Seasonal Vegetables Add A Splash Of Color And Fresh Flavor

Tuesday, March 1, 2011

Of Color And Fresh Flavor (NAPSA)—Vegetables are an ideal canvas for showcasing sunny and seasonally inspired flavors, including fresh citrus, garlic, ginger and fresh herbs. The experts at Campbell’s Kitchen have made it deliciously simple to enjoy eating vegetables. Following are two recipes to try. Visit www.CampbellsKitchen. com for more recipes, cooking solutions andtips. a”lie N Chilled Shrimp Gazpacho Chilled Shrimp Gazpacho Prep: 15 minutes Cook: 3 hours Makes:6 servings (1'2 cups each) 2 cups Swanson Vegetable Broth (Regular or Certified Organic) % cup V8 100% Vegetable Juice 1 slice Pepperidge Farm Farmhouse Soft Hearty White Bread, torn into pieces 4 cups grape or cherry tomatoes, cut into quarters 1 small cucumber, peeled, seeded anddiced (about 1 cup) 1 cup diced cantaloupe or Cavaillon melon 1 tablespoon balsamic vinegar the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the pureed mixture. Cover and refrigerate for 3 hours or until the soupis cold. Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired. Savory Spinach with Blue Cheese and Walnuts Prep: 15 minutes Cook: 15 minutes Makes:6 servings (42 cup each) 1 tablespoon butter 1 large sweet onion, halved andthinly sliced (about 1 cup) 2 cloves garlic, sliced 2 large tomatoes, seeded and chopped (about 3 cups) % cup Swanson Chicken Broth (Regular, Natural Goodnessor Certified Organic) 1 bag (11 ounces) fresh baby spinach Ground black pepper % cup crumbled blue cheese (about 2 ounces) 2 tablespoons chopped walnuts Heat the butter in a 12inch nonstick skillet. Add the onion and garlic and cook until they’re tender, stirring occasionally. 3 fresh basil leaves, cut into very thin strips % pound cooked small shrimp Additional fresh basil leaves (optional) Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl. Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste. Place % of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour Savory Spinach with Cheese and Walnuts Blue Add the tomatoes, broth and spinach. Cook for 2 minutes or until the spinach is wilted. Season with the black pepper. Sprinkle with the cheese and walnuts,if desired.

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