bay leaf bay leaf .

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

2.

cups cups chicken stock chicken stock

1.

14-ounce can 14-ounce can cannellini beans cannellini beans, drained

1.

12-ounce sack 12-ounce sack baby spinach baby spinach or pound from bulk bins, washed and patted dry or pound from bulk bins, washed and patted dry .

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

Juice of 1 lemon

In a shallow dish, combine the balsamic vinegar, about 2 tablespoons of the EVOO, and the grill seasoning. Coat the chicken breasts in the mixture and set aside to marinate while you start the white beans and wilted spinach.

Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf. Cook, stirring frequently, until the onions are a little brown, 3 to 4 minutes. Add the white wine and chicken stock, bring up to a bubble, and cook for 5 minutes.

Heat another large skillet over medium-high heat. When it is hot, add the chicken breasts and cook for 5 to 6 minutes on each side. Remove the chicken to a plate, cover loosely with foil, and let rest a few minutes.

Add the cannellini beans to the skillet with the onions and stir to combine. Cook for about 2 minutes or until the beans are heated through. Turn off the heat and discard the bay leaf. Stir in the spinach, parsley, and lemon juice. Toss and stir until the spinach wilts.

To serve, place a portion of the white beans and wilted spinach on each serving plate. Thickly slice each chicken breast on an angle and arrange over the beans and spinach.

EXPRESS LANE SHOPPING LIST.

- [image]4 boneless, skinless chicken breasts chicken breasts, 6 ounces each - [image]1 12-ounce sack baby spinach baby spinach or pound from bulk bins or pound from bulk bins And make sure you have the following On Hand: - Balsamic vinegar - EVOO - Grill seasoning - Onions - Garlic - Dried thyme - Red pepper flakes - Salt and black pepper - Bay leaf - White wine - Chicken stock - Canned cannellini beans - Flat-leaf parsley - Lemon

Pasta with Broccoli and Sausage with a Ricotta Surprise Pasta with butter, ricotta, and Parm cheese is an Italian children's standard. Add a little broccoli-we grown-ups need our fiber-then be a kid again and enjoy.

4 SERVINGS.

Salt

1.

pound pound short-cut pasta short-cut pasta, such as penne

1.

cup cup ricotta cheese ricotta cheese

Zest and juice of 1 lemon

Freshly ground black pepper black pepper

1.

tablespoon tablespoon EVOO EVOO (extra-virgin olive oil), once around the pan (extra-virgin olive oil), once around the pan

1.

pound pound bulk sweet Italian sausage bulk sweet Italian sausage

1.

large head large head broccoli broccoli

1.

medium medium onion onion, chopped

4.

large large garlic cloves garlic cloves, chopped .

teaspoon teaspoon red pepper flakes red pepper flakes (eyeball it) (eyeball it) 1.

cups cups chicken stock chicken stock .

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

cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table or Pecorino Romano cheese, plus some to pass at the table

Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. Heads up: you will need to use about cup of the starchy cooking liquid for the sauce before you drain the pasta.

In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper. Reserve the ricotta mixture on the countertop and let it come to room temp. The flavors of the cheese and lemon will develop as the cheese warms up.

Preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up with the back of a wooden spoon into small bite-size pieces. Really go at breaking the meat up; it will make a big difference in the end. Cook the meat until brown, about 4 to 5 minutes. While the sausage is browning, prepare the broccoli. Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.

Once the sausage is brown, remove it to a paper-towel-lined plate. Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes. Add the garlic and red pepper flakes and continue to cook 2 minutes more. Add the sausage back to the skillet along with the chicken stock. Ladle in some cooking water from the pasta and bring up to a simmer. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley, and cooked, well-drained pasta. Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors. Turn the heat off, add the grated cheese, and toss to combine.

To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with hot pasta. Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.

EXPRESS LANE SHOPPING LIST.

- [image]1 15-ounce container ricotta cheese ricotta cheese - [image]1 pound bulk sweet Italian sausage bulk sweet Italian sausage - [image]1 large head broccoli broccoli And make sure you have the following On Hand: - Salt - Short-cut pasta - Lemon - Black pepper - EVOO - Onion - Garlic - Red pepper flakes - Chicken stock - Flat-leaf parsley - Parmigiano-Reggiano or Pecorino Romano cheese

Chicken Sausage and Egg Sammies Here's an easy B,L, or D (breakfast, lunch, or dinner) that you won't find on any take-out or diner menu!

MAKES 4 SAMMIES.

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil) .

small small onion onion, finely chopped

2.