Minestrone Soup

Minestrone Soup
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Minestrone Soup
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Ingredients
Servings:
Instructions
  1. Drain and rinse cannellini beans and set aside. Sauté celery, onions, garlic, carrot and zucchini in olive oil for about 10 minutes. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer partially covered, for 20 minutes. Add beans, pesto, salt and pepper. Simmer for about 5-10 minutes. Ladle soup into bowls and garnish with grated parmesan cheese.
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Chicken Cacciatore

Chicken Cacciatore
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Chicken Cacciatore
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Instructions
  1. Heat olive oil on medium in a large skillet. Add chicken and lightly brown on both sides. Remove chicken and set aside. Add garlic, onions, and red pepper. Sauté until soft. Move chicken back to the pan and top with tomatoes and broth. Bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender. Remove the chicken. Mix arrowroot with 2 tablespoons of chicken stock. Add to the pan and stir to thicken. When the sauce is thick, pour over the chicken and serve with pasta or a creamy polenta.
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Stuffed Acorn Squash

stuffed acorn squash
Stuffed Acorn Squash
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The availability of abundant, colorful varieties of winter squash is another reminder that our beautiful Minnesota autumn has arrived. It’s time for comfort food!
stuffed acorn squash
Stuffed Acorn Squash
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The availability of abundant, colorful varieties of winter squash is another reminder that our beautiful Minnesota autumn has arrived. It’s time for comfort food!
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half and arrange cut side down on a baking sheet. Bake for about 30 minutes, or until squash is tender. Dissolve brown sugar in melted butter. Brush squash with butter mixture and keep squash warm until stuffing is prepared. Heat olive oil in pan over medium heat. Sauté garlic, rainbow chard stems, and carrots together and cook for 5 minutes. Mix in garbanzo beans, cumin, pepper flakes and raisins. Continue to cook until vegetables are tender, seasoning with salt and pepper to taste. Pour chicken broth into the pan and mix in the uncooked couscous. Cover pan and turn off heat. The couscous will absorb the liquid in about 5 minutes. After liquid is absorbed, gently mix cilantro into couscous mixture. Stuff each squash half with the mixture and serve warm.
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