SOUPS & SALADS

Chilled Carrot Soup with Dill Pesto
Potato, Tomato, Corn and Basil Salad
Green Bean Salad with Mint
Roasted Beet, Arugula & Snap Pea Salad
Moroccan Spiced Vegetable Stew
Chicken Noodle Soup
Creamy Maple Butternut Squash Bisque
Marinated Goat Cheese Salad
Chilled Cucumber Yogurt Soup With Pita Crisps
Fresh Summer Tomato Bisque
Mixed Green Salad with Champagne Vinaigrette
Cream of Carrot Soup with Mint Butter

Chilled Carrot Soup with Dill Pesto

Serves 6

Ingredients

2 Tbs. olive oil
2 lbs carrots, peeled, sliced
1 large onion, finely chopped
4 garlic cloves, peeled and chopped
4 vegetable stock or water, plus more for thinning soup if necessary
1 Tbs. fresh lemon juice
Pinch of sugar
Salt and freshly ground black pepper

Dill Pesto
1 cup packed coarsely chopped fresh dill
2 Tbs. pine nuts
2 Tbs. olive oil

Method

1. Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and sweat until onion is translucent, about 8 minutes.
2. Add 3½ cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
3. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar.
4. Season to taste with salt and pepper. Thin to desired consistency with more broth. Allow soup to cool to room temperature, cover and refrigerate.

For the pesto:
Combine fresh dill and pine nuts in processor and chop finely. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper.

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Potato, Tomato, Corn and Basil Salad

Ingredients

1 lb fingerling potatoes, scrubbed
5 ears corn
1 pint grape or cherry tomatoes, halved
1 small red onion, peeled and sliced thinly
1 large bunch fresh basil, chopped
¼ cup extra-virgin olive oil
2 large lemons, juiced
Salt
Freshly ground pepper

Method

1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Drain and place them in a bowl of ice cold water to stop them from cooking.
2. Shuck the corn and break each ear in half. Use a chef's knife to cut the kernels off each ear and place in a large bowl. Remove the cooled potatoes to a dish-cloth to drain. Cut each potato into quarters and add to bowl. Add grape tomatoes, onion, and basil.
3. Add olive oil, lemon juice and toss gently to combine. Season, to taste, with salt and pepper.
4. Serve immediately.

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Green Bean Salad with Mint

Ingredients

2½ lbs. fresh green beans, blanched and shocked
1 red onion, thinly sliced
2 cloves garlic, chopped
2 Tbs. fresh mint, chopped
1 lemon zested and juiced
1 Tbs. dijon mustard
¼ cup extra virgin olive oil
salt and pepper

Method

1. Place the green beans and onion in a large bowl.
2. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and Dijon mustard.
3. While whisking constantly, slowly drizzle in the olive oil and whisk until thick and emulsified.
4. Season to taste with salt and pepper.
5. Pour the dressing over the beans and toss to combine.
6. Refrigerate at least 30 minutes or up to 24 hours before serving.

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Roasted Beet, Arugula & Snap Pea Salad

Serves 4

Ingredients

3 medium beets, trimmed
½ lbs. sugar snap peas, trimmed
1 Tbs. plus 1 tsp. Dijon mustard
1 Tbs. plus 1 tsp. Cider vinegar
¼ cup olive oil
3 Tbs. chopped fresh dill of 1 tbs. dried dill weed
1½ tsp. sugar
2 oz. fresh arugula, trimmed

Method

1. Preheat oven to 375°F.
2. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
3. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
4. Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
5. Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

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Moroccan Spiced Vegetable Stew

Serves 6

Ingredients

2 Tbs. olive oil
4 cloves garlic, chopped
3 Tbs. minced ginger
2 tsp. turmeric
2 tsp. cinnamon
¼-½ tsp. red pepper flakes
1 tsp. salt
1 tsp. curry
1 large onion, diced
1 ea. red bell pepper, chopped
4 ea. carrots cut on the bias, about 1 inch lengths
1 ea. butternut squash, peeled a cubed
2 med. zucchini, diced
15 oz. whole peeled tomatoes
2 cups cooked garbanzo beans with liquid
1 cup water
2 Tbs. Hungarian paprika
Cayenne pepper, to taste

Method

1. In a large soup pot heat oil over medium heat. Add onions and cook until slightly browned.
2. Add ginger, garlic and dry spices and cook for 1 minute.
3. Add the carrots, squash, peppers and cook 5 to 8 minutes, until the veggies are slightly soft.
4. Add the garbanzo beans, tomatoes and water.
5. Simmer 20-30 minutes until veggies are tender. Add salt and pepper to taste.
6. Garnish with paprika and parsley.

