Balsamic Dressing
From Food Network Kitchens

Print the Recipe

Ingredients:

  • ¼ cup white wine vinegar, balsamic vinegar, red wine vinegar or aged sherry wine vinegar
  • 2-4 teaspoons Dijon or whole-grain mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 23 - ¾ cups extra-virgin olive oil

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Whisk
  1. In a small mixing bowl, whisk together the vinegar, mustard, 1 teaspoon salt and pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Use immediately or store covered, in the refrigerator, for up to 1 week.

Makes about 1 cup.

Cooks' Note: When making a dressing with a potent vinegar like sherry or red wine, use more oil.

Bean & Barley Soup
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
  • 6 cups water
  • 1 (14-ounce) can whole tomatoes, with juices
  • 3 cloves garlic, smashed
  • 2 ribs celery, chopped
  • 2 medium carrots, chopped
  • ½ medium onion, chopped
  • ½ cup pearl barley
  • 1 bay leaf
  • 1 ½ tablespoons kosher salt, plus additional for seasoning
  • 2 teaspoons dried Italian herb blend
  • Freshly ground black pepper
  • ½ ounce dried porcini mushrooms, optional
  • 3 cups cleaned baby spinach leaves (about 3 ounces)
  • 1 cup freshly grated Parmesan
  • 1 tablespoon balsamic vinegar
  • Extra-virgin olive oil

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Slowcooker
  • Grater
  • Garlic Press
  • Can Opener
  • Knife for slicing vegetables
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Mixing Spoon
  • Soup Bowls
  1. Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 ½ tablespoons salt, herb blend, pepper, and porcini mushrooms (if using) in the slowcooker; cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
  2. Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste. Ladle the soup into warmed bowls and drizzle each serving with olive oil.

Makes 4-6 servings.

Black Bean Soup with Mojo
From Food Network Kitchens

Print the Recipe

Ingredients:

    Soup:

  • 2 cups (1 pound) dried black beans, picked over and rinsed
  • 4 country-style blade pork ribs (about 2 pounds)
  • 8 cups water
  • ¼ cup dark rum
  • 1 head garlic, unpeeled, halved horizontally to expose the cloves
  • 1 medium onion, chopped
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper

    Mojo:

  • 4 cloves garlic, chopped
  • ¼ cup extra-virgin olive oil
  • ½ cup freshly squeezed lime juice (about 4 limes)
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon kosher salt

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Spoons
  • Measuring Cups
  • Zester
  • Food Chopper
  • Cutting Board
  • Saucepan
  • Mixing Spoon
  • Fork
  • Serveware

    Soup:

  1. Put black beans, pork ribs, water, rum, garlic, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slowcooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours.
  2. Remove meat from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slowcooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.

    Mojo:

  1. Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
  2. Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.

Makes 4 to 6 servings.

Butternut Squash Soup
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 13 cup unsalted butter
  • 4 large shallots, thinly sliced
  • 8 cloves garlic, smashed
  • 6 sprigs fresh sage, torn
  • 1 tablespoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 2 medium butternut squash, peeled, halved, seeded and diced
  • 2 cups apple cider
  • 5 cups water or chicken broth
  • 1 teaspoon apple cider vinegar
  • Serving suggestions:

  • ¼ cup crème fraiche mixed with
    2 teaspoons prepared horseradish;
    crispy fried sage leaves

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Dutch Oven
  • Blender
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Mixing Spoon
  • Knife for slicing vegetables
  • Cutting Board
  • Garlic Press
  • Ladle
  • Soup Bowls
  1. Heat butter in a Dutch oven over medium heat. Add the shallots, garlic, sage and half the salt; season with pepper to taste. Cook covered, stirring occasionally, until soft and fragrant, about 10 minutes.
  2. Raise the heat to medium-high. Add the squash and the remaining salt, and continue to cook, stirring occasionally, until the butter begins to brown and the squash gets tender, about 10 minutes.
  3. Add the cider and water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the squash is very tender, about 20 minutes. Cool slightly.
  4. Puree in a blender (or with an immersion blender) until very smooth. Return to pot and reheat over medium heat. Stir in vinegar and season with salt and pepper, to taste. Serve in warmed soup bowls with a dollop of crème fraiche and sage leaves on top.

Makes 8 servings.

Caprese Salad
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 1 ½ pounds mixed red and yellow ripe tomatoes
  • 1 pound fresh mozzarella
  • Kosher salt
  • Freshly ground black pepper
  • 13 cup packed basil leaves, torn
  • ¼ cup extra-virgin olive oil

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Knife for slicing vegetables and cheese
  • Cutting Board
  • Salad Plate
  1. Slice the tomatoes and cheese into ¼-in. slices. Arrange on the plates in an alternating pattern, with 2-3 slices of tomato for every piece of cheese. Season with salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature.

