Time: 30 minutes
Simple Sub: If raclette isn't available, substitute Gruyère cheese.
Serve with Poblano-Tomato Soup: Place a jelly-roll pan in oven. Preheat broiler to high. Combine 2 pounds halved tomatoes, 6 garlic cloves, 3 halved shallots, 1 halved seeded red bell pepper, and 1 halved seeded poblano pepper in a bowl. Add 1 tablespoon canola oil; toss. Carefully arrange vegetables on preheated pan; broil 10 minutes or until blackened. Place roasted vegetables in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Stir in 1 cup unsalted chicken stock or organic vegetable broth, ¼ teaspoon salt, ¼ teaspoon ground cumin, and 1/8 teaspoon ground coriander. Top with ¼ cup cilantro leaves; serve with 4 lime wedges. CALORIES 112; FAT 4.1g (sat 0.3g); SODIUM 196mg
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