newleft.gif (10645 bytes)

all recipes below

Bow Tie Pasta with Heirloom Tomatoes 
James Boyce from Mary Elaine's,
at the Phonenician, in Scottsdale, Arizona

Cream of Green Lentil Soup
James Boyce

Digestive Smoothie
James Boyce

Wild Mushroom Soup

601 SHOW

Bow Tie Pasta with Heirloom Tomatoes 
James Boyce


Cook the pasta according to package directions, drain and set aside in a serving bowl.

In a medium saucepan over medium heat, place the tomatoes and 1-2 teaspoons olive oil.      Cook for about 30 minutes until the liquids are reduced to about half.  Set aside.

In a medium skillet, place the olive oil, 8-10 basil leaves, garlic cloves and red pepper flakes. Cook until oil is heated and basil leaves begin to pop. Remove from heat and allow to sit for 10 minutes. 

When cooled for 10 minutes, pour the oil through a fine mesh strainer directly onto the pasta. Discard the solids. Add the tomatoes to the pasta, along with the cheeses and another 8-10 coarsely torn fresh basil leaves, salt and pepper to taste and toss well.

Place several leaves of fresh arugula, a few cherry tomatoes or chunks of tomato and a sprinkle of cheeses on top of the pasta. Can be served immediately or served chilled.  

Serves 4-6


1 small package bow tie pasta

6 ripe Heirloom tomatoes, peeled, seeded and chopped

‡ cup olive oil, plus 1-2 teaspoons for the tomatoes

1 bunch fresh basil

4-5 cloves whole garlic cloves, peeled

pinch of dried red pepper flakes

salt and pepper

2 tablespoons finely grated parmesan cheese, plus 2 tablespoons for garnish

2 tablespoons finely grated dry aged goat cheese, plus 2 tablespoons for garnish

1 bunch arugula, trimmed, washed and dried

a few halved cherry tomatoes or chopped tomatoes, for garnish

Cream of Green Lentil Soup

Drain the soaked lentils, set aside.  In a medium skillet, sautÈ the leek, onion, celery root, salt and pepper in olive oil for 3-5 minutes until wilted. 

To a medium soup pot, add the water, lentils, sautÈed vegetables and herbs. Bring to a boil, reduce heat to low and simmer for about 1 hour.

Add the cream and mustard, stir and heat through. Add salt and pepper to taste. Remove the fresh thyme.  Place the contents in a blender and blend until creamy, using caution as the contents will be very hot. 

This can be served immediately or returned to the pot to heat through just before serving. Garnish each portion with croutons.

In a medium sautÈ pan, heat oil until hot.  Add bread and salt and cook for about 2 minutes until uniformly browning. Turn out onto a paper towel to drain.

Serves 4


1 ‡ cups green lentils, washed and soaked overnight in cold water

3 Tb. extra-virgin olive oil

1 medium celery root, peeled and cut into 1 inch pieces

1 medium leek, white part only, cleaned and cut into º inch pieces

1 onion, chopped

4 cloves garlic, mashed (optional)


sprig of fresh thyme or favorite herb combination

1-1 1/2 quarts water

2-3  Tb. Dijon mustard (Roquefort used in this recipe)

1 cup cream or half-and-half

2-4 slices firm textured white bread, such as stale baguette, cut into small chunks

2-3 tablespoons olive oil

sprinkle of salt

Digestive Smoothie

Place all ingredients in a blender and blend until smooth.


1  cup each of papaya and mango, fresh or frozen

‡ - 1 cup juice, any kind except citrus juice

juice of ‡ lemon

‡ banana, very ripe, if available

º cup plain yogurt

2 teaspoons fructose sweetener

1 capsule Digestive enzymes, contents of capsule squeezed into smoothie and capsule discarded

5-6 ice cubes

Wild Mushroom Soup-Regina


1. Place the leeks, onion and butter into a skillet and cook over medium-high heat until they are softened. Add the sliced mushrooms and wine. Cook until the mushrooms are tender and only a small amount of liquid remains.  Add the salt and pepper to taste.  Set aside. 

2. In a soup pot, combine the water, dried ground mushrooms, and bouquet garni.  Bring to a slow boil and cook until the liquids reduce by a third. Strain the mixture, reserving the liquid broth and discarding the solids.  

3. Combine the broth with the mushroom and onion mixture.  Add the carrots and simmer on low heat, covered, for 20 minutes. 

4. In a separate skillet, sautÈ the wild mushrooms in 1 tablespoon butter for about 3-4 minutes until the mushrooms are tender.  Set aside. 

5. Place the soup mixture in a blender or food processor and blend until it is smooth. Add the sautÈed wild mushrooms, salt and pepper to taste. Mix well. 

6. Serve hot with a dollop of Devonshire cream or crËme fraiche or a lower fat version of cream, if desired.              


1 leek, white part only, sliced into chunks

1 cup onion, peeled and chopped

1-2 tablespoons butter

8 ounces oyster and button mushrooms (or any mushrooms), cleaned and sliced

1/2 cup white wine


freshly ground black pepper

6 cups water

2/3 cup dried field or porcini mushrooms, ground up (can use food processor or coffee grinder)

1 bouquet garni of fresh rosemary, tarragon, basil and one crushed dried chili pepper.

1 cup carrots, peeled and sliced

4 ounces any combination of wild mushrooms (oyster, button and woodear used in this recipe), cleaned and sliced

1 tablespoon butter

dollop of Devonshire cream (or crËme fraiche) (optional)

back to recipes

|| Home || About the Show || Regina's Desk ||
|| Our Regular Guests || Resources || PBS ||

logopbs2.GIF (2274 bytes)

copyright 2001, Regina Campbell