April Menu

What to use: chayote, spinach, celery, onions, green cabbage, swiss chard

Shrimp ettouffee with steamed rice and mirliton strips

French Onion soup

BLT and corn chowder

Give butternut squash lasagna another try

Thai peanut noodle saute

Swiss chard and beans

fajitas--maybe with chicken

Zuppa Toscana

My friend Becky pointed me to this recipe to help utilize the kale that came in my bountiful basket. My mom makes a similar soup with ham and spinach instead of sausage and kale. I reduced the meat in the original recipe. I ended up picking out almost every piece, but it gave the broth great flavor. I also increased the green ratio.

Original Recipe Yield 6 servings

Ingredients

• 8 oz Italian sausage ( original recipe calls for 16 oz package smoked sausage)
  
• 2 potatoes, cut into 1/4-inch slices
• 3/4 cup chopped onion
• 1 or 2 strips bacon (original called for 6--way way way too much)
  
• 1 1/2 teaspoons minced garlic
• 2-3 cups kale - washed, dried, and shredded
  
• 2 tablespoons chicken soup base
• 1 quart water
• 1/3 cup heavy whipping cream

Directions

1. Cooks sausage in heavy sauce pan until browned. Remove to paper towel to drain.
2. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
3. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
4. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.