Soups and
Salads
Fall Salad
with Cranberry Vinaigrette
Ginger-Pumpkin Soup
Killer
Caprice and Tapenade
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Fall Salad with Cranberry Vinaigrette
Allrecipes.com
Serves 8
Ingredients
1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried, and
torn into bite-size pieces
2 medium heads Belgian endive - washed, dried
and chopped
2 red Anjou pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese
Directions
In a saucepan, combine vinegar and
cranberries. Cook over medium heat until cranberries soften.
Remove from heat; add olive oil, sugar, salt and pepper.
Place in blender and mix until smooth. Refrigerate until
chilled.
Core and julienne one pear, core and dice the
other.
In a large bowl, combine the Romaine lettuce,
endive, diced pears, walnuts and Gorgonzola. Toss and
drizzle with enough dressing to coat.
Divide among salad plates and garnish with
julienne pear. Top with any additional walnuts as well.
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Ginger-Pumpkin Soup
CountryLiving.com
Serves 10
Ingredients
2 cans (15-ounce) pumpkin puree
3 cans (14 1/2-ounce) chicken broth
1 can (11 1/2-ounce) pear nectar
1/3 cup creamy peanut butter
2 cloves garlic, finely chopped
2 tablespoons fresh ginger root, grated
2 tablespoons green onion, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
Toasted pumpkin seeds, (optional)
Chopped chives, (optional)
Directions
In a 6-quart saucepan, combine pumpkin puree,
chicken broth, and pear nectar. Bring to a boil over high
heat. Cover, reduce heat to low, and simmer 10 minutes.
In a blender or the bowl of a food processor
fitted with chopping blade, process 1 cup pumpkin mixture
with peanut butter until smooth. Return to saucepan with the
remaining pumpkin mixture. Add garlic, ginger root, green
onion, lime juice, salt, and cayenne pepper; cook 10 minutes
over medium heat.
Divide soup among soup plates and garnish
with pumpkin seeds and chives, if desired. Serve
immediately.
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Killer Caprice and
Tapenade
Recipe by Dawn Albrecht
Serves 6 to 8
Ingredients
4 vine ripe or farmers’ market large tomatoes
8 oz fresh mozzarella
¼ cup chopped black olives (divided)
¼ cup chopped green olives (divided)
¼ cup olive oil
3 anchovies (divided)*
Parsley or cilantro as garnish
Directions
Blend 1/8 cup of the black and 1/8 cup of the
green olives with one anchovy. Set aside and serve as an
olive tapenade.
Blend remaining green and black olives with
one anchovy and ¼ cup olive oil. (Blend remaining anchovy
into olive and oil mixture to taste.)
Thickly slice tomatoes and mozzarella.
Alternate tomato and mozzarella slices on a platter.
Drizzle olive and anchovy oil over tomato
mozzarella platter. Sprinkle parsley or cilantro over the
top as garnish.
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