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 - Lettuce, bite-sized pieces, any type, enough for two
- Vinaigrette salad dressing, just enough to coat amount of lettuce
- Goat cheese, about 2 ounces, crumbled
- ¼ C. Sun dried tomatoes, Julienne cut, well drained
- 1 T (heaping) pine nuts, lightly toasted
In large bowl, toss lettuce with salad dressing until lightly coated. Top with crumbled goat cheese and CSDF Tomatoes. Toss again. Top with pine nuts. To toast nuts, heat oven to 325 and place nuts on aluminum foil on cookie sheet. Roast about 10 minutes or until you start to smell them cooking. Remove from oven and lift foil off cookie sheet. Allow to cool. |
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Pasta and Bean Soup -Pasta e Fagioli |
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 - 1/4 cup olive oil
- 1 onion, minced
- 2 carrots, in small dice
- 2 celery ribs, in small dice
- 4 cloves garlic, minced
- 1/4 cup minced CALIFORNIA SUN DRY tomatoes
- 2 cans (15-ounce) white beans, drained and rinsed
- 3 cups chicken broth mixed with 3 cups water
- 1 teaspoon dried rosemary
- 2 tablespoons minced parsley
- Salt and pepper
- 1/3 pound fresh fettuccine, cut in 3-inch lengths
Heat oil in a large pot. Add onion, carrot, celery and garlic and saute until soft. Add sun-dried tomatoes and saute 3 minutes. Add beans, broth-water mixture and rosemary. Bring to a simmer, cover and simmer gently 15 minutes. In a food processor, puree half the soup. Return to pot. Stir in parsley, salt and pepper. Return to a simmer. Add fettuccine and cook until al dente. Yield: 4 to 6 servings |
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