Makes 4-6 servings.

Garlic & Herb Soup with Croutons
From Food Network Kitchens

Print the Recipe

Ingredients:

    Soup:

  • 4 medium heads garlic
  • 8 cups water
  • ½ bay leaf
  • 3 teaspoons kosher salt
  • 1 ½ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh basil
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves

    Croutons:

  • 2 tablespoons extra-virgin olive oil
  • 1¼ cup crustless cubed sourdough bread
  • 2 cloves garlic, minced
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons minced fresh flat-leaf parsley
  • Kosher salt

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Garlic Press
  • Measuring Cups
  • Grater
  • Measuring Spoons
  • Knife for slicing
  • Saucepan
  • Immersion Blender
  • Mixing Bowl
  • Cutting Board
  • Skillet
  • Ladle
  • Soup Bowls
  1. Break garlic heads apart, discard papery outer skin, separate the cloves, but leave them in their individual skins. Set aside 3 cloves; put remaining in a soup pot with water, bay leaf and 2 teaspoons salt. Simmer over medium heat, uncovered, until garlic is very soft, 20 minutes. Remove bay leaf. Scoop the garlic from the broth and cool slightly, then squeeze them out of their skins back into pot. Puree soup with immersion blender. Add the parsley, basil, olive oil and pepper, and puree.
  2. Croutons: While the soup simmers, peel and mince the 3 reserved garlic cloves. Heat 1 tablespoon oil in skillet over medium heat, add bread cubes and cook, tossing, until toasted. Transfer to a bowl. Add 1 tablespoon oil and minced garlic to skillet and cook, stirring until just golden. Toss bread with the toasted garlic, cheese and parsley.
  3. Over low heat, stir the croutons into the soup and simmer for 1 minute. The croutons will soften slightly and thicken the soup. Serve soup in warm bowls.

Makes 4 to 6 servings.

Gazpacho
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 2 cloves garlic
  • 1 tablespoon kosher salt, plus extra for seasoning
  • 2 pounds ripe tomatoes, cored and chopped
  • 1 cucumber, peeled and chopped
  • ½ small red onion, diced
  • 1 small poblano pepper, seeded and roughly chopped
  • 2 cups chilled tomato juice
  • 2-3 tablespoons sherry or red wine vinegar
  • 2 or 3 ice cubes
  • ¼ cup extra-virgin olive oil, plus additional for garnish
  • Large handful fresh flat-leaf parsley
  • Large handful fresh mint
  • Freshly ground black pepper
  • Hot sauce

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Processor or Blender
  • Garlic Press
  • Peeler
  • Knife for slicing vegetables
  • Cutting Board
  • Mixing Bowl
  • Mixing Spoon
  • Measuring Spoons
  • Measuring Cups
  • Serving Bowl
  • Ladle
  • Soup Bowls
  1. Smash garlic cloves and sprinkle with salt, and with side of a large knife, mash and smear to make a coarse paste. Toss garlic with tomatoes, cucumber, onion, poblano, tomato juice, vinegar and ice in a large bowl.
  2. Working in batches, puree gazpacho base in a blender, and process to make a slightly coarse puree. Pour into a serving bowl. With the last batch, while the motor is running, drizzle in the olive oil.
  3. Chop parsley and mint, and stir into the soup. Chill soup, covered, at least 1 hour. Season with the remaining salt, black pepper and hot sauce to taste. Drizzle olive oil on top of soup. Serve.

Makes 4 servings.

Goat Cheese & Beet Salad
From Food Network Kitchens

Print the Recipe

Ingredients:

    Salad:

  • 1 pound beets (about 3 medium), red, gold, striped or a mix
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 medium head frisee, cleaned and torn (about 8 cups)
  • 1 bunch watercress, cleaned and stems trimmed (about 3 cups)
  • ¼ cup walnuts, toasted and roughly chopped
  • 4 ounces goat cheese, sliced or crumbled
  • 8 long, angled baguette slices, toasted

    Dressing:

  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons walnut oil
  • 1 tablespoon finely minced shallot
  • 1 teaspoon minced fresh thyme leaves

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Salad Spinner
  • Whisk
  • Mixing Bowl
  • Mixing Spoon
  • Knife for slicing vegetables
  • Cutting Board
  • Cookie Sheet
  • Measuring Spoons
  • Measuring Cups
  • Aluminum Foil
  • Basting Brush
  • Salad Plate or Bowls
  1. Salad: Heat oven to 400°F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.
  2. Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.
  3. Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.

