Tuscana Soup

I made this tasty soup, it’s actually a copy cat recipe from the Olive Garden. Good use of all the Kale.

Tuscana soup: 2 1/2 cups chicken broth, 1/4 cup heavy cream, 1 medium russet potato, 2 cups chopped kale, 1/2 lb spicy Italian sausage, 1/4 teas. salt, 1/4 teas. pepper flakes.
Combine stock and cream over medium heat. slice unpeeled potato into 1/4 inch slices, then quarter the slices. Add the Kale. Saute or grill the sausage when cooled cut the sausage into 1/2″ slices add to soup, simmer about 1 hour stirring occasionally.
ENJOY
-Ray Saunders

Moussaka

Here is the recipe I’ve used our egg plant in. It’s going in the oven now so I’ll let you know for sure, but each layer was tasty as I put it together. I recommend, if you don’t like the bitter taste egg plant can sometimes give; slice it, salt heavily both sides and lay out on a baking sheet for an hour, then rinse well, drain and use as directed.

Borscht

What to do with the beets?  Karen Hubbard gave me Liliya Ivshenko’s recipe  from Belarus  for Borsch  several years ago and I love it!
Ingredients:
2 breasts of chicken
3 beets
2 potatoes
3-4 carrots
1/2 onion
1/2 can stewed tomatoes
1/2 can chicken broth  (I use a whole chicken with skin on and do not use the broth)
Directions:
1 Cook meat in boiling water–about 1 quart
 2 cube cooked meat and return to water
3 grate beets, carrots, onion and fry in oil for about 10 minutes
4 add tomatoes to cooked veggies
5 cube potatoes and add to water along with other veggies
6 add broth
7 salt and pepper to taste
8 simmer additional 20 minutes
-Leah Hayes

copycat recipe for Olive Garden’s Zuppa Toscana

Ingredients:

* 1 lb. italian sausage

* 2 large baking potatoes, diced

* 1 large onion, chopped

* 3 cloves garlic, minced

… * 2 cups kale, chopped

* 2 cans chicken broth

* 1 quart water

* 1 cup half and half

 Directions

* Brown sausage and crumble. Drain and set aside.

* Place onions, potatoes, chicken broth, water, garlic in pot and cook on medium heat until potatoes are done.

* Add sausage

* Salt and pepper to taste

* Simmer for another 10 minutes

* Turn to low heat

* Add Kale and cream

* Heat through and serve

– Johanna Berg Ehnis