BLACK BEAN AND MANGO SALSA and ROASTED SALSA

Happy Cinco de Mayo!!
Once the chopping is done, these two Salsa recipes are quick to mix up, and bring a burst of delicious freshness to the table.

BLACK BEAN AND MANGO SALSA

1 can black beans, rinsed and drained
1 cup diced ripe mango
1 tomato, rinsed, cored and coarsely chopped
1 cup diced green bell pepper
1/4 cup finely diced red onion
1 tablespoon minced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 clove garlic, peeled and minced
2 tablespoons lime juice
1 tablespoon red wine vinegar
salt and freshly ground black pepper to taste

In a large bowl, combine all the ingredients and mix well.
Serve with tortilla chips.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009
www.arkansasonline.com/news/features/food/‎

ROASTED SALSA

4 tomatoes, halved and seeded
1 poblano pepper, cut in half, stem and seeds removed
1 onion, peeled and cut into quarters
4 tomatillos, husks removed, halved
5 cloves of garlic
vegetable oil
1 teaspoon cumin
1 teaspoon chipotle chile powder
juice of 1 lime
1/4 cup chopped cilantro

Heat oven to 500F.
Line a baking sheet with foil.
In a large bowl, combine tomatoes, peppers, onion, tomatillos and garlic. Add a drizzle of oil and the cumin and chile powder and toss to coat. Transfer to prepared baking sheet. Roast 20 minutes, or until vegetables are slightly charred.
Let cool 5 minutes. Remove skins from tomatoes and peppers.
Process vegetables in food processor to desired consistency. Add fresh lime juice and salt to taste.
Refrigerate at least an hour, or until well chilled.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2012
www.arkansasonline.com/news/features/food/

CARROT COCONUT SOUP and TOMATO SOUP and SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

This has been a particularly long, ferocious winter, with the kids missing many days of school due to the inclement weather and hazardous road conditions. There were lots of days spent inside our warm, cozy house. Icy, snowy days when I made pots of wonderful, steaming hot soup.
Even though there is no more awful weather in the forecast, it is still one of my favorite comfort foods.

CARROT COCONUT SOUP

1/4 cup unsalted butter
1 pound carrots, peeled and chopped
1 onion, chopped
salt and freshly ground black pepper
2 cups chicken broth
1 can unsweetened coconut milk
2 tablespoons Thai-style chili sauce
fresh cilantro leaves (for serving)

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15 to 20 minutes. Stir in broth, coconut milk and the chili sauce. Bring to a boil, reduce heat and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40 to 45 minutes.
Let soup cool slightly, puree with an immersion blender. Season to taste with salt and pepper.
Divide soup among bowls, garnish with cilantro.
Enjoy!

Recipe adapted from Bon Appetit
http://www.bonappetit.com/recipe/carrot-coconut-soup

TOMATO SOUP

1 tablespoon olive oil
2 tablespoons butter
2 onions, chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon smoked sweet paprika
salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups chicken broth
1 can (28 ounces) crushed San Marzano tomatoes

In a medium pot, heat the olive oil over medium-high heat. Melt 2 tablespoons of butter into the oil, then add the onions, garlic, thyme and paprika. Season with salt and pepper. Partially cover the pot and cook until the onions and garlic are softened, about 10 minutes. Stir in the tomato paste, continue stirring until fragrant, about 2 minutes. Add the stock and tomatoes, reduce heat and simmer until cooked through.
Enjoy!

Recipe adapted from Rachael Ray, December 2013
www.rachaelray.com/‎

SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

3 tablespoons olive oil
1 leek, chopped
1 bay leaf
1 cup green split peas, rinsed
4 cups chicken broth, divided
1 cup frozen petite green peas, thawed
5 tablespoons chopped fresh dill, divided

Heat oil in a heavy large pot over medium-high heat. Add leek and bay leaf. Saute until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 3 1/2 cups chicken broth, bring to a boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat.
Add petite peas and 4 tablespoons dill. Puree until smooth, using an immersion blender, adding more broth, if desired. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with remaining dill.
Enjoy!

GARDEN FRESH TOMATO SOUP

Sometimes a warm mug of soup is all you need! Warm comfort on a cold day, and refreshing on a warm day!

