Sausage, Kale, and White Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 3-4 large cloves garlic minced
• 1 pound ground Italian sausage (mild or hot; or ground pork w/seasonings)
• 1/2 to 1 teaspoon smoked paprika (optional)
• 1-2 tablespoons flour (optional, makes it a bit thicker)
• 5 cups chicken broth
• one 15-ounce can of cannellini beans
• 2-3 medium potatoes, diced (any kind of potato will work)
• 1 bunch of kale, ribs removed, chopped
• 3/4 cup heavy cream (can sub half and half) - optional if puree all beans
• 1/2 teaspoon salt (more or less to taste)
• freshly ground black pepper and lemon juice

Instructions

1. Onions, Garlic, and Sausage: Heat the olive oil over medium-high heat. Add the onion and sauté for 10 minutes or until very soft and fragrant. Add garlic and sautee 30sec. Add the sausage and cook until browned. Drain out excess grease.
2. Spices: Add the smoked paprika and flour; sauté for one minute.
3. Puree beans w/some broth
4. Veggies: Add broth, a little at a time. Add pureed beans. Add potatoes; bring to a simmer. Cook for 10-15 minutes or until potatoes are tender. Add kale and simmer for another 5-10 minutes.
5. Finish: Add half and half/cream (if adding), salt, pepper, and lemon juice to taste.

Based on: https://pinchofyum.com/sausage-kale-and-white-bean-soup

Roasted Brussels Sprouts

Serves 3 to 4

Ingredients

• 1 pound Brussels sprouts, trimmed
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Lemon Parmesan seasoning, optional

• 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
• 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
• 1 tablespoon fresh thyme leaves
• Fresh parsley leaves, for garnish
• Pinch red pepper flakes

Instructions

1. Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
2. If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

From: https://www.loveandlemons.com/roasted-brussels-sprouts/

Garlic Knot Chicken Breasts

Ingredients

• 2 tablespoons olive oil
• 6 tablespoons unsalted butter, divided
• 4 chicken cutlets (about 1 1/2 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 4 large cloves garlic, minced
• 1/4 cup packed fresh parsley leaves and tender stems, finely chopped
• 1/4 cup finely grated Parmesan cheese
• 1 lemon, cut into wedges (optional)

Method
Cook the chicken:

1. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Pat the chicken dry and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. 
2. Add the chicken to the skillet and cook until golden brown on both sides and registers 165°F in the thickest part, about 3 minutes per side. Remove the skillet from heat and transfer the chicken to a plate; set aside.

Make the garlic-butter sauce:

1. Off the heat, add the remaining butter and stir until melted. Add the garlic and stir until fragrant, about 1 minute.
2. Add the chicken and serve:
3. Place the skillet back over medium heat and return the chicken to the skillet along with any juices. Add half of the parsley and turn to coat; season to taste with salt and pepper. 
4. Serve garlic knot chicken topped with the Parmesan and remaining parsley. Provide lemon wedges on the side for squeezing over, if desired.

From: https://www.simplyrecipes.com/garlic-knot-chicken-breasts-recipe-8698944