tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan .

pound pound chorizo chorizo or andouille sausage, thinly sliced or andouille sausage, thinly sliced

5.

red or white red or white boiling potatoes boiling potatoes, cut in half, then thinly sliced into half moons

1.

large large onion onion, chopped

1.

carrot carrot, peeled, cut in half lengthwise, and sliced into half moons

4.

garlic cloves garlic cloves, chopped

Salt and and black pepper black pepper

1.

cup cup dry white wine dry white wine (eyeball it) (eyeball it)

1.

14-ounce can diced 14-ounce can diced fire-roasted tomatoes fire-roasted tomatoes

1.

quart quart chicken stock chicken stock

2.

jarred roasted red peppers jarred roasted red peppers, chopped 1.

pounds pounds fresh cod fresh cod, cut into 2-inch chunks .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of generous handfuls, chopped

Preheat a soup pot over medium-high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire-roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.

EXPRESS LANE SHOPPING LIST.

- [image] pound chorizo chorizo or andouille sausage or andouille sausage - [image]1 pounds fresh cod fresh cod And make sure you have the following On Hand: - EVOO - Red or white boiling potatoes - Onion - Carrot - Garlic - Salt and black pepper - Dry white wine - Canned diced fire-roasted tomatoes - Chicken stock - Jarred roasted red peppers - Flat-leaf parsley

Open-Face Blue Moon Burgers with 'Shrooms Here's another one of my Better Burgers. This one comes out looking so impressive I would serve it even when I entertain (were I not so exhausted!).

4 SERVINGS.

2.

pounds pounds ground sirloin ground sirloin

1.

tablespoon tablespoon Worcestershire sauce Worcestershire sauce (eyeball it) (eyeball it)

1.

shallot shallot, finely chopped

Salt and and black pepper black pepper

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), plus some for drizzling (extra-virgin olive oil), plus some for drizzling

2.

tablespoons tablespoons unsalted butter unsalted butter .

pound pound button mushrooms button mushrooms, trimmed and thinly sliced .

pound pound cremini mushrooms cremini mushrooms, trimmed and thinly sliced .

small small onion onion, finely chopped

2.

large large garlic cloves garlic cloves, chopped .

cup cup chicken stock chicken stock .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, chopped, a generous handful

4.

thick slices country-style thick slices country-style crusty bread crusty bread

10.