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January Recipes

Broccoli & Cheese Soup with Gnocchi

      Head Broccoli (cut into bite-size florets)

      lbs. Gnocchi

      Tbsp. Unsalted Butter

      Tbsp. Olive Oil

      Medium Onion (diced)

      Medium Carrots (diced)

      Cloves Garlic (minced)

      Tbsp. All-purpose Flour 

2 1/2 Cups Unsalted Chicken Broth

1/4    Cup Dry White Wine

2 1/2 Cups Half-and-half

1/8    tsp. Crushed Red Pepper Flakes

      Bay Leaf

12     oz. Shredded Sharp Cheddar Cheese

Salt and Ground Black Pepper (to taste)

First, blanch the broccoli: fill a large saucepan 2/3rds of the way full with water. Cover the pan and bring water to a boil over high heat. While the water comes to a boil, fill a large bowl with ice water. Once water is boiling add the cut broccoli and bring back to a boil. Cook for 2 minutes. Transfer broccoli to ice water to stop the cooking and let it cool 1 minute. Pour the broccoli /water through a strainer and set broccoli aside until ready to use.

Using the same saucepan, cook the gnocchi (without salt) per package directions; drain, rinse with cold water and set aside.

Heat a large Dutch oven over medium-low heat. Add butter and oil and heat until butter foams. Add the onions and carrots; cook, stirring often, 4 minutes or until slightly softened. Add garlic and cook another 30 seconds; stirring often. Sprinkle flour over the vegetables and stir. Cook, stirring until mixture begins to brown on the bottom of the Dutch oven. Gradually pour in the chicken broth while deglazing the bottom of the pan. Add the blanched broccoli and stir. Whisk in the wine and half-and-half, mixing until well incorporated. Add the red pepper flakes and bay leaf. Increase the heat to medium and bring the soup just to a boil, stirring often. Reduce the heat to low and simmer for 10 minutes or until vegetables soften. After vegetables are soft add the cooked gnocchi and stir gently. Remove the soup from the heat and discard the bay leaf. Add the cheese and stir until the cheese melts. Taste the soup and if needed season with salt and pepper. Serves 6

Note: This soup is best if made the day of serving.

If reheating after refrigerating, place in a saucepan over low heat, whisking slowly to prevent soup from separating. Keep at a very low simmer.

Chicken Meatball Noodle Soup

2    Tbsp. Olive Oil  (divided)

3    Cloves Garlic (minced)

1    Onion (diced)

3    Carrots (peeled, diced)

2    Ribs Celery (diced)

1/2 tsp. Dried Thyme

8    Cups Chicken Stock

2    Bay Leaves

1/2 Cup Uncooked Orzo Pasta

1    Sprig Rosemary

Juice of 1 Lemon

2    Tbsp. Fresh Parsley (chopped)

Chicken Meatballs:

1    lb. Ground Chicken

1/3 Cup Panko

1/4 Cup Fresh Parmesan (grated)

1/2 tsp. Oregano (dried)

1/2 tsp. Basil (dried)

1/2 tsp. Parsley (dried)

1/4 tsp. Garlic Powder

1/4 tsp. Crushed Red Pepper Flakes (optional)

Salt and Ground Black Pepper (to taste)

In a large bowl, combine ground chicken, panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using, season with salt and pepper to your taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4 to 1 inch balls, forming about 25-30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs in batches and cook until all sides are browned, about 2 to 3 minutes. Transfer to a paper towel-lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in the chicken stock and bay leaves; bring to a boil. Stir in the orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately. Serves 4.

Potato, Sausage & Kale Soup

1/2 lb. Bulk Pork Sausage 

1    Medium Onion (finely chopped)

2    tsp. Chicken Bouillon Granules

1/2 tsp Garlic Powder

1/2 tsp. Pepper

2    Medium Red Potatoes (cut into 1/2” cubes) 

2    Cups Fresh Kale (sliced)

3    Cups Milk

1    Cup Heavy Whipping Cream 

1    Tbsp. Cornstarch

1/4 Cup Cold Water

In a large saucepan, cook sausage and onion over medium heat 4 to 6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.

