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Zuppa Toscana

Zuppa Toscana

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Olive Garden CC (Improved)

Yield: 4

Jean-Pierre

This recipe takes the beloved elements of Olive Garden’s Zuppa Toscana and elevates them with a focus on achieving the perfect balance of flavors and a satisfying texture. The inclusion of fresh herbs and the adjustment of the soup’s thickness ensure a dish that dances on the tongue and remains memorable long after the meal is over. Enjoy this hearty, comforting soup with family and friends!

  • ½lb bacon
  • 1lb spicy Italian sausage, casing removed
  • 1large onion, diced
  • 2TBS 6 cloves garlic minced
  • 1TBS fresh thyme, rosemary, or oregano, to taste
  • 80oz about chicken stock
  • 3large potatoes, cut into ½ inch dice
  • 3cups kale, stems removed, leaves torn and chopped
  • 1cup heavy cream
  • ¾cup grated parmesan cheese, for serving
  • salt and pepper, to taste
  • cornstarch slurry, optional, for thickening

Start by cooking the bacon in a large pot over medium heat until it’s crispy and has rendered its fat.

Add the Italian sausage to the pot and cook until browned, breaking it apart with a spoon as it cooks. In the same pot, add the diced onion. Cook until the onion is soft and starting to caramelize, about 5 minutes.

Then add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the fresh thyme (or your herb of choice) for additional flavor.

Pour in the chicken stock and bring to a simmer.

Add the potatoes, kale and cook about 30 minutes or until the potatoes are fully soft and the kale has wilted.

Reduce the heat to low and stir in the heavy cream.

If a thicker soup is desired, mix a small amount of cornstarch with water to create a slurry and stir into the soup. Heat until the soup thickens to your liking, adjusting the seasoning with salt and pepper as needed.

Serve hot with a sprinkle of grated Parmesan cheese on top.

Texture and flavor: The thickness of the soup can be adjusted to your preference using the cornstarch slurry. Remember, the texture can enhance the flavor of the soup.

Serving suggestion: This soup pairs wonderfully with crusty bread or garlic bread for a complete meal.

Leftovers: Zuppa Toscana can be stored in the refrigerator for up to 3 days and reheats well, making it a great option for meal prep.

Balsamic Fig Chicken

Balsamic Fig Chicken

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with Roasted Potatoes & Mixed Greens

Yield: 2 Servings

The fig jam adds a delicious fruity sweetness to the chicken.

  • 24oz potatoes
  • 1lemon
  • 1fig jam
  • 1shallot
  • ¼oz rosemary
  • 25-6 oz chicken cutlets
  • 5tsp balsamic vinegar
  • 2tsp better than bouillon chicken (BTB)
  • 2oz mixed greens
  • 4tsp olive oil
  • 1TBS butter

Roast potatoes:

Adjust rack to top position and preheat oven to 450°F.

Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Prep:

While potatoes roast, halve, peel, and mince shallot.

Strip 1 tsp rosemary leaves from stems, finely chop leaves.

Halve lemon.

Cook chicken:

Pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat.

Add chicken and cook until browned and cooked through (155°F), 3-5 minutes per side.

Transfer chicken to a cutting board. Lower heat to medium.

Make sauce:

Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes.

Stir in vinegar and jam. Simmer until syrupy, 1 minute.

Stir in stock concentrate and ½ cup water. Cook until thick and glossy, 2-3 minutes.

Add a splash of water if sauce seems too thick. Turn off heat.

Stir in 1 TBS butter. Season with salt and pepper.

Make salad:

While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and potatoes between plates.

Drizzle chicken with sauce.

Serve salad on the side

Roast Salmon

Roast Salmon

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with Potatoes, Red Onion, Zucchini, Mushrooms

Sheet Pan Dinners

Yield: 4 Servings

Scott Nowell

Hmm good.

  • 1½lb skin-on salmon, about 1 to 1½ inches thick
  • ¾lb potatoes, peeled and sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick
  • ½-1red onion, sliced
  • 8oz mushrooms, halved if large to be about the size of other vegetables
  • olive oil
  • salt & pepper

Heat oven to 450°F.

Place potatoes in a medium bowl and add 1-2 TBS olive oil, salt and pepper. Mix well and add to half-sheet pan. Roast for ten minutes.

Add the zucchini, red onion and mushrooms to the bowl and add additional olive oil. Season with salt and pepper, mix well.

Fold thin salmon edges and tail, if necessary, to form an even thickness. Season with salt and pepper.

