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Cream of Roasted Pepper & Tomato Soup

Categories: Tags:
soup
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Cream of Roasted Pepper & Tomato Soup Yum
soup
Course Main Dish, Soups
Cuisine American
Prep Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Soups
Cuisine American
Prep Time 30 minutes
Servings
people
Ingredients
soup
Instructions
  1. In a medium (5+ quart) heavy stock pot, heat one tablespoon of Redstone Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the Redstone Traditional Balsamic and reduce by half.
  2. Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
  3. Serve individual bowls of soup drizzled with approximately one teaspoon of Redstone Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
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Peach Caprese Salad with EVOO

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Peach Caprese Salad with EVOO Yum
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
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Strawberry Balsamic Ricotta Dessert

Categories:
strawberry

This will be a new family favorite dessert, balsamic vinegar compliments the sweetness of fruit — particularly strawberries and stone fruits such as peaches, nectarines, and plums (options)

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Strawberry Balsamic Ricotta Dessert Yum
strawberry
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
strawberry
Instructions
  1. Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until blended.
  2. Divide the cheese mixture among four glasses. Cover and refrigerate at least 1 hour.
  3. Combine the Redstone Strawberry Balsamic and granulated sugar in a small sauce pan. Bring to boil over medium-high heat. Reduce and heat for 2 to 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon. Remove from heat. Allow to Cool.
  4. Toss the strawberries in the balsamic syrup until coated. Divide the strawberries evenly among the glasses over the chilled cheese mixture. Top with ribbons of basil and chill until ready to serve.
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