Great Soup and salad recipes?

Summer Soup


2 tbsp olive oil (30 ml)


1 tbsp garlic, chopped (15 ml)


2 cups Vidalia onions, chopped (500 ml)


2 1/2 cups of yellow pepper, peeled and chopped (625 ml)


6 cups yellow tomatoes, peeled and chopped (1.5 L)


1 tsp lemon rind (5 ml)


Salt and pepper, to taste


1 tsp hot sauce (5 ml)


1 tsp fresh chives, chopped (5 ml)


1 tsp fresh chives, chopped (5 ml)


Cherry tomatoes, to garnish





In a large pot and over medium heat, add olive oil. When hot add garlic and onion and cook for one minute. Continue by adding pepper and cook. Reduce heat and let cook for 15 to 20 minutes or until the onion is tender, stirring occasionally. Place half of the tomato mixture into a blender and process until smooth. Press pureed tomato through a sieve and keep the liquid. Season to taste and set aside.


In a glass bowl, combine fresh herbs and set aside. Serve the yellow tomato summer soup either hot or cold. If serving cold, allow mixture to chill completely. Garnish with fresh herbs and a cherry tomato





Hawaina Salad


2 cups brown jasmine rice


1 cup broth


1 1/2 cup water


16 oz pinapple chunks in 100% of own juice (save juice)


1 tbsp sesame oil


1 tbsp soy sauce


2 garlic cloves, minced and crushed


1tbsp fresh ginger, grated


1tbsp brown sugar


3 pork chops


1 organic green bell pepper, sliced thinly and chopped into small pieces


1 organic red pepper, sliced thinly and chopped into small pieces.


salt


pepper


thyme


Extra Virgin Olive Oil


* wine of your choice





Directions


Make rice first add 2 cups brown jasmine rice, with your 1 cup of broth and your 1 1/2 cup water. Bring to a boil, cover and lower heat to simmer until the water is all evaporated.


While your cooking your rice cook your pork chops in medium pan, add salt, pepper, thyme and extra virgin olive oil as a rub. Cover and cook until there is a nice coating on top-flip once. *I added a few drops of Merlot, just for some liquid. When done transfer to a plate and slice lengthwise.


Now drain the pineapple, keeping 1/2 cup of the juice, in a small bowl, whisk together the pineapple juice, sesame seed oil, soy sauce, garlic, ginger, and brown sugar. Transfer the rice to a large bowl. Pour the dressing over the rice, toss to mix. Add the pineapple chunks, and peppers, you can also add the sliced pork right on top of the salad or serve on the side.Great Soup and salad recipes?
French onion is one of my favorites.





BAKED FRENCH ONION SOUP





6 large white onions, thinly sliced


3-4 cloves garlic, finely minced


3 to 4 tablespoons olive oil


9 cups beef broth


1/4 teaspoon garlic powder


1/4 teaspoon onion powder


1/3 teaspoon ground black pepper


8 slices white bread


1 cup shredded Parmesan cheese


8 slices gruyere or provolone cheese





Preheat oven to 325掳F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.


Saut茅 sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.





Stir in beef broth and seasonings. Minor鈥檚 concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.





Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.





Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruy猫re or provolone and sprinkle with Parmesan.





Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.





Serve with additional grated Parmesan cheese for sprinkling at table.Great Soup and salad recipes?
Everyone loves my vegetable beef soup. make it any way you like, but my secret ingredient is to add V-8 juice.
FRUITED CURRY CHICKEN SALAD





INGREDIENTS


4 skinless, boneless chicken breast halves - cooked and diced


1 stalk celery, chopped


1/2 onion, chopped


1 small apple - peeled, cored and chopped


1/3 cup golden raisins


1/3 cup seedless green grapes, halved


1/2 cup chopped toasted pecans


1/8 teaspoon ground black pepper


1/2 teaspoon curry powder


3/4 cup mayonnaise


DIRECTIONS


In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

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