Herbed Carrot Soup

Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves. Prep and Cook Time: 1 hour, 15 minutes.

Total Time: 1 hour 15 minutes
Yield: Makes about 3 1/2 qts. (serving size: 1 cup)

Ingredients
4 tablespoons butter
2 medium onions, sliced
6 cloves garlic, coarsely chopped
3 pounds carrots, peeled and sliced into 1/4-in.-thick rounds
1 bay leaf
1/3 cup long-grain rice (any variety)
2 to 3 tsp. coarse kosher salt
1 teaspoon freshly ground black pepper
8 cups reduced-sodium chicken broth
1/4 cup heavy whipping cream
1 cup crème fraîche or sour cream
1 cup fresh dill, chopped
1 cup fresh tarragon, chopped
Preparation
1. Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.

2. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.

3. Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.

4. Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.

Note: Nutritional analysis is per cup.

Nutritional Information
Calories:
184 (54% from fat)
Protein:
4.3g
Fat:
11g (sat 7)
Carbohydrate:
17g
Fiber:
3.3g
Sodium:
821mg
Cholesterol:
29mg

Spinach, Pear, and Pancetta Salad

Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy. Prep and Cook Time: 20 minutes.

Yield: Makes 4 servings

Ingredients
2 ounces pancetta or bacon, coarsely chopped
1 small shallot, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
5 ounces baby spinach leaves, washed well and dried thoroughly
1 Bosc pear, cored and thinly sliced
2 ounces fresh, mild goat cheese, crumbled

Preparation
1. In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain.

2. Discard all but 1/2 tbsp. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.

3. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information
Calories:
236 (76% from fat)
Protein:
5.6g
Fat:
20g (sat 6.6)
Carbohydrate:
11g
Fiber:
3.1g
Sodium:
289mg
Cholesterol:
15mg

Easy Salad Recipes: Shredded Salad with Grape Tomatoes, Pine Nuts, and Mozzarella

If you are looking for an easy salad recipe for the summer, try this simple and healthy salad recipe. Create a simple salad vinaigrette with olive oil, balsamic vinegar and mustard for a spicy kick. Serve as a simple lunch or unique introduction to a special dinner.

Ingredients You Will Need For Salad:
2 cups shredded carrots
2 cups shredded celery
2 cups shredded red cabbage
1 cup grape tomatoes
6 tablespoons pine nuts
2 cups shredded mozzarella

Ingredients You Will Need For Dressing:
1 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons grain mustard
1 tablespoon dried parsley
Pinch of salt and pepper
In a large mixing bowl, combine carrots, celery, cabbage and mozzarella. In a separate bowl, whisk together all dressing ingredients and then pour over salad. Sprinkle the top with grape tomatoes and pine nuts.

Easy Salad Recipes: Shredded Salad with Grape Tomatoes, Pine Nuts, and Mozzarella

If you are looking for an easy salad recipe for the summer, try this simple and healthy salad recipe. Create a simple salad vinaigrette with olive oil, balsamic vinegar and mustard for a spicy kick. Serve as a simple lunch or unique introduction to a special dinner.

Ingredients You Will Need For Salad:
2 cups shredded carrots
2 cups shredded celery
2 cups shredded red cabbage
1 cup grape tomatoes
6 tablespoons pine nuts
2 cups shredded mozzarella

Ingredients You Will Need For Dressing:
1 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons grain mustard
1 tablespoon dried parsley
Pinch of salt and pepper
In a large mixing bowl, combine carrots, celery, cabbage and mozzarella. In a separate bowl, whisk together all dressing ingredients and then pour over salad. Sprinkle the top with grape tomatoes and pine nuts.

Spaghetti with Pesto and Tomato-Mozzarella

Ingredients

1 pound(s) thin spaghetti, substitute linguine
1 bunch(es) (large) fresh basil
1 clove(s) (small) garlic
1/4 cup(s) olive oil
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/2 cup(s) freshly grated Parmesan cheese
1 1/2 pint(s) red and/or yellow cherry tomatoes, each cut in half
1 tablespoon(s) red wine vinegar
8 ounce(s) fresh mozzarella cheese, cut into 3/4-inch cubes

Directions

Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. In food processor with knife blade attached, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt until pureed, stopping processor and scraping bowl occasionally. Add Parmesan; pulse to combine. Set pesto aside.
In bowl, mix tomatoes, vinegar, and 1/4 teaspoon pepper with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.
Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.

Prep Time: 20 min
Cook Time: 15 min