Layered Spinach Salad

Ingredients:

Spinach
Bacon, cooked and chopped
Sliced almonds
Poppy seed dressing (one with the peach on it)
Feta cheese, crumbled
Hard boiled eggs, crumbled
Apples, sliced
Optional, marinated cooked cubed chicken

Directions: Layer ingredients in a large bowl. Serve immediately, or leave out dressing until ready to serve.

Notes: Martha Stewart has fail proof boiled egg directions here. I prefer Whole Foods ingredients in this salad. I've had it both ways, and there is a HUGE difference. If anything, at least get the spinach from there!!! I omit the chicken because I usually don't eat this as the main course.

Source: Mom

Zuppa Tuscana Soup

                                                            Copy cat of Olive Garden's 

Zuppa Tuscana Soup

Serves 4  •  45 minutes

Ingredients:

3 links Whole Foods Mild Italian Sausage

1/2 tsp. red pepper flakes (we do without if we don't have)

7 golden potatoes, chopped (bit-sized)

8 slices bacon, chopped (Whole Foods Applewood)

3 cloves garlic, minced
1 large onion, diced

3 cups kale, chopped (remove stem)

32 oz homemade chicken broth/stock

2 cups water

1 1/2 cups heavy cream

1 TBS Celtic Sea Salt
White pepper to taste (we do without if we don't have any)
Reggiano cheese, shredded


Directions:
1. Sauté italian sausage and red pepper flakes on medium heat. Drain fat, set aside.
2. Sauté bacon. Once cooked they way you like it (we like crispy) add onions and garlic and continue to sauté until soft.
3. Add chicken stock and water and bring to a boil. Add potatoes and cook until soft, 15-20 min.
4. Add heavy cream and sausage and cook until heated through.
5. Add white pepper to taste, and salt (easy on the salt because the cheese adds salt)
6. Add kale just before serving.

Notes: The key to this is quality ingredients. Makes all the difference in the world!
Source: Big Oven