Escarole, Beans & Pork Soup

  Zuppa di Scarola, Fagioli e Maiale (Serves about 6)

• 2–2½ cups cooked pork butt, bite-size pieces
• 1 large head escarole, chopped and washed
• 1 can cannellini beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 small, sweet onion, diced
• 4 cloves garlic, thinly sliced
• ½ cup dry white wine
• 6 cups chicken broth
• 1 Parmesan rind
• ¼–½ tsp red pepper flakes
• ¼ tsp ground fennel
• ½ tsp dried oregano
• Salt and black pepper
• ½ cup GF orzo, cooked separately just until al dente
• ½ cup freshly grated Parmesan, plus more for serving
• 1–2 tbsp fresh Italian parsley, chopped
• ½ tsp fresh lemon zest, plus a small squeeze of lemon

Heat the olive oil in a large soup pot. Add the onion and cook for about 5 minutes, until softened. Add the garlic, red pepper flakes and ground fennel. Cook for about 30 seconds, just until fragrant.

Pour in the white wine and simmer for 2–3 minutes, scraping up anything from the bottom of the pot and allowing the wine to reduce slightly.

Add the chicken broth, Parmesan rind, oregano and a little black pepper. Bring to a gentle simmer.

Stir in the beans. Remove about ¾ cup of the beans along with a little broth, mash until creamy, then stir them back into the pot. This gives the broth a slightly creamy texture without making the soup thick.

Add the escarole in batches, stirring as it wilts. Gently simmer for 8–10 minutes, until tender.

Stir in the cooked pork and gently simmer for another 8–10 minutes, just long enough to heat the pork through and allow its flavor to blend into the broth.

Remove the Parmesan rind. Stir in the grated Parmesan, parsley and lemon zest. Taste before adding salt, since the pork, broth and Parmesan may already provide plenty. Add a small squeeze of fresh lemon only if the soup needs a little more brightness.

Spoon some cooked GF orzo into each bowl and ladle the hot soup over it. Finish with freshly grated Parmesan and black pepper.

Tip: Keep the cooked GF orzo separate from the soup, especially if you expect leftovers. Add it to each bowl as you serve so it doesn't absorb the broth or become too soft overnight.

Italian Sunday Gravy

 

• 2 tbsp extra-virgin olive oil
• 2 lb. pork shank, ribs, or pork butt
• Salt & black pepper
• 1 small, sweet onion, finely diced
• 5 garlic cloves, thinly sliced
• Pinch red pepper flakes
• 2 (28-oz) cans crushed tomatoes
• 1 (24–25 oz) bottle passata
• 3 tbsp tomato paste
• ½ can water to start — add more only if needed
• 2 bay leaves
• 1 tbsp. chopped parsley
• Small pinch sugar, optional
• 1 lb. hot Italian sausage
• 1 lb. sweet Italian sausage
• 1 batch meatballs (recipe below)

Brown the pork. Heat olive oil in a large Dutch oven. Season pork with salt and pepper and brown well on all sides. Remove to a plate.

Lower heat to medium-low. Cook onion about 5 minutes until soft. Add garlic and red pepper flakes; cook 1 minute. Stir in tomato paste and cook 1–2 minutes.

Add crushed tomatoes, passata, water, bay leaves and parsley. Season with salt and pepper. Add a tiny pinch of sugar if the tomatoes taste acidic. Return pork to the pot and add the sausages and prepared meatballs.

Bring just to a simmer. Cover with the lid slightly ajar and cook on very low heat for about 3 hours, stirring every 20–30 minutes. Keep the gravy at a very gentle simmer so the bottom doesn't burn. 

When the pork is very tender, remove bay leaves and any pork bones. Taste and adjust salt.

Make the Meatballs

• 2 lb. ground meat — beef/pork/veal combination
• ¾ cup Italian breadcrumbs (can be GF)
• ¾ cup grated Grana Padano cheese
• 1 tbsp chopped parsley
• 1 garlic clove, finely grated
• About 2 tsp finely grated onion
• 1 tsp salt
• ¼ cup whole milk (can use almond milk)
• 2 eggs

Heat oven to 450°F. Line 1 sheet pan with parchment.

Mix breadcrumbs, cheese, parsley, garlic, onion and salt. Add milk or almond milk and eggs and mix.

Add ground meat and gently combine. Don't over mix. Form into meatballs, about ¼ cup each, and place on the sheet pan.

Bake 7 minutes, turn them over, then bake another 7 minutes.

Put the browned meatballs directly into the Sunday gravy. They'll finish cooking and become tender while the gravy simmers. The meatballs do not need to be fully cooked in the oven because they'll finish in the sauce.

