A small, family farm in Wisconsin

Posts tagged ‘avocado’

Soup and a Salad

Sharing two recipes today.  I’ve made them both in the last week, and we enjoyed them.  You can never have too many refreshing salad recipes for summer.  This one is unusual but delicious, from saveur.com.  The second recipe is one that’s very similar to the Olive Garden Toscano  Zuppa (or whatever they call it).  I found it at littlebitesof everything.com

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AVOCADO AND MANGO SALAD
Serves 2-3
1/4 cup finely chopped parsley
1/8 cup canola or peanut oil
1/8 cup fresh lime juice
1 tbls fresh orange juice
1/2 jalapeno, stemmed, seeded, minced (optional)
Kosher salt and freshly ground pepper, to taste
1 ripe mango, cut into 1/4″ cubes
1 ripe avocado, cut into 1″ chunks
1 small naval orange, peeled and cut into segments
1 tsp. unsweetened shredded coconut (optional)
Whisk together first  6 ingredients for dressing, and chill
Just before ready to serve, prepare fruits and mix with dressing.

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ZUPPA TOSCAN
1 lb. Italian sausage links, hot or mild
2 large baking potatoes, peeled and sliced thin
1 large onion, chopped
4 thick slices bacon, chopped
2 garlic cloves, minced
2 cups kale or spinach
9 cups chicken broth
1 cup heavy cream
Brown the sausage in a large soup pot.  Cut sausages into bite size pieces after browning.
Fry bacon in the same pot. Remove and set aside.
Sautee onions and garlic in the same pot until onions are soft.
Add chicken broth to the pot, and add sausage, bacon and potatoes.  Add salt and pepper to taste.
Cook until potatoes are soft, about 10-15 minutes.
Stir in the kale or spinach and cream.  Cook 10 minutes  longer, and serve.

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