Tuesday night I made a repeat of this delicious salad with roasted butternut squash and pomegranate vinaigrette, based on a recipe from eatingwell.com. I sprinkled crumbled blue cheese on top, and served seared scallops on the side. Delicious. To speed things up, I used bagged butter lettuce and pre-peeled and cubed butternut squash.
I also made corn chowder, which I've posted about before. It's orginally based on this recipe from realsimple.com. Again, I made a few changes to speed things along, such as using canned green chiles and frozen corn. It's a tasty, easy soup that's ready in a flash.
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 4-ounce can diced green chiles
1 15-ounce bag frozen corn kernels
2 cups chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Melt the butter and oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender (do not let it brown), 8 to 10 minutes. Add the green chiles, and stir for 1 minute. Add the corn, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Working in batches, puree the soup in a blender until smooth. (Alternatively, use a handheld immersion blender in the pot.) If needed, thin with a little water to desired consistency.
Makes 6 servings.