I'm real thankful for my friends who share their "goodest" recipes with me. 'Preciate the good eats, Cynthia!
Here's a new favorite soup & salad combo I think you'll really like. It's great all year round, and you can substitue asparagus or broccoli for the zucchini. Experiment!
Enjoy...
Zucchini Soup
(aka ToupsSoup by way of Southern Living)
1 cup chopped celery
1 cup chopped onion
1 tablespoon olive oil
1 1/2 lb. zucchini, cut into 1/4-inch pieces (about 5 cups)
3 cups low-sodium chicken broth
1 (16oz.) can cannellini beans, rinsed and drained
1 teaspoon salt
1/4 teaspoon pepper
Garnish: Heaping amount of crumbled feta cheese (a must)
Sauté chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat for eight minutes or until tender.
Add zucchini and next four ingredients. Bring to boil over medium heat; reduce heat to low. Simmer 10 minutes or until zucchini is tender. Remove from heat. Let stand 20 mins.
Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to Dutch oven, and cook over medium heat 5 minutes or until thoroughly heated. Garnish.
Strawberry & Arugula Salad with Prosciutto
(a regular Spring Mix works just as well)
2 tablespoons balsamic vinegar
1 1/2 teaspoons honey
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups strawberries, hulled and quartered
1/2 cup sliced red onion
Olive oil cooking spray
4 thin slices prosciutto (about 2 oz)
6 cups baby arugula (about 5 oz)
2 oz goat cheese or feta, crumbled
Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.
Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.
Place the baby arugula in a large serving bowl with cheese; add the strawberries, red onions, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with cooked prosciutto.
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