Radicchio and Arugula Salad with Golden Beets and Candied Walnuts in a Balsamic Dressing

• Wash and chop radicchio and arugula
• Slice and steam beets, till tender
• Toast walnuts, mixed with butter, a pinch of salt and sugar in the oven at 300 for about 10 min, let cool before adding to salad
• Mix together all the ingredients
• Dress with olive oil and balsamic vinegar* Strawberries would be a great addition

White Bean, Kale and Chicken Sausage Soup in a Chicken Parmesan Stock

• In a pressure cooker add 1 chicken back and bones with 1 carrot, 1 bay leaf, 1 T of pepper corns, 1 leek, 2 onions, parsley stems and 8 oz of parmesan cheese rind, add water, fill to the “line” inside the pressure cooker
• Bring to pressure, then turn flame to medium, cook for 30 min then take lid off cook for another 30- 45 min with the lid off
• Strain stock
• Meanwhile in a cast iron pan cook 4 chicken fennel sausages (save dripping from pan add to stock) slice and add to stock
• Add 2 cans of cannellini beans, rinsed
• Add 1 bunch of dino kale, rinsed and chopped
• Cook all combined ingredients on medium heat for 10 minutes
• Serve with parsley and olive oil