Zuppa Toscana II

Here's a similar, yet different and easier version of Zuppa Toscana (Tuscan Soup) that I’d previously posted. This one-pot soup is copied from an Olive Garden Tuscany soup recipe. Five minutes to prep, 40 minutes to cook. And that's it. Serves 6.

Oh, and it is delicious beyond belief! Comfort food.

Ingredients

• ITALIAN SAUSAGE, 16 ounces
• BACON, 8 slices cut into lardons
• ONION, ½ large, diced
• GARLIC, 2-3 cloves, minced
• CHICKEN BROTH, 3½ cups (28 ounces)
• WATER, 3 cups
• RUSSET POTATOES, 5 medium, thinly sliced
• CRUSHED RED PEPPER FLAKES, crushed, 1 teaspoon (optional)
• SALT and PEPPER
• KALE, 4 cups chopped
• HEAVY WHIPPING CREAM, 1 cup
• PARMESAN CHEESE, grated, to garnish

Directions

1. Brown sausage in a large pot.
2. Remove sausage with a slotted spoon and set aside.
3. Add bacon to pot and cook until crispy.
4. Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
5. Stir in minced garlic and cook for 1 minute, stirring frequently.
6. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
7. Add thinly sliced potatoes and the cooked sausage to the pot and bring to a simmer over medium heat.
8. Continue cooking until potatoes are tender, about 10 minutes.
9. Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
10. Stir in the heavy cream and let heat through.
11. Ladle soup into bowls and serve with Parmesan cheese.

Hawaiian Pasta Salad

This is a wonderfully light, cold, tasty and filling dinner with very little work involved—most of it is chopping. I didn’t have bow-tie pasta and I didn’t want to go shopping, so I used some left-over rotini pasta.

Advisory: This recipe makes a helluva big bowlful, enough to feed at least 6 people.

Ingredients

• ROTINI or BOW-TIE PASTA, 8 ounces
• PINEAPPLE (CRUSHED), 1 14-ounce can, juice reserved
• RED PEPPER, 1, diced
• HAM, 2 cups, diced
• GREEN ONION, 1, chopped
• PINEAPPLE CHUNKS, 1 14-ounce can, for topping

Dressing

• MAYONNAISE, ½ cup
• SOUR CREAM, ¼ cup
• DIJON MUSTARD, 1 tablespoon
• PINEAPPLE JUICE, ⅓ cup
• CIDER VINEGAR, 1 teaspoon
• HONEY, 1 teaspoon
• GARLIC POWDER, ¼ teaspoon
• BLACK PEPPER to taste

Directions

1. Cook the pasta.
2. Chop the red peppers, ham and green onions.
3. Add the pineapple and mix.
4. Make the dressing.
5. Mix everything together and refrigerate to cool and meld the flavors.

Honey Garlic Butter Salmon

It’s surprising what four simple ingredients will do when combined in the right proportions and poured over a side of salmon.

Service this dish with whatever sides strikes your fancy. A fresh garden salad, any kind of vegetables (sliced and buttered carrots are great) and some simple potatoes or rice in any form will do wonders for your meal.

Ingredients  

• BUTTER, ¼ cup
• HONEY, ⅓ cup
• GARLIC, 4 large cloves, crushed
• LEMON JUICE, 2 tablespoons
• SALMON, 2½-pound side
• SEA or KOSHER SALT, to taste
• BLACK PEPPER, cracked, to taste
• LEMON SLICES, for serving garnish
• PARSLEY, 2 tablespoons fresh chopped

Directions 

1. Position a rack in the middle of the oven. Preheat oven to 375°F.
2. Line a baking sheet with a large piece of foil, big enough to fold over and seal to create a packet.
3. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
4. Place the salmon onto the lined baking tray. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt and cracked pepper.
5. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
6. Bake until barely cooked through (about 10 minutes).
7. Open the foil, and broil for 2-3 minutes to caramelize the top.
8. Garnish with parsley and serve immediately with lemon slices.