Two Must Make Recipes

Red, Yellow and Orange Pepper Salad with Tequila-Lime Dressing*

Dressing:

3 tablespoons olive oil

3 tablespoons fresh lime juice

1 teaspoon grated lime zest

1 1/2 tablespoons tequila

1/4 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1 garlic clove, smashed and peeled

Salad:

1 medium red bell pepper

1 medium yellow bell pepper

1 medium orange bell pepper

2 1/2 cups sliced romaine lettuce (1/2 inch wide strips cut from 1 large head)

2 teaspoons chopped cilantro

kosher salt

freshly ground pepper

To make dressing: Whisk together the olive oil, lime juice and zest, tequila, salt and red pepper flakes in a small, non-reactive bowl. Add the smashed garlic clove (Dressing can be prepared 1 day ahead; bring to room temperature before continuing).

To make salad: Stem the peppers and halve them lengthwise. Remove and discard the seeds and membranes. Cut halves into 1/4 inch thick julienne strips. Put peppers in a large nonreactive bowl and toss with the dressing. Marinate for 30 minutes or up to 2 hours at room temperature.

When ready to serve, remove and discard the smashed garlic clove from the marinated peppers. Add the romaine and cilantro to the bowl and toss to combine. Season salad generously with salt and pepper.

*I am not a huge fan of tequila...way too many bad memories. Hate the smell, hate the taste. This dressing was awesome and I found it didn't taste or smell like tequila. Also as you can see from my picture, I didn't cut the romaine or the peppers according to the directions.

This recipe came from the cookbook, Sunday Soup. The best part of this book is that it gives bread recommendations for each recipe and a side dish for each recipe. The side dish recipes are also included. You can purchase this book at Anthropologie or http://www.amazon.com/Sunday-Soup-Mouth-Watering-Easy-Make/dp/0811860329/ref=sr_1_1?ie=UTF8&s=books&qid=1225835241&sr=8-1

This is my friend, Maureen, who is a personal chef. She gave me this awesome recipe for black bean soup and I made it to go with this salad. Check her out at http://www.baltimorestyle.com/index.php/style/article/180/ Then go hire her to make some food for you!

Quick Black Bean Soup *

Using canned black beans makes this soup a snap to prepare.
Can be prepared in 45 minutes or less.

1/4 cup olive oil

1 large onion chopped

1 red or green bell pepper chopped

2 garlic cloves chopped

1 14 1/2-ounce can peeled tomatoes, chopped, juices reserved

1 4-ounce can diced green chilies

1 tablespoon dried thyme crumbled

4 16-ounce cans black beans, drained, rinsed

2 cups (or more) canned low-salt chicken broth

Sour cream

Sliced green onions

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups chicken broth. Puree soup in batches in processor or blender until smooth. Return soup to pot. (Can be prepared 4 days ahead. Cover and refrigerate.)

Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish with sour cream and sliced green onions.

*I added sundried tomato sausage to the soup and it was really good.