Tomato Basil Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 tablespoons garlic, chopped fine
• 5 large tomatoes, chopped
• 1 teaspoon sugar
• 1 tablespoon tomato paste
• 1/2 cup fresh basil leaves, chopped (save 4 to 6 for garnish)
• 3 cups low sodium vegetable stock
• 1/2 cup heavy cream
• Sea salt and fresh ground black pepper to taste
• Sour cream for garnish, if desired

Preparation

1. Preheat a medium-sized stock pot over medium heat. Add olive oil to preheated pot. Carefully, add onion and garlic. Cook onions and garlic until almost translucent. Add tomatoes, sugar, tomato paste, fresh basil and vegetable stock. Simmer ingredients for at least 20 minutes. Puree soup in blender or with an emersion blender. Be very careful when pureeing hot ingredients. Add cream to soup, and stir to combine. Season soup with salt and pepper to taste. Serve with crusty bread. Garnish with basil leaves and sour cream.

Serves Servings 4 to 6
Compliments Of:Fresh from Florida and Florida Specialty Crop Foundation
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Pumpkin Chili Mexicana Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 cup chopped red bell pepper
• 1 clove garlic, finely chopped
• 1 pound ground vegatrain meat
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15-ounce) can Pure Pumpkin
• 1 (15-ounce) can tomato sauce
• 1 (15.25-ounce) can red kidney beans, drained
• 1 (4.5-ounce) can green chiles, chopped
• 1/2 cup canned whole-kernel corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Preparation

1. Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add vegatrain meat; cook until browned. Drain.
2. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Serves Servings 6
Compliments Of:Can Manufacturers Institute
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Veggie Lovers Sandwich with Roasted Garlic Recipe

Ingredients

• 1 sourdough sandwich roll, toasted
• 2 tablespoons Hidden Valley Oven Roasted Garlic Parmesan Sandwich Spread & Dip
• 8 slices of mixed grilled vegetables, such as eggplant, zucchini, yellow squash, red bell pepper, red onions and mushrooms
• Freshly grated Parmesan cheese, for garnish, optional

Preparation

1. Spread both sides of sandwich roll with garlic sandwich spread. Top with layers of grilled vegetables and a sprinkle of cheese, if desired.

Serves Servings 2
Compliments Of:Hidden Valley
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Personalize DIY Condiments

Lemony Herb Mayonnaise Recipe

Ingredients

• 1/2 cup mayonnaise
• 1 teaspoon McCormick® Oregano Leaves
• 1/2 teaspoon McCormick® Basil Leaves
• 1/2 teaspoon lemon juice
• 1/4 teaspoon McCormick® Garlic Powder

Preparation

1. Mix mustard and Seasoning in small bowl until well blended. Cover and refrigerate until ready to serve.

Serves Servings 8

Worcestershire Pub Mustard Recipe

Ingredients

• 1/2 cup Dijon mustard
• 1 teaspoon McCormick® Grill Mates® Worcestershire Pub Burger Seasoning

Preparation

1. Mix mustard and Seasoning in small bowl until well blended. Cover and refrigerate until ready to serve.

Cajun Spiced Ketchup Recipe

Ingredients

• 1 cup ketchup
• 1 tablespoon McCormick® Perfect Pinch® Cajun Seasoning

Preparation

1. Mix ketchup and Seasoning in small bowl until well blended. Cover and refrigerate until ready to serve.

Compliments Of: McCormick
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Simple Grilled Snack

Grilled Vegetable Pita Pizza Recipe

Ingredients

• 1 1/2 cups summer squash (about 2 medium size) yellow and/or green
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 red onion
• 2 vine ripe tomatoes
• 3 (6-inch) round pitas
• 1 cup Sabra Classic Hummus
• Black pepper and salt to taste

Preparation

1. Slice summer squash in 1/4-inch rounds. Place in bowl and add 2 tablespoons olive oil and 1/4 teaspoon salt.
2. Peel and cut red onion in half. Then slice with grain in 1/3-inch wedges. Repeat with second half. Place in bowl with 1 tablespoon olive oil. Sprinkle with salt and combine.
3. Cut tomatoes in half and slice 4-6 half-moon wedges. Repeat with second half. Place in bowl with 1 tablespoon olive oil and 1/4 teaspoon salt and combine..
4. Grill summer squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill tomatoes about 5 minutes rotating once.
5. Warm pita on the grill about 3 minutes each side. Once warm, remove pita from heat and slather with about 1/3 cup hummus.
6. Top with summer squash, tomatoes and onions. Cut into 8 pieces and enjoy.

Serves 3 pizzas, 24 small slices
Compliments Of: Sabra
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Quick and Easy Dinner

Fruity Couscous Recipe

Ingredients

• 1 cup water
• 2 tablespoons natural butter flavor sprinkles
• 1/2 cup uncooked whole wheat couscous
• 1 teaspoon Mrs. Dash Original Blend
• 1/2 cup dried apricots, chopped
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds, toasted

Preparation

1. Combine water and natural butter flavor sprinkles in small saucepan; bring to a boil. Remove from heat. Stir in couscous and seasoning blend. Cover and let stand 15 minutes. Fluff couscous with a fork. Stir in apricots, cranberries and almonds just before serving.

Serves Serves 4
Compliments Of: Mrs. Dash
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Sweet Potato Waffles Recipe

Fresh Brunch Ideas

Ingredients

• 1 1/2 cups buttermilk or plain yogurt
• 4 large eggs
• 1/2 cup sugar
• 2 1/2 cups flour
• 3/4 tablespoon baking powder
• 3 tablespoons melted butter
• 3/4 cup cooked sweet potato puree (canned or fresh)
• 2 peaches, sliced
• 2 plums, sliced
• 1 cup grapes, halved
• 1/4 cup pecans
• Maple syrup

Preparation

1. Blend the first 7 ingredients well and let rest for 20 minutes.
2. Make waffles in a waffle maker.
3. Top with fruits and toasted pecans.
4. Add maple syrup to taste.

Serves Serves 8
Compliments Of: Chilean Fresh Fruit Association
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