Italian Escarole Soup

Springtime means you can find escarole in your market.

Yield:  4-6 servings 

Ingredients 

¼ cup extra-virgin olive oil

1 small onion, chopped 

3 garlic cloves, minced

2 links of Italian sausage, cut into thin slices

8 cups chicken broth, homemade adds more flavor

2 (15-ounce) cans

cannellini beans or other white beans, drained 

1 head escarole, chopped 

1 tablespoon chopped fresh thyme 

Salt and pepper

Parmesan cheese for garnish

Directions 

Heat a large saucepan over medium-high heat. Add olive oil to the pan; swirl to coat. Add onion, garlic, and sausage; cook until sausage is browned, stirring frequently. Add broth and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in 1 ½ tablespoons salt, ½ teaspoon black pepper, escarole, and thyme.  Cook until escarole is tender.

Divide soup evenly among individual soup bowls; sprinkle with Parmesan cheese and serve with fresh Italian bread.

 

Stuffed Poblano Peppers

 2 servings

Ingredients

2 large poblano peppers, cut off a thin slice from the top, and remove all the seeds 

½ cup salsa

Filling 

½ cup cooked rice

½ cop cooked chicken cut into small dice

½ cup shredded Mexican cheese

Directions 

Combine the filling ingredients and fill the peppers.

Spread ⅕ cup salsa in each of two baking ramekins.

Place the filled peppers on top.

Preheat the oven to 350 degrees F. Bake the peppers for one hour.

Serve with corn on the cob.

Mexican Pork Chops with Spicy Peppers and Rice

 

2 servings

Ingredients 

2 boneless loin pork chops, about 6 oz each, and ½ inch thick 

Taco seasoning 

6 Anaheim peppers, seeded and sliced into 1-inch pieces

1 Halap eno pepper, seeded and chopped into tiny pieces

Olive oil

Directions 

Heat a large skillet with a cover and add 2 tablespoons of oil. When hot, add all the peppers and cook until soft.

Cost the pork with taco seasoning to taste. Push the peppers aside and add the pork. Cook over medium heat for 6 minutes. Turn the pork over, cover the pan, and cook 2 minutes. Turn the heat off and let the pork rest in the covered pan for 2 minutes.

Serve with the peppers and Mexican rice.

Mexican Rice 

Ingredients

2cups cooked white rice 

1 cup jarred salsa

1 teaspoon olive oil

Directions 

In a small skillet, heat the oil over low heat. Add the rice and salsa. Heat until hot,