From the Kitchen of Jenifer Ruske

And Jen was kind enough to prepare both of these dishes for us here in our own test kitchens, so we can personally testify to their tastiness. A big Cafe Drake THANK YOU to Jen R for sharing the recipes below.

Roasted Red Pepper Soup

4 red peppers /1 onion /1 Large garlic clove /3 c. veg stock /1tbsp flour /1/2 cup whole milk

Clean and quarter the peppers. Roast on a baking sheet for about 20-25 minutes until black. Transfer peppers to paper bag, close the bag and let set for 20 min.

Peel the skin off the peppers.

In a stock pot heat the roughly chopped onion, smashed garlic clove and 2/3 c of stock. Bring to a boil and simmer for 5 min. Lower the heat and once the onions are soft and beginning to color, sprinkle in the flour and stir until the flour's cooked and then add the remaining stock.

Add the peppers to the pot, bring to a boil, cover and simmer for 5 min. Let the soup cool and puree it in a blender. Season it, reheat it and add 1/2 c of whole milk.

Fresh Papardelle with Herbs and Ricotta

1 lb fresh pasta /Herbs, see below /2 tbsp butter /Salt for boiling water /Pasta water /1/2-1c. Fresh ricotta /Grated Parm cheese

Roughly chop an assortment of strong peppery and bitter herbs and greens.You can use: basil, chives, arugula and radicchio. Feel free to substitute or add rosemary, thyme and endive. Melt butter in frying pan, add herbs and saute for up to 5 min.Set aside herbs when done.

Cook fresh pasta in boiling water with 1tbsp kosher salt until half cooked,about 1-2 min. Put frying pan over low heat, add pasta (scoop out pasta, do not drain.You'll want the pasta water) and add 2 tbsp or more of pasta water.

Add ricotta and season with salt and pepper.

Once you plate this, you can also add fresh flat parsley or lemon zest and grated cheese.