Olive Garden Zuppa Toscana Copycat Recipe

Contributed by Rachel & Brendan SOOOOOOOOOO GOOOOOOOOOOOD!!!!!!!! Ingredients: 4 slices bacon, diced 1 lbs spicy Italian sausage, casing removed 1 Tbsp olive oil 2 cloves garlic, minced 1 onion, diced 4 cups chicken broth 3 russet potatoes, peeled and thinly sliced 3 cups baby spinach 1 1/2 cups heavy cream Kosher salt & fresh ground black pepper, to taste Heat a large skillet over medium-high heat. Add bacon & cook until brown & crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Add Italian sausage to the skillet & cook until browned, about 3-5 minutes, making sure … Continue reading Olive Garden Zuppa Toscana Copycat Recipe

Grandma Jansen’s Potato Salad

Contributed by Barb & Dave (Dorothy Blanchard Jansen–Barb’s Grandma on Dan’s side) It truly is a recipe of “what looks right” so these measurements are just my best guess.  Good luck! ☺ Plan to make this salad 1-2 days in advance: Day 1: 3 lbs small-medium red or gold potatoes (skin on) boiled until tender. Drain & cool, then refrigerate covered (preferably overnight but minimum 6 hours to chill completely). 1 dozen hard boiled eggs, peeled & refrigerate  Day 2: Chop 1 medium yellow or sweet onion, place in a large bowl. Scrape peel from boiled & cold potatoes, dice … Continue reading Grandma Jansen’s Potato Salad

Beef Barley Soup

Contributed by Paula & Al I kinda forgot how flavorful a soup like this is until our old Fort Collins neighbors made it for us. It’ll fill you up in every way. Ingredients: 2 lbs stew meat, well-marbled Salt & pepper 2 Tbsp oil 10 cups water 3 mounded Tbsp Better Than Bouillon beef base 2 cups celery, chopped 2 onions, chopped 5 cloves garlic, minced 1 cup barley, rinsed 2 cups potato, peeled & shredded 2 cups carrots, peeled & shredded Generously salt & pepper the beef. In a large stockpot, heat the oil over medium-high heat. Brown the … Continue reading Beef Barley Soup