Creamy Tomato-Basil Soup

Ingredientsfresh basil

    • 1/4 cup butter
    • 1/4 cup olive oil
    • 1 1/2 cups chopped onions
    • 3 pounds tomatoes - cored, peeled, and quartered
    • 1/2 cup chopped fresh BASIL leaves
    • salt to taste
    • ground black pepper to taste
    • 1 quart chicken broth
    • 1 cup heavy cream
    • 8 sprigs fresh BASIL for garnish
Heat the butter and olive oil in a large pot over medium heat.  Stir in onions and cook until tender.  Mix in tomatoes and chopped basil. Season with salt and pepper.  Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes. Transfer soup to a blender (or use an immersible hand blender), and blend until smooth.  Return to the pot, and bring to a boil.  Reduce heat to low, and gradually mix in the heavy cream.  Pour soup through a strainer before serving.  Garnish each serving with a sprig of basil.


Potato Salad with Chives


Ingredientsfresh chives

      • 1 3/4 pounds new potatoes, halved
      • 1 cup sour cream
      • 1/2 cup mayonnaise
      • 1/2 cup chopped fresh CHIVES
      • salt and freshly ground black pepper to taste
      • 1/2 cup chopped fresh CHIVES for garnish

Place the potatoes into a pan and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain and cool under cold running water.

In a large bowl, stir together the sour cream, mayonnaise and 1/2 cup of chives. When the potatoes have cooled, stir them into the mixture. Season with salt and pepper. Garnish with remaining chives.



Dill Potato Salad
7 cups chopped new potatoesfresh-dill
1 (8 ounce) container sour cream
2 teaspoons chopped fresh DILL
1 teaspoon dried parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper. Pour dressing over potatoes and toss gently. Chill before serving.
Marinated Grilled Halibut
1/2 cup fresh grapefruit juiceFresh_Marjoram_bunch
1/4 cup olive oil
2 teaspoons chopped fresh MARJORAM
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 (8 ounce) steaks halibut
4 sprigs fresh MARJORAM, for garnish
Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice.
Preheat barbecue or gas grill.
Reserve marinade, and place fish in lightly oiled wire basket. Place fish 4 to 6 inches above hot coals. Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.
Wings with Mint Leaves and Honey
3 pounds chicken wingsFresh_Mint
1 tablespoon minced garlic
2 tablespoons chopped fresh MINT leaves
1 tablespoon butter
1 lemon, juiced
1/4 cup honey
Preheat oven to 375 degrees F. Place chicken in two 9x13 inch baking dishes. Blend garlic and mint leaves and spread mixture under skin of chicken pieces.
In a small saucepan, heat butter, lemon juice and honey over medium low heat; mix well. Brush warmed mixture all over chicken skin. Bake for 1 hour or until golden brown and cooked through (juices run clear). Brush again with honey mixture, and serve.
Bow-Tie Pasta with Red Pepper Sauce
2 cups red bell pepper, choppedFresh_Oregano2
1/2 cup chicken broth
1 tablespoon chopped fresh OREGANO
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley
Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan.  Cover.  Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.  Stir in tomato paste, vinegar, and honey; remove from heat.  Puree mixture in a blender or food processor. Meanwhile, cook pasta as directed on package.  Drain.  Mix together pasta, red pepper sauce, peas, and parsley.