Italian-Style Chicken Noodle Soup

ITALIAN-STYLE CHICKEN NOODLE SOUP

INGREDIENTS 2 tablespoons olive oil, plus some for drizzling 2 carrots, peeled and chopped into half-inch dice 2 ribs celery, chopped 2 medium leeks, trimmed and chopped 1 small onion, chopped 1 bulb fennel, trimmed and chopped 2 large cloves garlic, grated or ﬁnely chopped Salt and pepper 1 can diced plum tomatoes (15 ounces) 8 cups chicken stock 1-1 1/2 pounds poached chicken breast, diced 1 rind from a Parmigiano Reggiano cheese round 1/3 pound green beans, halved lengthwise then sliced into thirds on bias 1 pound pici (fat spaghetti) or bucatini, broken in half Serves 6-8

PREPARATION Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender. In another pot, heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve.

3-8-PW65 Front 4” x 8” 210GSM GA LESS-THAN-15-MINUTE SPINACH AND GNOCCHI WITH GARLIC CHIPS

INGREDIENTS Salt and pepper 2 packages gnocchi (10 ounces each) 4 large cloves garlic, peeled and thinly sliced 1/4 cup extra virgin olive oil (EVOO) 1 pound baby spinach, stems discarded Ground nutmeg 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more to pass around the table Serves 6-8

PREPARATION Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they ﬂoat to the top, 3 minutes. Drain, reserving a ladleful of the pasta cooking water. In a large skillet, cook the garlic in the EVOO over medium heat until crisp, about 5 minutes. Transfer the garlic to a paper towel-lined plate to drain. Add the spinach to the oil in the skillet and cook until wilted, about 1 minute. Season with salt, pepper and nutmeg. Stir in the reserved pasta water, then stir in the gnocchi and cheese. Serve in shallow bowls; top with the garlic chips. Pass more cheese around the table.

3-8-PW66 Front 4” x 8” 210GSM GA CHICKEN PICCATA

INGREDIENTS 8 chicken breast cutlets, pounded very thin (whole breasts butterflied and pounded) Salt and pepper Flour, for dredging 4-5 tablespoons extra virgin olive oil (EVOO) 4 tablespoons butter 2 lemons, 1 thinly sliced and 1 for juicing 4 cloves of garlic, finely chopped 3 tablespoons capers in brine, rinsed and drained 1/4 cup dry vermouth or white wine or an additional 1/2 cup chicken stock 1/2 cup chicken stock 1/4 cup flat leaf parsley, finely chopped Warm bread, for mopping Serves 4

PREPARATION Heat a large skillet over medium to medium-high heat. Warm a serving platter or large plate in a 250˚F oven. Season the chicken with salt and pepper and dredge in ﬂour. Heat a couple of turns of the pan of EVOO in the skillet. Cook the chicken in small batches, browning lightly on each side, adding more EVOO as necessary. Transfer to a warm platter and cover with foil. To the skillet, add the butter and melt. Add the lemon slices and lightly brown. Add the garlic and stir for a minute; add the capers and deglaze the pan with the vermouth or wine. Add the chicken stock, lemon juice and parsley. Slide the chicken into the pan and pass through the sauce. Return to the platter and serve with bread, for mopping.

3-8-PW66 Back 4” x 8” 210GSM GA SMOKY BUFFALO-STYLE CHICKEN OR TURKEY CHILI BOWLS

INGREDIENTS 2 tablespoons extra virgin olive oil (EVOO) 2 pounds ground chicken or turkey breast 2 carrots, chopped 3-4 stalks celery with leafy tops, ﬁnely chopped 1 onion, chopped 4 cloves garlic, chopped or grated Salt and pepper 1 small can chipotles in adobo sauce 1 can tomato sauce (15 ounces) 2 cups chicken stock A couple of handfuls of thin blue-corn tortilla chips, such as Xochitl brand, lightly crushed 1 cup shredded pepper Jack cheese 3/4 cup blue cheese crumbles About a palmful of pickled jalapeño chili pepper rings Serves 4

PREPARATION Heat the EVOO, two turns of the pan, in a large oval skillet or pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so. Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce. (Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze – the next time you need chipotle, just cut o a piece.) When the vegetables are tender, stir in the chili-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the ﬂavors. Meanwhile, switch on the broiler and position a rack in the center of the oven. Lay tortilla chips on a baking sheet, top with pepper jack cheese and broil until bubbly and melted. Fill bowls with chili, top with cheesy chips, and sprinkle with blue cheese and jalapenos.

