Food & Wine Favorite Italian Recipes e-book

Got an unexpected email from Vacationist with a link to a complimentary FOOD & WINE Favorite Italian Recipes digital book collection:

---------- Forwarded message ----------
From: Vacationist <gift@vacationist.com>
Date: Fri, Jun 24, 2011 at 9:56 AM
Subject: Complimentary gift for Vacationist members

Let FOOD & WINE be your guide with the complimentary FOOD & WINE Favorite Italian Recipes digital book collection. With this collection by your side, you'll be well on your way to creating recipes that are hand selected and tested by the editors of FOOD & WINE, including:• Classic Meatballs• Pappardelle with Veal Ragu • Carrot-Potato Gnocchi with Cheese • Vanilla Zabaglione With Raspberries and MORE! What are you waiting for? This authentic and flavorful collection of recipes is FREE! Plus, you'll get the FOOD & WINE Daily, a free e-newsletter with an inspired recipe idea from FOOD & WINE served up fresh every day! American Express Publishing Customer Service Department P.O. Box 62700 | Tampa, FL 33662-7008© 2011 American Express Publishing Corporation. All Rights Reserved.

I can't wait to make a whole meal from this book: start Hearty Minestrone Soup, then to (vegetarian) Carrot-Potato Gnocchi with Cheese, then to Pappardelle with Veal Ragù, then end with Vanilla Zabaglione with Raspberries. So hungry!

Fresh Pea Soup with Tarragon

yum!

Fresh Pea Soup with Tarragon
Vegetarian Times Issue: April 1, 2008

Serves 4

1 Tbs. olive oil
2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
1 clove garlic, minced (1 tsp.)
2 cups low-sodium vegetable broth
3 cups fresh or thawed frozen peas
1 Tbs. tarragon leaves
3 radishes, thinly sliced

1. Heat oil in saucepan over medium heat. Add leeks, and sauté 7 to 9 minutes, or until soft. Stir in garlic, and cook 1 minute more. Add vegetable broth and 1 cup water, and bring to a simmer. Cook 15 minutes, stir in peas, and cook 1 minute more. Remove from heat, and cool 30 minutes.
2. Purée soup in blender with tarragon leaves until smooth and creamy. Season with salt and pepper. Serve warm or chilled, with sliced radishes on top.

Nutritional Information
Per SERVING: Calories 139, Protein 6g, Total fat 3.5g, Carbs 22g, Cholesterol 8mg, Sodium 366mg, Fiber 6g, Sugars 8g

Curried Squash Soup

mmmmm winter squash soup on a cold day....

Curried Squash Soup
Vegetarian Times Issue: September 1, 2000

6 Servings

5 cups vegetable broth
1 Tbs. olive oil
6 medium cloves garlic, minced
1 1/2 cups diced celery
1 cup diced onion
1/2 cup diced carrot
2 Tbs. curry powder
1 Tbs. minced fresh ginger
1/2 tsp. plus pinch of salt
5 cups peeled, thinly sliced butternut squash (2-inch pieces)
1/4 cup pure maple syrup
1 tsp. cider vinegar

1. In small saucepan, bring 3 cups broth to a boil over high heat.


2. Meanwhile, in large, heavy saucepan, heat oil over medium heat. Add garlic, celery, onion, carrot, curry powder, ginger and pinch of salt and cook, stirring often, 5 minutes. Increase heat to high and stir in boiling broth, squash and remaining 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to medium, and cook 10 minutes.


3. Uncover saucepan and stir well with wooden spoon until squash breaks down easily. Stir in maple syrup and vinegar. Remove from heat.


4. Transfer mixture to blender or food processor in batches and carefully blend until smooth. Return to saucepan and warm through, adding as much remaining 2 cups broth as needed. Serve hot.

Nutritional Information
Per SERVING: Calories 222, Protein 5g, Total fat 3g, Carbs 34g, Cholesterol mg, Sodium 374mg, Fiber 7g, Sugars 0g