Hearty Tuscan Soup (Zuppa Toscana)

Prep: 30 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

This is my hearty version of an Italian restaurant chain’s popular “Zuppa Toscana”.

Ingredients

• 1 Tablespoon Olive Oil
• 1 pound Sweet Italian Sausage Without Casing
• 1 whole Yellow Onion, Diced
• 2 pounds Russet Potatoes, Peeled And Cut Into 1/4-inch Dice
• 2 whole Large Carrots, Peeled And Minced
• ¼ cups Chopped, Cooked Bacon
• 5 cups Low Sodium Chicken Broth
• 3 cups Chopped Kale (no Stems)
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 3 Tablespoons Chopped Fresh Parsley

• 1 Tablespoon Olive Oil
• 1 pound Sweet Italian Sausage Without Casing
• 1 whole Yellow Onion, Diced
• 2 pounds Russet Potatoes, Peeled And Cut Into 1/4-inch Dice
• 2 whole Large Carrots, Peeled And Minced
• ¼ cups Chopped, Cooked Bacon
• 5 cups Low Sodium Chicken Broth
• 3 cups Chopped Kale (no Stems)
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 3 Tablespoons Chopped Fresh Parsley

Preparation

In a large pan, heat oil and brown sausage until cooked through, breaking up large clumps as you go; remove from pan and reserve.

In same pan, saute onions in rendered sausage fat until translucent. Add potatoes, carrots, bacon, and chicken broth; simmer over medium heat for 20–30 minutes, or until carrots and potatoes are tender. Add chopped kale; simmer for another 10 minutes.

Stir in heavy cream and adjust salt and pepper if needed. Stir in chopped parsley just before serving.

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Double Chocolate Banana Muffins

Prep: 10 mins

Cook: 18 mins

Level: Easy

Serves: Updated

12

Description

These delicious muffins have double the chocolate and triple the banana for a super moist treat anytime of day!

Ingredients

• 3  Medium, Ripe Bananas, Peeled
• 1  Egg
• 1 teaspoon Vanilla Extract
• ⅓ cups Unsweetened Almond Milk
• 1 Tablespoon Unsweetened Almond Milk
• ½ cups Olive Oil Or Applesauce
• ⅔ cups Sugar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Unsweetened Cocoa Powder
• ½ teaspoons Sea Salt
• 1-⅛ teaspoon Baking Soda
• 1-⅔ cup Whole Wheat Flour
• ½ cups Semi-Sweet Chocolate Chips Plus Extra For Topping If Desired

• 3  Medium, Ripe Bananas, Peeled
• 1  Egg
• 1 teaspoon Vanilla Extract
• ⅓ cups Unsweetened Almond Milk
• 1 Tablespoon Unsweetened Almond Milk
• ½ cups Olive Oil Or Applesauce
• ⅔ cups Sugar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Unsweetened Cocoa Powder
• ½ teaspoons Sea Salt
• 1-⅛ teaspoon Baking Soda
• 1-⅔ cup Whole Wheat Flour
• ½ cups Semi-Sweet Chocolate Chips Plus Extra For Topping If Desired

Preparation

Preheat the oven to 375 F.

In a large mixing bowl, mash the bananas with a masher or the back of a fork until only small lumps remain. Add the egg and vanilla extract and stir well to combine. Add the milk and olive oil, stir well.

Slowly stir in the granulated and brown sugar until combined. With a spatula, stir in the cocoa powder until no lumps remain. Add the salt and baking soda, then fold in the flour. Mix well. Fold in the chocolate chips.

Grab a 12 slot muffin pan and if desired, grease or line with paper muffin liners (I didn’t need to do either). Spoon about two heaping spoonfuls into each slot, filling halfway. Sprinkle each with chocolate chips if desired.

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow 10 minutes to cool before removing from pan.

Adapted from For Knife Swoon.

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Spinach Pesto

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

6

Description

Quick and easy homemade spinach pesto. Perfect addition to many dishes, anywhere you would use storebought pesto. And so full of flavour!

Ingredients

• ½ cups Pecans
• 2 cups Fresh Baby Spinach Leaves, Lightly Packed
• ½ cups Grated Parmesan Cheese
• 4 cloves Garlic, Minced
• ¾ teaspoons Salt
• ½ teaspoons Pepper
• 1 Tablespoon Lemon Juice
• ½ teaspoons Lemon Zest
• 6 Tablespoons Olive Oil

• ½ cups Pecans
• 2 cups Fresh Baby Spinach Leaves, Lightly Packed
• ½ cups Grated Parmesan Cheese
• 4 cloves Garlic, Minced
• ¾ teaspoons Salt
• ½ teaspoons Pepper
• 1 Tablespoon Lemon Juice
• ½ teaspoons Lemon Zest
• 6 Tablespoons Olive Oil

Preparation

Preheat oven to 350ºF. Spread pecans on a baking sheet and toast for 5–10 minutes until fragrant. Let cool.