Makes 4 servings.

Greek Rice & Herb Salad
From Food Network Kitchens

Print the Recipe

Ingredients:

    Salad:

  • 13 cup extra-virgin olive oil
  • 5 tablespoons freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground allspice
  • 2 medium ripe tomatoes
  • 1 kirby cucumber with peel, seeded and finely diced
  • 2 scallions (white and green parts), thinly sliced
  • ¼ cup minced fresh flat-leaf parsley
  • ¼ cup minced fresh dill
  • ¼ cup minced fresh mint leaves
  • ½ teaspoon finely grated lemon zest
  • Freshly ground black pepper
  • Hot pepper sauce
  • 1 ½ cups coarsely crumbled feta cheese (about 6 ounces)
  • Lemon wedges, for serving
  •  
  • Rice:

  • 2 teaspoons extra-virgin olive oil
  • 1 ½ cups long-grain (not converted) rice
  • 2 ¼ cups water
  • 1 teaspoon kosher salt
  •  

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Saucepan
  • Mixing Spoon
  • Mixing Bowl
  • Knife for slicing vegetables
  • Cutting Board
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Serving Bowl (optional)
  • Salad Bowl (optional)
  1. Rice: Heat oil in medium saucepan over medium heat. Add rice and cook, stirring, until slightly toasted, 1 ½ minutes. Add water and salt, bring to a boil, cover, reduce heat and simmer for 18 minutes. Set rice aside for 5 minutes; resist the temptation to peek. Fluff and separate the rice in a large bowl with a fork. Cool. (Don't refrigerate or rice gets grainy.)
  2. Salad: Whisk oil, lemon juice, salt and allspice together. Toss rice with dressing. Halve the tomatoes crosswise to expose seeds. Use your fingertip to pop seeds out of the flesh; discard. Dice tomatoes.
  3. Toss rice with tomatoes, cucumber, scallions, parsley, dill, mint and lemon zest. Season with pepper and hot pepper sauce to taste. Scatter feta cheese on top and serve with lemon wedges alongside.

Makes 4-6 servings.

Grilled Asparagus with Tomato & Mozzarella Salad
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 2 pounds medium asparagus, peeled, stems trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 cups grape or cherry tomatoes, halved
  • 8 ounces fresh mozzarella cheese, cut into ½-in. cubes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • Freshly ground black pepper

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Grill Pan
  • Pastry Brush
  • Mixing Bowl
  • Knife for slicing vegetables
  • Cutting Board
  • Zester
  • Plastic Wrap
  • Microwave-Safe Dish
  • Measuring Spoons
  • Measuring Cups
  • Serving Dish
  • Salad Plate
  1. Put asparagus in a microwave-safe dish, cover with plastic wrap, and microwave on high until crisp/tender, about 2 minutes. (If you don't have a microwave, steam asparagus.) Brush with 1 tablespoon of the olive oil and set aside.
  2. Toss tomatoes and mozzarella cheese in a large bowl with remaining 1 tablespoon olive oil, parsley, lemon zest and juice, salt, red pepper flakes, and black pepper to taste.
  3. Heat a grill pan over medium heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and arrange the tips on a serving dish. Cut lower stalks into ½-in. pieces and toss with tomato and cheese. Top tips with salad and serve.

Makes 4-6 servings.

Heirloom Tomato & Mint Salad
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 2 pounds vine-ripened assorted heirloom tomatoes
  • 1 shallot, thinly sliced
  • 1 teaspoon coarse sea salt
  • Freshly ground black pepper
  • ¼ cup fresh spearmint leaves, torn into pieces
  • ¼ cup fruity extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • ¼ cup fresh spearmint leaves, torn into pieces
  • ¼ cup fruity extra-virgin olive oil
  • 2 tablespoons white wine vinegar

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Knife for slicing vegetables
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Large Platter or Pan
  • Salad Bowls or Plates
  • Serving Bowl
  1. Cut the tomatoes into a variety of sizes and shapes: thick slabs, wedges, halves and chunks. Arrange them on a large platter and scatter shallot on top. Season with the salt and black pepper to taste. Set aside until juicy, about 5 minutes. Sprinkle spearmint over the top and drizzle with the olive oil and vinegar.

Makes 4 servings.

