Italian Recipes

Ingredients:

2 large leeks
6 red potatoes, peeled and chopped
1/4 tsp. white pepper
1/8 tsp. black pepper
2 bay leaves
7 cups water
1 tsp. dill
3 sprigs fresh tarragon, minced
Salt to taste
1-2 Tbsp. margarine

Direction:
Cut bottoms off leeks, slice in half (the long way). Rinse well under running water to remove any dirt hiding in between the layers. Slice thinly and saute in a large pot with the seasonings and spices and margarine until translucent and soft. Add remaining ingredients, bring to a boil, and reduce to medium-high. Cook until potatoes are cooked. Puree half or more of the soup to give it a creamy base.

2 medium to large artichokes
2 tablespoons olive oil
2 green onions, thinly sliced
1 cup shelled and peeled fava beans or frozen baby lima beans
1/2 cup water, or more as needed
Salt and freshly ground pepper to taste
5 to 6 leaves romaine lettuce, cut crosswise into thin strips
1 cup fresh or frozen peas

To trim the artichokes, remove all the leaves except the pale tender ones that form the central cone. Cut the artichokes lengthwise in half. Scoop out the chokes. Cut each half into 3 or 4 wedges.

In a large skillet over medium heat, heat the oil Cook, stirring frequently, Stir in the green onions. Add the artichokes, favas and 1/2 cup water. Season with salt and pepper. Lower the heat. Cover and cook for 10 minutes, or until the artichokes are almost tender when pierced with a knife.

Stir in the lettuce and peas. Cover and cook for 3 minutes more, or until the lettuce is wilted and the artichokes are tender.

Serve hot or at room temperature.

Serves 4.

8 ea. Red Onions, large
18 oz. Swiss chard
2 tbs. Olive oil, pure, tigre
1 clove Garlic, finely chopped
9 oz. Ricotta cheese
2 oz. Yogurt
2 oz. Parmesan cheese, grated
1 tbs. Majoram, fresh chopped
pinch salt
1 ea. Eggs, whole
1/4 cup Bread crumbs

Peel onion. Boil in salted water until al dente. Cut off top and bottom of onion. Scoop out center and chop. If still raw, boil again until done.

Boil swiss chard for 5 minutes. Drain and squeeze out excess water. Chop and sautee in olive oil with garlic and chopped onion.

Mix together ricotta, yogurt, parmesan and marjoram. Combine with swiss chard mixture, beaten egg and salt to taste. Stuff onion with mixture. Sprinkle with bread crumbs and bake at 300 degrees for 20 minutes.