Serve: Toss cooked pasta with some gravy. Serve with the pork, sausage and meatballs, plus grated Pecorino Romano and ricotta.

Top Pasta Choices: Rigatoni, Ziti, Penne, Cavatappi

ITALIAN LEMON MEATBALLS

•    2 lbs. ground beef and pork, 50/50 blend
•    1 lb. potatoes, boiled, then mashed & cooled
•    2 large eggs
•    ¼ Cup grated Parmigiano Reggiano
•    1 handful fresh parsley, finely chopped
•    Zest of 2 lemons
•    2 garlic cloves, minced
•    Salt and freshly ground black pepper, to taste
•    Gluten free flour, for dredging
•    Olive oil, for frying
•    2 whole garlic cloves, lightly crushed
•    1 tablespoon butter
•    Juice of 1–2 lemons, to taste
•    ½ cup low-sodium chicken broth, divided
•    Additional chopped parsley and lemon zest, for garnish

In a large bowl, combine the ground beef and pork, mashed potatoes, eggs, cheese, chopped parsley, lemon zest, and minced garlic. Season with salt and freshly ground black pepper. Mix gently until all ingredients are evenly incorporated.

 

Shape the mixture into evenly sized meatballs and flatten each one slightly. Lightly dredge in flour, shaking off any excess.

 

Heat a generous amount of olive oil in a large skillet over medium heat. Add the whole garlic cloves, allowing them to infuse the oil with flavor.

 

Add the meatballs in a single layer, working in batches if necessary. Fry on both sides until golden brown but not cooked through. Transfer to a plate and set aside.

 

Remove the garlic from the skillet. Carefully pour off most of the frying oil, leaving approximately 1–2 tablespoons in the pan. Reduce the heat to medium-low and add the butter.

 

Once the butter has melted, add the juice of one lemon and ¼ cup of the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet. Taste and add more lemon juice if desired.

 

Return the meatballs to the pan, gently turning them to coat in the lemon-butter sauce. Cover and simmer over low heat for approximately 10 minutes, or until the meatballs reach an internal temperature of 160°F, adding the remaining chicken broth as needed if the sauce begins to dry out. 

Transfer the meatballs to a serving platter, spoon the lemon-butter sauce over the top, and garnish with freshly chopped parsley and additional lemon zest. Serve warm.

 

Fall Harvest Dinner for 6

This cozy Fall Harvest Dinner brings together all the flavors of the season in one warm, inviting menu. Herb-roasted pork with apple-cider Dijon sauce is paired with creamy truffle-mushroom pasta, thyme-roasted rainbow carrots, a crisp pear and walnut salad, and savory pumpkin biscuits. Start with warm Raclette and roasted potatoes, then finish the evening with a rustic gluten-free apple galette and vanilla ice cream—the perfect autumn dinner for sharing with friends. The best part about it - it's a completely gluten free meal, just be sure to use GF bread with the appetizer!

Dutch Oven Braised Beef Short Ribs with Carrots & Celery

 

• 1 tbsp oil
• 4 meaty beef short ribs
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 6-8 petite tricolor carrots, left whole or cut into large chunks
• 2–3 celery stalks, cut into large chunks
• 1 cup red wine
• 2¾ cups vegetable stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp sugar
• 2 bay leaves
• ¼ tsp salt
• ¼ tsp black pepper

For the Gravy

• 2 tbsp cornstarch
• 5 tbsp cold water

To Serve

• Creamy mashed potatoes or mashed cauliflower
• Short ribs, carrots and celery
• Gravy

1. Preheat Oven to 275°F.
2. Heat the oil over medium-high heat in a Dutch oven. Season the short ribs lightly with salt and pepper. Brown thoroughly on all sides, about 8–10 minutes total. Remove the ribs and set aside.
3. Reduce heat to medium. Add the chopped onion and cook for about 2–3 minutes, until beginning to soften. Add the garlic and cook for another 1 minute.
4. Pour in the red wine. Bring to a boil and cook for 3–4 minutes, scraping up all the flavorful browned bits from the bottom of the Dutch oven.
5. Stir in the vegetable stock, tomato paste, Worcestershire sauce, thyme, sugar, bay leaves, salt and pepper.
6. Place the ribs back into the Dutch oven along with any accumulated juices. Bring the liquid to a gentle simmer.
7. Cover tightly and transfer to the oven. Cook for about 2 hours.

8. Carefully remove the Dutch oven from the oven. Nestle the tricolor carrots and large celery chunks around the short ribs, partially submerging them in the braising liquid. Cover again and return to the oven.

