Monday: Creamy Braising Greens Soup & Savory Smoked Gouda and Sun-dried Tomato Muffins

Creamy Braising Greens Soup

courtesy of Relish Mag



Ingredients
1 slice thick-cut bacon, diced
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1/2 pound sausage, dried chorizo or
smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very
fine strips
1/2 cup heavy cream
1⁄4 teaspoon hot sauce (optional)
1/2 teaspoon kosher salt
Coarsely ground black pepper
Instructions
1. Sauté bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan.
2. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes.
3. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
4. Add greens and cream and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using. Add salt and pepper.
5. Ladle into soup bowls and garnish with reserved bacon. Serves 10.
Recipe by Tracey Medeiros, "Vermont Fresh," Oct. 2009.

Savory Smoked Gouda and Sun-dried Tomato Muffins Recipe

courtesy of Relish Mag



Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup 2% reduced-fat milk
2 eggs
4 tablespoons butter, melted
3 tablespoons sun-dried tomatoes, minced
1/4 cup chopped flat-leaf parsley
1 cup shredded maple-smoked Gouda (about 4 ounces)

Instructions
1. Preheat oven to 375F. Grease a 12-cup muffin pan or line it with paper muffin cups.
2. Mix flour, baking powder, dry mustard, salt and pepper in a large bowl. Whisk together milk, eggs, butter, tomatoes and parsley in a large bowl; add to flour mixture, stirring until almost combined. Gently fold in cheese; the mixture will be lumpy.
3. Spoon batter into prepared muffin pan. Bake until muffins are golden brown and firm to the touch, about 25 minutes. Makes 10 muffins.

Recipe courtesy of Taylor Farm, Londonderry, Vt., taylorfarmvermont.com. "Vermont Fresh," Oct. 2009.