garlic & herb
cheesy bread

Serves 8

• ½ cup unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon finely chopped Italian parsley
• 1 tablespoon finely chopped green onion
• 1 tablespoon finely chopped basil
• Salt, as needed
• 1 rustic French baguette
• 8 ounces Monterey Jack cheese, freshly grated
• ½ cup marinara, for serving (optional)

Preheat oven to 350 degrees F.

Place the butter in a medium-sized mixing bowl. Using a stand or hand mixer, whip the butter until it is smooth and creamy. Add the garlic, parsley, green onion, and basil, mixing until just combined. Season with salt to your desired taste.

Cut the baguette in half lengthwise and set it cut-side up on a parchment-lined baking sheet. Spread the prepared butter evenly over the cut surface of the bread, then top with the grated cheese.

Bake in the oven for 5 to 10 minutes until the cheese is melted. Slice and serve with marinara or soup.

white bean &
sausage stew

Serves 4

• 2 tablespoons oil
• 1 pound ground Italian seasoned sausage
• ½ cup small-diced celery
• 1 large yellow onion, small diced
• 3 cloves garlic, minced
• ½ cup dry white wine
• ½ cup coin-cut carrots
• 1 russet potato, peeled and medium diced
• ½ teaspoon pepper flakes
• 1 can cannelloni beans, drained and rinsed
• 4 cups chicken stock
• 1 cup chopped kale
• 1 tablespoon chopped Italian parsley
• Salt and pepper, as needed
• Grated Parmesan, for garnish

Oil the cooking surface of a medium-sized saucepan and preheat it over moderately high heat. Brown the sausage and remove it from the pan, reserving the rendered fat in the pan. Lower the heat to moderate and add celery and onions, cooking until the onions are translucent. Add minced garlic and cook for another 2 to 3 minutes until aromatic. Deglaze the pan with wine and cook until it is nearly dry. Add carrots, potato, pepper flakes, beans, and chicken stock, and return the ground sausage to the pan, stirring to combine.

Increase the heat to moderately high and bring to a boil, then reduce to a simmer, cover, and stew for 3 hours. Alternatively, transfer to a slow cooker on high heat for less active monitoring. Before serving, add the kale and parsley. Let the kale wilt for 3 minutes in the hot liquid prior to serving. Taste and season with additional salt and pepper as needed.

Remove from heat. Garnish with grated Parmesan and serve with garlic-and-herb cheesy bread, if desired.