9. Continue cooking for another 1–1½ hours, or until the short ribs are very tender and easily yield to a fork. The carrots should be tender but still hold their shape.

10. To make the gravy, carefully remove the short ribs, carrots and celery and keep them warm. Remove and discard the bay leaves. If there is a noticeable layer of fat on the surface of the braising liquid, spoon off as much as you'd like before making the gravy.

11. Place the Dutch oven over medium-high heat and bring the liquid to a gentle boil. Mix the cornstarch with the cold water until completely smooth. Slowly whisk the slurry into the braising liquid. You may not need all of it, so add gradually until the gravy reaches the consistency you like.

12. Spoon creamy mashed potatoes or mashed cauliflower onto each plate. Top with a short rib and some of the braised tricolor carrots and celery, then spoon the rich red-wine gravy over everything.

Crispy Mini Panelle with Parmesan

 

• 2 cups chickpea flour
• 3 cups water
• 1 teaspoon salt
• Black pepper, to taste
• 2–3 tablespoons fresh Italian parsley, finely chopped
• Neutral oil, for frying
• Finely grated Parmesan cheese, for finishing
• Lemon wedges, optional

Pour the cold water into a saucepan. Gradually whisk in the chickpea flour until completely smooth. Add the salt and black pepper.

Cook over medium heat, stirring constantly. As the mixture thickens, switch to a wooden spoon or sturdy spatula. Continue cooking for 7–10 minutes, until very thick and pulling away from the sides of the pan.

Stir in the chopped parsley during the last minute of cooking.

Immediately spread the hot mixture onto a parchment-lined baking sheet, approximately ⅛-inch thick. Place another piece of parchment over the top and gently smooth or roll to an even thickness.

Let cool completely for 30–45 minutes, until firm.

Cut into small rectangles approximately 1½ × 2 inches.

Heat about ½–1 inch of neutral oil to 350–360°F. Fry the panelle in small batches for about 2–3 minutes, turning as needed, until golden and crisp.

Transfer to a wire rack or paper towels to drain. Allow to cool for several minutes so they become crisp.

Generously dust with finely grated Parmesan cheese and serve with lemon wedges, if desired.

Tip: Keep the panelle close to ⅛-inch thick for that thin, crispy, cracker-like texture rather than the thicker, softer panelle traditionally served on a roll.

Flourless Lemon Greek Yogurt Cake

This light and airy Lemon Greek Yogurt Cake is made with Monk Fruit Sweetener for a refreshingly sweet, lemony treat without all the added sugar and calories.

Tools: 7-inch Springform Pan, Parchment paper, Electric Hand or Stand Mixer, Mixing Bowls, Micro Plane Zester

•  4 large eggs cold (separated into yolks and whites)
• ¼ teaspoon fine sea salt
• ⅓ cup + 1 tablespoon monk fruit sweetener (w/Allulose)
• 1 ¼ cups plain whole-milk thick Greek yogurt
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon juice
• 1½ tablespoon fresh lemon zest
• 6 tablespoons cornstarch
• Optional finishing touch: Confectioner’s dusting

Sugar-Free Lemon Icing

• ½ cup powdered monk fruit sweetener (w/Allulose)
• 1½ tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1–2 teaspoons whole milk or heavy cream, as needed
• ½ teaspoon vanilla extract, optional
• Tiny pinch of salt

Preheat your oven to 325°F. Line the bottom and sides of your baking pan with parchment paper, creating a slight collar that extends past the rim to support the cake as it puffs up.

In a clean mixing bowl, beat the egg whites with the fine sea salt using your electric mixer on high speed until medium stiff, glossy peaks form. Do not overbeat. Set aside.

In a separate large bowl, combine the egg yolks and granulated sugar. Beat on high speed for 3 to 4 minutes until pale yellow and thick. Add the thick Greek yogurt, pure vanilla extract, fresh lemon juice, and fresh lemon zest to the yolk mixture. Beat on medium-low speed until completely smooth.

Sift or scatter the cornstarch into the wet mixture, continuing to mix gently until fully incorporated without lumps.

Gently fold the whipped egg whites into the batter in three separate additions using a spatula. Move carefully to preserve the air volume.

Pour the finished batter smoothly into your prepared pan. Bake until the center has a slight jiggle,  around 40–60 minutes.

Turn the oven off, crack the door, and leave the cake inside for about 15 minutes before removing it. Allow the cake to cool down completely inside the pan (it will deflate slightly, creating a lovely texture). Ice after cake is completely cooled. The icing should be thin and pourable.