometimes called wonton wrappers) in the refrigerated section of your supermarket or at Asian markets.

      Serves 4

      WONTONS

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