½ diced onion 2 cloves of garlic 4 medium carrots chopped 4 teaspoons of olive oil 1 12oz can of kidney beans drained 1lb of kale roughly chopped 2 large tomatoes roughly chopped 1 quart of chicken broth 1 pint of tomato or V8 juice 1lb of linguica cut into pieces ½ teaspoon of black pepper 1lb of potatoes of cubed
Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour.
Sweet Corn Chowder (Paul Crowell's Kitchen)
1 small onion, diced 1 medium red bell pepper 1 tablespoon of olive oil salt and pepper to taste water 1 pint of chicken broth 2oz of white wine 2 bay leaves 1 dozen ears of sweet corn 1 pint ½ and ½ 1 pint of milk 2 tablespoons of butter 1 pinch of paprika 1 pinch of cayenne pepper (for some heat, optional) 1 ½ lb of red bliss potatoes cut into bite sized pieces with skin on
In a large stockpot, boil corn in about one inch of water for about five minutes. Remove corn and allow to cool, save liquid in bowl. Sweat onion and pepper in butter and olive oil over low heat until onion is translucent, about four minutes. Add wine, water, chicken stock, bay leaves, and potatoes, season with salt and pepper. Boil until potatoes are tender but not mushy. Cut corn from ears and add corn to pot. Turn heat to low until flavors mix but do not allow to boil. Add paprika and cayenne. Serve.
1 box of spaghetti 2 pounds fresh tomatoes 1 large bunch of fresh basil 4 cloves of garlic or 3 or 4 teaspoons of minced garlic ¼ cup of balsamic vinegar ½ cup olive oil 3 teaspoons of sugar 1 teaspoon of chicken base
Cut ends off tomatoes and throw into a blender until tomatoes are juicy. Chop basil finely. Place all ingredients into a bowl and mix together. Cook spaghetti and do not drain. Add sauce to spaghetti and serve.
Spinach and Strawberry Salad (from Ellen Crowell's Kitchen)
1 lb of spinach 1 pint of strawberries, halved ½ cup of sugar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 ½ teaspoon of minced onions ¼ teaspoon of Worcestershire sauce ¼ teaspoon paprika ½ cup vegetable oil ¼ cup balsamic vinegar
Arrange spinach and strawberries in bowl. Put sugar sesame seeds, poppy seeds, onions, Worcestershire sauce and paprika in blender. With blender running, add slowly vegetable oil and vinegar. Mix until thickened. Pour over spinach and strawberries. Serve immediately.
Cauliflower Soup (From Paul Crowell's Kitchen)
2 Medium cauliflower (one white, one orange) 1/2 Medium onion 2 stalks of celery 1 small jalapeño 1.5 qt. chicken broth 1/2 qt. light cream 2 bay leaves Olive oil Salt Pepper 4oz white wine 1/2 cup cheddar cheese
Trim cauliflower, break into florets. Toss in olive oil, salt and pepper and place on a cookie sheet and roast at 350 degrees for 20 minutes. Puree white one leave orange as it is. In a large pot, sweat onion, celery, and bay leaf until its translucent. Add wine and cook off alcohol. Add chicken broth and pureed cauliflower. Simmer for 20 minutes then add cheese and florets and let simmer until cheese melts. Adjust seasoning garnish with fresh chopped parsley and serve with toasted french bread.