Mushroom Farro Soup

DF

This recipe will help keep your new year’s resolutions to be healthy.  Full of vegetables and hearty farro, an ancient Italian grain full of vitamin B.  Vitamin B can improve cholesterol levels and lower cardiovascular risks, by boosting good HDL and lowering triglycerides.  Sounds pretty healthy to me.  If you want something that keeps you full and satisfied and amazingly tasty, keep this recipe in your back pocket.

mushroomfarrosoup

Mushroom Farro Soup
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 c baby bella mushrooms, chopped
1 bay leaf
4 sprigs of thyme
1 large italian sausage, removed from casing
1 c farro, rinsed
1/2 c marsala wine
3 c beef broth

Heat olive oil in a large pot over medium high heat. Add onions, garlic, carrots, celery, salt and pepper to taste, bay leaf, and thyme and saute for 10 minutes, stirring occasionally. Add the mushrooms and sausage and cook for 5 minutes, stirring occasionally. Add the farro and the 1/2 cup Marsala and cook for 5 to 7 minutes. Add the beef broth, and bring to a boil, lower the heat, and simmer covered for 45 minutes, until the farro is tender.

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Calzone with Sausage, Roasted Red Peppers and Pesto

DF

Every once in a while pizza just doesn’t cut it and you need a calzone.  Seemingly many Italian dishes are not the same when prepared dairy free, but I promise you won’t be missing it here. You have the savory sausage paired with the sweet peppers and depth of flavor when it combines with pesto and you dip in marinara.  If you’re looking to compromise on flavor you’ll have to look elsewhere.

Food 169

Calzone with Sausage, Roasted Red Peppers and Pesto
1 c ground sweet italian sausage
2 shallots, chopped
3 portobello mushrooms, chopped
1/2 c prepared pesto
7 oz jar of roasted red peppers, drained and chopped
1 (13 to 16-ounce) ball store bought pizza dough
1 ball of fresh mozzarella cheese,chopped (optional)
1 egg, beaten with 1 tsp water
1 c marinara sauce

Preheat oven to 400 degrees.  Heat olive oil over medium high heat in a large saute pan.  Add sweet italian sausage, shallots, and mushrooms cook until sausage is cooked through.  Remove from heat and let cool for 5 minutes,then stir in pesto and roasted red peppers.  Place the pizza dough on a floured surface and roll out into a 12-inch circle then place onto a parchment lined baking sheet.  Lay the sausage mixture over one half of the dough then sprinkle with fresh mozzarella if using.  Brush the egg wash around the edge of the dough, then fold the other side of the dough over the filling, pinching to seal the edge.  Bake for 20 – 25 minutes.  Slice calzone into 4 pieces and serve with marinara sauce.

Pasta Primavera with Italian Sausage

DF

With mother’s day coming up you might be looking for just the right recipe. You want to wow her, right?

If you’re cooking breakfast you might want to make the roasted pepper and scallion frittata or oatmeal cinnamon pancakes with blueberry syrup.  Both would pair wonderfully with a colorful fruit salad, coffee, and fresh juice.

But if it’s a bit later in the day try the shrimp avocado salad or spring chicken.  And to end the meal on a sweet note try the espresso caramel bars.  They’re super delish, but don’t eat them too late in the day, otherwise you’ll be up all night.  I made that mistake once, wasn’t a pretty morning.

If you love your mom a lot, but you’re not the best cook, why not make this pasta primavera with italian sausage? It requires some chopping, but it’s very easy to make and a crowd-pleaser. You can prep the veggies the night before, so all you have to do is throw it in the pan the next day.

Food 144

Pasta Primavera with Italian Sausage
1 lb whole wheat linguini
1 lb ground sweet Italian sausage
2 yellow bell peppers, chopped
2 c sugar snap peas, chopped
1/2 large red onion, halved then sliced thin
3 garlic cloves, minced
1/2 c white wine
1 c basil, chopped
parmesan cheese for serving

Bring a large pot of water to boil and cook pasta according to package instructions.  Heat olive oil in a large saute pan over medium high heat.  Add sausage, cook until browned.  Add bell peppers, sugar snap peas, onion, and garlic.  Stir to combine and cook for 5 minutes.  Add white wine while using a spoon to scrap up the brown bits on the bottom of the pan.  Drain pasta and add to veggies, turn off heat.  Add basil and if using parmesan.