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Winter always makes me want something warm, and Greenz’s Pesto Soup seems like a healthy alternative to creamier soups. Can I get the recipe?
Eddy Liggot, Addison
Greenz’s Pesto Soup
(Makes 4 cups)
1 1/3 cups baby spinach
1/3 cup sun-dried tomatoes
1/2 cup zucchini
1/2 cup carrots
3 cups vegetable stock
Bring 4 cups of water to boil, and turn off heat. Blanch all vegetables (julienned or chopped) in water until tender, for approximately 5-10 minutes. Cool off vegetables in an ice bath and reserve until ready to serve soup. Heat vegetable stock in saucepan. Pour hot stock over pre-prepared vegetables. Garnish with 4 teaspoons of Pesto Mixture.
Pesto Mixture
1 cup basil, chopped very fine
1/2 cup Parmesan cheese
1 tablespoon fresh garlic, minced
Mince basil, cheese, and garlic. Mix ingredients until well blended.
I would be eternally grateful if you were somehow able to discover the recipe for the curry chicken salad from Forty Five Ten. Seriously grateful, forever.
Brenna Thompson, Dallas
Note: The Curry Chicken Salad is no longer served at Forty Five Ten, but you can get it through Food Company.
Food Company’s Curry Chicken Salad
(Serves 6-8)
2 3/4 cups poached chicken breast, diced
1/2 cup celery, diced
1/2 cup red onion, diced
1 1/2 cups mayonnaise
1/2 cup mango chutney
3 tablespoons curry powder
3/4 cup raisins
Salt and pepper to taste
1 cup sliced almonds, toasted
Place diced chicken in a mixing bowl, and add celery, onion, and mayonnaise. Fold in chutney, curry powder, raisins, and salt and pepper until the mixture is well combined. Chill, preferably overnight. Fold in almonds before serving.
My husband and I tried Angela’s Bistro 51 for the first time and loved the Black Truffle Mashed Potatoes. How could I get that recipe?
Rebecca Noble, McKinney
Angela’s Bistro 51 Black Truffle Mashed Potatoes
(Serves 6-8)
6 large potatoes
3/4 cup butter
1 cup heavy cream
2 cloves fresh garlic, crushed
2 tablespoons salt, or to taste
1/4 cup black truffle oil
Shaved black truffles for garnish
Peel and quarter potatoes. Boil in salted water until tender, about 15-20 minutes. Drain.
Melt together butter, cream, garlic, and salt; bring to a simmer and add to potatoes. Press through a ricer or mix in a mixer until smooth. Gently fold in truffle oil. Garnish with shaved black truffles if desired.
