My Menu Blog

1 tbs. olive oil
1 onion, chopped
½ fennel stalk, cut in ¼” slices
2 small Italian eggplants, sliced
2 cloves garlic, minced
3 cups chicken broth
1 cup canned whole tomatoes, chopped
2 cans (15 oz. each) cannellini, navy or great northern beans
2 tsp. chopped fresh Italian parsley
½ cup chopped escarole
Ground black pepper to taste
Parmesan cheese to taste
Garlic toast and fennel tops for garnish
One roasted pepper cut into strips

1. In large pot over med. heat, combine oil, onion, fennel, carrots, eggplants and garlic and sauté for 5 min.
2. Add broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 min.
3. Add the parsley and escarole.
4. Simmer for 5 more min. and pepper to taste
5. Garnish with garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.

2 large garlic cloves
1 medium onion, cut into 8 pieces
2-4 jalapeñno peppers, quartered
½ cup cilantro leaves
2 cans (15oz. each) whole tomatoes, drained
1 tsp. lime juice
salt to taste
tortilla chips for serving

Pulse 2 times in blender or until veggies are chopped.

1½ Cups sifted confectioners sugar
1 cup butter
1 egg
1 tsp. vanilla
2½ cups flour
1 tsp. baking soda
1 tsp. cream of tartar

1. Mix sugar & butter
2. Add egg & vanilla
3. Mix dry ingredients together
4. blend into butter mixture
5. refrigerate 1 hour
6. Preheat 375º oven
7. roll dough on floured surface
8. lightly grease sheet
9. bake 7-8 min.