Debbie Macomber's Cedar Cove Cookbook Read Online Free Page B

stirring occasionally. Add zucchini; cook 20 minutes, stirring occasionally. Add white beans, tomatoes and green beans; cook 10 minutes until vegetables are tender and soup is warmed through.
    3. For basil purée: In blender or food processor, purée garlic, nuts and a sprinkle of salt until finely chopped. Add basil and oil; blend until smooth. Add cheese and blend until combined. Taste and add salt if needed.
    4. Serve warm soup garnished with a dollop of basil purée.
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    You’ll have leftover basil purée. Refrigerate, tightly covered, and use as a pasta sauce.
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Italian Deli Panini
    B lack olive paste, also called tapenade, is a tangy dip or sandwich spread made from olives, garlic and oil.
    Serves 2
    4 slices foccacia, each about 4 inches square
    Olive oil
    Black olive paste
    4 ounces sliced salami
    4 ounces sliced provolone
    2 roasted red peppers, thinly sliced
    Arugula leaves
    1. Preheat an electric panini press or indoor grill according to appliance directions.
    2. Cut each foccacia piece in half horizontally to make 4 pieces.
    3. Brush uncut sides of each bread slice with oil. Lay slices on countertop, oiled-side down. Spread the cut sides with olive paste, then layer with salami, provolone, peppers and arugula. Top with remaining bread slices. Press sandwiches together and place on press or grill. Cook according to appliance directions or until bread is toasted and cheese melted.

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    Spread any leftover tapenade on crackers or crisp toast as an appetizer or snack.
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Panini Marguerita
    F occacia is a thick rectangular Italian flatbread. It’s now available in many supermarket bakeries or specialty stores.
    Serves 2
    2 slices foccacia, each about
    4 inches square
    Olive oil
    Mayonnaise
    1 large tomato, thinly sliced Fresh basil leaves
    1 cup shredded mozzarella cheese
    Salt and pepper
    1. Preheat an electric panini press or indoor grill according to appliance directions.
    2. Cut each foccacia piece in half horizontally to make 4 pieces.
    3. Brush uncut sides of each bread slice with oil. Lay slices on countertop, oiled-side down. Spread cut sides of bread with mayonnaise. Layer tomato, basil and mozzarella; season with salt and pepper. Top with remaining bread slice. Press sandwiches together and place on press or grill. Cook according to appliance directions or until bread is toasted and cheese melted.

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    If you can’t find foccacia, substitute a fat Italian loaf.
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Creamy Tarragon Chicken Salad
    T his is a lovely salad for a light lunch on a warm summer day. Double the recipe and it’s perfect party fare.
    Serves 6
    2 pounds boneless, skinless chicken breast halves (about 4)
    8 ounces sugar snap peas, trimmed
    ½ cup sour cream (regular or reduced fat)
    ½ cup mayonnaise
    3 tablespoons fresh lemon juice
    2 teaspoons Dijon mustard
    2 stalks celery, thinly sliced
    2 tablespoons minced red onion
    ¼ cup finely chopped fresh tarragon
    Salt
    1. Trim excess fat from chicken. Place chicken in medium heavy saucepan; cover with water and place over medium-high heat. Bring to a simmer; cook 10 minutes, or until chicken is just cooked. Transfer to bowl; let cool. Shred into 1-inch strips.
    2. Bring water to boil in a medium saucepan over high heat. Add peas; cook 3 minutes, until tender-crisp. Drain and rinse with cold water.
    3. In a medium bowl, combine sour cream, mayonnaise, lemon juice and mustard. Add chicken strips, peas, celery, onion and tarragon. Season with salt.

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    Fresh herbs last longer if they are stored correctly. First, remove any rubber bands from the bunch, then trim off any woody stems. Put the unwashed bunch, stems down, in a tall glass. Add water just to cover the stems. Cover loosely with a plastic bag and refrigerate for up to 5 days.
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Turkey, Provolone and Garden-Vegetable Wrap
    S callion cream cheese adds a burst of flavor to this hearty sandwich. Check out the varieties of cream cheese now available in the dairy case—there’s no excuse