Recipes

Ingredients: 3/4 lb hot Italian sausage (casings removed) two pocket-size zucchini, diced 1 pocket-size onion, diced 4 cloves garlic, minced 1 large caput escarole, chopped two quarts chicken , turkey or vegetable stock 1 15-oz tin cannellini beans, drained 1/2 teaspoon sweetness paprika 1 tablespoon Italian herb seasoning salt freshly terra firma dark pepper Pecorino Romano to garnish (optional) Directions: Roll the sausage into 1/4 inch balls. In a large, heavy-bottomed stock pot, saute the sausage until browned on all sides as well as nearly fully cooked. Remove to a newspaper towel-lined plate as well as gear upward aside. Drain off to a greater extent than or less of the grease, leaving almost 1-2 tablespoons inwards the pot. Saute the zucchini, onion, as well as garlic until the onion is translucent as well as the zucchini is nearly fully cooked, almost 5-10 minutes. Add the escarole as well as saute until it starts to wilt. Add the remaining ingredient,

Ingredients: 1 loving cup orzo fifteen oz (canned) cannellini beans, drained 1 large bunch of rainbow chard or Swiss chard, stems together with leaves chopped (separate the stems together with leaves) three cloves garlic, minced 1 pocket-sized cherry onion, cutting into half-moon sliced 1/4 loving cup chopped dill 3/4 (loose) loving cup Italian or curly parsley*, chopped juice together with zest of 2 Meyer lemons salt freshly put down dark pepper Directions: Prepare orzo according to packet instructions. Drain together with laid aside, covered to proceed warm. In a large pan, saute the chard stems, onion, together with garlic until the onion is translucent. Add inward the leaves, dill, together with parsley together with saute until the greens showtime to wilt. Add the lemon juice, beans, common salt together with pepper. Saute until the greens are tender. Stir inward orzo, laid 1-2 minutes. Serve immediately. Note: I made this equally a side dish, hence served

Ingredients: 2-3 stalks celery (with leaves), sliced two cloves garlic, sliced 2-3 carrots, sliced into coins 1 medium purple-top turnip, cubed two zucchini, cubed 1 large Russet potato, cubed 1 loving cup diced greenish beans (about 1/3 lb) fifteen oz tin diced burn downwards roasted tomatoes fifteen oz tin cannellini beans, drained 8 cups chicken or vegetable stock salt freshly soil dark pepper 3-4 tablespoons pesto (homemade or jarred) 1 loving cup cooked ditalini pasta* parmesan for sprinkling Directions: In a large, heavy-bottomed pot, saute the celery, garlic, onions, carrots, turnip, zucchini too spud until the onion is translucent. Add the tomatoes, greenish beans, beans, too stock. Simmer for 45 minutes or until the vegetables are tender. Add common salt too pepper. Stir inwards pesto. Divide into bowls, stir inwards a few tablespoons of noodles too transcend amongst a sprinkle of parmesan. *I laid upwards the pasta separately too shop whatsoever l

Ingredients: 3/4 lb hot Italian sausage (casings removed) two pocket-size zucchini, diced 1 pocket-size onion, diced 4 cloves garlic, minced 1 large caput escarole, chopped two quarts chicken , turkey or vegetable stock 1 15-oz tin cannellini beans, drained 1/2 teaspoon sweetness paprika 1 tablespoon Italian herb seasoning salt freshly terra firma dark pepper Pecorino Romano to garnish (optional) Directions: Roll the sausage into 1/4 inch balls. In a large, heavy-bottomed stock pot, saute the sausage until browned on all sides as well as nearly fully cooked. Remove to a newspaper towel-lined plate as well as gear upward aside. Drain off to a greater extent than or less of the grease, leaving almost 1-2 tablespoons inwards the pot. Saute the zucchini, onion, as well as garlic until the onion is translucent as well as the zucchini is nearly fully cooked, almost 5-10 minutes. Add the escarole as well as saute until it starts to wilt. Add the remaining ingredient,

Ingredients: 1 loving cup orzo fifteen oz (canned) cannellini beans, drained 1 large bunch of rainbow chard or Swiss chard, stems together with leaves chopped (separate the stems together with leaves) three cloves garlic, minced 1 pocket-sized cherry onion, cutting into half-moon sliced 1/4 loving cup chopped dill 3/4 (loose) loving cup Italian or curly parsley*, chopped juice together with zest of 2 Meyer lemons salt freshly put down dark pepper Directions: Prepare orzo according to packet instructions. Drain together with laid aside, covered to proceed warm. In a large pan, saute the chard stems, onion, together with garlic until the onion is translucent. Add inward the leaves, dill, together with parsley together with saute until the greens showtime to wilt. Add the lemon juice, beans, common salt together with pepper. Saute until the greens are tender. Stir inward orzo, laid 1-2 minutes. Serve immediately. Note: I made this equally a side dish, hence served