When the potatoes have roasted for ten minutes, remove and salmon to open area and add remaining vegetables. Separate everything into a single layer.

Roast for 12 to 20 minutes depending on salmon thickness and desired doneness.

Patatas A La Importancia

Patatas A La Importancia

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Yield: 4 Servings

Spain on a Fork

Spain
The name Patatas a la Importancia translates to Important Potatoes. The reason for this kind of a weird name? The potatoes are treated like a main ingredient here. Really taking this potato dish to the next level in deliciousness.

  • ⅓cup extra virgin olive oil
  • 2medium sized Yukon gold potatoes
  • 2cage-free organic eggs
  • ¼cup AP flour
  • ½onion finely diced
  • 3cloves garlic finely minced
  • 1TBS corn starch
  • ½tsp sweet smoked Spanish paprika
  • ½cup white wine
  • 3cups vegetable broth
  • handful freshly chopped parsley
  • sea salt
  • black pepper

Slice 2 Yukon gold potatoes into rounds that are a ¼ inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a ¼ cup of AP flour, season with sea salt & black pepper and mix.

To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash.

Heat a large fry pan with a medium heat and add in ⅓ cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done.

Using the same pan with the same heat, add in ½ finely diced onion and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 TBS of corn starch and a generous ½ tsp of sweet smoked paprika, mix until well combined, then add in ½ cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while.

After about 25 minutes and almost all the broth has been incorporated into the potatoes and they are fully cooked through, remove from the heat, serve directly out of the pan garnished with freshly chopped parsley, enjoy!

Corned Beef and Cabbage (IP)

Corned Beef and Cabbage (IP)

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Yield: 6

Spruce Eats

The Instant Pot pressure cooker is a fast and easy way to make a complete corned beef and cabbage meal. The beef cooks in less than 90 minutes and the vegetables take only two minutes. Be sure to allow extra time for the cooker to come to high pressure—about 15 minutes for the beef and 10 to 15 minutes for the vegetables—along with an extra 15 minutes of pressure release time. If you simmered the same cut of corned beef on the stovetop, it would take about 3½ to 4 hours to make it perfectly tender. Not only do you save time; you save energy.
Cook: 87 Pressure Build/Release: 30 Total: 2 hrs 15 mins

  • 4lb corned beef, preferably flat cut
  • 1medium onion
  • 2TBS mixed pickling spices
  • 2bay leaves
  • 4cups water
  • 1½lb potatoes, red-skinned or fingerlings
  • 1lb carrots
  • 1head cabbage

For garnish and serving:

  • parsley, for garnish
  • whole-grain or spicy brown mustard,

Peel and slice the onion. Put the onions and corned beef into the Instant Pot. Add the mixed pickling spices and bay leaves, followed by 4 cups of water.

Seal the Instant Pot and set to MANUAL HIGH pressure for 85 minutes.

Meanwhile, scrub and peel the potatoes (or leave them unpeeled) and cut them into 1½-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If the carrots are quite thick, halve them horizontally. Cut the cabbage into six to eight wedges.

When time is up, let the pressure release naturally for 15 minutes, then carefully move the knob to “venting.” Remove the meat to a cutting board and slice thinly. Transfer the meat to a platter and cover with foil to keep warm.

Strain the liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to the Instant Pot. Add the vegetables to the Instant Pot.

Seal the Instant Pot, making sure the venting knob is set to “sealing.” Set the Instant Pot to MANUAL HIGH pressure for 2 minutes.

When time is up, carefully turn the knob to “venting” to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.

Tips:

If you don’t have mixed pickling spices, it’s easy to make it at home. Combine 1 TBS of mustard seeds with 1 tsp of whole allspice berries, about ½ tsp of coriander seeds, ¼ tsp of ground ginger, ¼ tsp of crushed red pepper flakes, and about 1 inch of a cinnamon stick.

Corned beef comes in a few different cuts. The most common corned beef is from the brisket. If you want corned beef that can be neatly sliced, choose the flat cut. For more tender, easy to shred corned beef, choose the point cut. If you prefer a much leaner beef, look for a corned eye of round. You might also choose to do it yourself and cure the beef at home.

Corned beef leftovers offer many creative possibilities. Aside from sandwiches, corned beef makes fantastic hash, delicious casseroles, and tasty soups. Or try something a little different, like these corned beef and cabbage rolls or these crescent roll Reuben bites.

Brisket IP

Brisket IP

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Yield: 2 to 6

Adapted from Martha Stewart

Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal.

Note: Recipe based on a 4 lb brisket. Adjust other quantities for smaller size.

