Tuscan Soup
Ingredients:
1 pound spicy breakfast sausage
1 whole red onion, diced (yellow onion works fine)
2 sliced bacon, diced
3 cloves garlic, minced
3 whole potatoes
1 quart warm water
3 cubes chicken bouillon
1/4 C Kale, roughly chopped
1/2 C heavy cream
salt and pepper to taste
Directions:
1. Crumble sausage into a pan and heat over medium heat until cooked through. Drain and set sausage aside.
2. Chop onions and dice bacon, add to the pan. Reduce head to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.
3. Slice potatoes in half lengthwise and cut into 1/4" slices. Add warm water, bouillon cubes and potatoes to the pan and simmer for 15-20 minutes until potatoes are almost done.
4. Add remaining ingredients as well as the sausage and simmer 5 more minutes.
Antipasto Pasta Salad
Ingredients:
1 pound seashell pasta
1/4 pound salami, chopped
1/4 pound pepperoni, copped
1/2 pound asiago cheese, diced (cheddar works fine)
6 oz chopped black olives
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 package dry italian style salad dressing mix
3/4 C extra virgin olive oil
1/4 C balsamic vinegar
2 Tb dried oregano
1 Tb dried parsley
1 Tb parmesan
S&P
Directions:
1. Cook pasta in a large pot until al dente. Drain, cool under cold water.
2. In a large bowl (very large), combine pasta, salami, pepperoni, cheese, olives, peppers, and tomatoes. Stir in the envelope of dressing mix. Cover and refrigerate at least one hour.
3. To prepare the dressing, whisk together the olive oil, vinegar, oregano, parsley, parmesan, S&P. Just pefore serving, pour dressing over the salad and mix well.
*Like most pasta salads, this tastes best the next day. Great for leftovers or quick meals!
