Fire-Roasted Tomato and Pepper Soup

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Ingredients

• 4 red or yellow bell peppers, seeded and halved

• 1 yellow banana pepper, seeded and halved

• 1 poblano pepper, seeded and halved

• 1 jalapeno pepper, seeded and halved

• 1 large onion, quartered

• 4 large garlic cloves, peeled

• 1 tablespoon olive oil

• 1 quart chicken broth

• 1 bunch cilantro, chopped, plus leaves for garnish

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground cumin

• 1 teaspoon white sugar

• ¼ teaspoon ground black pepper

• 3 (14.5 ounce) cans Fire Roasted Diced Tomatoes (like Hunt's®), undrained

• Salt to taste

Garnish:

• Crumbled Cotija cheese

• Cilantro leaves

• Lime wedges

Directions

• Step 1

  Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.

• Step 2

  Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.

• Step 3

  Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Fire Roasted Diced Tomatoes. Bring to a simmer.

• Step 4

  Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.

• Step 5

  Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

Tuna Curry in a Hurry

A fast and easy tuna dish with a creamy curry sauce. Serve over rice.

Ingredients

• 2 tablespoons butter

• 1 clove garlic, minced

• ⅓ cup chopped onion

• ⅓ cup chopped green bell pepper

• 1 (5 ounce) can tuna, drained and flaked

• 1 cup sour cream

• 1 teaspoon curry powder

Directions

• Step 1

  Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.

• Step 2

  Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

Beet Salad with Goat Cheese

Image via pxHere - CC0 Public Domain

This beet salad with goat cheese recipe is a delightful combination of sweet and earthy flavors. This dish is perfect for a light lunch or a colorful side dish at dinner. Enjoy the vibrant colors and flavors of this beet salad with goat cheese that will surely impress your taste buds.

Ingredients

• 4 medium beets - scrubbed, trimmed, and cut in half

• 1/3 cup chopped walnuts

• 3 tablespoons maple syrup

• 1 (10 ounce) package mixed baby salad greens

• 1/2 cup frozen orange juice concentrate

• 1/4 cup balsamic vinegar

• 1/2 cup extra-virgin olive oil

• 2 ounces goat cheese

Directions

1. Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.

2. While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.

3. To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.

4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.

Easy Korean Beef Bowl

For a simple and flavorful meal, consider trying out this easy Korean beef bowl recipe. Serve the beef over steamed rice and top it with sliced green onions and sesame seeds for a touch of freshness and crunch. This dish is perfect for a quick weeknight dinner and is sure to be a hit with your family.

Ingredients

• 1 pound lean ground beef

• 5 cloves garlic, crushed

• 1 tablespoon freshly grated ginger

• 2 teaspoons toasted sesame oil

• ½ cup reduced-sodium soy sauce

• ⅓ cup light brown sugar

• ¼ teaspoon crushed red pepper

• 6 green onions, chopped, divided

• 4 cups hot cooked brown rice

• 1 tablespoon toasted sesame seeds

Directions

1. Heat a large skillet over medium-high heat.

2. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes.

3. Drain excess grease.

4. Stir in garlic, ginger, and sesame oil and cook until fragrant, about 2 minutes.

5. Stir in soy sauce, brown sugar, and red pepper.

6. Cook until beef absorbs some sauce, about 7 minutes.

7. Add 1/2 of chopped green onions.

8. Serve over hot cooked rice; garnish with sesame seeds and remaining green onions.

Strawberry Rhubarb Muffins

Strawberry rhubarb muffins are a delightful blend of sweet and tangy flavors that are sure to please your taste buds. Made with fresh strawberries and tart rhubarb, these moist muffins are perfect for breakfast, a snack, or dessert. Each bite offers a burst of juicy fruitiness mixed with the comforting warmth of a freshly baked muffin. Whether enjoyed on their own or paired with a cup of coffee or tea, strawberry rhubarb muffins are a delicious treat any time of day.

Ingredients

• 1 cup bread flour

• ⅓ cup amaranth flour

• ⅔ cup brown rice flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground allspice

• ½ cup chopped rhubarb

• ½ cup water

• ¼ cup honey

• 3 tablespoons vegetable oil

• 1 egg

• ½ cup chopped strawberries

Directions

1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.

2. Whisk together rhubarb juice, honey, oil, and egg.

3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.

4. Bake at 375 degrees F for 22 to 25 minutes.

Green Egg Salad

Dr. Seuss inspired? Nope! This egg salad gets its fresh, springy color from avocado. Perfect for a light lunch or as a side dish at dinner, this green egg salad is a delicious way to enjoy the taste of spring.

Ingredients

• 7 hard-boiled eggs, peeled

• 2 avocados - peeled, pitted, and mashed

• 1 ½ cups chopped spinach

• 2 stalks celery, chopped (Optional)

• ½ cup plain yogurt

• 1 pinch red pepper flakes, or to taste

• garlic powder, or to taste

• ground black pepper to taste

Directions

1. Mash eggs and avocado together in a bowl.

2. Stir spinach, celery, and yogurt into the egg mixture; season with red pepper flakes, garlic powder, and black pepper.