Sweet Red Pepper Soup – Chef Vinny

Sweet Red Pepper Soup

4 Large Onions-chopped
4 cloves Garlic-chopped
2 sticks butter (1 cup)
8 large carrots-coarse shredded
2 baking potatoes-coarse shredded
6 large red peppers
4 firm pears-coarse shredded
10 cups chicken or veg. stock
2 tbsp. chopped parsley
Salt & Pepper to taste
Creme fraiche or sour cream for garnish (optional)


Cook the onions, garlic and butter in a large deep pan for 10 min. Add Carrots and cook another 10 min. Add potatoes and red peppers and cook another 10 min. Add pears, stock and parsley and cook another 10-15min. until tender. ( Medium- click-low)

Puree in a food processor or use your emulsion blender or vitamix to cream the soup. Add salt and pepper. Garnish and serve.

This is so flavorful.. be careful it will explode in your mouth!


 CHICKEN SALTIMBOCCA is a delcious flavorful dish… you must try this!


  • 6 (3-ounce) chicken cutlets, pounded to evenly flatten
  • Salt and freshly ground black pepper
  • 6 paper-thin slices prosciutto
  • 1 bunch spinach –cooked and chopped
  • 12 fresh basil Leaves
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 (14-ounce) can low-salt chicken broth
  • 2 tablespoons fresh lemon juice



Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto, and 2 leaves of fresh basil atop each chicken cutlet.  In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Salt and pepper to taste.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with toothpicks.


Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat (if using Saladmaster no oil necessary) . Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Slice and serve!  Delicious… fantastic flavor!  Chef Vinny hits a home run again!

Poached Pears in Port with Chocolate and Raspberry Sauce

  • 6 firm pears
  • 1 bag frozen raspberries or 2 containers of fresh raspberries
  • 1 bottle port wine
  • 1 vanilla bean
  • 4  tablespoons sugar
  • 8 ounces semisweet chocolate chips
  • 2 cups whipping cream
  • Powdered sugar


Peel and core the pears leave whole. Place them in a saucepot with vanilla bean and Port wine. Bring to a boil and cook until the alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are submerged. Pears should simmer for at least 35 to 40 minutes. 

Remove the pears once they are tender.


Return the port to a simmer and cook until reduced by 3/4 and syrupy.

Raspberry Sauce:

In a small sauce pan add,  4 tbsp. sugar, and the bag of raspberries. Pour some port wine in, just enough to barely cover the berries. Heat on med. heat until it boils. Reduce the heat to med-low and stir occasionally until the berries are soft and breaking apart. Remove from heat and let cool.

Place a med bowl lined with 3-4 layers of cheese cloth set aside. Once the berries are cooled down, pour the berries into the lined bowl. Grabbing the extra cloth hanging around the bowl, bring it up and start twisting the cheese cloth and squeezing, so that the berry juice drips into the bowl.

Squeeze as much of the juice out as you can and discard the cheesecloth with the pulp inside. You now have a seedless raspberry sauce. Use the reduced wine sauce, and add to the raspberry sauce.

Chocolate Sauce:

In a small saucepan, melt chocolate chips on low heat. Once melted, whisk in 2-3 tbsp. of cream and cook until creamy, and shiny. Remove from the heat and let cool.  Whip cream to stiff peaks. Sweeten with powdered sugar and some vanilla bean. Set aside to chill.

Once pears are cooled down, place on plate in a pool of raspberry sauce. Fill the pear with chocolate sauce and top with whipped cream. Garnish top of pear with Swirls of chocolate and raspberry sauce. 

Squeeze the chocolate sauce in the center of the pear!

and… walla… a delcious romantic desert for 2!

Marge’s Greatest Greens

Most dark green leafy vegetables are a good source of calcium and several phytochecmicals that are known to fight cancer (any type of kale, collards, turnip greens, dandelion greens, arugula). This recipe may be made with any of these.

  • 1 large bunch kale or other greens (about 1 pound)
  • 1 teaspoon of olive oil, spread thinly over bottom of skillet (1/4 cup water or vegetable broth may be substituted)
  • 1 small red onion, chopped
  • 2 garlic cloves, minced or thinly sliced
  • 1 medium to large tomato, chopped in small pieces
  • Optional: 1-2 teaspoons soy sauce, tamari, shoyu or Bragg’s Liquid Aminos (or lightly salt to taste)
  1. Cut the onion & garlic and set aside to allow the air to bring out the antioxidants while preparing the greens
  2. Wash the kale thoroughly and remove any tough stems. Cut the leaves into small pieces. Set aside.
  3. Heat the oil (or water) in a large skillet. Add the onions and garlic and cook, stirring occasionally, until onions start to soften.
  4. While onions are cooking, chop tomato.
  5. Add in the greens and cook for about 3 minutes.
  6. Add tomatoes and cook another 2-3 minutes.


