Italian Feast with Caprese Salad and Italian Sausage Soup

Let me start off by saying YUM! This one is a winner. I know this by my own tastebuds reaction but also confirmed by hubs going back for seconds and requesting I make it again before he was even done! The caprese salad is easy and fresh and the soup is great for flavor and substance. And it's an easy meal to make with the help of the handy-dandy Crock-Pot. Oh, and bread is a must for dipping!

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

My favorite Baked Artichoke-Spinach Dip (and soon to be yours as well)

Gooey. Cheesy. Delicious. Do you really need to know anything else about this dish?? Take my word for it, once you've made this one, you'll be making it forever. I've had many varieties, store-bought, restaurant variety, frozen even and none have quite the same combination of flavors. I love the bigger chunks of artichoke and spinach layered in with the cheese and served piping hot. Not only that but it's a cinch to make!

Baked Artichoke-Spinach Dip - Makes: About 3 cups

1/2 c. shredded mozzarella cheese (5 cheese Italian blend is good too)

1/2 c. dairy sour cream

1/2 c. mayo or salad dressing

(go for the real stuff for the mayo and sour cream, no fat-free)

1/2 c. grated parmesan cheese

1-2 teas. Dijon-style mustard

Dash white pepper

1 14-oz. can artichoke hearts, drained and coarsely chopped

1 c. loosely packed, coarsely chopped spinach leaves

1/2 c. finely chopped red onion (1 med.)

Pita wedges, french bread, pretzels, crackers, pita chips, etc. (the sky's the limit, anything you want to dip!)

If you're feeling fancy, look in your grocer's bakery or local bake shop for a pre-made bread bowl. Cut out the "innards" and prepare as directed. Spoon heated dish into the bowl and serve with the torn up "innards" and preferred dippers.

1. In a large bowl combine mozzarella cheese, sour cream, mayo, 1/4 c. of the parm cheese, the mustard, and pepper. Stir to combine. Stir in the artichoke hearts, spinach leaves, and onion. Spread mixture evenly into a 9-inch pie plate (doesn't have to be a pie plate. I've used au gratin dishes and square bakers as well.) Sprinkle with the remaining 1/4 c. parm cheese.

2. Bake, uncovered, in a 350 oven about 15 minutes or until heated through. Serve with preferred dipping devices.

*To make ahead of time: prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.

Source: Better Homes & Gardens Cookbook (Honestly, I do use other cookbooks!)