The Summer of Soup

In these sweltering, summer months, I had all but deserted soup—thinking it was too hot to enjoy this favorite meal of mine. My most recent craving made me realize I need this soul-satisfying comfort food, even when the temps are up. So, this summer I have resolved to make a delicious soup at least once a week.

Here’s my take on a quick, easy-enough-for-after-work soup. I used a healthy, oven-roasted turkey breast I cooked over the weekend, but rotisserie chicken would also work well. Boil-in-bag brown rice helps make this dish extra-healthy and super-easy.

Sue’s Easy Turkey Vegetable Soup

Olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 large clove minced garlic (or to taste)
1 ½ quarts chicken stock
1 15 oz. can diced tomatoes in liquid
1 ½ cups green beans (fresh or frozen)
1 bay leaf
1 boil-in-bag brown rice
Salt and pepper to taste
1 ½ cups shredded turkey
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
½ cup chopped green onions

In a medium-large stockpot, sauté carrots, celery and onion in olive oil over medium heat until they soften a bit, about five minutes. Add garlic and sauté one minute. Add chicken stock, diced tomatoes, green beans and bay leaf. Season to taste with salt and pepper. Bring to boil, reduce hat, and simmer for 10 minutes or until vegetables are tender. Add rice bag. Simmer for additional 10 minutes (or according to rice directions). When rice is done, empty contents into soup mixture. Add turkey, parsley, basil and green onions. Heat through and serve.

Homemade Vinaigrettes--The Only Way to Go

Vinaigrettes are so quick and easy to make that I never buy bottled. I have a good, all-purpose recipe I use that contains the customary ingredients (olive oil, white wine vinegar, Dijon mustard, lemon juice, salt, pepper...); however, I also enjoy trying unique recipes for special salads. One of my favorites is an Asian inspired salad with grilled tuna steak, bell peppers, onions, cucumbers, Chinese noodles--for this salad, I like a spicy wasabi vinaigrette that incorporates sesame oil, ginger and other standard Asian ingredients. I also make an orange marmalade dressing to accompany grilled chicken or salmon salad.

The possibilities are endless, and the ease of preparing my own homemade vinaigrette makes store-bought a thing of the past. Who needs the high prices and preservatives? Find some great recipes and incorporate them into your collection, or recreate your favorite bottled dressings. Homemade vinaigrettes are healthy, all-natural and, best of all, delicious!

Fresh and Flavorful Veggie Pizza

This is one of the freshest, most flavorful pizzas you'll ever try. Who needs meat with toppings like these?

Sue’s “You Won’t Miss the Meat” Veggie Pizza

Pizza dough (refrigerated or homemade)
Extra virgin olive oil
Green, red, orange and yellow bell peppers, julienned
Purple onion, julienned
Minced garlic
Pesto sauce
Sliced black olives
Tomato, seeded, sliced and sprinkled lightly with kosher salt
Fresh, sliced mozzarella cheese
Crumbled feta cheese
Fresh basil, chopped
Kosher salt and freshly ground black pepper

Heat olive oil in skillet over medium heat. Add peppers and onions. Sauté until tender. Add garlic, along with a pinch of salt and pepper. Stir one minute, and remove from heat.

Spread 1/3 cup pesto sauce evenly over pizza dough. Top with sliced tomatoes, sautéed vegetables and black olives. Add mozzarella slices and crumbled feta. Bake according to pizza dough directions or until crust is golden brown and crispy. Remove from oven and top with chopped fresh basil.

Before serving, drizzle individual slices with extra virgin olive oil, and sprinkle lightly with kosher salt if desired.