Monetta S
This is another recipe from Monetta's Mother's birthday. This salad also received rave reviews, enjoy!
Serves 8
Maple Dressing
1/4 c mayo
1/4 c pure maple syrup
3 Tbsp apple cider vinegar
2 tsp sugar
1/4 tsp kosher salt
ground pepper to taste
1/2 c canola oil (we used coconut oil and I think it changed the flavor)
1 tbsp chopped chives
Whisk together all ingredients. May be made three days ahead. Refrigerate and re-whisk and re-taste for seasonings before dressing salad.
Salad
12 c mixed salad greens including radicchio (can add some spinach for brightness)
2 flavorful red apples unpeeled, thinly sliced
1 large granny smith apple, unpeeled, thinly sliced
3/4 c Sunsweet or Mariani brand dried cherries (I used dried cranberries)
1/2 c chopped walnuts, toasted (can use a small cast iron pan to toast the nuts)
Toss all ingredients together in a large bowl. Toss with dressing to coat. Re-taste again for seasoning. Serve.
Roasted Red Pepper and Pear Soup
Monetta S
Monetta made this soup for her mother's birthday party and we all loved it. I made it again last night and loved it again. I hope you enjoy it as much as I do. It took a little longer to make than I expected but I have a plan for next time . . . Since you already need to use a food processor at the end to puree the soup, I am going to use it to slice all the food at the beginning. I think that will save a ton of time and not add much washing.
Serves 6
12 med red bell peppers (about 3 lbs total - I used 8 large ones), halved, seeded, divided
3 T unsalted butter
3 T olive oil
3 carrots, peeled thinly sliced or shredded
2 bosc pears (I used D'anjou) peeled, thinly sliced
3 shallots (I used red onion), thinly sliced
2 garlic cloves, thinly sliced
6 c chicken stock
1 small can diced green chiles
1 T chopped fresh tarragon (I used approx. 1/2 T dried)
1 1/2 tsp salt, plus more to taste
1/2 t freshly ground black pepper, plus more to taste
preheat oven to 400-450 degrees. Arrange 6 (I used 3/4 of my red peppers) red bell peppers on a heavy large baking sheet and roast them in the oven until they aretender and slightly charred, turning them once, about 25 minutes. Enclose the peppers in a plastic bag and set them aside until theay are cool enough to handle. Peel the roasted peppers, then set them aside.
Meanwhile, thinly slice the remaining 6 bell peppers. Melt the butter with the oil in a heavy large pot over medium-high heat. Add the sliced peppers, carrots, pears, shallots and garlic and saute until the peppers are very tender and the shallots just begin to brown, about 25 minutes. Add the chicken stock, green chiles, tarragon, salt and black pepper. Bring to a simmer, then reduce the heat to med-low. Cover and simmer gently to allow the flavors to blend, stirring occasionally, about 25 minutes. Cool slightly.
Working in batches, transfer the soup and reserved roasted bell peppers to a food processor and puree until smooth. Pour into a pot and return the soup to a simmer over low heat. Season with salt and pepper to taste. Ladle the soup into bowls and serve. (We put some plain yogurt or sour cream into a squirt bottle to make a pretty embellishment on top of the soup and added a sprig of parsley for a garnish).
Do ahead: The soup can be made 1 day ahead. Cool completely, then cover and refrigerate. Rewarm, covered, over medium heat, stirring occasionally.
Monetta made this soup for her mother's birthday party and we all loved it. I made it again last night and loved it again. I hope you enjoy it as much as I do. It took a little longer to make than I expected but I have a plan for next time . . . Since you already need to use a food processor at the end to puree the soup, I am going to use it to slice all the food at the beginning. I think that will save a ton of time and not add much washing.
Serves 6
12 med red bell peppers (about 3 lbs total - I used 8 large ones), halved, seeded, divided
3 T unsalted butter
3 T olive oil
3 carrots, peeled thinly sliced or shredded
2 bosc pears (I used D'anjou) peeled, thinly sliced
3 shallots (I used red onion), thinly sliced
2 garlic cloves, thinly sliced
6 c chicken stock
1 small can diced green chiles
1 T chopped fresh tarragon (I used approx. 1/2 T dried)
1 1/2 tsp salt, plus more to taste
1/2 t freshly ground black pepper, plus more to taste
preheat oven to 400-450 degrees. Arrange 6 (I used 3/4 of my red peppers) red bell peppers on a heavy large baking sheet and roast them in the oven until they aretender and slightly charred, turning them once, about 25 minutes. Enclose the peppers in a plastic bag and set them aside until theay are cool enough to handle. Peel the roasted peppers, then set them aside.
Meanwhile, thinly slice the remaining 6 bell peppers. Melt the butter with the oil in a heavy large pot over medium-high heat. Add the sliced peppers, carrots, pears, shallots and garlic and saute until the peppers are very tender and the shallots just begin to brown, about 25 minutes. Add the chicken stock, green chiles, tarragon, salt and black pepper. Bring to a simmer, then reduce the heat to med-low. Cover and simmer gently to allow the flavors to blend, stirring occasionally, about 25 minutes. Cool slightly.
Working in batches, transfer the soup and reserved roasted bell peppers to a food processor and puree until smooth. Pour into a pot and return the soup to a simmer over low heat. Season with salt and pepper to taste. Ladle the soup into bowls and serve. (We put some plain yogurt or sour cream into a squirt bottle to make a pretty embellishment on top of the soup and added a sprig of parsley for a garnish).
Do ahead: The soup can be made 1 day ahead. Cool completely, then cover and refrigerate. Rewarm, covered, over medium heat, stirring occasionally.
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