Italian Escarole and Cannellini Beans Soup

• 1 1/2 teaspoon of Virgin Oil 
• 1 small chopped onion
• 5 cloves of minced garlic
• 3 1/2 cups of chicken broth
• 1 can of diced tomatoes (do not drain)
• 1/4 teaspoon black pepper
• 1 teaspoon of Italian seasoning 
• 1 cup orzo pasta
• 10 cups chopped Escarole or spinach if you prefer
• 1 can Cannellini beans

• In a large pan, set at medium heat, add oil, onion and garlic. Cook until tender, add the broth, tomatoes, Italian seasoning and pepper
• Bring all to a slow boil lower the heat and simmer uncovered for 15-20 minutes
• Stir in the orzo and escarole and return the pan to a boil
• Cook 20-25 minutes until the Orzo pasta is tender
• Add the beans and stir occasionally so that the ingredients to do not stick to pan
• Sprinkle cheese over the soup
• This soup can be frozen once cooled
• Makes 8 servings

This was a family favorite and my Mom would  often add other ingredients to change it up a little.

 

Buttered Spiced Edamame

• 1 package of frozen edamame pods
• 2 teaspoons of salt
• 3/4 ground ginger
• 1 teaspoon of garlic powder
• 1/4 crushed red pepper flakes
• 6 tablespoons of melted butter

• Cook the edamame in boiling water covered for 8 minutes until tender
• Drain
• Add to a large bowl
• Add all the seasoning and butter and mix well to coat the edamame
• 6 servings

      Was introduced to this at a cooking session I went to and added my own ideas to it.

Summer Mediterranean Chicken Salad

• 2 cups uncooked Orzo or small shell pasta
• 2 cups of shredded rotisserie chicken  (great with leftover chicken)
• It you cook your own chicken reason with Italian seasoning during cooking
• 14 cherry tomatoes halved
• 1/2 cup Feta cheese
• 1 can sliced olives drained
• 1/4 chopped red of sweet onions
• 1/4 cup virgin olive oil
• pinch of salt and  dried oregano 

• Cook the pasta per the package directions.  Drain pasta and rise with cold water making sure to drain well.
• In a large bowl mix together the pasta, chicken, tomatoes, cheese,olives and onions.
• In a small bowl mix together rest of ingredients until blended well.  
• Drizzle the Olive oil over the salad to flavor well, and toss to coat.
• Serves 6

Italian Spinach Potato Pie

• 6 large Eggs  (beat Lightly)
• 4 cups of frozen hash brown potatoes
• 2 1/2 cups chopped fresh spinach
• 1/2 cup chopped red onion
• 1/2 cup chopped onion
• 1/2 cup cottage cheese
• 8 strips of bacon cook and chopped up
• 4 cloves of minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 plum tomatoes washed and sliced
• 1/2 cup shredded Parmesan cheese

• Preheat oven to 350

• In a large mix together the first 10 ingredients and pour into a greased 9 in pie plate
• Bake 40 minutes
• Take out of oven and arrange the tomatoes over the top, sprinkle with the Parmesan cheese
• Bake 15 minutes longer, check when knife comes of clean
• let stand for 10 minutes
• Serves 6