In the bowl of a food processor, combine spinach, pecans, Parmesan, garlic, salt, pepper, lemon juice and zest, and 2 tablespoons of olive oil. Pulse a few times to combine everything. With processor running, drizzle in remaining olive oil until pesto is well combined.

Use immediately or portion into an ice cube tray to freeze to use later. Once frozen, you can pop out pesto cubes and store in a ziplock bag in the freezer until you’re ready to use them, up to 3 months.

Recipe adapted from Smitten Kitchen.

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Chicken Fajita Stir-Fry

Prep: 1 hr

Cook: 10 mins

Level: Easy

Serves: Updated

4

Description

The tender, juicy and spicy chicken with the flavorful moist, but not soggy, corn tortilla will all come together with every bite. Nobody can resist this incredible chicken fajita stir-fry on your dinner table.

Ingredients

• FOR THE FAJITA MARINADE:
• 1 Tablespoon Lime Zest
• ¼ whole Yellow Onion
• 2 cloves Garlic
• 2 Tablespoons Rum
• ½ teaspoons Salt
• ¾ teaspoons Cumin Powder (freshly Ground Preferred)
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Oregano
• 1 teaspoon Cornstarch
• FOR THE STIR-FRY:
• 9 ounces, weight Boneless And Skinless Chicken Breast Or Chicken Thigh
• 4 ounces, weight Red Bell Pepper
• 4 ounces, weight Yellow Bell Pepper
• 1 whole Serrano Pepper
• ¾ heads Yellow Onion
• 10 whole (5 1/2 In. Size) Corn Tortillas (gluten-free If Desired)
• 1 Tablespoon Canola Oil
• 2 Tablespoons Finely Chopped Cilantro

• FOR THE FAJITA MARINADE:
• 1 Tablespoon Lime Zest
• ¼ whole Yellow Onion
• 2 cloves Garlic
• 2 Tablespoons Rum
• ½ teaspoons Salt
• ¾ teaspoons Cumin Powder (freshly Ground Preferred)
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Oregano
• 1 teaspoon Cornstarch
• FOR THE STIR-FRY:
• 9 ounces, weight Boneless And Skinless Chicken Breast Or Chicken Thigh
• 4 ounces, weight Red Bell Pepper
• 4 ounces, weight Yellow Bell Pepper
• 1 whole Serrano Pepper
• ¾ heads Yellow Onion
• 10 whole (5 1/2 In. Size) Corn Tortillas (gluten-free If Desired)
• 1 Tablespoon Canola Oil
• 2 Tablespoons Finely Chopped Cilantro

Preparation

Cut chicken into approximately 3 inch long strips and put it into a dish. Set aside. Place all the fajita marinade ingredients (except cornstarch) into a food processor. Blend until smooth. Pour the mixture onto the chicken, and then mix well until the chicken strips are evenly coated with the marinade. Add cornstarch and mix briefly. Cover the chicken with plastic wrap and refrigerate for at least 1 hour.

Cut peppers and yellow onion lengthwise into ⅛ to ¼ inch wide strips. Cut the corn tortillas into ½ inch wide strips. Set aside.

Heat a sauté pan over high heat. Add half of the oil and heat until the pan is smoky hot. Wait for a few seconds until the oil is hot. Add peppers, yellow onion, and a pinch of salt. Stir-fry until they just start getting soft; approximately 2 minutes. Transfer the peppers and yellow onion onto a plate.

Add the rest of the oil into the sauté pan, and heat on high until the oil is hot. Add the chicken and marinade, and stir quickly and continuously until the chicken strips are almost cooked; approximately 2 minutes. Add corn tortilla strips into the pan, and stir-fry briefly with the chicken for approximately 1 minute. Bring the peppers and yellow onion back into the pan. Gently toss together with the chicken and tortilla. Garnish with cilantro. Serve immediately.

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Grapefruit Margarita with Ginger Salt Rim

Prep: 5 mins

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

A must-make for happy hour!

Ingredients

• FOR THE GINGER SALT RIM:
• ⅓ cups Kosher Salt
• 1 teaspoon Freshly Grated Ginger
• 2 whole Lime Wedges
• FOR THE GRAPEFRUIT MARGARITA:
• ½ cups Grapefruit Juice
• ½ cups Tequila
• ½ cups Triple Sec
• 2 Tablespoons Ginger Beer
• 4 Tablespoons Lime Juice

• FOR THE GINGER SALT RIM:
• ⅓ cups Kosher Salt
• 1 teaspoon Freshly Grated Ginger
• 2 whole Lime Wedges
• FOR THE GRAPEFRUIT MARGARITA:
• ½ cups Grapefruit Juice
• ½ cups Tequila
• ½ cups Triple Sec
• 2 Tablespoons Ginger Beer
• 4 Tablespoons Lime Juice

Preparation

In a small bowl, add salt and ginger. Use your fingers to mix salt and ginger together. It’s okay if mixture is a little clumpy.

Take a lime wedge and rub the rim of each glass. Then, dunk the top of the rim into ginger salt.

In a pitcher, combine margarita ingredients. Fill glasses with ice and pour margarita mixture over ice. Serve immediately.

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