Soup and Salad for Week of Sept 27 - Oct 3

Hello fellow Sharpest Knives/Cooks, What better way to welcome in Fall than a hearty soup and simple salad. Pair it with a crusty loaf of French bread and you will have quite the meal!
Cook on!! - Jacki

White Bean Soup with Andouille and Collard Greens (pg 22)
(can experiment with different types of sausage)

1 Tblsp olive oil
1 cup chopped yellow onion
12 oz andouille or chorizo sausage, diced
4 cups reduced-sodium chicken broth
two 15 oz cans cannellini or other white beans, drained
1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10 oz pkg
frozen chopped collard greens, thawed
1 Tblsp sherry vinegar or red wine vinegar
salt and freshly ground black pepper to taste

1. Heat oil in large saucepan over medium-high heat. Add the onion and cook, stirring, until
softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and
bring to a simmer.

2. Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 minutes,
then add the collard greens and simmer until wilted, about 3 minutes. Stir in the vinegar, season with salt and pepper, and serve.

Red Lettuce with Honey-Maple Vinaigrette (pg 282)

1/4 cup honey
2 Tblsp maple syrup
2 Tblsp olive oil
2 Tblsp white wine vinegar
1 Tblsp chopped fresh thyme or 1 tsp dried
salt and freshly ground black pepper to taste

4-6 cups chopped red lettuce leaves, or any lettuce variety

1. In a small bowl, whisk together the vinaigrette ingredients.
2. Arrange the lettuce on individual salad plates and spoon the dressing over the top just before
serving.