As the More is More Mom®, I am all about…..more luncheon celebrations! While it’s nice to eat out, there is something really special about inviting friends into your home. The experience is sooooo much more intimate. Getting together for lunch is always fun, but it’s even better when there’s a birthday!
Soup is definitely good food. Pair it with a salad and you have the perfect mid-day meal. What a delightful combination; Pepper Soup and Southwestern Salad.
Creamy Roasted Red Pepper Soup:
I happen to love the ease and simplicity of my crock pot, but this recipe can be on the stove too.
1 Tbsp olive oil
2 Tbsp butter
1 large shallot, chopped
3 cloves of garlic, minced
3 Tbsp tomato paste
1 15 oz jar of roasted red peppers, drained
32 oz of chicken broth
1 cup of heavy cream
1 Tbsp parsley
Over a medium-high heat, in a stock pot, or your crock pot insert, melt;
Cook until soft and tender, for approximately 2-3 minutes
Stir constantly, for about 1 minute
Roasted Red Peppers
Reduce heat to bring soup to a nice simmer, for approximately 5 minutes
Cool for 10-15 minutes then blend, either in batches in a food processor, or with an immersion blender (which works wonderfully)
Return the soup to your pot
Over medium high heat, add;
Cook until completely warm
If you are using your crock pot, cover and keep on warm until you are ready to serve
Ladle soup into bowl
Garnish with parsley and shaved parmesan cheese
You will be delighted because it’s um-um good!
There’s nothing more flavorful than a home made salad dressing. Make it a day or two in advance to allow all of the flavors to blend together.
In a bowl, whisk together;
¾ cup sour cream
1 cup mayonnaise
1/3 cup buttermilk
1 ½ Tbsp red wine vinegar
1 tsp minced garlic
¼ tsp ground coriander
½ tsp red chile powder
¼ tsp sugar
¼ tsp salt
¼ tsp ground white pepper
1 heaping Tbsp flat leaf parsley, finely chopped
Mix well and store in an airtight container
Place 3 heads of Romaine lettuce, roughly chopped, into a serving bowl
In a small mixing bowl, combine;
½ cup of chopped red onion
1 – 2 heaping Tbsp fresh chopped cilantro
1 tsp jalapeno pepper, seeded and minced
2 Tbsp lime juice
½ tsp salt
In a medium mixing bowl, combine;
1 avocado, peeled, seeded and cubed
1 -15 oz can of red kidney beans, drained and rinsed
1 -8 oz can of black olives, drained and sliced
1 cup of plum tomatoes seeded and finely chopped
Add onion mixture avocado mixture and set aside until ready to serve. You can prepare this in the morning and refrigerate until ready to serve lunch.
Add dressing to lettuce and toss to coat
Place a serving of lettuce on each plate
Scoop a heaping spoonful of the vegetable mixture on top of the lettuce
Top with lightly crumbled tortilla strips
Enjoy a mid-day meal of soup and salad, and friends…..it’s good for the soul.
More thoughtful meals, more time with friends, more meaningful moments…..