Broccoli Cheddar Soup

Ingredients

1 head fresh broccoli, chopped

1 (2 ounce) package dry cauliflower soup mix

4 cups water

1/2 cup milk

1 1/2 cups shredded Cheddar cheese

Directions

1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
3. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
4. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.

http://allrecipes.com//Recipe/Best-Broccoli-Cheddar-Soup/Detail.aspx

• 2 cups loosely packed fresh basil leaves
• 1 1/4 cups mayonnaise
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 18 1/8-inch-thick slices pancetta*
• 18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 3 large eggs, beaten to blend
• 1 cup olive oil
• 6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
• 6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
• 1 1/2 cups thinly sliced arugula

Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.

Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.

Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.

http://www.epicurious.com/recipes/food/views/Fried-Green-Tomato-Blt-108430

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 1/2 cups sugar
• 3 large eggs
• 3 cups all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups diced green tomatoes
• 1 cup golden raisins
• 1 cup chopped walnuts

Directions

Browned Butter Icing, recipe follows

Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.

Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.

In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batterinto prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.

Browned Butter Icing:

1/2 cup (1 stick) butter

1 cup confectioners’ sugar

In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners’ sugar until smooth.

Yield: about 1 cup

http://www.foodnetwork.com/recipes/paula-deen/green-tomato-cake-with-brown-butter-icing-recipe/index.html

Prep: 25 minutes; Cook: 50 minutes.

Makes 4 servings (serving size: 1 1/2 cups soup)

Ingredients

1  tablespoon  olive oil

2  pounds  butternut squash, halved and seeded

3/4  pound  Granny Smith apples, peeled, cored, and cut into eighths, plus more for garnish

2  onions, cut into wedges

2 3/4  cups  quartered shiitake mushroom caps

3  cups  low-sodium chicken broth

1/4  cup  finely grated Parmesan cheese

2  garlic cloves, finely chopped

2  tablespoons  pine nuts, toasted

Preparation

1. Preheat oven to 400°. Spread oil in a 9- x 13-inch baking dish; place squash on half of pan, cut sides down. Arrange apples, onions, and mushrooms in 1 layer on other half of pan. Roast in middle of oven 45 minutes or until tender.

2. Remove from oven. Turn squash cut side up to cool. When cool enough to handle, purée squash in a food processor in batches with broth, Parmesan, garlic, half of the onions and apples, and three-fourths of the mushrooms until smooth. Transfer purée to a large saucepan.

3. Add remaining roasted apples and onions to pan with 1 cup water to reach desired consistency. Bring to a simmer. Ladle into 4 bowls, garnish with apple slices, remaining mushrooms, and pine nuts. Serve immediately.

Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.