Directions

Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.

If you’re concerned about the pungency of the raw onion, you can squeeze the lemon juice on top of it and let it sit for a while in a dish before adding both to the salad. It will mellow and soften it.

Original Recipe Source: smittenkitchen.com

Directions

1. Heat skillet with butter until bubbly. Add garlic to pan and cook until fragrant, about a minute. Remove from heat.

2. Add all ingredients to a 6-quart crock pot. Cook for 4=6 hours on low, or until soup is slightly thicker and frothy. Please note the soup continues to thicken as it cools, so don’t panic if it still seems thin…

Make sure not to overcook or cook at too high a heat or the cream will separate. Keep it low and not too slow.

Original Recipe Source: yourlighterside.com

Directions

1. Start the Bacon-Cheddar Cauliflower Chowder by chopping 1 celery stalk and 2 garlic cloves. Use a food processor for all the prep work in this recipe so, instead of repeating this 100 times, just know that you can hand chop / use a box or flat grater for everything.

2. Remove the celery and garlic to a plate or bowl, then fit the processor with a grating blade and grate 1/2 head of cauliflower, to equal 4 cups grated cauliflower. Chop the cauliflower up real small.

3. Next grate up 2-1/2 cups sharp cheddar cheese to be used in both the chowder, and as a garnish.

4. Next, chop up 8 strips center-cut bacon, to be used in both the chowder and as a garnish.

5. Heat a big ol’ soup pot over medium heat, then add the chopped bacon and let it cook low and slow until it’s nice and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, then remove all but 1 Tablespoon drippings from the pot.

6. Next add the chopped celery and garlic, season with salt and pepper, then saute until the celery is nice and tender, about 4-5 minutes.

7. Add the grated cauliflower to the pot, along with 1 teaspoon onion powder and 2 Tablespoons water, then season with more salt and pepper, and place a lid on the pot to steam the cauliflower until tender. This will take between 5-7 minutes, and just give it a stir every now and again.

8. Once the cauliflower is tender, add in 1-3/4 cup chicken broth and 2 cups heavy cream. Also throw in a dash (or 3, or 30) of your favorite hot sauce. This will give the chowder a fabulous flavor, and pretty orange color.

9. Bring the chowder up to a boil then slowly drizzle in 2 Tablespoons flour whisked into 1/4 cup chicken broth while stirring constantly.

10. Finally, turn off the heat then stir in 2 cups shredded cheddar cheese until smooth, then stir in half the cooked bacon. Taste, then add more salt, pepper, and/or hot sauce if necessary.

Ladle the thickened, cheese and bacon-laced cauliflower chowder into bowls, then top with remaining shredded cheese, cooked bacon, and sliced green onions (or chopped parsley,

Original Recipe Source: iowagirleats.com

Directions

1. Place onions, squash and vegetable stock in a heavy saucepan.

2. Bring to a boil. Add minced garlic and reduce the heat to medium low.

3. Simmer for approximately 15 to 20 minutes until the squash is soft when pricked with a fork.

4. Use an emulsion blender to puree soup, then stir in half and half (or pour squash mixture into a blender with the half and half and blend until creamy). Return mixture to pan and heat through. Add nutmeg.

5. Serve warm and garnish with chives and creme fraiche or sour cream and chives.

Original Recipe Source: theskinnyskillet.com

Directions

1. Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.

2. Place tomatillos and remaining ingredients in a blender and blend until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.

3. Place the salsa in a container with a tightfitting lid and chill in the refrigerator for at least 1 hour before serving. The salsa will keep in the refrigerator for up to 3 days.

Original Recipe Source: www.chow.com

Directions

1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.

2. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.

3. Place the cream cheese, chicken, salsa verde, cilantro, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.

4. Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.

Original Recipe Source: www.chow.com

Directions

1. Place broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat.

2. Reduce heat to medium and simmer for about 8 minutes. Add asparagus and cook for an additional 3 minutes until all vegetables are tender.

3. Remove four pieces of asparagus for garnish, then place ingredients in a blender with heavy cream (in batches if necessary) and blend for about 1 minute or until desired consistency.

4. Pour into bowls and garnish low fat yogurt, cracked black pepper and a piece of asparagus on top. Or you could garnish with freshly grated Parmesan cheese.

Original Recipe Source: theskinnyskillet.com

Directions

1. Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.

2. Add pumpkin to this mixture and mix well.

3. Then stir in the broth and mix well.

4. Simmer 20-30 minutes.

5. Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Original Recipe Source: food.com

Directions

1. Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.

2. In the same skillet cook the sausage and set aside ( I put it on the back burner).

3. In a large soup/stew pan put cook onions until tender and clear

4. Add in garlic and cook for a minute

5. Add water and chicken bouillon cubes

6. Start to tear the bacon into bite size pieces and add to the pot

7. Add sausage

8. Add cauliflower

9. Cook for 15 minutes (until cauliflower is soft)

10. Add heavy cream

11. Add kale (I tear mine into bite size pieces)

12. Simmer for 5-10 minutes

Original Recipe Source: food.com

Directions

1. In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.

2. Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned.

3. Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.

Original Recipe Source: aggieskitchen.com