GARDEN FRESH TOMATO SOUP

4 cups chopped fresh tomatoes
1 onion, chopped
4 whole cloves
1 1/2 cups chicken broth
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons of sugar

In a pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil and gently boil for about 25 minutes to blend all of the flavors. Remove from heat, carefully pour into a blender or food processor and mix to desired smoothness.
In the now empty pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Slowly and gradually mix in the tomato mixture. Season with salt and sugar, and adjust to taste.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/garden-fresh-tomato-soup/‎

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

BRUSCHETTA WITH TOMATO, AVOCADO, BASIL AND MINT

A friend of mine saw a movie "girl rising" while she was traveling, and worked very hard to bring it to our town. My heart swelled and I was so proud of her when the numbers in the theater grew so large, they had to move the showing to a much bigger room.
It is a movie that "showcases the human spirit and the power of education to change a girl and the world" (from the Girl Rising website girlrising.com/‎) It was a very thought provoking and emotional film, telling the stories of nine girls from different countries.
I was meeting friends before and going out for a cocktail after, so I made an appetizer for my husband and I to share when he got home from work. We came together briefly to catch up on the day, and enjoy a bite to eat and each others company, before heading in different directions for the evening.

BRUSCHETTA WITH TOMATO, AVOCADO, BASIL AND MINT



1 baguette, cut crosswise into rounds
olive oil
1 garlic clove, peeled
1 cup chopped onion
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon chopped jalapeño
1 pound assorted tomatoes, coarsely chopped, juices drained
2 large avocados, halved, pitted, peeled, cut into small cubes

Heat oven to 425F.
Arrange bread rounds on large rimmed baking sheet. Brush with oil, sprinkle with salt and pepper. Bake until crisp, about 12 minutes. Cool.
Press garlic into medium bowl. Add onion, basil, mint, lemon juice, and chiles. Mix in tomatoes, then avocados, season to taste with salt and pepper.
Serve with the toasts.
Enjoy!

Recipe adapted from The Bon Appetit Fast Easy Fresh Cookbook, 2008
www.bonappetit.com/.../the_bon_appetit_fast_easy_fresh_cookbook

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE and ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE and SHAVED FENNEL AND ARUGULA SALAD and FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA and SALAD WITH YOGURT TAHINI DRESSING and STRAWBERRY MANDARIN ORANGE CHOPPED SALAD and TOMATO AND CORN SALAD and GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

There is almost nothing I enjoy more, than a small interesting salad, paired with a glass of wine. Whether I'm at home or eating out, I love this light, fresh combination.

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens

Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese

Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!

Recipe adapated from The Morning News, January 2009

SHAVED FENNEL AND ARUGULA SALAD

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings

Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA

1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste

Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes‎

SALAD WITH YOGURT TAHINI DRESSING

2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!

STRAWBERRY MANDARIN ORANGE CHOPPED SALAD

FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/‎

TOMATO AND CORN SALAD

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.

Enjoy! and I would love for you to share this with your friends!

WALDORF SPINACH SALAD

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts

Mix together the honey, oil, vinegar, mustard, cinnamon and garlic.  Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!

GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese

For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2013

BACON AND TOMATO GUACAMOLE and CHUNKY GUACAMOLE and CHEESE TOPPED GUACAMOLE and ROQUAMOLE and GUILT FREE GUACAMOLE

Happy National Guacamole Day!
I have happily and enthusiastically made a lot of guacamole over the summer - from happy hours with friends to drinks on the deck at the lake house with family. It is a quick, delicious, uncomplicated appetizer, even with anything you might want to add in, such as bacon, blue cheese, goat cheese or asparagus.
It reminds me of certain friends of ours - it is their signature dish, and they make it with such ease and grace - the epitome of relaxed entertainment.
It is a dish best enjoyed freshly made, so I feel like I am watching a live cooking show when our friends invite us over.

BACON AND TOMATO GUACAMOLE

1/2 onion, finely chopped
5 strips bacon
3 avocados
juice of 1 to 2 limes
1 to 2 canned chipotle chiles in adobo, finely chopped
1 tomato, cored and chopped into 1/4 inch pieces
1/4 cup chopped fresh cilantro
salt and freshly ground black pepper to taste

Place onion in a bowl of cold water, set aside.
In a large skillet, cook bacon in a single layer over medium-low heat, turning occasionally until crispy and browned, about 10 minutes. Drain on paper towels, then crumble, set aside.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Mash the avocados with the lime juice into a coarse puree.
Drain the onion and shake off the excess water and transfer to the bowl along with the chipotle chiles, tomatoes, cilantro and about 2/3 of the bacon. Gently stir it to combine all of the ingredients. Taste and season with salt and pepper.
Scoop into a serving dish, sprinkle with the remaining bacon and cilantro.
Enjoy! I would love if you would share recipedoodle with your friends!

Recipe adapted from The Arkansas Democrat Gazette May 2012
www.arkansasonline.com/news/features/food/‎

CHUNKY GUACAMOLE

6 avocados, diced
3 to 4 tomatoes, diced
1/2 red onion, finely chopped
1 serrano pepper, finely chopped
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
salt and freshly ground black pepper

Combine all ingredients in a bowl, seasoning to taste with salt and pepper.
Enjoy!

Recipe adapted from Self Magazine, February 2012
www.self.com/fooddiet/recipes‎

CHEESE TOPPED GUACAMOLE

2 avocados, diced
1 tomato, diced
3 tablespoons red onion, finely chopped
1/4 cup finely chopped cilantro
2 tablespoons finely chopped mint
4 slices of pickled jalapeno, finely chopped
juice of 1 lime
salt and freshly ground pepper
queso oaxaca or goat cheese, crumbled
tortilla chips for serving

Mix the avocados, tomato, onion, cilantro, mint, jalapeno and lime juice, season with salt and pepper. Sprinkle with crumbled cheese and serve with tortilla chips.
Enjoy!

Recipe adapted from Food & Wine, May 2009
http://www.foodandwine.com/recipes

ROQUAMOLE

3.5 ounces of Roquefort
2 tablespoons sour cream
2 ripe avocados
1 teaspoon sliced pickled jalapeno peppers, finely chopped
1 green onion, finely chopped
juice of 1 lime

Crumble or mash the cheese. Stir in sour cream. Add avocados, mash with a fork.
Stir in jalapenos, green onions and lime juice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/‎

GUILT FREE GUACAMOLE

1/2 pound of asparagus, trimmed
1 avocado
1 tomato, chopped
2 cloves of garlic, minced
1/4 cup diced red onion
1/4 cup minced cilantro
juice of 1 lime
1 serrano pepper, minced

Steam the asparagus, when cool, cut them into 1/2 inch pieces and toss them in a blender with the other ingredients. Pulse until the guacamole is the textue you like. Season with salt and pepper.
Enjoy!

Recipe adapted from Self, May 2013
www.self.com/fooddiet/recipes‎

GARDEN TOMATO SAUCE OVER PASTA

I made this nutritious pasta sauce for the kids, before leaving on a date night with my husband. Although I thought it was delicious, my three connoisseurs expressed their strong opinions and left the majority on their plates. I enjoyed the healthy left overs the next day, the perfect counterbalance to the rich meal I had enjoyed the evening before.

GARDEN TOMATO SAUCE OVER PASTA

1 onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
1/2 to 1 pound of tomatoes, cored and chopped
salt and freshly ground black pepper
1/2 cup red wine
1 tablespoon tomato paste 
3 tablespoons chopped fresh oregano

Saute onion in hot oil, over medium high heat, 3 to 5 minutes or until tender.
Add garlic saute 2 minutes. Add tomatoes, salt and freshly ground pepper to taste. Cook, stirring often, 2 or 3 minutes or until tomatoes start to release their juices.
Add wine and tomato paste and cook, stirring occasionally, 8 to 10 minutes, or until almost all liquid has evaporated. Remove from heat, and stir in oregano. Serve sauce over hot cooked pasta.
Enjoy!

Recipe adapted from Southern Living, August 2012
www.southernliving.com/food/‎

BREAD AND TOMATO SALAD

Nothing says hot, sticky summer days like a perfectly ripe, juicy tomato - mixed with a little aromatic basil, it is a simple, heady combination.
I adore panzanella salads and this effortless and delicious recipe is no exception. It is quick to put together and needs to be made ahead of time - making it perfect for relaxed, serene summer entertaining.

BREAD AND TOMATO SALAD

4 tomatoes, cut into cubes
1/2 pound artisan bread, stale, crusts removed and cubed
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 to 1/2 cup olive oil
1 bunch fresh basil, stems removed, leaves torn into pieces
salt and freshly ground black pepper

In a large bowl, combine the tomatoes and bread.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
Add the basil and salt and pepper to taste, and toss to combine.
Enjoy!

