Page 22 - Jan 2023 News On 7

TICKLING THE TASTE BUDS SUBMIT YOUR

FAVORITE RECIPE
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MINESTRONE SOUP

Ingredients
3 tablespoons olive oil ½ head of Savoy cabbage, cored and shredded
1 clove of garlic, chopped 1 (14-ounce) can Italian plum tomatoes, chopped
1 medium onion, chopped 3 sprigs flat leaf parsley
3 carrots, cut into ½-inch dice 6 cups of stock or water, or to taste
1 stalk celery, cut into ½-inch slices 1 (14-ounce) can of low sodium kidney beans, rinsed and drained
3 medium Yukon Gold potatoes, cut into large 2 ounces of whole wheat pasta (elbows, ziti or penne)
½-inch dice Salt and pepper, to taste
1 bay leaf, broken 3 tablespoons basil leaves, roughly chopped

Directions
1. Heat the olive oil in a large saucepan over medium high heat. Add garlic and pancetta, if using, and fry until turning to
a light gold.
2. Add onions, carrots, celery, potatoes, and bay leaf. Cover and turn down the heat to medium low to sweat the
vegetables until they begin to soften. Stir occasionally.
3. When the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins
to soften.
4. Remove lid and turn the heat up to medium high. Mix in the tomatoes and cook until the tomato takes on an orangey
color (if using paste, take care it doesn't burn). Add the parsley and stock or water. Bring to boil, cover, then turn
down to simmer. Cook for 25 minutes, then add the beans. If home cooked add the liquid too. Bring to a simmer again
and add the pasta. Adjust seasoning.
5. Cover and cook for another 10 minutes or until the pasta is done. Discard bay leaf and parsley. Add in the chopped
basil and grind a little black pepper on top. Serve with grated Parmesan and a drizzle of good olive oil.

CRISPY EVERYTHING CHICKEN CUTLETS
Ingredients 2 large eggs, beaten
4 chicken cutlets 1 1/4 cups panko breadcrumbs
Kosher salt and freshly ground black pepper 3 tablespoons everything bagel seasoning
1/2 cup all-purpose flour 3 tablespoons salted butter
1/4 cup milk
3 tablespoons olive oil

Directions
1. For the chicken: Heat a large skillet over medium heat.
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a
shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and
everything bagel seasoning in a third bowl.
3. Bread the chicken by dredging each cutlet first in the flour, shaking off the excess.
Next, dip into the egg wash, then cover in the seasoned panko.
4. Add the butter and oil to the skillet. When the butter is melted, add the chicken and
cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side.
Remove to a rack to rest.
5. For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard,
honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
6. For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the
greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons.
(Alternatively, add the undressed greens to a platter, drizzle on some of the dressing,
pile the chicken on top, garnish with the tomatoes and lemons and serve with
additional dressing on the side.)