  • 1TBS vegetable oil
  • 2-4lb beef brisket, fat cap trimmed to ¼-inch thickness, cut into 3 or 4 pieces
  • Kosher salt and freshly ground black pepper
  • 1-2yellow onions, thinly sliced (4 cups)
  • 2cups beef broth
  • 1cup red wine
  • 2TBS tomato paste (optional)
  • 1packet slow cooker pot roast seasoning
  • 3stalks celery, cut into 1-inch lengths
  • 1½lb carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
  • 1½lb Yukon Gold potatoes, peeled and cut into 1½-inch pieces
  • chopped parsley leaves, for serving


Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.

Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes.

In a bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour into IP. Return brisket to IP.

Seal Instant Pot and set to MANUAL HIGH pressure for 60-90 minutes depending on size.

Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift the brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.

Add carrots, celery and potatoes to pot. Secure lid, readjust pressure valve, and cook on MANUAL HIGH pressure for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.

Set machine to SAUTÉ HIGH setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter, sprinkle with parsley, and serve.

Use remaining liquid to make gravy.

Smothered & Stuffed Meatloaves

Smothered & Stuffed Meatloaves

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with Potato Wedges

Yield: 2

Adapted from: EveryPlate.com

Meatloaves, personal-sized treasures bursting with melty pepper jack (no cheese on Gayle’s) and adorned with caramelized peppers and onions.

Notes: Since Gayle didn’t want cheese, I put a whole egg in the top of hers. Cooked for the whole time, she said the egg was overdone, but loved the dish. I didn’t like the glaze on top of the meatloaves. I don’t care for tomato glaze on meatloaf.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1green bell pepper
  • 1onion
  • 1TBS fry seasoning
  • 1slice white bread
  • 8oz ground beef
  • 8oz shredded pepper jack
  • 1TBS Dijon mustard
  • salt & pepper
  • 3TBS ketchup
  • 2tsp brown sugar
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges.

Halve, core, and thinly slice bell pepper into strips.

Halve, peel, and thinly slice the onion.

In a small bowl, combine 1 TBS mustard, 3 TBS ketchup, and 2 tsp brown sugar. (If you don’t have brown sugar, swap in 1 tsp white sugar.)

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Fry Seasoning, (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Form meatloaves:

Meanwhile, in a large bowl, soak bread with 2 TBS water, break up with your hands until pasty. Add beef, remaining Fry Seasoning, and a pinch of salt and pepper, mix to combine. Flatten meatloaf mixture into two ½-inch-thick rounds. Reserve half the cheese for topping, divide remaining cheese between centers of each round.

Note: No cheese on Gayle’s meatloaf. I cracked a fresh egg into the hole that was filled with cheese on mine.

Fold edges of meat around cheese, shaping and sealing to create 1-inch-tall loaves. Place on a second baking sheet, brush tops with ketchup glaze. Bake on middle rack for 15 minutes. Note: I think the meatloaf and the egg were done at this point. I went for another 5 minutes since the egg was wobbly.

Cook veggies:

While meatloaves bake, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion, cook, stirring occasionally, until browned and tender, 7- to 8-minutes.

Add 2 TBS water, cook, stirring, until water has evaporated, and veggies are tender. Season with salt and pepper, then stir in 1 TBS butter until melted. Turn off heat, cover to keep warm.

Top meatloaves:

Once meatloaves have baked 15 minutes, remove sheet from oven. Carefully sprinkle tops with reserved cheese. Return sheet to middle rack until meatloaves are cooked through (160°F) and cheese melts, 3- to 5-minutes more. (probably not necessary).

Serve:

Divide meatloaves and potatoes between plates. Top meatloaves with veggies.

Fry Seasoning

1 TBS

  • 1½tsp garlic powder
  • 1½tsp onion powder
  • 1½tsp paprika
Meatball Soup

Meatball Soup

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with Potatoes, Onions & Peas

Yield: 4 Servings

Adapted from: Bon Appétit

This meatball soup recipe packs beef stew like cozy flavors into a weeknight dinner that takes just one hour to make. Sautéing the beef meatballs until they’re browned all over helps develop the fond on the bottom of the pot, which is key to building flavor. Meanwhile, giving the panko breadcrumbs a quick soak once combined with the other meatball ingredients helps them retain moisture, ensuring juicy meatballs every time—even if you choose to use ground turkey or pork instead.