North African Carrot Soup
From Food Network Kitchens

Print the Recipe

Ingredients:

    Soup:

  • 3 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 6 cloves garlic; chopped
  • 2 tablespoons peeled, chopped fresh ginger
  • 1 ½ tablespoons kosher salt
  • 3 tablespoons sugar
  • 4 teaspoons ground coriander
  • 1 tablespoon sweet paprika
  • 2 pounds carrots, trimmed and sliced
  • 8 cups water

    Charmoula:

  • ¼ cup lightly packed mint
  • ¼ cup lightly packed cilantro
  • ¼ cup lightly packed flat-leaf parsley
  • ½ clove garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons ground cumin
  • ¼ teaspoon kosher salt
  • 18 teaspoon cayenne or to taste

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Processor
  • Blender
  • Garlic Press
  • Soup Pot
  • Knife for slicing vegetables
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Mixing Spoon
  • Ladle
  • Soup Bowls
  1. Soup: Heat butter in a large soup pot over medium heat. Add onion, garlic, ginger, salt, sugar, ground coriander and paprika; cook covered, stirring occasionally, until soft, 8 minutes. Add carrots; cook covered, stirring occasionally, until somewhat tender, 3 minutes. Add water and bring to a boil. Lower heat and simmer, covered, until the carrots are very soft, 30 minutes. Cool.
  2. Charmoula: Puree all the ingredients in a mini-chopper to a paste.
  3. Blend carrot mixture in a blender, in batches, until smooth. Return soup to pot and reheat over medium heat. Season soup with salt and pepper to taste. Divide among warm mugs or bowls. Top soup with a dollop of charmoula. Serve immediately.

Makes 6 servings.

Shrimp with Corn, Tomatoes & Arugula Salad
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 1 pound large shrimp, cleaned
  • 1 teaspoon kosher salt, plus to taste
  • Freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 2 cups ripe grape tomatoes, halved
  • 1 cup cooked fresh corn kernels
  • 1 tablespoon white wine vinegar
  • 1 bunch arugula, trimmed, washed and dried
  • 1 handful fresh basil leaves, torn (about ½ cup)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Large Skillet
  • Mixing Spoon
  • Knife for slicing vegetables
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Salad Plate
  1. Heat a large skillet over medium heat. Pat shrimp dry and sprinkle with salt and pepper. Add 1 tablespoon of olive oil to the skillet and increase the heat to high. Add the shrimp taking care not to crowd them. Cook shrimp, undisturbed, until they just curl and are golden brown on the bottom, 2-3 minutes. Turn shrimp, turn the heat off, but leave them in the pan another minute; the residual heat finishes cooking them. Set shrimp aside.
  2. Toss tomatoes with corn. Add 3 tablespoons olive oil, vinegar, and salt and black pepper to taste. Add the arugula and basil to the salad and toss again. Mound the salad on 4 plates. Place shrimp on top and serve.

Makes 4 servings.

Southeast Asian Chicken Noodle Soup
From Food Network Kitchens

Print the Recipe

Ingredients:

  • Vegetable oil
  • 6 cloves garlic, thinly sliced crosswise
  • 5 ounces rice stick noodles
  • 7 cups chicken broth
  • ¼ cup fish sauce (See Cooks' Note)
  • 3 scallions (white and green parts), thinly sliced on an angle
  • 1 small carrot, thinly sliced
  • 1 (1-in.) piece ginger, unpeeled and thinly sliced
  • 1 teaspoon sugar
  • 2 cups shredded roasted chicken, preferably dark meat
  • 13 cup roughly chopped fresh dill fronds (stems and leaves)
  • 13 cup roughly chopped fresh cilantro
  • 13 cup torn fresh basil
  • 13 cup roughly chopped fresh mint
  • Lime wedge

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Food Processor
  • Food Chopper
  • Skillet
  • Stockpot
  • Slotted Spoon
  • Knife for slicing vegetables
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Mixing Spoon
  • Paper Towel
  • Ladle
  • Soup Bowl
  1. Heat about ½-in. of oil in a small, heavy-bottomed pan over medium-low heat until just warm. Add the garlic and fry slowly, stirring occasionally, until fragrant and golden, 10-12 minutes. Scoop garlic from oil with a slotted spoon, drain, and cool on a paper towel. While garlic cooks, soak noodles in a large bowl of warm water to soften, about 10 minutes. Drain.
  2. Put chicken broth, fish sauce, scallions, carrot, ginger and sugar in a soup pot and bring to a simmer, uncovered, over medium-high heat. Add noodles and chicken, and simmer until noodles are the desired doneness. Stir in the dill, cilantro, basil and mint. Ladle the soup into warm bowls and sprinkle with the crisped garlic. Serve with lime wedges to squeeze over soup.

