Baked Artichokes

2 large artichokes

1 lemon

2 cloves garlic, minced

2-3 basil leaves, chopped

1-2 tbl olive oil

sea or kosher salt

fresh cracked pepper

1/2 cup chicken stock

preheat oven to 350 degrees.

With kitchen scissors  trim all the sharp edges off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon; immediately rub all the cut edges with lemon. 

Combine the olive oil, basil, garlic, lemon juice, sea salt and black pepper in a bowl. Mix  until it becomes a paste. Rub it all over the artichoke halves and inside the leaves. 

Spray a baking dish with olive oil cooking spray. Place each artichoke half top side down in the dish. Place the chicken stock in the dish. Cover. Bake 45-50 minutes, or until soft and tender. No need for mayo or butter with these artichokes. 

Bean and Kale Soup

1 pound hot or mild italian sausage (removed from casings)
1 onion, chopped
4 stalks celery, chopped
6 large carrots, chopped
3 cloves garlic, minced
3 boxes low-sodium chicken broth
7 stems kale or swiss chard, cut off stems and chopped
1 can cannellini beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 potato, peeled - left whole
salt, pepper to taste
1/4 tsp oregano
red pepper flakes to taste, optional
bay leaf
1 cup small pasta, cooked
parmesan cheese, grated

Saute the sausage in a large pot in a little olive oil until browned. Add onion, celery, carrots, and saute about 5 minutes. Add garlic saute for 1-2 minutes. Add chicken broth, kale, beans, the whole potato and seasonings. Cook for 1 and a 1/2 hours. Take the potato out of the soup and mash with a fork (mash some of the beans too) this will thicken the soup.

Add some of the small cooked pasta to an individual soup bowl and pour ladle of soup over the pasta. ( This way your leftover pot of soup won't have mushy pasta floating in it if you keep it separate from the soup, or if you freeze the soup for later.) Sprinkle some parmesan cheese over the top, and serve with a piece of crusty bread.

Lettuce Greens Salad

Get a big bowl; add Baby lettuce and greens (spring mix), cilantro, squeeze of lime, drizzle of olive oil, fresh cracked black pepper, gorgonzola blue cheese, toasted pine nuts..avocado if you have one.

Blueberry Buckle

1/2 stick butter

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 egg

1 tsp pure vanilla extract

5 cups fresh blueberries

1 recipe streusel topping (below)

Heat oven to 350. Butter and flour springform pan, set aside. 

In a medium bowl sift together the flour, baking 

powder and salt. set aside. 

In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and add egg and vanilla. 

When combined, alternate adding reserved flour mixture and milk to mixer, beginning and ending with the flour mixture. Remove from mixer and gently fold in berries. 

Pour batter into prepared pan; sprinkle topping generously over cake. Bake 60-70 minutes or until cake tester comes out batter free. Remove  from oven; leave in pan 10 minutes on a cooling rack. Remove from pan; let cool 15 minutes before serving.

STREUSEL Topping

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup packed brown sugar

1 cup all-purpose flour

6 tbl butter, softened

mix all dry ingredients in medium bowl; cut in butter using pastry blender or fork until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle onto cake as directed.

Sangria

750 ML bottle red wine
1/4 cup brandy, optional
1/8 cup OR 1/4 cup sugar - to taste
2 apples , cored and cut into cubes
2 oranges, thinly sliced with peel on
2 pears, cored and cut into cubes - optional
1/2 of a 750 ML bottle lemon lime soda

mix red wine, brandy and sugar in a large glass container. Add apples, oranges and pears if using. Cover and chill overnight. When ready to serve add lemon lime soda. Enjoy!