The antique store where I have my cafe, is having an Artisan Show on

Carrot, Orange, and Radish Salad

CARROT, ORANGE, AND RADISH SALAD

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

 
Yellow Pepper Soup (I use 1 yellow and 1 red pepper):

Note: The last time I made this, I added lots of smoked paprika. I also left part of the soup chunky.

YELLOW PEPPER SOUP

INGREDIENTS:

1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (chopped) (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)

DIRECTIONS:

1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle to boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an immersion blender. (I used a regular blender).
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.

4 servings

http://www.recipezaar.com/22104

 
REC: Potato Soup With Two Cheeses:

I posted this on Recipezaar, and it got great reviews.

POTATO SOUP WITH TWO CHEESES

INGREDIENTS:

1 stalk celery, thinly sliced
1 carrot, thinly sliced
1/2 onion, sliced
1 tablespoon olive oil
2 1/2 lbs yukon gold potatoes, peeled and cubed
1 (14 1/2 ounce) can chicken broth
8 ounces cream cheese
1 cup ham, diced
3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
white pepper

DIRECTIONS:

Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender.
Add potatoes and broth.
Bring to a boil, then simmer on low about 1/2 hour or until potatoes are tender.
Add cream cheese and mix until blended, then add ham and stir until heated through.
Mix in 3/4 cup cheddar cheese.
Ladle into bowls and top with remaining cheddar.

4 servings - 7 cups

http://www.food.com/recipe/potato-soup-with-two-cheeses-13647

 
Staple with a twist: Southwest Caesar Salad

This is from a local restaurant and is one of their signature salads, plus it plates quite pretty.

Southwest Caesar Salad

Dressing:
1 tbls minced garlic
1 tsp. ground black pepper
1 tsp. salt
1/4 c. white vinegar
1/2 c. lemon juice
1/2 cup asiago cheese
2 c. olive oil
1 tbls. Chili powder
Mix by hand or in a blender.
Serves 8

2 c. romaine lettuce
2 oz. Dressing
2 tbls. Toasted pumpkin seeds
2 tbls. Whole black beans
2 tbls. Roasted corn kernels
1/4 c. tortilla strips
1 tbls. Asiago cheese
4 oz. Grilled chicken breast or salmon (optional)
Serves one as main dish.

 
The Claremont was a NJ diner and that salad was always offered in a big bowl on each table--it

was very garlicky and very addictive.

 
It certainly is amazing! I haven't even made my way through half of them.

Thank you all SO much! I will post my final menu next week when things settle down. Thanks again my friends!

 
Stuffed Red Pepper Soup.... This is a fun and easy recipe. I kind of wing it using this rec as the

base. It is a hit here. I make the rice in the rice maker, brown the meat / onions add garlic, etc season w/ italian seasonings, then throw in the crockpot add the tomato sauce / chopped toms etc...

Comes out different each time, but it is always enjoyed.

http://www.tasteofhome.com/Recipes/Stuffed-Pepper-Soup

 
This is a keeper! Thx for the rec and reminder. We like that it is not the typical Mayo salad.

looks so pretty and as Ang said, make ahead.

Now to wait for some nice weather to have a picnic!!! Oh, I momentarily forgot, you do not need to worry about snow anymore! : )

 
I think this would go over really well. Does it hold well in the crockpot?

Does the rice get mushy? This sounds nice and easy and I have all of the ingredients on hand.

 
Good idea! I have done these in the past and they were very popular.

I used large tortillas, broccoli slaw, and the filling desired. I then wrap them in parchment paper squares. The people in the kitchen before me left some pre-cut wax paper squares that come out of box like kleenix, that work great. If you just wrap them in plastic wrap, they get soggy (I learned that the hard way). Thanks, Ang.

 
I was right I made a batch yesterday in preparation for today, and I sold out of it.

Now I have to go and make another batch today; not a bad thing! Thanks for a keeper. Everyone kept saying that it tastes just like stuffed peppers. I made it as written, with a little extra ground beef just because I didn't want to save the extra. Thanks barb!

 
Thanks to Dawn/NYS for posting the Stuffed Pepper Soup too.

I found it in my files and I am not sure who posted it originally, so thanks to Dawn and Barb for a keeper!

 
You must log in or register to reply here.
Back
Top