I used only 3.5 oz of chorizo, and it was more than enough. Quarter the link before you cut in into coins – I also added 2 carrots and 4 medium potatoes.
- paprika
- chopped fresh thyme
- olive oil
- chicken stock
- Sea salt and freshly cracked black pepper
- crushed tomatoes
- chicken broth
- sugar
- half & half
- margarine
- Parmesan cheese
- large can petite diced tomatoes
- mild rotel
- corn
- ranch beans
- light red kidney beans
- mild taco seasoning
- dry ranch dressing
- EVOO
- ground beef
- Salt and pepper to taste
- chili powder
- garlic
- lg onion cut into bite sized pieces
- bay leaf
- chicken stock
- crushed tomatoes
- orzo pasta
- Grated Parmesan
- Roasted Winter Squash
- butter
- Salt and pepper
- Soup
- extra-virgin olive oil
- cinnamon stick
- Sea salt and freshly ground pepper
- toasted pumpkin seeds
Tips: 3 cups leftover cooked Thanksgiving side vegetables can be used in place of the fresh vegetables. Recipe provided by Chef Michael Chiarello – June 2010.
- olive oil
- bay leaf
- diced cooked dark turkey meat
- garlic pressed
- chopped celery
- parsley
- Salt and pepper
- Olive oil
- chopped onion
- tomato sauce
Tips & Techniques
Make it easier to cut a pumpkin, acorn squash, or other winter squash: Pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
To toast chopped nuts, small nuts, and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- basil
- Salt and pepper to season
2 October 2010 —-A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.
I also added the fresh cranberry beans that I had from the farm.
- water
- Freshly ground pepper
- extra virgin olive oil
- Freshly grated Parmesan for serving