SOUPS & SALADS

Warm Green and Quinoa Salad
Corn and Red Onion Salad
Curried Vegetable Stew
Green Salad with Beets, Fennel, Walnuts and Ricotta Salata
Shredded Green Cabbage Salad with Lemon & Garlic
Acorn Squash and Apple Soup
Mixed Salad with Baked Goat Cheese Rounds
Chilled Corn Soup
Herbed Goat Cheese, Walnut, and Beet Salad
Onion and Garlic Beer Soup
Cold, Creamy Cucumber Soup
Chilled Tomato Avocado Soup
Shaved Fennel Salad in Citrus Dressing with Manchego Viejo Cheese and Black Cured Olives
Fresh Cole–Slaw
Slow Simmered Red Lentil Soup with Mint and Pasilla Chiles
Pea and Green Garlic Soup
Main Course Salad of Sauteed Shrimp, Belgian Endive, Toasted Walnuts & Avocado with a Walnut Oil Vinaigrette
Wild Rice and Corn Salad with Lemon Rosemary Tofu
Shrimp with Rum & Mint over Greens
Tortilla Soup with Chicken & Lime
Potato Leek Soup with Bacon, Spinach and Shallots
Roasted Beet, Arugula & Goat Cheese Salad
Roasted Tomato Soup with Basil
Thai Chicken Salad
Grilled Shrimp Caesar Salad
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

Warm Green and Quinoa Salad

Ingredients

Method

1. Heat oil and sauté onions and garlic until soft. Add asparagus and stir-fry for 3 minutes. Add cabbages and basil. Cover and cook until the greens wilt.
2. Stir in remaining ingredients and heat through gently.
3. Cook quinoa according to method above.
4. Add greens and toss gently.

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Corn and Red Onion Salad

This is a wonderfully light and appealing way to eat corn. If you want something even lighter, omit the sun-dried tomatoes and substitute cilantro for the basil. You could then simply toss it with oil and vinegar.

Ingredients

Method

1. Steam corn for 3 minutes. Cool. Once cooled, remove kernels with a sharp knife.
2. Place corn, onions, and tomatoes in a large bowl.
3. Blend mustard, vinegar and olive oil together. Season with salt and pepper to taste. Pour over salad ingredients, add basil and toss well.
4. Serve.

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Curried Vegetable Stew

Ingredients

Method

1. Heat a large sauce over high heat. Add the oil and the onions, and saute for 2 minutes.
2. Then, add the red peppers and saute 2 minutes more.
3. Add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper.
4. Add the pumpkins, chickpeas, chayote, potatoes, carrots, and thyme and saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables.
5. Bring to a simmer, and then add the cauliflower and cover the pot.
6. Simmer for about 35 minutes or until vegetable are tender but not mushy.
7. Season to taste, serve.

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Green Salad with Beets, Fennel, Walnuts and Ricotta Salata

Ingredients

Method

1. Preheat the oven to 400°F. Prepare the vinaigrette.
2. Remove the beet tops and save for another use if young and fresh. Rinse the beets and place into a baking dish with ¼" of water, sherry vinegar and salt. Cover and roast until tender, 45 minutes – 1 hour, depending on their size. Cool, peel and cut into wedges, keeping the colors separate. Toss with a tablespoon or so of the vinaigrette and season with salt and pepper.
3. Wash and dry the lettuce and parsley. Break into bite-size pieces if necessary. Cover with a damp cloth and keep in the refrigerator. Wash and trim the fennel bulb, remove the core and slice very thin crosswise. Crumble the cheese and chop the toasted nuts coarsely.
4. When you are ready to serve, gently toss the greens, parsley, fennel, walnuts and half of the cheese with some of the vinaigrette. Portion the salad onto chilled plates, tucking beet wedges into the leaves and finishing with the remaining cheese and freshly ground black pepper.

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Shredded Green Cabbage Salad with Lemon & Garlic

Ingredients

Method

In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil. In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.

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Acorn Squash and Apple Soup

Ingredients

Method

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Mixed Salad with Baked Goat Cheese Rounds

Ingredients

Method

1. Preheat oven to 400 degrees F.
2. Rinse and dry salad greens. Arrange on a platter.
3. Cut goat cheese log into eight ½ inch slices.
4. Lightly brush goat cheese slices with some of the vinaigrette or salad dressing.
5. Place breadcrumbs on a plate and thoroughly coat goat cheese slices in breadcrumbs. Place on a baking sheet and bake in oven for 10 minutes. Remove carefully from baking sheet.
6. Place the baked goat cheese slices around the edges of the salad on the platter. Serve.

