Serves 4
Feta Pasta
6 oz Japanese somen (thin) noodles, or 12 oz egg noodles [for gluten-free: rice noodles]
8 oz Greek or Italian feta cheese
3 Tb fresh lemon juice
4 garlic cloves, pressed
1 cup olive oil
2 Tb wine vinegar
1 Tb pepper
1 cup dry white wine
1/2 cup fresh orange juice
8 green onions, chopped
2 oranges, peeled and sectioned
Combine all ingredients except noodles in a blender
and puree. Cook noodles in about 3 quarts of water.
Pour puree over, mix, and serve.
Sopa de Aguacate/Avocado Cream Soup
2 avocados, peeled
3/4 cup sour cream or heavy cream
3 cups chicken broth (or 15 oz can + 1 cup water)
1/4 cup dry sherry
/2 tsp pepper
1 or 2 tortillas, quartered and fried until crisp [omit for gluten-free]
Puree the avocados and cream in a blender. Bring
broth to a boil, reduce to a simmer, and stir in avocado
puree. Add sherry and pepper.
Top with tortilla pieces or avocado slices. Serve warm,
or refrigerate until cold.
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