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Chicken Noodle Soup

Serves 6 to 8

Ingredients

2 lbs. bone-in, skin-on chicken legs
2 cloves garlic, peeled
10 cups homemade chicken stock
1-2 Tbs. Olive Oil
3 ea. carrots, peeled and sliced into rounds
3 ribs celery, cut into 2" pieces
1 ea. onion, rough chopped
¼ cup fresh parsley, minced
1 cup Parmesan cheese, grated
2 cups cooked pasta of your choice (linguini, farfalle, orzo, tortellini, etc.)

Method

1. Sauté carrots, celery, garlic, and onions in olive oil for about 5 minutes until al dente.
2. Pour in the chicken stock and bring to a simmer. Add the chicken legs and continue cooking for about 15-20 minutes.
3. Remove the chicken, cool until they can be handled, and shred the meat.
4. Add the chicken meat back into the stock and vegetables. Simmer for 10 minutes.
5. Add cooked pasta just before serving.
6. Garnish with Parmesan cheese and parsley.

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Creamy Maple Butternut Squash Bisque

Serves 4 to 6

Ingredients

2 lbs. butternut squash, cubed and peeled
1 large onion, diced
8 oz. unsalted butter
1 cup heavy whipping cream
½ cup maple syrup
1 cup apple cider
2½ tsp cinnamon
½ tsp freshly ground nutmeg
Salt and freshly ground pepper to taste

Method

1. Boil onion and squash in lightly salted water, until just tender.
2. Drain well, then quickly puree together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg.
3. Adjust seasoning to taste.
4. Heat thoroughly and serve.

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Marinated Goat Cheese Salad

Serves 4

Ingredients

For the Marinade
½ pound fresh goat cheese
1 teaspoon chives
1 teaspoon oregano
Salt and black pepper
4 oz olive oil

Vinaigrette
1 shallot, minced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons walnut oil
Salt and freshly ground pepper to taste

2/3 cup walnuts
1 head butter (Boston) lettuce
Marinated Goat Cheese
2 tablespoons extra virgin olive oil, plus extra for the baking sheet
8 slices coarse country bread, roughly 4 by 2 inches by ½ inch thick
2 tablespoons thinly sliced fresh chives

Method

1. Make the marinade: Mix the herbs, seasonings and olive oil and coat the cheese. Can be refrigerated up to 1 week.
2. Preheat the oven to 350º degrees.
3. In a small bowl, whisk together the shallot, vinegar, and mustard. Whisking constantly, gradually pour in the walnut oil to form an emulsion. Season with salt and pepper. Let stand for 30 minutes to allow the shallot flavor to mellow.
4. Spread the walnuts on a baking sheet and toast until lightly colored and fragrant, about 7-9 minutes. Remove from the oven, let cool, and then chop coarsely.
5. Remove the butter lettuce leaves down to the pale, crisp hearts, reserving the outer leaves for another use. Rinse and dry thoroughly, then tear into bite‑sized pieces. Place in a large bowl. Add the walnuts to the lettuce and drizzle with the vinaigrette. Toss well, then taste and adjust the seasonings. Divide among large salad plates.
6. Turn the oven to broil (grill and position a rack about 8 inches from the heat source.)
7. Using the 2 tablespoons olive oil, lightly brush both sides of each bread slice. Place on a baking sheet and broil (grill), turning once, until lightly toasted, about 3 minutes total. Remove from the broiler.
8. Using a length of dental floss, or very thin knife, held taut between two hands, cut the cheese into eight 1 ounce slices.
9. Lightly oil a baking sheet. Put the cheese on the prepared baking sheet and broil on one side until soft to the touch, 2 to 3 minutes. With a spatula, immediately top each toast with a slice of warm cheese. Put 2 toasts on each salad plate. Garnish with the chives and serve.

