Caramelized Spicy Green Beans

 1 lb. fresh green beans

2 TBSP light brown sugar

1 TBSP soy sauce

1/2 tsp. dried crushed red pepper

1 medium-size red bell pepper, sliced

1/2 medium-size sweet onion, sliced

1 tsp. peanut oil or olive oil

3/4 tsp. seasoned salt

Cook fresh beans in boiling salted water to cover 1 minute; drain. 

Plunge green beans into ice water to stop the cooking process; drain well, pressing between paper towels. 

Stir together brown sugar, soy sauce, and dried crushed red pepper. 

Sauté bell pepper, onion, and green beans in hot peanut oil in a large skillet over high heat 3 to 5 minutes or until beans look blistered. Sprinkle with seasoned salt. 

Remove from heat; add soy sauce mixture to green bean mixture, and stir to coat.

Recipe: Robin

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I Love You Focaccia Bread

2 3/4 cups lukewarm water

1 1/2 tablespoon granulated yeast

1 tablespoon sea salt

2 tablespoons sugar

1/4  cup extra virgin olive oil

6 1/2 cups unbleached all-purpose flour

sea salt

finely chopped fresh rosemary

1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the flour using a large wooden spoon or sturdy large whisk until all flour is incorporated.
3. Cover (not airtight), and allow to rest at room temperature until dough rises and begins to collapse (or flatten on top), approximately 1 1/2 to 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 4-5 days.
5. Prepare 9x13 inch pan by greasing well with about 1 tablespoon of extra virgin olive oil. Preheat oven to 450˚F.
6. Pull about a 1/4 of the dough and pat into the oiled 9x13 pan. Allow to rise until doubled in size, then press all over with your finger to dimple.  
7. Brush dough with olive oil and sprinkle with fresh rosemary and sea salt. Bake at 450˚F for approximately 15-20 minutes or until golden. 
8. Removed from oven and allow to cool on a cooling rack. Slice into squares or strips.

**Optional:  Serve with extra virgin olive oil for dipping.

Alison’s Revisions:  We like this sprinkled with sea salt, Peppercorn season mix (that I gave you with your bread buckets) and Parmesan. 

*pizza cutter works great to cut into strips 

     **best when eaten fresh

Recipe: Alison

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Creamy Tortellini Soup

1 pound ground Italian sausage, browned

4 cups beef broth

1 brown onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 TBSP Italian seasoning

2 tsp. beef bouillon powder

1/2 tsp. salt

1/4 cup cornstarch mixed and dissolved in ¼ cup water

4 1/2 cups (36 oz) cream or half and half

1 (12 oz) packet three cheese tortellini (I used dried not fresh)

5 cups fresh baby spinach

1 cup milk

Instructions:

1. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker. Cover and cook on high for 4 hours or low for 7 hours.
2. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the half and half or cream. Add the tortellini and mix well. Cover again and cook on HIGH heat setting for another 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
3. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
4. Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.

Serve with crusty warmed bread

**This can also be made on the stove top.

Recipe: Alison

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