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Chilled Corn Soup

Ingredients

Method

1. Shuck the corn and rinse thoroughly. Cut the kernels from the corn and reserve. Make corn broth: cover the cut cobs with 2 quarts cold water and bring to a simmer for 30-45 minutes. Bring a large soup pot to medium heat and add butter, onions, pepper, and garlic. Sweat until translucent and add corn, stirring for two minutes, not browning the corn or vegetables. Simmer for 20-30 minutes, remove from heat and cool for 15 minutes. In small batches puree until smooth in a blender adding heavy cream to adjust consistency. Season with salt and pepper and chill overnight or for at least 2 hours. Check seasoning again before serving chilled.
2. Garnish with a pepper relish: toss ½ cup finely minced bell pepper with 1 Tbsp chopped cilantro and 1 tsp minced red Fresno pepper.

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Herbed Goat Cheese, Walnut, and Beet Salad

Serves 4

Ingredients

Method

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Onion and Garlic Beer Soup

Serves 6

Ingredients

Method

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Cold, Creamy Cucumber Soup

Serves 4

Ingredients

Method

1. In a blender, puree chopped cucumbers, yogurt, sour cream, mustard, salt and pepper to taste and transfer to a bowl.
2. Chill soup at least 6 hours or overnight.
3. Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.

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Chilled Tomato Avocado Soup

This is a rich tasting soup that is quite low in fat. It is incredibly simple and tastes like a cross between guacamole and gazpacho. Try it!

Serves 4-6

Ingredients

Method

1. Put all the ingredients except the yogurt into a blender or food processor.
2. Process until smooth. If your blender or food processor doesn't hold all the ingredients, do half of them at a time. Place the pureed batch in a large bowl.
3. Stir in the yogurt. Chill well.
4. Serve. Garnish if desired.

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Shaved Fennel Salad in Citrus Dressing with Manchego Viejo Cheese and Black Cured Olives

Serves 8

Ingredients

Method

1. Place 8 salad plates in refrigerator to chill.
2. Trim fennel branches (save a few branches to chop for garnish, if desired), stalks and root ends. Cut bulbs in half lengthwise and remove cores. Shave the fennel as thin as possible. Toss with half of the lemon juice and ½ tsp. of the salt. Refrigerate for at least 20 minutes.
3. Place shallot, orange juice, sherry vinegar, remaining lemon juice, remaining salt and pepper in a blender. Blend until combined. With motor running, drizzle in the olive oil. Taste and adjust seasoning if necessary. Add lemon and orange zest and pulse several times to combine (don’t pulverize the zest).
4. In a large bowl, toss together the fennel and olives with about ¾ of the dressing. Shave off shards of Manchego cheese into the fennel salad (a swivel–blade vegetable peeler works well). Toss and taste; add more dressing and/or salt and pepper if needed. Line chilled salad plates with lettuce leaves and arrange equal portions of fennel salad among the plates. Serve immediately. Refrigerate any remaining dressing and use within 3 days.

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Fresh Cole–Slaw

Ingredients

Method

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Slow Simmered Red Lentil Soup with Mint and
Pasilla Chiles

Ingredients

Method

1. The Soup Base: Rinse the lentils, place in a large (6-8 quart) pot, cover with 8 cups of broth or water, and simmer over medium-low heat, partially covered, until very tender (they will begin falling apart), about 45 minutes.
2. Roasting: While the lentils are simmering, roast the garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until blackened in spots and soft (about 15 minutes). Cool, peel and chop finely. In the same skillet on a piece of foil, roast the onion slices in a single, turning once, until richly browned and soft, 6 or 7 minutes per side; dice. Roast the tomatoes 4 inches below a hot broiler or in the foil–lined skillet until blackened on one side, then flip and roast the other side. Cool, peel and chop, saving all the juices. Add roasted garlic, onion and tomatoes to the soup and simmer 30 minutes more.
3. The chiles: While the soup is simmering, cut the chiles into 1/8” slivers using kitchen shears. Heat the olive oil in a small saucepan over medium heat. Add the chiles and stir for a minute. Remove from the heat and add the vinegar, 3 tablespoons warm water, oregano, and ½ teaspoon of the salt. Let stand at least ½ hour, stirring occasionally. Note: you can eliminate this step and serve a bottled hot sauce on the side.
4. Finishing the soup: Just before serving, stir in the chopped cilantro and mint, and season to taste with salt. Ladle the soup into warm bowls, spoon a few of the chiles into the center, and sprinkle with the finely crumbled cheese, if desired.

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Pea and Green Garlic Soup

Peas are one of the heralds of late spring! Their fresh sweet taste is combined with green garlic for a refreshing soup that is ready in less than 30 minutes. Serve with a crusty baguette and butter for a lovely lunch or dinner.

