| Recipe Of The Month Selected from Gemma Sciabica's Cookbooks |
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| Gemma Sciabica's 100% Extra Virgin California Olive Oil recipes for: |
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1 jalapeno pepper, minced 1 cup mushrooms, chopped 3-4 slices Canadian bacon (lean) chopped 1 tablespoon tarragon, fresh minced 5 cups chicken or beef broth 2 bay leaves (removed before serving) 1 onion or leek, chopped 1 bell pepper, red, roasted, chopped 1-1/2 pounds small sweet pumpkins cubed 1/3 cup Sciabica Extra Virgin Olive Oil 1 cup milk 4 garlic cloves, minced ½ cup wine, white 1 cup celery or parsnip, diced 2 apples, chopped ½ cup basil and/or parsley chopped ½ cup pumpkin seeds, toasted (to sprinkle on top of each serving) salt and white pepper to taste In large stock pot add olive oil, onions, garlic, jalapeno, bell peppers, celery and pumpkin. Cook until tender about 20 minutes Add wine, cook 5 minutes. Stir in remaining ingredients, bring to a boil, lower to simmer. Cook until all is tender. (If smooth soup is desired, blend in jar of blender) Note: For best results make this soup with small, sweet sugar pumpkins. When serving sprinkle each serving with pumpkin seeds or 4 corn tortillas, cut into ¾ inch strips. Health Benefit: See clearer with squash. Zucchini contains luetin, an antioxidant that protects eyes from macular degeneration. |