Makes 4 servings.

Cooks' Note: Fish sauce is the Southeast Asian equivalent of Worcestershire sauce and it adds a hint of complexity to dishes. Despite the name, it doesn't taste fishy. Look for translucent, amber-colored sauce in ethnic markets or the international aisle of your grocery store. Keep it in a cool, dark cupboard for up to 2 years.

Spring Green Potato Salad
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 2 pounds small red-skinned potatoes
  • 5 medium carrots, peeled
  • 1 bunch (about 8) radishes
  • 23 cup dry white vermouth
  • 3 cloves garlic, smashed
  • Kosher salt, plus additional 2 ½ teaspoons for seasoning
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ½ English cucumber
  • 1 cup grape or cherry tomatoes, halved
  • 3 scallions (white and green parts), thinly sliced
  • ½ cup mayonnaise
  • 2 ½ tablespoons white wine vinegar
  • 13 cup minced mixed herbs, such as fresh parsley, dill or tarragon
  • Freshly ground black pepper, to taste

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Large Saucepan
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Mixing Spoon
  • Vegetable Peeler
  • Garlic Press
  • Knife for slicing
  • Cutting Board
  • Colander
  • Aluminum Foil
  • Salad Plates or Bowls
  1. Use the blade to thinly slice potatoes. Repeat with carrots, then radishes. Keep each vegetable separate.
  2. Put 8 cups water, vermouth, garlic, salt, thyme, bay leaf, and potatoes in a large saucepan and bring to a boil. Add carrots, reduce heat and cook until vegetables are tender, but not mushy, 5 minutes. Stir in radishes, then drain vegetables in a colander in sink. Remove and discard the garlic, thyme and bay leaf. Cool.
  3. Slice cucumber. Toss salad with cucumber, tomatoes and scallions. Fold herbs into salad. Whisk mayonnaise and vinegar together and fold into salad. Season with 2 ½ teaspoons kosher salt and pepper to taste. Serve.

Makes 8 servings.

Spring Pea & Onion Soup
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 3 spring onions (white and green parts), trimmed and sliced
  • 6 tablespoons unsalted butter
  • 2 teaspoons sugar
  • 1 tablespoon kosher salt, plus extra to taste
  • Freshly ground black pepper to taste
  • 13 cup dry vermouth
  • 4 sprigs fresh flat-leaf parsley
  • 4 sprigs fresh thyme
  • 6 cups chicken broth, homemade or low-sodium canned
  • 4 cups water
  • ½ cup basmati rice
  • 4 cups shelled spring peas, fresh or frozen
  • Crème fraiche
  • Fresh herbs (tarragon, mint, dill, chervil or parsley)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Blender
  • Ladle
  • Large Saucepan
  • Measuring Spoons
  • Measuring Cups
  • Knife for slicing vegetables
  • Cutting Board
  • Mixing Spoon
  • Kitchen String
  • Soup Bowls
  1. Separate the white and green part of the onions. Chop each section separately. Melt butter in a large saucepan over medium-high heat. Add white part of the onions, sugar, salt and pepper, and cook without browning, stirring frequently, until very soft, about 15 minutes. Add vermouth and simmer until reduced by about half.
  2. Tie parsley and thyme together with kitchen string and add to the pot along with broth, water and rice. Bring to a simmer and cook until rice is very soft, about 20 minutes. Add onion tops and peas; cook until soft but still vibrant green, about 5 minutes more. Remove herbs and discard.
  3. Working in batches, puree soup in a blender. Season with salt and pepper to taste. Heat soup. Serve with a drizzle of crème fraiche and fresh herbs scattered on top.

Makes 8-12 servings.

Tortilla Soup
From Food Network Kitchens

Print the Recipe

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, sliced
  • 1 chipotle in adobo sauce, minced
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 6 cups chicken broth, low-sodium canned
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 ripe tomato, chopped
  • 1 ½ cups shredded cooked chicken
  • ½ cup cilantro leaves
  • ¼ cup freshly squeezed lime juice (about 2 limes)
  • About a dozen corn tortilla chips, broken a bit
  • Lime wedges (optional)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Medium Saucepan
  • Citrus Press
  • Grater
  • Knife for slicing vegetables
  • Cutting Board
  • Garlic Press
  • Ladle
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  1. Heat the oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder and salt; cook until onion softens, about 5 minutes. Add broth and bring to a boil, then simmer, uncovered, for 10 minutes. Add corn and cook for 5 minutes more.
  2. Pull pan from heat and stir in tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top and serve with lime wedges, if desired.

Makes 4 servings.