Serves 4

Ingredients

Method

1. Heat olive oil in a large pot over medium heat.
2. Add garlic and sauté for 5 minutes, then cover, stirring occasionally, until garlic is soft, about 5 more minutes.
3. Add peas and broth. Bring to a simmer. Cook until just tender, about 5 to 10 minutes.
4. Using a food processor, blender or immersion blender, puree half the soup until smooth. Return pureed soup to the same pot if using a food processor or blender.
5. Season with salt and pepper. Reheat gently so as not to overcook the peas.
6. Serve with a drizzle of olive oil and/or a garnish of fresh chopped parsley and green garlic tops.

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Main Course Salad of Sauteed Shrimp, Belgian Endive, Toasted Walnuts and Avocado with a Walnut Oil Vinaigrette

Serves 4

Ingredients

Dressing - Walnut Oil Vinaigrette
¼ cup champagne vinegar or fresh lemon or lime juice
1 Tbsp. Dijon mustard
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ cup walnut oil
¼ cup grapeseed or safflower oil

Salad
¾ to 1 lb. large or jumbo shrimp
4 large stalks Belgian endive, root ends trimmed, washed and sliced crosswise into 1-inch pieces
1 large avocado, peeled, cut into quarters lengthwise, then cut crosswise into ½-inch slices
½ cup coarsely chopped, toasted walnuts

Method

1. Preheat oven to 375 degrees F. Whisk together the vinaigrette ingredients.
2. Toast the walnuts in the oven on a sheet pan for 5 – 10 minutes, or until fragrant and lightly browned. Remove from oven and set aside.
3. Heat the saute pan. Peel the shrimp, brush lightly with safflower or grapeseed oil and saute 2 –3 minutes on a side, or until just cooked through.
4. Prepare the Belgian endive.
5. Just before serving, toss the endive, toasted walnuts, avocado with the vinaigrette and place in a colorful shallow bowl. Top with the grilled shrimp. Serve.

Walnuts may be toasted and vinaigrette made up to 24 hours ahead. Refrigerate.

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Wild Rice and Corn Salad with Lemon Rosemary Tofu

Serves 6

Ingredients

2 cups cooked wild rice
2 ears corn, steamed and sliced from cob
½ cup thinly sliced scallions, green part only
1 large shallot
3 pieces lemon rosemary tofu
¼ cup chopped Italian parsley
½ cup pine nuts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
salt
ground black pepper

Method

1. In a large bowl, combine wild rice, corn, scallions, shallots, parsley and cubed tofu.
2. In a small dry skillet, toast pine nuts over medium heat until golden brown, about 10 minutes, stirring frequently to avoid burning.
3. Combine oil, balsamic and lemon juice in a bowl. Add with pine nuts to rice mixture. Toss to blend. Season with salt and pepper. Adjust liquids and seasonings to taste.

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Shrimp with Rum & Mint over Greens

Serves 4

Ingredients

3 Tbs olive oil
1½ lbs shrimp, peeled and deveined
2 cloves garlic, minced
1-2 each Jalapeno or Serrano chiles, seeded and minced
¼ cup fresh mint, cilantro or Italian parsley, finely chopped
4 each scallions, trimmed and finely chopped
¼cup dark rum
2-3 Tbs fresh lime juice
1 bag mixed greens, washed and dried
Salt and freshly ground black pepper, to taste

Method

1. Place the oil in a large frying pan over medium heat. Add the shrimp, garlic, and chiles and cook for 1 minute.
2. Stir in the remaining ingredients. Bring to a boil and cook until the shrimp are done, about 1 minute. DO NOT OVERCOOK! Remove the shrimp with a slotted spoon and transfer to a heated serving dish.
3. Boil the sauce over high heat until thick and syrupy, 2-3 minutes. Correct the seasonings, adding salt or lime juice to taste.
4. Plate the greens, and place the shrimp on top of them. Pour the sauce over the shrimp and serve at once.

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Tortilla Soup with Chicken & Lime

Yields 4 servings

Ingredients

4 each 5- to 6-inch diameter corn tortillas
2 tsp olive oil
2 cans low-salt chicken broth (14½ oz. each)
2 cups water
¾ cup canned stewed tomatoes with juices and chopped
1 each bay leaf
1 each garlic clove, pressed
¼ tsp ground cumin
1/8 tsp dried crushed red pepper
12 oz skinless boneless chicken breast halves (cut into ½-inch-wide strips)
2 each green onions, sliced
¼ cup fresh cilantro, chopped
¼ cup fresh lime juice
Salt

Method

1. Preheat oven to 350°.
2. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into ¼-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
3. Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes.
4. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
5. Ladle soup into bowls. Sprinkle with tortilla strips and serve.

