Chilled Cantaloupe Soup
- 1 large chilled cantaloupe, seeded and cut into 1-inch chunks
- 1/3 cup orange juice
- 4 lime wedges
- Place the cantaloupe in a blender, add the orange juice, and puree until well blended.
- Divide the soup evenly among 4 bowls. Squeeze the limes over the soup. Serve chilled.
Lettuce, Orange and Pecan Salad
- 3 heads Bibb or Boston lettuce, rinsed and torn
- 2 navel oranges, peeled and sliced into thin circles
- 3/4 cup (about 3 ounces) toasted pecans, roughly chopped
- 4 ounces goat cheese, crumbled (optional)
- 1/4 cup orange juice
- 1 tablespoon white wine vinegar
- 1 shallot, minced
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
- In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.
- 1 butternut squash (about 2 pounds), peeled
- 1 small yellow onion, sliced into 1/4-inch-thick rings
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 11-pound package refrigerated pizza dough
- 1 tablespoon cornmeal
- 1 tablespoon fresh thyme leaves
- 1/2 cup fresh ricotta
- Heat oven to 400° F.
- Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
- Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges
Vegetable Pot Pie
- 2 tablespoons canola oil
- 1 cup chopped parsnips
- 1/2 cup chopped carrots
- 1/2 cup frozen pearl onions
- 1 cup sliced baby portobello mushrooms
- 3 cups vegetable broth
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup chopped fresh asparagus spears
- 1/2 cup quick cook barley, uncooked
- 1 refrigerated pie crust, softened as directed on package
- Preheat oven to 400°F. Spray four 10-ounce oven-safe custard dishes with cooking spray; place on baking sheet and set aside.
- Heat oil in 5-quart saucepan over medium-high heat. Add parsnip, carrot and onions; cook 5 minutes until just tender, stirring occasionally. Add mushrooms; cook 2 minutes more. Stir in broth, flour, thyme, salt and pepper. Bring to a boil. Stir in asparagus and barley; cover, reduce heat and simmer 10 minutes or until barley is tender and sauce is thickened.
- Meanwhile, roll pie crust into a 12-inch circle on floured work surface. Invert a custard dish onto crust and use a paring knife to cut around the dish leaving 1/8-inch overhang, cutting 4 rounds total. Discard remaining crust. Ladle filling into custard cups. Top each with a round of crust and press the edges to seal. Cut a slit in the center of each pot pie. Bake 16 to 18 minutes or until crust is browned. Let stand 5 minutes before serving; sauce will thicken as it stands.
- 1/4 cup graham cracker crumbs
- 1 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar
- 8 ounces fresh chopped strawberries
- 2-1/2 cups whipped topping
- 1 pkg (8 oz each) cream cheese
- 1/3 cup confectioners' sugar
- Stir together graham cracker crumbs, butter and granulated sugar in small bowl; set aside.
- Place strawberries, whipped topping, cream cheese and powdered sugar in blender container. Blend until smooth, about 1 minute. Pour mixture evenly into six (4 oz each) ice pop molds stopping 1/4-inch from the top. Top each evenly with graham cracker crumb mixture. Cover; insert sticks. Freeze at least 4 hours or overnight. Unmold and serve immediately