Loaded Zuppa Toscana

INGREDIENTS

6 slices bacon uncooked
1 pound bulk/ground spicy Italian sausage
1 onion, chopped
3 carrots, chopped (approx. 1 ½ cups)
3 stalks celery, chopped (approx. 1 ½ cups)
4-6 garlic cloves, minced
1/3 cup flour
1 1/2 pounds/3 medium russet potatoes chopped into bite size cubes
1  15 oz. can cannellini beans rinsed and rained
1  15 oz. can can sweet corn rinsed and drained
1  15 oz. can creamed corn
4 cups low sodium chicken broth
3 cups milk
3 tablespoons cornstarch
1 tablespoon Dijon mustard
2 bay leaves
1 tablespoon chicken bouillon
1 tsp EACH dried parsley, salt
1/2 tsp EACH dried basil, dried oregano
1/4 tsp EACH dried thyme, pepper
1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

Add later:

2-3 cups half and half
4 cups loosely packed  fresh chopped spinach or kale

Garnish (optional)

remaining bacon in directions
fresh parsley
Parmesan cheese

Zuppa Toscana

 ½ lb. Italian Sausage (hot or mild)
1 yellow onion
2 cloves garlic
1 (15 oz.) can Great Northern beans
½ tsp smoked paprika
3 cups chicken broth
1 cup water
2 cups half and half
3 medium red potatoes (1.5-1.75 lbs.)
1 bunch (8 oz.) kale, chopped
pinch red pepper flakes (optional)
freshly cracked black pepper (optional)


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Have made this, used more vegetables and ham instead of sausage. Roughly mashed the beans to help thicken the soup. Really yummy although it might be best not to add the cream until serving.

Roast Lamb With Scalloped Potato And Onion

Ingredients

1 leg of lamb (about 2kg)

2 large garlic cloves, cut into slivers

1 lemon, sliced

4 large potatoes, peeled, thinly sliced

3 sweet potatoes, peeled, sliced

2 large onions, thinly sliced

8 sprigs thyme, leaves picked

500ml chicken stock

40g macro organic salted butter, diced

steamed green beans, to serve

gravy, to serve (optional)

 

 

Preheat oven to 200°c. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices.

Layer potato, sweet potato and onion in a large roasting pan, seasoning each layer with thyme leaves, salt and pepper, and finishing with potato. Pour over stock and press down lightly. Dot with butter. Place on a low shelf in oven.

Place lamb directly on oven rack above the roasting pan. Roast for 1½ hours or until vegetables are tender and golden.

Remove lamb from the oven, then transfer to a plate and cover loosely with foil. Set aside for 15 minutes to rest.

Slice the lamb and serve with the roasted vegetables, steamed green beans and gravy, if using.

 

tips:Cooking the lamb on the oven rack allows the heat to circulate more evenly and the juices to drip onto the vegies cooking below.

 

 

Pork and Sage Cassoulet

1 cup (200g) dry white beans
2 tbsp olive oil
500g Pork Sausages
500g Pork Spare Ribs, rind removed, cut into 3cm pieces
1 brown onion, coarsely chopped
1 large fennel, thinly sliced
4 cloves garlic, crushed
1 cup (250ml) dry white wine
2 x 400g can diced tomatoes
2 cups (500ml) chicken stock
2 sprigs thyme
1 1/2 tbsp sage finely shredded
2 dried bay leaves
2 cups (140g) stale breadcrumbs, (made from day-old bread)
Thyme sprigs, extra, to serve


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