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Chilled Cucumber Yogurt Soup With Pita Crisps

Serves 4

Ingredients

Pita crisps

3 pita rounds, 8-inch diameter

3 tablespoons extra virgin olive oil

Salt

Soup

3 cups plain yogurt, drained for 4 hours in a cheesecloth or paper towel-lined strainer

1 large cucumber, peeled, seeded, coarsely grated

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

3 tablespoons chopped fresh mint, divided

3 tablespoons chopped fresh chives

2 cups cold milk

3 tablespoons white wine vinegar or lemon juice

Freshly ground black pepper

Method

1. Split each pita bread into two separate rounds.  Cut each round into 8 wedges.
2. Preheat an oven to 375°F.  Place the pita wedges on a baking sheet.  Drizzle with olive oil and sprinkle with salt.  Toss together.  Bake the pita wedges in the oven until crisp and light golden, 10 to 12 minutes.  Remove from the oven.
3. Discard any water that has drained from the yogurt.  Combine the drained yogurt, cucumber, garlic, olive oil, 2 tablespoons mint, chives and milk.  Mix well.  Add vinegar or lemon juice, and salt and pepper to taste.  Chill 1 hour until ice cold.
4. Ladle soup into bowls and garnish with a mound of pita crisps in the center.  Sprinkle with the remaining tablespoon of mint.

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Fresh Summer Tomato Bisque

Serves 6

Ingredients

1 tablespoon olive oil

1 medium red onion, chopped

8 large ripe red tomatoes, peeled seeded and chopped

4 cups chicken stock

1 teaspoon sugar

1 cup heavy cream

Salt and freshly ground black pepper

¼ cup fresh chopped mint

Method

1. Heat the olive oil in a large soup pot over medium high heat.  Add the onions and cook, stirring occasionally until soft, 7 minutes. 
2. Add the tomatoes, chicken stock and sugar and over high heat, bring to a boil. 
3. Reduce to medium low and simmer until reduced by one-quarter, 20 minutes. 
4. Cool 10 minutes.  In a blender, puree the soup in several batches until smooth, 2 to 3 minutes per batch. 
5. Strain into a clean soup pot and bring to a simmer over medium heat.  Turn off the heat and stir in the heavy cream. 
6. Taste and season with salt and pepper.  This can be made up to two days in advance to this point. To serve, ladle the soup into bowls and garnish with fresh mint.

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Mixed Green Salad with Champagne Vinaigrette

Serves 4 to 6

Ingredients

1 six-ounce bag fresh mixed greens; about a handful per serving

1 tablespoon Dijon mustard

3 tablespoons Champagne vinegar

½ cup extra virgin olive oil

Salt and freshly ground black pepper

Method

1. Wash and carefully dry the greens.  Place in refrigerator covered loosely with a damp towel.
2. Whisk together the mustard, vinegar, salt and pepper in a small bowl.  Place oil in a glass measuring jar with a pouring spout.  Whisk in the oil, very slowly, drop by drop at first until an emulsion forms (ingredients come together and thicken).  The oil may then be added in a steady stream while whisking.  Taste as you go.  Look for a balance of brightness from the vinegar and a round flavor from the oil.  Check seasoning. 
3. Pour vinaigrette on greens sparingly.  Toss and serve immediately.

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Cream of Carrot Soup with Mint Butter

Serves 6 to 8

Ingredients

Mint Butter

4 tablespoons unsalted butter (softened)

1 tablespoon finely minced mint

Soup

4 tablespoons butter (or olive oil or a combination)

1 medium onion, diced

1-1/2 pounds carrots, peeled and thinly sliced on the bias

7 cups unsalted chicken stock, preferably homemade

½ cup cream or half and half (optional)

Salt and freshly ground pepper, to taste

Compound butter made by blending with a fork ½ stick softened unsalted butter and 1 tablespoon finely minced mint

Method

1. Prepare the Mint Butter: In a small bowl, combine the butter and mint using a fork. Refrigerate, covered, until ready to use.
2. To make soup: Place a large stockpot over medium heat until hot. Add butter (or olive oil). When melted add the onions. Cook for at least 10 minutes, or until fragrant and translucent. Stir in carrots, cover and reduce heat to low and cook for 15 minutes. Add stock and bring to a boil. Reduce heat to low and simmer until carrots are very tender.
3. In small batches, puree soup in a blender.  Season to taste.  If using, add cream or half and half. The consistency of the finished soup should be similar to heavy cream.
4. Serve in warm bowls and garnish with a dollop of the Mint Butter, about 1 teaspoon.

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