Tomato Parmesan Bisque

Posted on May 9, 2014 by Vanessa Wood

12 fresh Ripe tomatoes, cored, peeled and de-seeded 3 carrots chopped 3 celery stalks chopped 3 onions chopped 6 cloves of garlic crushed 1/2 bunch of fresh basil 1/2 cup extra virgin olive oil 1 tbsp. butter 1/2 cup white … Continue reading →

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Chicken Vegetable Soup

Posted on April 26, 2014 by Vanessa Wood

(Serves 4) Use remnants of a roasting chicken from the previous night, remove the meat from the carcass, eliminate fat, gristle, make into bite-sized pieces.  In the alternative, you can brown a whole chicken in the pot, then add the … Continue reading →

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Cream of Asparagus Soup

Posted on April 4, 2014 by Fred Bollaci

1 pound asparagus spears, cut off the tough portion at the bases and peel the rough part of the stems below the tips until smooth with a vegetable peeler 1 quart chicken stock 1 cup dry white wine (use something … Continue reading →

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Fred’s Mediterranean Salad

Posted on March 3, 2014 by Fred Bollaci

Serves four people. To make this salad into a more substantial meal, top it with three or four large grilled shrimp per person, or four ounces of grilled chicken, turkey, or salmon. Sliced hard-boiled eggs and diced crispy bacon or … Continue reading →

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Cream of Artichoke Hearts and Lemon Soup

Posted on February 27, 2014 by Fred Bollaci

2 cups marinated baby artichoke hearts, with marinating juices (Vigo, etc) 1 cup minced celery 1 cup minced carrots 1/2 yellow onion, minced 1 tablespoon extra virgin olive oil 1 quart chicken stock 1 cup heavy cream (or half and … Continue reading →

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