Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
1. Prepare the chicory, cutting out part of the
celery stalks, endive leaves and chicory leaves, creating a\"stem\" on
o break down; add the chicory, spinach, and peas.
Return
gain.
Make the spice recipe as listed above. Store in
Preheat oven to 400\u00b0F. Grease 6 - 4 inch ramekins then sprinkle each with 1 tsp sugar.
Heat oil and 1 tbsp butter in a frying pan. Saute chicory for 15 mins. Season and stir in honey. Saute for 5 mins. Divide remaining butter between ramekins. Lay 2 chicory halves, cut-side down, in each ramekin. Top with cheese and thyme. Lay puff pastry on top of ramekins and press down gently. Bake for 20 mins, or until golden brown.
Turn out onto serving plates. Sprinkle with black pepper and remaining thyme. Serve with baby arugula.
Clean and wash one head of chicory.
Cut into manageable eating size.
In a proper size pot, place 2 cups water, pinch of sugar, pepper, tomato sauce (for taste and color) and the press of 2 large cloves garlic.
Add the cut greens to the pot containing the listed ingredients and cook, covered, at medium heat, until done (about 10 to 15 minutes).
Enjoy with toasted French or Italian bread.
Heat the olive oil in a large nonreactive saucepan.
Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
Remove from the heat and add the lemon juice.
Taste and correct the seasonings, if necessary.
Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.
Preheat oven to 350\u00b0F.
Coarsely chop walnuts and spread on a baking sheet.
Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
Core and slice pear.
Place chicory and pear in a large salad bowl.
Toss with vinaigrette until leaves are shiny.
Scatter with walnuts and serve right away.
br>To Serve: Tear the chicory leaves into small pieces.
ngredients together. Mix the squid, chicory and peppers in a bowl
In a bowl, whisk together eggs and herbs. Season. Heat oil in a nonstick frying pan. Add eggs and cook over medium heat, turning once, until set. Remove from pan and keep warm.
Meanwhile, whisk together buttermilk, tomato paste and vinegar. Season. Toss with greens, chicory and radishes. Transfer to a serving dish.
Roll up omelette and cut into diagonal pieces. Arrange on salad.
Cook lentils in boiling water for 25 mins, or until tender. Rinse under cold running water until cool then drain.
Meanwhile, dry-toast nuts in a small frying pan over medium heat until lightly toasted. Transfer to a cutting board. Let cool slightly then chop roughly.
Whisk vinegar and oil in a large serving bowl and season to taste. Add radicchio, chicory, tomatoes, parsley and lentils and toss gently to combine. Sprinkle with walnuts and cheese to serve.
To make the dressing, whisk together olive oil, vinegar, mustard and brown sugar. Set aside.
Combine chicory, watercress, pears and walnuts in a large bowl. Add dressing and toss to combine. Divide salad between serving plates and sprinkle with crumbled blue cheese.