Soup & Salad

4 Jan

Over the past few days I’ve received several requests for the delicious Christmas Eve recipes featured here. I must note that these meals were made by my amazing-in-the-kitchen-mother and with her  help, I was able to supply these easy recipes for your eating pleasuresIMG_3060The Roasted Pears with Blue Cheese salad is a recipe from Ina Garten, the Barefoot Contessa. My mother found it in her her Back to Basics Cookbook, but you can get it off the Food Network website, as well.

Here’s what you need:

  • 3 ripe but firm Anjou pears
  • Freshly squeezed lemon juice (3 lemons)
  • 3 ounces coarsely crumbled sharp blue cheese such as Stilton
  • 1/4 cup dried cranberries
  • 1/4 cup walnut halves, toasted and chopped
  • 1/2 cup apple cider
  • 3 tablespoons port
  • 1/3 cup light brown sugar, lightly packed
  • 1/4 cup good olive oil
  • 6 ounces baby arugula
  • Kosher salt

We substituted dried cherries because we prefer them over dried cranberries and used goat cheese instead of blue cheese. However, we’ve had this salad both ways and it is fantastic either way.

IMG_3058For the Tomato, basil and roasted pepper soup my mom combined two recipes, but here’s one from Food Network’s The Neely’s that is basically the same thing.

Here’s What You Need:

  • 2 tablespoons olive oil
  • 1 Vidalia onion, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • 2 1/2 cups chicken broth
  • 2 teaspoons sugar, optional
  • 1/2 cup half-and-half
  • 1/4 cup chopped fresh basil, plus more for garnish

For the recipes in detail please click on the above links and try these out before the winter season ends!

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One Response to “Soup & Salad”

  1. trendbytes January 4, 2013 at 12:54 pm #

    Thanks so much! I will be making both soon…

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