By: Shaindy Niederman

Source: Fresh N Easy Cookbook

Ingredients:
2-3 large red bell peppers
2 tablespoon oil
1 medium onion, diced
3 cloves garlic, peeled and crushed
Salt and pepper to taste,
1 cup heavy cream
1 tablespoon parmesan cheese, grated plus additional for sprinkling
1/4 teaspoon dried basil
1 lb penne pasta, cooked
Fresh basil leaves, chopped for garnish, optional

Directions:
Preheat oven to 475. Place whole red peppers in oven and roast for 30 minutes, turning over once (the skin of the pepper should blister and blacken). Remove the peppers from the oven and transfer to a plastic bag. Allow peppers to ‘sweat’ as they cool. When the peppers are cool enough to handle, remove from the bag. Remove and discard stem, pith, and seeds. peel off and discard the outer layer of the pepper.

In a blender or food processor, blend red peppers until smooth.

Heat the oil in a sacuepan over medium heat. Add the onion and garlic; cook until the onion is soft. Add blended peppers, salt, and pepper. Add heavy cream and bring to a boil. Quickly lower heat. Add parmesan cheese and basil. Cook until sauce thickens.

Pour sauce over pasta; toss to coat. Top with additional parmesan cheese and fresh basil.

Yield: 4

By: Shaindy Niederman

Source: Heimishe Cookbook

Ingredients:
Roux:

2 tbsp butter
4 tbsp flour
4-5 potatoes, cubed
Peel of 1 squash, grated
3-4 carrots, finely diced
1 onion
2-3 cloves garlic
1 ripe tomato, optional
Salt and pepper to taste

Directions:
In a 3 quart pot, stir butter with flour over low flame, until browned. Add rest of ingredients, except tomatoes, and add water to fill 3/4 of pot.

Cut tomato in half and add to soup. (Optional)

Cook over medium flame for 1 hour. Discard onion, garlic, and tomato.

Optional: squash may be cubed and added to soup before cooking