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Preheat oven to 400 degrees. Peel potatoes and slice very thin. Place on baking sheet, drizzle with oil and sprinkle with salt. Bake 15 to 20 minutes (depending on thickness) until softened and browned. (Check during baking to avoid overbrowning.)


A FIESTA OF VEGETABLES SUMMER SOUP
Serves 8
2 cucumbers, peeled, seeds removed
5 tomatoes, quartered, seeds squeezed out (if desired)
1 green or yellow or red bell pepper, or a combination, coarsely chopped
1 small onion or red onion, coarsely chopped
1 or 2 stalks celery, diced, optional
3 tablespoons olive oil
2 cups tomato juice or V8 juice, or combination
1 tablespoon balsamic vinegar, red wine vinegar or any herb vinegar
Fresh basil, about 8 leaves, chopped, if desired

Dice the cucumbers and set aside. Place tomatoes, bell pepper, onion and olive oil in blender or food processor and blend until chopped but still somewhat chunky. (Note: If you don’t have a blender or food processor, cut vegetables into small pieces and add to tomato juice, vinegar and oil in a bowl.) Pour mixture in a large bowl. Add cucumber, celery and all remaining ingredients. Mix in chopped fresh basil, if desired.



A COOL DIP FOR VEGETABLES
1 cup salsa
½ cup sour cream (low-fat is okay)
The author explains the intricacies of making a smiley-face pizza. See more photos here.
Ellen Jaskol
The author explains the intricacies of making a smiley-face pizza. See more photos here.
The Tasting Cafe featured food that was fun and good for you.
Ellen Jaskol
The Tasting Cafe featured food that was fun and good for you.
Closed Location

Mix salsa and sour cream. Serve with platter of broccoli, snap peas, steamed green beans, carrots, zucchini, summer squash or any seasonal vegetables.

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