Spicy Italian Sausage Soup

Usual soup start.

Add: minced Serrano, Scotch Bonnet (if you can stand the heat), peeled, seeded and diced tomato. After it comes to a boil, lower heat to low, cover & cook for 1 hour.  Turn off stove, add arugula, spinach & cooked elbows. Stir in a little bit of half & half or milk and some sharp cheddar.

Bacon Brussels Sprouts

1 lb Brussels Sprouts, washed & halved

4 strips of bacon

large handful of garlic

small onion

chicken stock

2 teaspoons butter

Cook bacon until done; drain on paper towel lined plate. Reserved bacon grease. Mince onion and garlic, saute in reserved bacon grease. Add sprouts, butter and enough chicken stock to fill pan approximately 1". Saute on low approximately 15 minutes, or until sprouts are tender. Crumble bacon, sprinkle over sprouts and cook another minute or so, stirring constantly. Salt & pepper to your own taste. (Personally, I hate adding salt to anything for flavour)

Enjoy!!!

Trying to recreate the greens from 5 Points ....

Coconut crusted Tilapia (store bought). Been obsessively trying to recreate the greens from this one bar where we shoot.

This version:

1 bag baby spinach

handful of flat leaf parsley

handful of arugula

big handful of grape tomatoes 

big handful of garlic

1 small white onion

3 chili peppers

handful of shredded Mexican cheese blend

squeeze of lime

Mince garlic, onion and pepper. Saute in EVOO about 3 minutes. Pulse tomatoes in food processor, add to pan, omitting seeds and liquid. Saute 2 minutes. Add spinach, parsley and arugula, plus a squeeze of lime, cook until wilted. Once wilted, stir in cheese. Continue cooking until cheese is melted.