Cauliflower Soup, Macaroni Salad
Some days I have more patience than others when it comes to getting supper on the table, and this is the time of year when I'm most likely to want a "quick fix" in the kitchen. These recipes are two of my summertime favorites, making up in taste what they lack in complication.
Cauliflower Soup
- 1 large head of cauliflower
- 2 cups vegetable broth
- 1 3/4 cups milk
- 1/3 cup grated, fresh parmesan cheese
- salt
- cayenne pepper
Divide the cauliflower into small florets. Stir the broth and the milk together in a large pan and bring to a boil. Add the cauliflower and simmer over low heat for approximately ten minutes, until cauliflower is tender.
Use a mixer or food processer to purée the soup (leaving some larger pieces of cauliflower). Stir in the parmesan cheese until it melts and season to taste with salt and cayenne pepper. Serves 4.
Macaroni Salad
- 2 cups uncooked elbow macaroni or corkscrew pasta
- 1 cup cooked ham, diced
- 1 cup cheddar cheese, cubed
- 4-5 green onions, sliced (include tops)
- 1/2 - 3/4 cup mayonnaise
- 2-3 Tbsp. sweet relish
- salt
- pepper
Cook macaroni according to package directions. Drain and rinse well with cold water to prevent sticking. In a large bowl, stir together macaroni, mayonnaise and relish. Add ham, cheese, and onions, stirring gently to mix well. Salt and pepper to taste. Refrigerate two hours before serving.