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Gazpacho with Roasted Corn

Gazpacho with Roasted Corn
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Servings
4
Servings
4
Gazpacho with Roasted Corn
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the corn kernels from the cobs and set aside. Save cobs for Vegetable or Corn Stock.
  2. Chop the Cucumber, Tomatoes, Pepper, and onions into 1 inch chunks. Place in food processor bowl or a large deep bowl (if using an immersion blender).
  3. Roughly chop up the Garlic, Parsley, and Cilantro and add to whatever type of bowl you are using. Add the Vegetable Juice to the bowl as well.
  4. Add the Citrus Juice, Vinegar, Smoked Paprika and Cumin to your bowl. Process the veggies and juice until chopped to your liking. Check for seasonings and add more if needed. a little Salt & Pepper is good, too.
  5. Stir in the corn kernels and store covered in the refrigerator for several hours. Serve chilled.
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Smokey Red Lentil Hummus

Smokey Red Lentil Hummus
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A smoky take on hummus. Great with veggies or pita chips. It is a little bit lighter and creamier version of the traditional chickpea recipe.
Servings
12
Servings
12
Smokey Red Lentil Hummus
Print Recipe
A smoky take on hummus. Great with veggies or pita chips. It is a little bit lighter and creamier version of the traditional chickpea recipe.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Bring the lentils and garlic to a boil in about 3 cups of water. Reduce heat to simmer, cover and cook until "mushy" about 15 minutes. Drain well and allow to cool.
  2. Combine all the ingredients in a food processor or blender. Process until smooth, scraping down the sides as needed. Taste and adjust any or all of the seasonings.
  3. Scrape into a bowl. Cover and chill at least 2 hours. Serve with veggies and/or pita chips.
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Upscale Tortellini Soup

Upscale Tortellini Soup
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Servings
4
Servings
4
Upscale Tortellini Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium high heat. Add the olive oil and swirl to coat the bottom of the pot. Add the pancetta and cook until it is lightly browned and has rendered some fat.. Remove the pancetta and leave about a tablespoon of oil/fat in the pan.
  2. Add the chicken or chicken sausage to the pan and brown . Remove from the pan and set aside with the pancetta.
  3. Add the shallots, garlic, cremini, carrots, and artichoke hearts to the pot. Cook over medium heat until everything begins to soften and becomes fragrant, stirring often. Add about 1/4 cup of stock to the pot and stir to loosen any brown bits. Add the rest of the chicken stock along with the Italian seasoning(s) of your choice.
  4. Bring to a low boil. Reduce the heat and simmer for 10 minutes or so. Add the spinach, chicken, pancetta, and sun dried tomatoes and simmer for another 10 minutes. While the soup simmers cook the tortellini.
  5. Cook the tortellini in a separate pan following the directions on the package. Drain and divide the tortellini between 4 soup bowls. Spoon the soup over the tortellini, again dividing among the bowls. Serve with shredded parmesan or romano cheese.
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Not Just Another Chicken Marinade


Not Just Another Chicken Marinade
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Not Just Another Chicken Marinade
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Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake until well combined.
  2. Pour over about 1 pound of boneless chicken pieces of your choice. Allow to marinate in the refrigerator for at least 4 hours. Drain and grill until done based on chicken pieces.
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Cauliflower Mac & Cheese

Cauliflower Mac & Cheese
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Servings
4
Servings
4
Cauliflower Mac & Cheese
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until just al dente. Add the cauliflower and cook 2 minutes more. Drain and set aside.
  2. Melt the butter in a medium saucepan. Add the shallots and cook until they begin to soften. Add the flour and stir to form a roux. Cook for 2 minutes.
  3. Gradually add the milk, stirring constantly. continue to cook stirring constantly until the sauce comes to a gentle bubble and thickens.
  4. Remove from the heat and add in the cheese, stirring until it is melted. Add the paprika and cayenne and taste for seasoning. Add what it needs.
  5. Combine the cheese sauce with the pasta, cauliflower, and prosciutto (if using). Pour into a 2 quart casserole that has been lightly coated with cooking spray.
  6. Cover with foil and bake at 350 degrees for 25 minutes, until the sauce is bubbling.
  7. Sprinkle with the fried onions and bake uncovered another 5 - 7 minutes until the onions are golden brown. Allow to rest 10 minutes before serving.
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