Roasted Balsamic Radicchio

Ingredients:

• 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme 
• Balsamic vinegar (for drizzling)

Instructions:

1. Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
2. Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
3. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

https://www.bonappetit.com/recipe/roasted-balsamic-radicchio

Tortellini in Broth with Escarole

Ingredients:

• 3 cans (14 1/2 ounces each) reduced-sodium chicken or vegetable broth
• 1 dried bay leaf
• 1 small head escarole, trimmed and cut into 1 1/2-inch pieces
• 1 pound cheese tortellini
• Coarse salt and ground pepper

Instructions:

1. Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
2. Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
3. Add tortellini; cook until they float to the top, 4 to 5 minutes.
4. Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

https://www.marthastewart.com/338801/tortellini-in-broth-with-escarole

Roasted Red Pepper Soup

Ingredients

• 6-8 Red Bell Peppers
• 1/2 an onion chopped
• 2 tablespoons olive oil
• 5 cloves of garlic
• 4 cups of chicken or vegetable stock
• 2 teaspoons hot sauce 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sour cream
• 1 teaspoon dried oregano

Instructions:

1. Clean the bell peppers, cut them in half and remove the seeds and membranes.
2. Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
3. Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
4. While prepping the bell peppers, in a frying pan saute the onions with the olive oil until the onions are soft and translucent.
5. After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
6. Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
7. Add the mixture to a large pot, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
8. Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
9. Serve with extra sour cream and fresh herbs on top if desired.

https://houseofyumm.com/roasted-red-pepper-soup/