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.


Rosemary Zucchini Sticks


Ingredientsfresh rosemary

    • 2 medium zucchini, peeled
    • 1 cup seasoned bread crumbs
    • 1 tablespoon minced fresh ROSEMARY
    • 1 egg
    • 1 tablespoon water


Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. Bake at 375 degrees F for 20-25 minutes or until tender and golden, turning once.



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.



Roasted Sweet Potatoes with Almonds

4 medium sweet potatoes, peeled and cut into 1-inch-thick cubesFresh_Thyme_bunch
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh THYME leaves, plus
6 sprigs fresh THYME for garnish
1/2 teaspoon kosher salt (optional)
1/2 cup sliced California Almonds
Preheat oven to 450 degrees F. In a large mixing bowl, combine all ingredients except the sliced almonds and toss.  Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9x13-inch baking dish. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.  Stir together sweet potatoes and roasted almonds in a serving bowl and garnish with thyme sprigs. Serve warm.
Tarragon Chicken Salad
1 pound skinless, boneless chicken breast halvesFresh_Tarragon
1 1/2 cups chopped celery
1 1/2 teaspoons chopped fresh TARRAGON
1 cup chopped fresh parsley
1 1/2 cups mayonnaise
1 cup raisins
1 cup diced red onion
Preheat oven to 350 degrees F. Lightly grease a medium baking dish.
Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.
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.
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.
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.
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.
Linguine with Sage and Chicken
1/2 cup olive oil
4 cloves garlic, crushed
6 tablespoons plain dry bread crumbs
20 fresh SAGE leaves
1 pound skinless, boneless chicken breast meat - cut into strips
1 tablespoon fresh lemon juice
1 1/4 pounds fresh linguine pasta
1/2 cup freshly grated Parmesan cheese

Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage.  Cook and stir for 5 minutes.  Remove from the skillet, and place in a bowl.  Set the heat to medium-high.  Add the chicken to the skillet; cook and stir for about 3 minutes.  Sprinkle with lemon juice, and reduce the heat to medium.
Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta, and cook for 3 to 5 minutes, until tender.  Drain.  Add the pasta to the skillet, and stir to distribute chicken.  Transfer to a serving dish, and toss with the garlic and breadcrumbs.  Serve with fresh Parmesan cheese.