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.

1 pound dried black beans, rinsed and drained
8 cups water
2 tablespoons butter or margarine
2 medium onions, chopped
1 stalk celery, thinly sliced
1 medium carrot, shredded
1 clove garlic, minced or pressed
1 ham hock (about 1 pound)
1/4 cup chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon whole cloves
1/8 teaspoon mustard seed
1 bay leaf
1/3 cup dry sherry
crumbled feta
pepperocinis to garnish

1. Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish
2. In a large, heavy saucepan, bring the beans and 4 cups of water to a boil.
3. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
4. In a 5-quart Dutch oven, melt the butter.
5. Add the onions, celery, carrot, and garlic, and cook until soft but not browned.
6. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid).
   Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
7. Remove the ham hocks and let cool slightly.
8. Remove and discard bay leaf.
9. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor.
10. Process until smooth.
11. Return the puree to the soup in the Dutch oven.
12. Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.)
13. Reheat the soup over medium heat.
14. Stir in the sherry.
15. Serve hot soup with choice of garnishes to sprinkle on top.

12 ounces pre-washed mixed salad greens (about 8 cups)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/2 cups cherry tomatoes (about 28)
1 cup canned cannellini beans, drained and rinsed
4 ounces goat cheese (about 1/2 cup)
2 tablespoons fresh basil leaves, torn, or 1 teaspoon dried basil

1. Place greens into a large bowl.
   
2. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
   
3. Drizzle the dressing over the greens and toss.
   
4. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese.
   
5. Sprinkle with basil and serve.

4 boneless, skinless chickn breasts
1/2 teaspoon dreid oregano
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
1 large chopped tomato
8 ounce uncooked pasta
1/4 cup marinated artichoke hearts, drained
1/4 sliced black olives
1/4 cup chopped parsley
salt, pepper, olive oil

dressing
3 tablespoons fresh lemon or lime juice
1/2 cup olive oil;
1 teaspoon dried oregano
1/4 cup minced red onion
cayenne pepper to taste

1. combine all ingredients to make dressing
2. rub chicken breasts with olive oil and sprinkle with herbs
3. cook chicken on skilletuntil cooked through (12-15 minutes)
4. cook pasta according to directions
5. combine all ingredients and toss gently with dressing
6. top with sliced chicken breast