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Ingredients

2 red bell peppers
1 1/2 cups diced onion
1 1/2 cups diced celery
2 tablespoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons sour cream
3 fluid ounces Merlot wine
3/4 cup milk
1/4 cup soy sauce
2 tablespoons lemon juice
8 ounces crumbled feta cheese
8 large mint leaves

Directions

Preheat your oven’s broiler. Place red bell peppers a few inches from the heat, and broil until blackened, turning frequently to roast evenly. Remove from the oven, cool slightly, and peel. Remove seeds, and chop into 1 inch pieces.

Heat a skillet over medium-high heat, and spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt until onions and celery are tender. Stir in the sour cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper, and mint leaves. Transfer portions of the soup to a blender, and process until smooth. Do not fill the blender more than halfway to prevent overflow. Heat puree in a saucepan until warm.

Ingredients

3 medium cucumbers, peeled and coarsely chopped
1 medium mango, coarsely chopped
1 cup frozen corn, thawed
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper

Directions

In a large bowl, combine all the ingredients. Cover and refrigerate for 2-3 hours before serving.

Ingredients

12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.

Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

Ingredients

1 tablespoon vegetable oil
3/4 pound onion, halved and thinly sliced*
1/4 teaspoon sugar
2 tablespoons all-purpose flour
3 1/2 cups Swanson(r) Beef Broth (regular, Lower Sodium or Certified Organic)
1/4 cup dry white wine or vermouth
4 slices French bread, toasted**
1/2 cup shredded Swiss cheese

Directions

Heat oil in saucepot. Add onions. Cover and cook over low heat 15 minutes. Uncover.

Add sugar and cook over medium heat 15 minutes or until onions are golden.

Add flour and cook and stir 1 minute. Add broth and wine. Heat to a boil. Cook over low heat 10 minutes.

Divide soup among 4 bowls. Top each with bread and cheese.