Recipe adapted from the Food Network
www.foodnetwork.com › Recipes › Holidays and Parties‎

SAUSAGE MINESTRONE and SMASHED PUMPKIN SOUP WITH MASCARPONE and CHICKPEA AND ROSEMARY SOUP and TOMATO WHITE BEAN SOUP WITH PESTO and CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

There was a light flurry of snow outside my window this morning, and I was very excited - I love the feeling of warmth and coziness it brings (when I am able to be inside) and the sense of anticipation that our everyday world may soon be covered in a crisp, clean, very cold, white blanket.
The cold weather also turns my thoughts toward one of my cherished comfort foods - soup.
This is often a dish I will make on a Monday night - after a weekend full of rich food and excessive cooking, I love the simplicity of one pan cooking - all of the ingredients thrown in together and allowed to merge and blend into one delicious, flavorful bowl.

SAUSAGE MINESTRONE

8 mild Italian sausages, casings removed
1 teaspoon olive oil
2 onions, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 to 6 cloves of garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons salt
2 cans red kidney beans, drained and rinsed
1 can (28 ounces) petite diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 zucchini, chopped
1/4 cup chopped fresh parsley
half of a cauliflower, chopped
1 cup small pasta, such as macaroni
grated parmesan cheese

In a skillet, heat olive oil over medium heat. Add sausages and break up, fry until browned, stirring occasionally, about 10 minutes. Transfer to slow cooker.
Drain fat from skillet. Fry onions, carrots, celery, garlic, oregano and salt, stirring until onions are softened, about 7 minutes. Scrape into slow cooker.
Add beans, 5 cups of water, tomatoes, tomato paste, pepper and bay leaf to slow cooker. Stir gently, cover and cook on low for 8 hours or until vegetables are tender. Discard bay leaf.
Add zucchini and parsley. Cover and cook on high for 20 minutes, or until zucchini is tender.
Meanwhile, in a saucepan of boiling salted water, cook cauliflower and pasta for 6 to 8 minutes or until cauliflower is tender and pasta is tender but firm. Drain and add to slow cooker.
Serve with cheese.
Enjoy!

Recipe adapted from Canadian Living
www.canadianliving.com/food/sausage_minestrone.php - Canada

SMASHED PUMPKIN SOUP WITH MASCARPONE

2 tablespoons olive oil
3 cloves garlic, peeled and smashed
1 teaspoon fennel seeds, coarsely ground
2 pounds pumpkin or butternut squash, peeled, seeded and cut into 3/4 inch cubes
3 potatoes, peeled and cut into 3/4 inch cubes
1 3/4 cups chicken stock
1/2 cup grated parmesan cheese
2/3 cup mascarpone cheese

In a medium pot set over low heat, heat the olive oil with the garlic and fennel seeds. Stir often, until seeds are fragrant about 5 minutes.
Turn the heat to medium-high and stir in squash and potatoes. Add enough chicken stock to just cover the vegetables and bring to a boil. Lower the heat and simmer for 35 to 40 minutes, stirring occasionally and checking that the vegetables are just submerged.
Once vegetables are tender, remove pot from the heat and mash with a potato masher. The soup should be thick and creamy.
Ladle soup into bowls, garnish with shaved parmesan and a dollop of mascarpone cheese.
Enjoy!

Recipe adapted from The Wall Street Journal, January 2011
online.wsj.com/.../SB1000142405274870339660457608818297639...

CHICKPEA AND ROSEMARY SOUP

3 tablespoons olive oil, plus additional for drizzling
8 cloves garlic, minced
1 tablespoon fresh rosemary leaves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 can chickpeas, rinsed and drained
1 cup chicken broth
juice of 1 lemon
salt

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes, let cool slightly.
Blend with an immersion blender until just smooth. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.
Enjoy!

Recipe adapted from O Magazine, September 2005
www.oprah.com/food/Chickpea-and-Rosemary-Soup

TOMATO WHITE BEAN SOUP WITH PESTO

4 tablespoons olive oil, divided
1 onion, chopped
4 celery stalks, chopped
2 carrots, chopped
3 to 4 cloves of garlic, chopped
1/2 cup white wine
1 cup chicken stock (add more if you like a thinner style soup)
1 can of cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

In a large pot, heat 2 tablespoons of oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic, cook, stirring until vegetables soften, 3 to 5 minutes.
Add wine, stir to scrape brown bits of bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil, reduce heat, cover and simmer stirring occasionally, until carrots are very soft, 15 to 20 minutes.
In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt, 2 tablespoons of water and remaining 2 tablespoons of oil.
Remove bay leaves from soup, discard. Use an immersion blender to puree soup.
Divide soup among 4 bowls, dollop each with 1/4 of the pesto, and swirl in.
Enjoy!

CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

1/2 stick butter
1/2 large onion, diced
1 cup celery, chopped
1 1/2 carrots, diced
1 1/2 cups water
1 cup chicken or vegetable broth
1 cup half and half
1 teaspoon ground white pepper
1 teaspoon curry powder
10 ounces swiss cheese, cut into cubes
2 tablespoons cornstarch
1 pound of cauliflower florets

Melt the butter over medium-high heat in a large stockpot.
Add the onion, celery and carrots, and sauté until the vegetables are tender, about 5 minutes. Reduce heat to medium-low. Add 1 cup water, broth and half and half.
Heat to a simmer, but do not boil.
Add the pepper, curry powder and cheese and heat, stirring frequently, until the cheese melts.
Dissolve the cornstarch in the remaining water. Add to the soup and increase heat to medium. Stir and cook for 2 minutes, or until thickened.
Add the cauliflower, and reduce heat to simmer. Cover and cook for 30 minutes, or until cauliflower is tender.
Enjoy!

Recipe adapted from The Morning News, May 2004

TOMATO STACK SALAD WITH CORN AND AVOCADO

My husband decided he wanted to invite some acquaintances from twitter over for dinner. Having no idea what we were getting ourselves in for, we planned what we hoped would be a fresh and delicious menu. This was one of my favorite dishes, flavorful but light - and the dressing was one of the best I have tasted.
The evening could have gone either way, but thankfully, the group who came were absolutely fabulous, a truly wonderful, interesting mix of people, that made it a fun evening, full of great conversation, delightful appreciation of food, and who we would welcome back any time.

TOMATO STACK SALAD WITH CORN AND AVOCADO

2 bacon slices
1/4 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh basil
2 tablespoons low-fat mayonnaise
2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
2 ears shucked corn
4 tomatoes, cut into slices
1/8 teaspoon salt
1/2 ripe peeled avocado, thinly sliced
4 teaspoons olive oil

Heat the grill to high heat.
Heat a large skillet over medium heat. Add bacon to pan, cook 8 minutes or until crisp. Drain bacon on paper towels, and chop.
Combine buttermilk, chives, basil, mayonnaise, vinegar and garlic, stirring with a whisk. Stir in 1/4 teaspoon pepper.
Coat corn with cooking spray. Place corn on grill rack, grill 8 minutes or until well marked, turning occasionally. Remove from grill, cool slightly. Cut corn kernels from cobs.
Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates.
Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads, top each salad with chopped bacon.
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/

GRILLED TOMATO BASIL SOUP

I had lunch with a friend who had recently returned from a year in Austria. It was wonderful to talk with her and catch up on her family's adventures, during their time away.
In Austria they would shop every day or two for groceries, and one evening she wanted to make a tomato soup I had featured - however her husband came home with pizza sauce instead of plain canned tomatoes!! As with any good cook, she was able to substitute, compromise, and serve her family a fabulous meal.
I added tomato paste to this recipe because I felt the soup needed to be a little richer (cream would be good too) In addition, I added lots of color to my picture - also to make it richer.

GRILLED TOMATO BASIL SOUP

2 pounds of tomatoes, halved
1 onion, peeled and quartered
olive oil
salt and freshly ground pepper to taste
1 carrot, peeled and chopped
1 clove garlic, peeled and minced
3 cups chicken broth
several sprigs of fresh thyme, parsley, celery top and a bay leaf, tied together
1/4 cup fresh basil
1 tablespoon fresh lemon or orange juice
1 tablespoon tomato paste
pinch sugar
plain yogurt or sour cream

Heat grill or broiler.
Rub tomatoes and onion with olive oil, salt and pepper. Grill or broil for about 10 minutes or until flesh is lightly charred, turning once. Remove skins.
Combine tomatoes, onion, carrot, garlic, stock, herb bundle and little salt in a large pot.
Bring to a boil, reduce heat and simmer 30 minutes, or until vegetables are soft.
Discard herb bundle. Puree vegetables until smooth, return to pot. Stir in basil, lemon juice, tomato paste and sugar.
Season to taste with salt and pepper.
Serve chilled or hot with a spoonful of yogurt and garnish with fresh basil if desired.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, July 2004
www.arkansas.com/dining/recipes/