My Memorial Day Dinner

Turkey burger topped with provolone cheese and bacon with green beans and roasted yellow dutch potatoes

Raspberry Sherbet with Pistachios

Mary McCartney Loves Food

Throw-Together Breakfast

Buttered toast with tomato, avocado, mozzarella cheese & bacon with a drizzle of EVOO

Grill, Oven & Stove Meal

NY Strip steak with scalloped potatoes and green beans

A Spanish Themed Dinner

Chicken Quesadillas with black beans & rice and malanga fritters

Sausage & Kale Soup

Ingredients:
1 lb of sausage, casings off (you can use whatever kind of sausage you like- I used mild)
1 bunch of kale, washed and chopped
1 onion, chopped
2 cloves of garlic, chopped
2 celery stalks and leaves, chopped
2 carrots, chopped
1 can of cannellini beans, drained
1 bay leaf
1 carton of chicken stock/broth (I used Swanson's)
EVOO
about a tablespoon of butter
poultry seasonings
nutmeg
S&P

Method:
In a large pot (like you use for spaghetti), heat up EVOO on medium heat before adding the sausage until it starts to look brown. Add bay leaf and onion to saute about 5 minutes before adding the celery, carrots and garlic for about 5-7 minutes. Add cannellini beans, poultry seasonings and butter. Add kale and nutmeg and saute until the kale starts to wilt down before adding the chicken broth. Bring to a boil on medium high for about 10 minutes before covering for the next 10 minutes, reducing the heat to low to let simmer. Fish out the bay leaf before serving.