It's always nice to start a meal with soup, and this one is no exception. The Parmesan-Topped Tomato Soup goes very well with the Herbed Pasta Primavera, which no tomatoes in the sauce. Baby Lettuce with Lemon Dressing and Strawberry Tarts bring it all together for a memorable dinner. Look for the small sponge shells in the area near the berries in the produce aisle.
Heat oven to 375 degrees F. Place small mounds of shredded Parmesan cheese on a nonstick cookie sheet and bake until they melt and bubble a bit, about 5 minutes. Cool on cookie sheet and then place on top of hot tomato soup for a crunchy-cheesey garnish.
Mix 3 parts oil to 1 part lemon juice and add a drop or two of honey to make a delicious lemon dressing for baby lettuce.
Spread 2 Tbs. vanilla pudding in each individual sponge shell; top with fresh strawberries.