In Pursuit : Blog

Apple-Strawberry Spinach Salad

(Yield 4-6 Servings)

  

   1 Pound Fresh Spinach, Torn

   2 Cups Chopped Unpeeled Granny Smith Apples

3/4 Cup Fresh Bean Sprouts

1/2 Cup Sliced Fresh Strawberries

1/4 Cup Crumbled Cooked Bacon

Dressing:

3/4 Cup Vegetable Oil

1/3 Cup White Wine Vinegar

1 Small Onion, Grated

1/2 Cup Sugar

2 Teaspoons Worcestershire Sauce

2 Teaspoons Salt

In a large salad bowl, combine the first five ingredients. In a small bow, whisk together all dressing ingredients. Just before you serve, pour over salad and toss, Yield: 4-6 Servings

Chicken Gnocchi Soup
(Yield: 6 Servings)

1 pound boneless skinless chicken breasts cooked and shredded
1 Tbs olive oil
4 Tbs butter
1/4 cup all-purpose flour
1 small onion chopped
2 garlic cloves minced
6 cups chicken broth
2 cups milk
1 cup carrots shredded
2 tsp parsley flakes
Salt and pepper for seasoning
1 package 16 ounces mini potato gnocchi
1 cup fresh spinach chopped

In large dutch oven or stock pot, melt butter and olive oil together.Add your onions, carrots and garlic and cook until onions become translucent.
Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.