3-8-PW65 Back 4” x 8” 210GSM GA CHIPOTLE TURKEY CHILI WITH APPLES AND CHEDDAR

INGREDIENTS 2 tablespoons extra virgin olive oil (EVOO) 2 pounds ground turkey 1 can chipotles in adobo sauce Salt and pepper 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon smoked sweet paprika 1 red onion, chopped 2 large cloves garlic, chopped 2 Granny Smith apples, divided Juice of 1/2 lemon 1 cinnamon stick 2 bay leaves 3 tablespoon tomato paste 1 1/2 cups chicken stock 1 cup apple cider Shredded extra-sharp white cheddar cheese, pepitas (toasted pumpkin seeds) and tortilla chips, for serving Serves 4-6

PREPARATION Heat the EVOO, two turns of the pan, in a large oval skillet or pot over medium-high heat. Add the turkey and brown, using a potato masher to break it up as it cooks. Using a food processor, puree the chipotles and 2 tablespoons adobo sauce (to dial back the heat level, scrape the seeds out of the chipotles ﬁrst). Stir 2 tablespoons of the chipotle puree into the turkey and season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking (freeze whatever's leftover in a storage bag). Stir in the coriander, cumin and paprika. Add the onion and garlic. Peel and chop one of the apples and add to the chili. Leave the remaining apple unpeeled; chop and dress with the lemon juice. Add the cinnamon and bay leaves to the chili; cover and lower the heat. Cook, stirring occasionally, for 10 minutes. Stir in the tomato paste and let cook out for 1 minute. Add stock and cider, stir to combine and let simmer about 10-15 minutes to let the ﬂavors meld. To serve, top bowlfuls of chili with cheese, chopped apples and pepitas. Serve with the chips alongside.

3-8-PW64 Front 4” x 8” 210GSM GA SPAGHETTI WITH CHERRY TOMATOES, OIL AND VINEGAR SAUCE

INGREDIENTS 1/4 cup extra virgin olive oil (EVOO) 4 cloves garlic, thinly sliced 1 red chili pepper, such as a Fresno chili pepper, thinly sliced, or 1 teaspoon crushed red pepper ﬂakes, lightly crushed 2 pints cherry tomatoes Salt and pepper 1/4 cup aged balsamic vinegar 1 pound regular or whole grain spaghetti 1/2 cup ﬂat leaf parsley, chopped Freshly grated Pecorino cheese A few torn basil leaves, for garnish Serves 4

PREPARATION Heat the EVOO over medium heat in an oval saute pan with a tight-ﬁtting lid. Add the garlic and chili pepper and stir for 2-3 minutes, until the garlic is very light golden in color. Add the tomatoes and season with salt and pepper; cover the pan and raise the heat to medium-high. Cook for 10-12 minutes, until the tomatoes burst, shaking the pan occasionally. Uncover and add the vinegar; reduce the heat to low and reduce a minute or two more. While the tomatoes are cooking, bring a large pot of water to a boil. Once the tomatoes in the saucepan have been cooking for 5 minutes or so, salt the boiling water, drop in the pasta and cook to al dente. Reserve about 1 cup of the starchy cooking water just before draining. Break the tomatoes up a bit with a potato masher; add 1/2 cup of the starchy cooking water and parsley to the pan, then toss with the drained spaghetti for 1-2 minutes, using a little more of the starchy cooking water to combine the sauce with pasta if necessary. Serve in shallow bowls topped with Pecorino cheese and basil. Leftovers are delicious as cold salad as well. Toss with arugula and a little extra oil and vinegar.

3-8-PW64 Back 4” x 8” 210GSM GA