| Savory Squash Soup | |
| 3 strips of bacon 1 Tbs butter 1 medium onion, chopped 2 teaspoons dried thyme 1/4 tsp salt 4 cups of peeled, cubed butternut squash |
1 large carrot 2 small apples, cored, peeled and cubed 2 cups chicken or vegetable broth 1 cup water Heavy Cream (optional) Ground pepper (optional) |
| Chop the bacon into small pieces. In a small sauce pan, cook over medium high heat. When the bacon is very crispy, turn off heat and with a slotted spoon, remove to a paper-towel lined plate to drain and cool. Set aside. Reserve the bacon drippings and set aside.
Melt butter in pressure cooker. Carefully add 1 tablespoon of the bacon fat reserved earlier. Add onions and thyme. Cook over medium-high heat until the onions begin to get tender. Add the squash, carrot and apple to the cooker. Stir to coat with the butter, fat mixture. Cover vegetables with broth and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to low pressure over high heat. Reduce heat to medium; cook for 25-30minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Carefully blend the soup with a hand-held blender (you can also transfer the soup to a freestanding blender) until smooth. Pour into bowls and garnish with bacon bits, a drizzle of cream and fresh ground pepper. Serve warm. |
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| Snap Pea Salad with Radish and Lime | |
| 2 cups sugar snap peas, trimmed and halved 3 cups yellow wax beans, trimmed and cut into 1-inch pieces 3 tablespoons lime juice 2 tablespoons extra-virgin olive oil |
1/2 cup chopped fresh cilantro 1/4 teaspoon salt, or to taste Freshly ground pepper to taste 1 bunch radishes, trimmed and thinly sliced |
| Directions:Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled. | |
| Fennel and Green Beans | |
| 1 pound green beans, trimmed 1 fennel bulb, thinly sliced ¼ cup olive oil |
2 tablespoons basil, chopped salt and pepper ¼ cup feta cheese, crumbled |
| Directions:Fill saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese. | |
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