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RECIPES FOR COOKING WITH KRISTEN AND KINGSOLVER
Lunch Recipes
Pesto Dip with Crudités
Yield: 2½ cups
Ingredients:
3 cups loosely packed basil leaves
1½ teaspoons minced garlic
½ cup olive oil
½ cup pine nuts or walnuts
½ cup grated parmesan cheese
1 cup low fat cottage cheese
one third cup lemon juice
½ teaspoon salt
fresh ground pepper to taste
Procedure:
In the bowl of a food processor outfitted with a metal blade, puree
the basil, garlic, olive oil, and nuts.
Add the Parmesan cheese, cottage cheese, lemon juice and salt,
and puree until smooth Season to tase with salt and pepper.
Source: Kristen Desmond, www.getyouryummyback.com
Golden Gazpacho with Croutons and Sausage
Yield: 6 servings (about 4½ cups)
Ingredients:
2 ears fresh corn (about 1½ cups)
4 yellow tomatoes, seeded and cut to small dice
1 small red onion, minced
1 large yellow bell pepper, finely diced
1 large cucumber. peeled, seded, and finely diced
1 cup vegetable broth, divided
2 tablespoons fresh parsely
4 tablespoons olive oil, divided
1 teaspoon salt
½ teaspoons fresh ground black pepper
3½ cups ¾ inch cubes day-old French or Italian bread
4 ounces fully cooked smoked sausage (such as linguica or hot links)
cut into ¾ inch pieces
Procedure:
Cut the kernels from the corn cob. In a large bowl, combine the
cucumber, corn kernels, tomato, red onion, yellow bell pepper,
¼ cup broth, parsley, 2 tablespoons olive oil, salt, and pepper.
Cover and refrigerate for 1 to 2 hours.
Heat 2 tablespoons olive oil in a heavy large skillet over
medium-high heat. Add bread and sauté until golden, about
12 minutes. Season croutons with salt. Cool.
Place cold vegetable mixture in food processor and puree until
smooth. Add additional vegetable broth to achieve desired
consistency.
Serve soup in chilled bowls garnished with croutons and sausage.
Inspirations: www.Epicurious.com and The Golden Door cooks Light and Easy