Stir in the seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered 10 to 15 minutes or until potatoes are tender.

In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1 to 2 minutes or until thickened. Yields 4 servings.

Zuppa Toscana

      Slices Bacon (diced)

      lb. Hot Italian Sausage (casings removed)

1/2    Cup Onion (diced)   

2 1/2 tsp. Minced Garlic

3/4    lb. Russet Potatoes (thinly sliced)

      Cups Chicken Broth

Salt and Pepper (to taste)

      Cup Heavy Cream

      Bunch Kale (stems removed, leaves torn into 1 inch pieces)

      Tbsp. Parsley (chopped)

Place bacon in a large pot over medium high heat. Cook, stirring occasionally, until bacon is browned and crispy, about 4 to 5 minutes. Remove the bacon from the pot and reserve for later. Drain most of the grease from pot, leaving about 2 teaspoons in the pot.

Add the sausage to the pot and cook, breaking up the meat with a spoon, until the sausage is browned, about 4 to 5 minutes. Add the onion and cook another 3 to 4 minutes. Add the garlic and cook for 30 seconds. Drain off any excess grease. Add the potatoes, chicken broth, salt and pepper to the pot. Bring to a simmer and cook for 15 to 20 minutes, until the potatoes are tender. Stir in the cream and kale. Cook for another 4 to 5 minutes until kale is wilted. Top the soup with the reserved bacon and chopped parsley, then serve. Serves 4 to 6.

Hawaiian Grilled Cheese & Canadian Bacon Sandwich for One

2  Tbsp. Butter (softened)

2  Slices White Bread (or your choice)

2  Slices Provolone Cheese

4  Slices Canadian Bacon (thick sliced)

2  Pineapple Slices ( about 1/4 inch thick)

Heat griddle or large non-stick skillet over medium heat. Spread 1 tablespoon butter on one side of each slice of bread. Place the bread slices, butter side down, on griddle and top each slice with one cheese slice, 2 Canadian bacon slices and 1 pineapple slice. Cook 2 minutes or until cheese is melted and bread is golden brown. Flip one bread slice onto the other slice and press down with a spatula. Cut in half and serve. Serves 1.

Roasted Garlic & Tomato Bow-Ties

  Tbsp. Light Olive Oil (divided) 

  Cup Cherry Tomatoes (cut in half)

1/2 tsp. Sugar    

1/8 tsp. Salt

1/8 tsp. Black Pepper (coarsely ground)

1/2 Head Garlic (unpeeled)

1    Cup Bow-tie Pasta (uncooked)

1/2 Cup Pepperoni

1/2 Cup Mozzarella Cheese (cubed)

2    Tbsp. Fresh Basil (chopped)

1    Tbsp. Cracked Black Pepper

Heat oven to 300 degrees F. Place aluminum foil on baking sheet and brush with 1 tablespoon olive oil. Arrange tomato halves, cut side up, in a single layer on foil. Brush with 1 tablespoon olive oil. Sprinkle with sugar, salt and 1/8 teaspoon ground black pepper. 

Cut 1/2 inch off the top of garlic head. Drizzle 1 teaspoon olive oil over garlic. Wrap in foil; place on baking sheet with the tomatoes. Bake tomatoes and garlic 45 minutes or until garlic is soft when pierced with a knife.

Cook bow-tie pasta according to package directions; drain. Return to pan.

In a small bowl, squeeze garlic into remaining 2 teaspoons of olive oil; mash with a fork until smooth. Stir into pasta. Add the pepperoni, tomato and cheese. Cook over medium heat, stirring, 1 to 2 minutes or until cheese starts to melt. Sprinkle with basil and cracked pepper. Serves 2.