teaspoon teaspoon ground coriander ground coriander, handful .

teaspoon teaspoon ground cumin ground cumin (eyeball it) (eyeball it)

Salt and and black pepper black pepper

20.

white or yellow white or yellow tortilla chips tortilla chips, plus some for garnish

1.

quart quart chicken stock chicken stock

3.

boneless, skinless boneless, skinless chicken breasts chicken breasts, cut in half lengthwise, then cut into small bite-size pieces

2.

10-ounce boxes 10-ounce boxes frozen corn kernels frozen corn kernels

Juice of 2 limes

1.

tablespoon tablespoon Dijon mustard Dijon mustard (eyeball it) (eyeball it)

2.

ripe ripe Hass avocados Hass avocados

1.

pint pint grape tomatoes grape tomatoes

2.

tablespoons fresh tablespoons fresh cilantro leaves cilantro leaves, a palmful, chopped

1.

small head small head romaine lettuce romaine lettuce, washed and coarsely chopped .

small small red onion red onion, finely chopped .

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

Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.

While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.

While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.

Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.

If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.

EXPRESS LANE SHOPPING LIST.

- [image]1 sack white or yellow tortilla chips tortilla chips - [image]3 boneless, skinless chicken breasts chicken breasts, 6 ounces each - [image]2 ripe Hass avocados Hass avocados - [image]1 pint grape tomatoes grape tomatoes - [image]1 bunch fresh cilantro cilantro - [image]1 small head romaine lettuce romaine lettuce - [image]1 small red onion red onion And make sure you have the following On Hand: - EVOO - Onion - Garlic - Canned chipotle chili in adobo - Celery - Ground coriander - Ground cumin - Salt and black pepper - Chicken stock - Frozen corn kernels - Limes - Dijon mustard - Flat-leaf parsley

Rosemary Pork Chops with Balsamic Pan Gravy and Broccoli with Crispy Soppressata Feel free to swap out the green vegetable for whatever looks good. My husband, John, loves salami and really all pork in general. The only thing he likes better is a meal like this one, which combines pork and and crispy salami-topped side dishes! crispy salami-topped side dishes!

4 SERVINGS.

5.

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

12.

thin slices sweet or spicy thin slices sweet or spicy soppressata soppressata, cut into thin strips (separate the strips after slicing)

4.

center-cut pork loin chops center-cut pork loin chops, 1 inch thick

Salt and and black pepper black pepper

2.

sprigs fresh sprigs fresh rosemary rosemary, leaves stripped from the stem, then finely chopped

1.

large head large head broccoli broccoli, tops cut into 1-inch florets, stem peeled of fibrous skin, then cut into bite-size pieces

4.

garlic cloves garlic cloves, chopped