  • 1large egg
  • 4garlic cloves, finely grated
  • 1cup panko breadcrumbs
  • 4TBS extra-virgin olive oil, divided
  • 1TBS thyme leaves
  • 3tsp Diamond Crystal or 1¾ tsp Morton kosher salt, divided (recipe assumes Morton)
  • freshly ground black pepper
  • 1lb ground beef
  • 1(packed) cup frozen, thawed pearl onions
  • 10oz mushrooms (any kind), torn into bite-size pieces
  • 2TBS double-concentrated tomato paste
  • 1TBS AP flour
  • ⅔cup dry red wine
  • 1lb Yukon Gold potatoes (about 4 medium), peeled, cut into 1″ pieces
  • 4cups low-sodium beef broth
  • ½cup frozen peas
  • Country-style bread (for serving; optional)


Marinate:

Combine egg, 4 garlic cloves, 1 cup panko breadcrumbs, 2 TBS olive oil, 1 TBS thyme leaves, 1 tsp kosher salt, and ¼ cup water in a medium bowl, season with freshly ground pepper and mix well. Let sit 5 minutes to hydrate.

Add 1lb ground beef to bowl and gently mix until combined.

Meatballs:

Divide and roll meat mixture into ping-pong-size balls (you should have about 20 total).

Heat remaining 2 TBS olive oil over medium-high in a Dutch oven or other large, heavy pot. Cook meatballs, shaking pot to turn meatballs every few minutes, until browned all over, 6–8 minutes. Using tongs or a slotted spoon, transfer meatballs to a plate.

Soup:

Cook 1 cup (packed) frozen, thawed pearl onions and ¼ tsp kosher salt in same pot, stirring occasionally, until slightly softened, about 2 minutes. Add 10 oz mushrooms (any kind), torn into bite-size pieces, and cook, stirring occasionally, until browned, about 5 minutes. Add 2 TBS tomato paste and cook, stirring often, until mushrooms are coated, and tomato paste is slightly darkened in color, about 1 minute. Evenly sprinkle 1 TBS AP flour over and cook, stirring constantly, until mushrooms are coated, about 1 minute.

Pour ²⁄₃ cup dry red wine into pot and cook, scraping up browned bits stuck to bottom of pot, until almost completely evaporated, 1–2 minutes. Stir in 1 lb Yukon Gold potatoes (about 4 medium), peeled, cut into 1″ pieces, then add meatballs, 4 cups beef broth, and remaining ½ tsp kosher salt, season with pepper. Increase heat to high and bring to a boil. Reduce heat, cover pot, and simmer soup, stirring occasionally, until potatoes are fork-tender, 15–20 minutes.

Remove lid and stir in ½ cup frozen peas, continue to simmer until liquid is reduced just slightly, about 5 minutes.

Ladle soup into bowls and serve with country-style bread if desired.

Pesto Panko Chicken

Pesto Panko Chicken

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with Roasted Potatoes & Green Beans

Yield: 2

Chicken, covered in a blanket of basil pesto, coated in a mix of panko and mozzarella. Deliciously juicy, with a crispy crust plated with roasted potatoes and green beans.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 4TBS pesto
  • 6oz green beans
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.

Roast on top rack for 10 minutes (you’ll add the green beans then).

Mix panko:

Add 1 TBS butter to a small microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Roast chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place on a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.

Roast green beans:

Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.

Serve:

Divide potatoes, chicken, and green beans between plates. Serve.

Crispy Buffalo-Spiced Chicken

Crispy Buffalo-Spiced Chicken

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with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Yield: 2

Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Prep: 5 Cook: 35

  • 12oz carrots
  • 1TBS fry seasoning
  • ¼cup panko breadcrumbs
  • 1tsp hot sauce
  • 12oz potatoes
  • 2scallions
  • 4½TBS sour cream
  • 10oz chicken cutlets
  • ¼oz frank’s seasoning blend
  • 1½oz blue cheese dressing
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Save or discard the remaining Fry Seasoning.

Roast on top rack until golden-brown and tender, 20-25 minutes. Swap in asparagus for carrots, roast 10-12 minutes.

Make mashed potatoes:

While carrots roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, drain and return potatoes to pot. Mash with one packet sour cream and 1 TBS butter until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.)

Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.

Coat chicken:

Meanwhile, pat chicken dry with paper towels, season with salt and pepper.

Place 1 TBS butter in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend, and a pinch of salt and pepper.

Brush one packet sour cream onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides).

Place chicken, coated sides up, on a second, lightly oiled baking sheet.

Roast & make sauce:

Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest.

While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.

Serve:

Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired. Serve with any remaining