Roasted Red Pepper Gazpacho

Ingredients

• 1 Pint Pacific Foods Roasted Red Pepper and Tomato Soup
• 1 cup yellow onion, diced
• 1 cup red pepper, diced
• 1 cucumber, peeled and seeded
• 2 cloves of garlic, chopped
• 1 tbs red wine vinegar
• Juice of 1 lemon , fresh
• 1 tbs olive oil
• Juice of 1 lime , fresh
• 1 tsp salt
• 1 tsp tabasco
• 1 cup diced tomato in juice

Directions

1. Put all ingredients into a mixing bowl and mix together.

2. Ladle mixed ingredients from the mixing bowl into a blender filling it about half full.

3. Once blender is half full pulse blender until soup is turned into a chunky salsa like mixture.

4. When desired consistency is reached pour soup out into another mixing bowl.

5. When all of the soup has been through the blender and combined back together mix well, chill and serve.

Serves 6

* Use organic or all natural products whenever possible.

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Roasted Red Pepper Curry with Chicken and Eggplant

Ingredients

• 1 can (14 oz) coconut milk, chilled in refrigerator for at least 30 minutes
• 1-2 tablespoons red curry paste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 32 oz. container PNF Organic Creamy Roasted Red Pepper and Tomato Soup
• 1-1/2 pounds eggplant, diced
• 1/2 cup loosely packed basil leaves, thinly sliced
• 1 tablespoon sugar
• 1 tablespoon Asian fish sauce (nam pla), or substitute soy sauce
• 3 cups cooked jasmine or white rice

Directions

1. Remove coconut milk from refrigerator. Into a 6-quart pot, spoon off thick coconut cream from top of can, reserving remaining clear liquid for later. Add curry paste to pot and cook over medium heat for 5 minutes, stirring often. Add chicken, cook about 3-4 minutes until chicken appears cooked on the outside.

2. Stir in PNF Organic Creamy Roasted Red Pepper and Tomato Soup and eggplant. Simmer gently over low heat until eggplant is tender, about 30 minutes.

4. Remove from heat and stir in basil, sugar and fish sauce. If necessary, thin curry with reserved coconut liquid. Season to taste with fish sauce.

5. Serve over cooked rice.

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Moroccan Chicken and Red Pepper Stew

Ingredients

• 1 tablespoon olive oil
• 6 chicken thighs, skin removed
• 1 medium onion, diced
• 1 clove garlic, minced
• 1-1/2 pounds butternut squash, peeled and cut into 1 inch cubes (about 4 cups)
• 1 can (about 15 oz) garbanzo beans, drained and rinsed
• 1/2 cup raisins
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1 32 oz. container PNF Roasted Red Pepper and Tomato Soup
• 1 cup PNF Organic Free Range Chicken Broth
• 1 cup frozen peas
• 5 cups cooked couscous, prepared according to package directions

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add chicken and sautÈ until browned, about 10 minutes. Transfer chicken to a plate until needed.

2. Lower heat to medium, saute onion and garlic for about 5 minutes or until onion has softened. Stir in chicken, squash, garbanzo beans, raisins, cumin, cinnamon, salt, PNF Roasted Red Pepper and Tomato Soup, and PNF Free Range Chicken Broth. Cover and simmer for 20 minutes.

3. Add peas and continue to simmer uncovered for about 10 minutes or until squash is tender and chicken is cooked through.

4. Divide couscous among six bowls and spoon stew over the top, making sure each bowl gets one chicken thigh.

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Butternut Squash and Salsa Verde Enchiladas

Ingredients

• 3 cups PNF Organic Creamy Butternut Squash Soup
• 3 tablespoons fresh lime juice
• 3/4 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper
• 2 cups shredded cooked chicken
• 1 1/2 cups salsa verde
• 1/4 cup orange juice
• 1 can (15 oz) black beans, drained
• 12 six-inch corn tortillas
• 8 oz jalapeno jack cheese, grated
• 1/3 cup sour cream (optional)

Directions

1. Preheat oven to 400 F. Grease a 9x13 inch baking dish.

2. In a medium bowl combine PNF Organic Butternut Squash Soup, lime juice, cumin and black pepper.

3. In a medium bowl combine chicken, black beans, salsa verde, and orange juice.

4. Wrap corn tortillas in a clean kitchen towel and microwave on high until pliable, approximately 1-1 1/2 minutes.

5. Place an equal amount of chicken mixture (about 1/3 cup) down the center of each tortilla, roll and place seam side down in baking dish.

6. Pour soup and spice mixture over enchiladas, spread evenly. Sprinkle cheese on top. Place in oven and bake, uncovered, 25-30 minutes until bubbly and lightly browned.

7.Garnish with sour cream if desired.

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