Orange Salad

• romaine lettuce
• orange
• cucumber
• almonds
• avocado (optional)
• olive oil
• white balsamic vinegar
• salt and pepper

My own creation.

Farmers' Market Pasta with Chevre

• 1 1/2 pounds of a mixture of any of the following vegetables: asparagus, yellow or green summer squash, bell peppers (any color), broccoli, small eggplant, portabella mushooms
• 3 T. olive oil
• salt and pepper
• 12 ounces penne
• 3/4 c. heavy cream
• 4 oz. chevre
• 2 cups grape tomatoes, halved
• half of a red onion, chopped
• 1/4 cup torn basil leaves
• 1/2 cup grated peccorino Romano cheese

1. Slice or chop the vegetables into manageable sizes for grilling. Toss with the olive oil, season with salt and pepper, and enclose in a grill basket. Grill over moderately high heat until somewhat softened and blackened in spots. (Or spread out on a baking sheet and roast at 450 to a similar degree of doneness.)

2. Cook the pasta until al dente. Ladle out and reserve 1/2 cup of the cooking water. Drain the pasta.

3. Return the pasta to the still-warm cooking pot and add the cream, chevre, and reserved cooking water. Toss until the cheese begins to melt. Add the tomatoes, onion, basil, and vegetables and toss gently until heated through. Season with additional salt and pepper to taste.

4. Pass the peccorino Romano at the table.

from Dishing Up Maine

4 servings

La Matta Cena Sangria

• chardonnay
• port
• vanilla syrup
• cloves
• cinnamon stick
• oranges
• lemons
• lime juice

Cream of Artichoke Soup with Roasted Garlic and Nutmeg

• 1/4 cup unsalted butter
• 2 yellow onions, sliced
• 3 ribs celery, sliced, leaves included
• Kosher salt
• 4 tablespoons flour
• 4 cups vegetable stock
• 3 15-oz. cans artichoke hearts (not marinated), coarsely chopped, in two equal piles
• 1 head garlic, roasted
• White peppercorns, ground
• 2 cups cream
• 1/4 cup cream sherry
• 1/4 nutmeg seed, ground, plus more for garnish
• Parmesan cheese, grated

1. Melt the butter in a stockpot over medium-high heat. Add the onion, celery, and 1 teaspoon salt. Sauté until translucent.

2. Add the flour, stir well to coat onions and celery, then add the sock in 1-cup increments. Stir well after each addition to keep the flour from lumping up.

3. Add 1 pile of artichoke hearts, the roasted garlic, 1 teaspoon salt, and 1 teaspoon pepper. Stir well, cover, and allow the soup to come to a boil. Lower the heat to medium and simmer for 15 to 25 minutes.

4. Purée this in batches and strain into a storage container. Discard anything remaining in the strainer.

5. Wash out the stockpot. Pour the puréed soup back into it. Add the cream, sherry, nutmeg, and the second batch of chopped artichoke hearts. Stir well. Cover and let simmer over medium-low until heated completely through.

6. Serve immediately with freshly grated Parmesan and a little nutmeg if you desire.

from S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups 8 servings 1 hour prep time