Zuppa Toscana

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Yield 12 servings

Note: Though this says serves 12, my family of 6 enjoy this recipe so much can finish this off quite quickly.

INGREDIENTS

• 8 slices bacon, diced 
• (I used Trader Joe's nitrate/nitrite free)
• 2 pound spicy Italian sausage, casing removed 
• (I used Trader Joe's natural chicken sausages)
• 2 tablespoon oil
• 4 cloves garlic, minced
• 2 onion, diced
• 8 cups gluten free chicken broth or stock
• 6 russet potatoes, peeled and thinly sliced
• 6 cups kale
• 3 cups heavy cream or dairy free alternative 
• (I used Trader Joe's new coconut cream which doesn't taste like coconut)
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in chicken broth and bring to a boil.
• Add potatoes and cook until tender, about 10-20 minutes.
• Stir in sausage and spinach until kale begins to wilt, about 1-2 minutes.
• Stir in heavy cream until heated through, about 1 minute
• Stir in bacon
• Season with salt and pepper, to taste.

NOTES:

Adapted from The Recipe Critic

http://damndelicious.net/2013/12/07/olive-garden-zuppa-toscana-copycat-recipe/

Fish Taco

pc: SCB

Ingredients

• Corn Tortillas (I get Trader Joe's flat corn tortillas and then fry them in oil)
• 
  
• Fish
• 1 pound fresh cod, bones and skins removed (I use frozen cod from Costco)
• ¼ cup lime juice
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 tablespoon chili powder
• Toppings
• Pico de Gallo
• Avocado Crema
• Shredded cabbage
• Fresh cilantro

Instructions

1. Slice fish into pieces about 4 inches long and about 1 inch wide.  Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours.
2. Preheat your oven to 350 degrees.
3. Remove the fish from the marinade. Place the fish pieces on a tray lined with parchment paper, then bake at 375 degrees for 5 minutes on each side. Turn on the broiler, and toast each side for a minute.
4. Assemble each taco with a piece of fish, pico de gallo, avocado cream, cabbage, and cilantro. Serve with some fresh lime wedges.
5. Enjoy!

Modified from the following Paleo Fish Taco recipe:

http://www.againstallgrain.com/2012/05/03/paleo-fish-tacos/

Avocado Crema Salsa

Ingredients

Dairy-Free Avocado Crema (makes about 1/2 cup)

1/2 cup raw cashews

3 cups water

1 small avocado

1 jalapeno, seeded for a mild flavor

1/8 cup lime juice

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

Directions

Soak the raw cashews in boiling water for 30 minutes, or room temperature water for 6 hours.

Drain the cashews, but reserve their soaking water. Blend the cashews with 1/4 cup of the water until you have a smooth and thick cream. Add a tablespoon more water at a time if it is too thick after blending.

Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt.

Pico de Gallo

(makes about 1 cup)

1 medium tomato, cut into chunks

1/4 medium red onion, cut into large chunks

1 tablespoon fresh cilantro

2 garlic cloves, peeled

1/2 jalapeno, seeded

1/2 teaspoon sea salt

Add all of the ingredients to a food processor and pulse a few times until everything is roughly chopped. Easy as that!

Original recipe found at:

http://www.againstallgrain.com/2012/04/30/paleo-taco-sauces/