This soup is a colorful addition to any buffet. It is also an excellent soup for a one-course supper served with home-baked bread and a green salad. This recipe is from "Entertaining," by Martha Stewart.
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.
With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine. The butter sauce will keep for no more than thirty minutes. If not serving immediately, place in a warm spot.
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp. Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won't retain its shape or texture during pickling.