Posts Tagged ‘Red Pepper’

This recipe makes a wonderful, hearty soup that becomes so creamy with the couscous.  Should you want to make it vegetarian, just leave out the Italian Sausage.

  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 package Mild Italian Sausage
  • 1 cup Israeli Couscous
  • 2 cups Central Market Organics Chicken Broth
  • 2 cups Portobello Mushroom, coarsely chopped
  • 2 cups Squash, coarsely chopped







Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil.  Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.







Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.

Remove from heat and cover, let sit for 10 minutes.

More Chicken Broth may be added if you desire a thinner soup.

Garnish with Red Pepper Slices and serve with crusty bread.

  • 1 package ground Italian Sausage, mild
  • 1 jar Cookwell & Company Roasted Red Pepper and Tomato Soup
  • 1 container chopped Squash and Portobello Mushroom or Veggies of your choice

Saute Sausage in large pot until no longer pink

Add Vegetables and continue to saute for  7 minutes

Add Red Pepper and Tomato Soup and simmer for 15 to 20 minutes

Serve with crusty Artisan Bread

  • Lobster Tail
  • 1 jar Adam’s Reserve Mire Poix
  • 1 jar Cookwell & Company Roasted Red Pepper and Tomato Bisque
  • 1 cup Heavy Cream

Remove Lobster Meat from Tail and cut into bite sized pieces.

Place Bisque and Mire Poix in large pot and bring to a boil, simmer for 10 minutes

Add Lobster Meat and simmer for 5 minutes, slowly stir in cream and simmer for 5 more minutes.

  • 1 bag Brussel Sprouts
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 2 tablespoons Adam’s Reserve House Rub
  • 1/2 jar Better Than Good Bacon Jam

Place Brussel Sprouts in pot over medium high heat with 3/4 cup water and House Rub, cover and simmer for 10 minutes.

Add Roasted Red Pepper and Onion, stir to incorporate, re-cover and simmer 10 minutes more

Add Bacon Jam, stir to incorporate and simmer uncovered for 5 minutes, If too liquid, leave lid off and simmer until desired consistency is attained

  • 1 package Italian Sausage Links, mild, cut into chunks
  • 1 large Onion, large dice
  • 1 jar Cookwell & Company Roasted Red Pepper & Onion Bisque
  • 1 can Italian Style Diced Tomatoes
  • 1 – 16 ounce bag Simply Potatoes, Zesty Garlic

Cut Sausage into chunks and dice Onion

Place Dutch oven or large pot over medium high heat and saute Sausage and Onion until Sausage is not longer pink

Add Tomatoes and Bisque, stir to incorporate

Bring to a Boil, Meanwhile cook Potatoes in microwave, according to package directions

Add potatoes to Stew and simmer for 10 minutes or longer

Serve with Crusty Artisan Bread

  • 1 – 16 ounce container Hard Tofu cut into 1/2 inch cubes
  • 1 heaping teaspoon Toasted Sesame Seeds
  • 1 jar Cookwell & Company Asian Ginger Vinaigrette
  • 1 -16 ounce bag Pasta – We like Penne
  • 1 bunch Green Onions
  • 1 bag Carrot Matchstix







Cook pasta al dente according to package directions, meanwhile cube Tofu and place in bowl adding Asian Ginger Vinaigrette and Sesame Seeds, toss to coat and let marinate.







Slice Green Onions into 1/2 inch pieces.
Rinse pasta under cold water to cool down.
Mix pasta, carrot and onion together, add Tofu mixture and toss to incorporate.








May substitute salad shrimp for Tofu, Garnish with Minced Cilantro and Red Pepper Flakes.