he scallions, garlic and jalapeno with the vegetable oil.
Grill
ake them ahead, because the soup cooks pretty quick. Also, once
Melt butter in a large, heavy-bottomed saucepan over high heat. Saute onions for 2-3 mins, until tender. Add stock and potato. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add peas and mint. Simmer for 2-3 mins, until vegetables are tender. Puree until smooth then strain into a clean saucepan. Stir in cream and season to taste.
Meanwhile, cook tortellini in boiling salted water until they float. Drain.
Serve soup topped with tortellini.
Thaw spinach; drain.
Melt 2 tablespoons
inutes, until fish flakes easily with a fork.
Remove fish
b>soup pot you intend to use later) toss the butternut cubes with
In a large pot over medium heat, warm olive oil.
Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
Add tomatoes with juice, curry powder, lentils, and beef stock.
Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
Remove and discard bay leaf.
Add salt and pepper to taste. Stir to mix well.
Place spinach leaves into individual serving bowls.
To serve, ladle soup into bowls with spinach.
b>with remaining oil and fritters.
For the spinach salad, toss tomatoes, spinach
inch of salt then cover with the hot water. Stir then
kewers on preheated grill, covered with foil, for 10 minutes. Uncover
o 350\u00b0F.
Drop spinach leaves into medium saucepan of
clean bowl and cover with a clean tea towel. Leave
celery, garlic, and carrots. Season with salt and pepper. Cook until
hick steaks. Rub turkey with sage; sprinkle with salt and pepper. In
Boil spinach and drain.
Mix sour cream and onion soup mix with spinach.
Pour in baking dish and top with French fried onions.
Bake for 30 minutes at 325\u00b0.
In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.
pat dry inside and out with paper towels. Cut along both
cup boiling water. Cover with plastic wrap and set aside
Prepare pasta according to package instructions.
Meanwhile, heat cream in a saucepan on low. Stir in grated Parmesan. Increase heat to medium and cook sauce, stirring constantly, until cheese melts and sauce is smooth. Season to taste and set aside.
Heat oil in a large frying pan on high. Cook prosciutto for 1 minute. Add spinach and continue to cook until just wilted.
Drain pasta and toss with spinach mixture and cream sauce. Serve topped with shaved Parmesan.
Cook gnocchi in boiling, salted water according to package directions. Drain.
Toss gnocchi with spinach, prosciutto and mascarpone. Transfer to a baking dish. Season and top with Parmesan. Place under broiler for 4-5 mins, until heated through and top is golden. Serve hot.