top of page
Search

Cook with Me 1/21

Updated: Jan 26

Today we are making Creamy Italian Sausage Soup & Sweet Green Harvest Bowls


Creamy Italian Sausage Soup

  • 2 tbsp olive oil

  • 1 lb Italian sausage, casing removed

  • 1 yellow onion, diced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 tsp kosher salt

  • 1 tsp Italian seasoning

  • 1/2 tsp black pepper

  • 1 tbsp all purpose flour, optional to thicken

  • 1 14 oz can San Marzano tomatoes

  • 4 cups chicken broth

  • 1/2 cup uncooked orzo

  • 1 cup kale, stems removed

  • Juice from 1 large lemon, plus more to taste

  • 1/4 cup whole milk or cream

  • Parmesan cheese to finish, optional

  1. Heat 1 tbsp olive oil in a large dutch oven or soup pot over medium heat. Add the sausage and break up with a meat masher or wooden spoon until browned. Remove and set aside.

  2. Add another tablespoon of oil to the pan then add the onion, carrots, celery, and garlic to the pan, stirring occasionally for about 5 minutes. Season with salt, Italian seasoning and pepper. Sprinkle in the flour and stir to combine. Add the tomatoes and crush them with the back of a wooden spoon (you can also do this with your hands before adding).

  3. Add the chicken broth and sausage back in and bring to a boil. Add the orzo, cover and simmer for 15 minutes, stirring once or twice to ensure the orzo doesn’t stick to the bottom of the pot.


SweetGreen Harvest Salad Dupe

1 sweet potato, chopped

3-4 cups kale, chopped 

1.5-2 cups cooked wild rice (quinoa works too!)

1 cup cooked chicken (I usually just get a rotisserie chicken and shred that up!)

1 apple, chopped

4 oz goat cheese

1/2 cup slivered almonds

1/2 cup balsamic vinegar

3 tbsp mustard

1 tbsp honey

1/2 cup olive oil

salt and pepper


Instructions

1. Preheat the oven to 400 degrees.

2. Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.

3. Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with salt and pepper. Roast for 40 minutes.

4. Cook your wild rice according to the package instructions.

Recent Posts

See All

NEW Program Available Couch to 5K

I used to HATE running. In school I remember dragging through the mile run in gym class. I never excelled at sports. However, in my late 20's I discovered that I could enjoy running. Especially, while

Cook with Me January 26th

Today we are making breakfast burritos, roasted veggies, skillet chicken and a citrus marinade/dressing. Breakfast Burrito 3 sweet potatoes 6 tablespoons pasture-raised butter, divided⁣ 1 yellow onio

Cook with me 1/14

Slow this week! Our menu is Avgolemono Chicken Soup with Rice, Turkey chili and Baked Oatmeal. Avgolemono Chicken Soup with Rice Ingredients 4 cups homemade chicken stock or low-sodium broth 1-2 cups

Comments


bottom of page