Today's Recipe:

French Onion Soup Penne Pasta Arugula Salad

French Onion Soup

6 cups onions, peeled and sliced
1/4 cup butter
4 cups beef broth
1 tsp. sugar
1/4 cup dry white wine
2 tsp. Worcestershire sauce
Salt and pepper to taste
6 - 8 slices French bread, toasted and cut into 1-inch cubes
6 - 8 slices Swiss or mozzarella cheese

Saute onions in butter until tender. Add beef broth, sugar, wine, Worcestershire sauce and salt and pepper. Bring to a boil, then reduce heat and cook over medium heat for 15 - 20 minutes. Pour into ovenproof bowls and add bread cubes to each bowl. Place 1 slice of cheese over each bowl of soup. Bake in the oven for 10 minutes at 350 degrees until cheese is melted and golden brown.

Penne Pasta with Tomato Vodka Sauce

1 pound Penne pasta
1/4 cup olive oil
1 large onion, chopped
4 cloves garlic, minced
2 15-oz. cans crushed tomatoes
1/2 pound Canadian bacon or smoked ham, diced
1/2 tsp. crushed red pepper
2 cups frozen peas
1 cup heavy cream or half and half
1/2 cup vodka
1/2 cup Romano cheese, grated

Saute onion and garlic in olive oil until just golden brown. Add tomatoes, Canadian bacon, crushed red pepper and peas and cook for about 5 minutes. Add cream and vodka and cook an additional 5 minutes. Meanwhile boil pasta until cooked al dente and drain. Serve sauce over pasta and sprinkle with Romano cheese.

Arugula Salad

6 cups washed arugula or mixed greens
1 fresh yellow pepper, thinly sliced
1/2 cup fresh mushroom, sliced
1/4 cup green onion, chopped
2 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. dry mustard
Salt and pepper

Place washed arugula, yellow pepper, mushrooms and green onions in a large bowl and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Make the dressing a few hours ahead of time to allow the flavors to blend.

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