Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 30 mins Total Time: 1 hr
INGREDIENTS
1 tablespoons olive oil, plus more for drizzling
1 pound fresh spicy Italian sausage links
1 large onion - chopped
4 garlic cloves - finely chopped
1 sprig rosemary
2 sprigs oregano
2 15-ounce cans cannellini beans - rinsed
2 ½ cups low-sodium chicken broth
1 Parmesan rind (2 - 4 ounces)
Kosher salt and black pepper to taste
5 ounces baby spinach
1 head escarole - chopped
Smoked paprika (optional)
Grated Parmesan (optional)
INSTRUCTIONS
1. Preheat the oven to 375 °F with the rack in middle of the oven. Place the sausage onto a sheet pan and cook for 25 minutes.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
3. Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
4. Slice and add in cooked Italian sausage into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika.