Artichoke Soup

Is there anything better than quick and easy soup? This is so simple and delicious! Be sure to puree really well to get they ultimate creaminess.

1 TBSP olive oil
2 shallots, sliced thin
2 lb artichoke hearts, canned or frozen (defrosted)
2 quarts chicken stock
parmesan cheese for garnish

In a large stock pot heat oil over medium heat, add shallots, stir to coat and cook 3 – 4 minutes until soft. Add artichokes and stir to coat. Cook for 3 minutes then add stock and simmer for 30 minutes. Allow to cool a little. Place in a blender and blend until smooth.

Serve with a little fresh pepper and parmesan cheese.

Serves 6.


Pork Leg Cutlets

Pork let cutlets arrived in my AgLocal box last month, I don’t know why I took so long to cook them up, they are delicious!

1 pound pork cutlets
1/2 c panko
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
Canola spray
1 large egg white, lightly beaten
4 TBSP cornstarch

Preheat oven to 400°F. Place a wore rack in a rimmed baking sheet spray with cooking spray.

Mix breadcrumbs, paprika, onion powder and salt in a shallow dish.

Lightly beat egg white with a fork in another shallow dish.

Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.

Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.

Serves 4.

Truffled Spinach

Super quick and easy side. If you don’t have truffle shavings in oil you can use truffle oil or just a little olive oil.

16 oz spinach
2 tsp olive oil
1 TBSP truffle shaving in oil or truffle oil
Salt and pepper

In a large pan heat 2 tsp olive oil over medium heat, add spinach and sprinkle with a little water. Stir frequently until spinach is evenly wilted, about 5 min. Remove from heat, add truffles, season with salt & pepper and toss.

Serves 2 – 4.