These after-5 recipes pair well with wine(2)
Nutrition
677 calories; 39.3 g fat; 201 mg sodium; 18.9 g carbs; 0.3 g fiber; 52.8 g protein
Creamy Carrot and Chive Soup
Serves 4
Wine: Riesling or sauvignon blanc
2 tablespoons unsalted butter
3 medium white onions, chopped
3 cups chicken broth
6 large carrots, peeled and diced
2 large russet potatoes, peeled and diced
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
Chopped fresh chives for garnish
1. Melt the butter in a large soup pot over medium heat, and cook the onions for about 5 minutes, until softened. Add broth, 2 cups of water, carrots and potatoes. Bring to a boil, reduce heat and simmer partially covered for about 25 minutes, until the vegetables are very tender. Remove the pot from the heat and let the soup cool.
2. Puree the soup in batches in a blender or food processor until very smooth. Return the soup to the pot. Season to taste with the cayenne, salt and pepper. Chill until served, and garnish with chives.
Comments
Taste: 5; prep: 3. Prepare in 45 minutes plus chilling time. I subbed 1/2 teaspoon chipotle chile pepper for cayenne -- the smoke- tinged heat brought the flavor to a "5" rating. Serve with buttermilk biscuits.
Nutrition
234 calories; 7.2 g fat; 575 mg sodium; 36.6 g carbs; 6.2 g fiber; 7.5 g protein
Spinach and Arugula Salad
Serves 4
Wine: Rosé or pinot noir
6 slices pancetta
7 tablespoons olive oil
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/2 pound thinly sliced cremini
2 cloves garlic, thinly sliced
1/4 cup nicoise olives, pitted and halved
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
4 cups spinach, stemmed, rinsed and patted dry
2 cups trimmed arugula, rinsed and dried
1. In a skillet or sauté pan, fry pancetta over medium heat until crisp. Drain on paper towels, cut into small pieces, and set aside.
2. Wipe pan with paper towels. Heat 3 tablespoons olive oil in the pan over medium high heat. Add mushrooms, and sauté, stirring frequently for 5 minutes. Reduce heat to medium, and stir in garlic, olives, lemon juice and vinegar. Simmer for 5 minutes to blend the flavors.
