Caprese Salad - Serves 4
Have it:
1 ripe beefsteak tomato (make sure its a good one)
4 fresh basil leaves
fresh mozzarella, sliced or buy it pre-sliced
olive oil
balsamic vinegar
salt & pepper
Do it:
1. Slice the tomatoes and mozzarella. Layer the basil leaves, tomato and mozzarella.
2. Season with salt & pepper. Mix 1 tbl. balsamic vinegar with 1 tbl. olive oil. Drizzle over the salad. Serve.
Italian Sausage Soup - Serves 4-6
Have it:
Sausage Meatballs
1 lb. Italian sausage, casings removed (I used hot sausage which added a lot of flavor)
1/2 c. dried bread crumbs
1/4 c. grated parmesan cheese
1/4 c. milk
1 egg
1/2 teas. dried basil
1/2 teas. black pepper
1/4 teas. garlic salt
Soup
4 c. hot chicken broth (I used Pacific Foods organic low-sodium broth and heated in the microwave)
1 tbl. tomato paste
1 clove garlic, minced
1/4 teas. red pepper flakes
1/2 c. mini pasta shells (you can use any tiny pasta)
1 10 oz. bag baby spinach leaves grated parmesan cheese
Do it:
1. Combine meatball ingredients. Form into marble size balls.
2. Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2 quart Crock-Pot slow cooker. Add meatballs. Cover; cook on low 5 to 6 hours. So easy!
3. Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with parmesan cheese and serve immediately.
I love the spinach in this dish. Adding it right before serving allows it to wilt without being soggy. With there only being the two of us, we were able to have this a second day and it tasted great heated up.
Source: Crock-Pot The Original Slow Cooker Recipe Collection
Looks positively yummy:)
ReplyDeleteThat's a lotsa meatballs!
ReplyDelete