Sunday, February 21, 2016

Lasagna Insalata Soup


 Lasagna Soup Insalata

Ingredients

1 lb mild (or hot) Italian sausage, casing off

1/2 cup baby-cut carrots, coarsely chopped

8 oz trinity mix (fresh diced onions, bell peppers, celery)

1 (24-oz) jar pasta sauce

1 (32-oz) carton unsalted chicken broth
1/2 tsp. Fresh ground pepper
1/4 -1/2 tsp. Crushed red pepper flakes 

1/4 cup sun-dried tomato pesto

1 (9-oz) package mini cheese ravioli

1 (8-oz) baby kale salad kit (baby greens, cheese, toppings, dressing)
6 tablespoons part-skim ricotta cheese 

Steps

  1. Preheat large stockpot 2–3 minutes on medium-high. Brown sausage 5–7 minutes, stirring to crumble meat, or until no pink remains. Chop carrots. Stir carrots and trinity mix into sausage; cook and stir 4 minutes. 
  2. Reduce heat on pan to medium-low. Stir in pasta sauce, broth, peppers and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.
  3. Stir pasta into soup; cook 4–5 minutes or until pasta is tender. Meanwhile, chop salad greens.
  4. Divide soup into serving bowls. Top each bowl with 1/3 cup salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese and serve.


 Cinnamon Peach Crescents

Ingredients

1 large firm, ripe peach
1 (8-ct) can honey butter crescent rolls
6 tablespoons cinnamon sugar butter, divided
1 tablespoon pine nuts, finely crushed 

Steps

  1. Preheat oven to 375°F. Peel peach and cut into 8 wedges. Separate crescents into triangles and place on work surface; spread 2 teaspoons cinnamon butter on each triangle; place peach wedge on wide part of dough and roll up.
  2. Place seam side down on baking sheet. Bake 15–17 minutes or until golden and peaches have softened. Carefully remove crescents from pan.
  3. Crush pine nuts. Spread remaining 2 teaspoons butter over rolls and sprinkle with pine nuts. Let stand 5 minutes to cool. Serve. (Makes 8 servings.) 


  • Complete your meal with garlic bread and ice cream to serve with the peach crescents.
  • Use a firm, ripe peach for the crescents. This will help ensure it doesn’t fall apart during baking.

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