Ingredients: 2-3 stalks celery (with leaves), sliced two cloves garlic, sliced 2-3 carrots, sliced into coins 1 medium purple-top turnip, cubed two zucchini, cubed 1 large Russet potato, cubed 1 loving cup diced greenish beans (about 1/3 lb) fifteen oz tin diced burn downwards roasted tomatoes fifteen oz tin cannellini beans, drained 8 cups chicken or vegetable stock salt freshly soil dark pepper 3-4 tablespoons pesto (homemade or jarred) 1 loving cup cooked ditalini pasta* parmesan for sprinkling Directions: In a large, heavy-bottomed pot, saute the celery, garlic, onions, carrots, turnip, zucchini too spud until the onion is translucent. Add the tomatoes, greenish beans, beans, too stock. Simmer for 45 minutes or until the vegetables are tender. Add common salt too pepper. Stir inwards pesto. Divide into bowls, stir inwards a few tablespoons of noodles too transcend amongst a sprinkle of parmesan. *I laid upwards the pasta separately too shop whatsoever l

Ingredients: 3/4 lb hot Italian sausage (casings removed) two pocket-size zucchini, diced 1 pocket-size onion, diced 4 cloves garlic, minced 1 large caput escarole, chopped two quarts chicken , turkey or vegetable stock 1 15-oz tin cannellini beans, drained 1/2 teaspoon sweetness paprika 1 tablespoon Italian herb seasoning salt freshly terra firma dark pepper Pecorino Romano to garnish (optional) Directions: Roll the sausage into 1/4 inch balls. In a large, heavy-bottomed stock pot, saute the sausage until browned on all sides as well as nearly fully cooked. Remove to a newspaper towel-lined plate as well as gear upward aside. Drain off to a greater extent than or less of the grease, leaving almost 1-2 tablespoons inwards the pot. Saute the zucchini, onion, as well as garlic until the onion is translucent as well as the zucchini is nearly fully cooked, almost 5-10 minutes. Add the escarole as well as saute until it starts to wilt. Add the remaining ingredient,

Ingredients: 1 loving cup orzo fifteen oz (canned) cannellini beans, drained 1 large bunch of rainbow chard or Swiss chard, stems together with leaves chopped (separate the stems together with leaves) three cloves garlic, minced 1 pocket-sized cherry onion, cutting into half-moon sliced 1/4 loving cup chopped dill 3/4 (loose) loving cup Italian or curly parsley*, chopped juice together with zest of 2 Meyer lemons salt freshly put down dark pepper Directions: Prepare orzo according to packet instructions. Drain together with laid aside, covered to proceed warm. In a large pan, saute the chard stems, onion, together with garlic until the onion is translucent. Add inward the leaves, dill, together with parsley together with saute until the greens showtime to wilt. Add the lemon juice, beans, common salt together with pepper. Saute until the greens are tender. Stir inward orzo, laid 1-2 minutes. Serve immediately. Note: I made this equally a side dish, hence served

Ingredients: 2-3 stalks celery (with leaves), sliced two cloves garlic, sliced 2-3 carrots, sliced into coins 1 medium purple-top turnip, cubed two zucchini, cubed 1 large Russet potato, cubed 1 loving cup diced greenish beans (about 1/3 lb) fifteen oz tin diced burn downwards roasted tomatoes fifteen oz tin cannellini beans, drained 8 cups chicken or vegetable stock salt freshly soil dark pepper 3-4 tablespoons pesto (homemade or jarred) 1 loving cup cooked ditalini pasta* parmesan for sprinkling Directions: In a large, heavy-bottomed pot, saute the celery, garlic, onions, carrots, turnip, zucchini too spud until the onion is translucent. Add the tomatoes, greenish beans, beans, too stock. Simmer for 45 minutes or until the vegetables are tender. Add common salt too pepper. Stir inwards pesto. Divide into bowls, stir inwards a few tablespoons of noodles too transcend amongst a sprinkle of parmesan. *I laid upwards the pasta separately too shop whatsoever l