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Potato Leek Soup with Bacon, Spinach and Shallots

Serves 8

Ingredients

5 cups thinly sliced leeks (the white part and a bit of the tender green)
4 Tbs. butter
4 cups potatoes, peeled and diced (baking potatoes recommended)
6-7 cups water (or milk, or a mixture, or chicken stock)
1 ea. Bouquet Garni
½ cup heavy cream or crème fraïche (optional)
2 Tbs. minced parsley, chives or scallion tops for garnish
¼ lb. bacon
1 lb. bag fresh spinach, washed, dried and julienned
½ cup shallots, minced
Salt and pepper to taste

Method

1. In a heavy-bottomed 4-quart saucepan sweat the leeks slowly in butter for about 12-15 minutes. Be certain not to let them color.
2. Add potatoes, bouquet garni and liquid and bring to a boil.
3. Season lightly, cover partially and simmer 30 minutes or until potatoes are tender all the way through.
4. Sauté bacon until well browned. Drain and pat dry of grease. Cool, crumble and set aside.
5. Sauté the shallots in 1-2 Tbs. of vegetable oil until softened. Add the julienned spinach and sauté until wilted. Set aside.
6. Purée the potato leek mixture with a “stick blender” or in food mill or food processor until smooth (or leave “au naturel”).
7. Add the spinach and shallots to the warmed soup and heat through.
8. Just before serving correct seasonings and garnish with bacon, minced parsley, and chopped chives or thinly sliced scallions.

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Roasted Beet, Arugula & Goat Cheese Salad

Serves 4

Ingredients

4 medium beets, cut into bite-size pieces
1 bunch, arugula
Haystack Mountain Goat Cheese
½ cup plus 2 Tbs. extra virgin olive oil
1/3 cup balsamic vinegar
1 Tbs. Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste

Method

1. Preheat oven to 350° F.
2. Toss beets with 2 Tbs. olive oil, salt, and pepper. Roast until tender.
3. Toss beets with arugula and goat cheese.
4. In a separate bowl, whisk together balsamic vinegar, Dijon mustard and garlic. Slowly whisk in the olive oil.
5. Dress the beet, arugula and goat cheese mixture.

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Roasted Tomato Soup with Basil

Serves 8

Ingredients

4 lbs regular or Roma tomatoes
1 lb yellow onions, chopped
1 medium leek, chopped
2 qts chicken stock
2 cups heavy cream
1 bouquet garni (parsley, thyme, and bay leaf)
Salt to taste
Pepper to taste
½ cup basil, cut in thin strips

Method

1. Core and slice tomatoes in half. Lightly oil skin. Place cut side down on sheet pan.
2. Char tomatoes under charbroiler until they are very black.
3. Sweat the chopped onions and leek in a large stockpot.
4. Add the tomatoes, bouquet garni, and enough stock to barely cover the vegetables and simmer. Continue to simmer for a few minutes, just long enough to allow the flavors to merge.
5. Discard bouquet garni and purée the soup through a blender, food processor or food mill.
6. Season with salt and pepper. Garnish with basil.
7. Serve hot or at room temperature.

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Thai Chicken Salad

Serves 4

Ingredients

2 cups shredded cooked chicken
1 red bell pepper, seeded and julienned
1 peach, chopped
2 Tbsp. chopped cilantro
Honey vinaigrette dressing
Mixed greens
1 Tbsp. toasted sesame seeds

Method

1. Combine chicken, pepper, peach and cilantro in a bowl.
2. Pour vinaigrette over and toss well to combine.
3. Spoon over mixed green on plates and sprinkle with sesame seeds.

Honey Vinaigrette Dressing:

• Combine 3 Tbsp. olive or vegetable oil, 3 Tbsp. apple cider or rice vinegar, ¼ cup honey, 1 Tbsp. soy sauce and 1 Tbsp. mustard in jar; shake to blend.
• Makes 2/3 cup.

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Grilled Shrimp Caesar Salad

Serves 4 as a main course

Ingredients

Creamy Caesar Dressing
2 large egg yolks
2 small cloves of garlic
5 anchovy fillets, rinsed, drained and patted dry (optional)
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
2/3 cup extra virgin olive oil

1 head romaine lettuce, washed, dried carefully and torn into pieces
16 cherry tomatoes, halved
1½ cups croutons
1/3 cup freshly grated Italian Parmigiano Reggiano cheese (or crumbled feta or goat cheese)
1 lb. large shrimp
1 tablespoon olive oil

Method

1. Heat indoor or outdoor grill. Brush shrimp with olive oil and grill until just cooked through, approximately 2-3 minutes per side. Do not overcook!
2. Puree all the dressing ingredients in a blender. Toss the lettuce, tomatoes and croutons with the dressing in a large bowl, sprinkle with the cheese, add grilled shrimp on the top, and serve immediately.

Note: Dressing may be made up to 24 hours ahead. Refrigerate. Toss just before serving.

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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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