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BALSAMIC TOMATO VINAIGRETTE
1 small purple onion, cut in ¾-inch pieces
2 large cloves garlic
1 small tomato, cut in ¾-inch pieces
3 tbsp. Balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
²/ ³ cup olive oil
In blending jar, combine onion, garlic and tomato. Place lid on jar. PUlse several
times, for about 5 seconds each, to chop ingredients. Add vinegar, salt and
pepper. Replace lid on jar; remove lid cap. With blender running on sTIR, add
oil through lid cap opening in a slow, steady stream until mixture is completely
blended.
Cover and refrigerate until ready to serve.
Use as dressing for crisp green salad or to marinate cooked vegetables such as
asparagus or broccoli.
Makes about 1¼ cups.

PEA AND POTATO BISQUE
1 small onion, chopped
2 medium cloves garlic, minced
2 tbsp. butter or margarine
4 cups chicken broth or stock
2 cups cubed peeled potatoes
½ tsp. ground ginger
½ tsp. salt
¼ tsp. black pepper
1½ cups frozen peas
¼ cup loosely packed parsley leaves
½ cup heavy cream
In medium saucepan, cook onion and garlic in butter over medium heat until
tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil.
Cover and simmer 8 minutes. Add peas and parsley; continue cooking until
potatoes are tender. Remove from heat and let stand at least 5 minutes.
spoon about 2½ cups soup mixture into blending jar. Cover and remove lid
cap; put it back with the open side tilted away from you. Cover lid with cloth.
Blend on sTIR until creamy and smooth; pour into measuring cup. Repeat
with remaining mixture until all is pureed. Return soup to saucepan; stir in
cream. Heat, stirring; do not allow bisque to boil.
serve with a dollop of sour cream, if desired. Garnish with additional chopped
parsley.
Makes about 6½ cups.