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Chunky Tomato-Red Pepper Soup

YIELDS: 
6
PREP TIME: 
20 mins
TOTAL TIME: 
40 mins
INGREDIENTS
  • 2 tbsp. butter
  • 2 medium red bell peppers
  • 1 medium Sweet onion
  • 2 clove garlic
  • 2 tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 1 can whole peeled plum tomatoes with basil
  • 1 1/2 c. vegetable broth
  • 1 tsp. sugar
  • 1/2 tbsp. Kosher salt
  • 1/2 tsp. Freshly ground pepper
  • c. heavy cream
  • c. chopped fresh basil
  • Grilled Cheese Croutons
  • 4 slice toasted multigrain sourdough bread
  • 1 clove garlic
  • 1 1/4 c. shredded aged white Cheddar cheese

 

DIRECTIONS
  • Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender.
  • Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute.
  • Stir in tomatoes and next 4 ingredients.
  • Crush tomatoes into chunks with the back of a spoon.
  • Bring to a boil, reduce heat to medium-low, and simmer 15 minutes.
  • Stir in cream and basil; season with salt and pepper.
  • Top with Grilled Cheese Croutons.
    • Grilled Cheese Croutons: Rub bread with garlic clove. Place on a baking sheet; sprinkle with cheese. Broil 2 minutes or until cheese is melted and golden. Let stand 1 minute; cut into 1 1/2 inch pieces.