  1. Add soy sauce and cook another minute. The kale is done when it is bright green and tender.
  2. Serve at once.






Berry Apple Sauce with Cashew cream! – Veg Appeal Class

Berry Applesauce (makes 4 1/2-cup servings)

Serve this applesauce hot or cold. Berries give this applesauce a deep red or purple color and add a hefty dose of anthocyanins, potent cancer-fighting antioxidants

2 cups peeled, cored, and
chopped apples #3 or #4  cone on Saladmaster machine
2 cups fresh or frozen (unsweetened) strawberries, blueberries, or raspberries
1/2 cup frozen apple juice concentrate
1 teaspoon cinnamon


Combine all ingredients in a medium saucepan. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork. Mash lightly with a potato masher or purée in a food processor, if desired.



Then serve it with the Cashew whipped Cream… this is Delightful! 

Whipped Cashew Cream

(to put on Berry Applesauce)

 1 cup raw cashews, soaked in water 2-8 hours
¼-1/2 cup water
2 T pure maple syrup
1 tsp vanilla

 Drain the cashews and whip the ingredients in a blender until smooth and fluffy. Refrigerate for several hours (if possible) before serving.

Recipe from The Cancer Project’s Cancer Survivor’s Guide – www.cancerproject.org

30 Minute Curried Red Lentil Stew – Veg Appeal Class

This was delicious… I have had this twice in the last week. 


  • ½  cups red dry lentils, rinsed1/2 onion, chopped or 2 teaspoons dried, minced onions
  • 1 bunch of green onions, green part only (optional)
  • 4-6 cloves garlic, minced or 2 teaspoons dried, minced garlic or 1 tablespoon garlic powder
  • 2 celery stalks, sliced thinly
  • 1 small or ½ large sweet potato or yam or carrot, chopped in ¾ in. pieces or grated
  • 1 teaspoon cumin seeds or ground cumin
  • 5 cups water or vegetable broth
  • 1/3 cup tomato paste
  • 2 teaspoons curry powder
  • Freshly ground black pepper, to taste
  • ¾ to 1 teaspoon salt, or to taste
  • 3 tablespoons nutritional yeast (optional)
  • Optional: Garnish with finely chopped chives, parsley, green onions, or cilantro and finely chopped purple onion, red peppers, or purple cabbage (or any combination) to taste
  1. Combine lentils, onion, garlic, celery, sweet potato, yam or carrot, cumin and water or broth in a large pot. Bring to a simmer, then cover loosely and cook on low Stir in tomato paste, curry powder, black pepper, salt, and nutritional yeast. Replace cover and continue cooking for 5 minutes, adding more water or broth, if needed.

2.   Turn off heat, remove cover, stir and allow the stew to cool for 5 minutes to thicken.

3.  Garnish with any combination of the items listed, as desired, and serve

Spinch Salad with balasmic dressing, stuffed portabella mushrooms and crab legs!

Dinner last night while watching the commercials for the super bowl was delicious! 

We started with a spinach salad including, hard cooked eggs in the Saladmaster 1 qt. they are so easy.  Just place a wet paper towel on the bottom of the unit and medium.  It takes about 10 minutes for the value to click then 8 – 10 minutes on low.  Perfect hard cooked egg!

Toss the spinach, tomatoes, cucumber and sheep feta together and make a balsamic dressing.  I don’t use oil because it’s just added calories and fat!  Juice 2 lemons, drizzle with balsamic vinegar, 21 herbs, Himalayan rock salt and agave to cut the acidity of the lemons and vinegar.   Now normally I mix the dressing in a bowl, however, this time I just put the dressing over the salad and mixed it in…. less clean up! 

Next my husband made his delicious stuffed portabella mushrooms.  1st we cooked a butternut squash, popped out the stems and stuffed the mushrooms with diced onion, butternut squash, sheep feta, garlic and sprinkled it with seasonings.  Medium click low and Walla!  Delicious stuffed mushrooms stove top!


before and after cooking!   only 15 minutes from start to finish! 

Then we completed our feast with Crab legs!  Just place an ice cube in the bottom of the unit and medium click low!  They are so sweet and delicious the added butter is just a treat… not necessary!