Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.
Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
Preheat oven to 350℉.
To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
-recipe yields 5 1/2- 6 cups.
-for vegetarian option, use vegetable broth instead of chicken broth.
-if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese. This provides wonderful colour and freshness.
Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.
Preheat oven to 350℉. Heat olive oil in 10" cast iron skillet over medium heat. Add onion, green pepper, garlic and sauté for 2-3 minutes until starting to soften. Add chorizo and cook for an additional 2-3 minutes, stirring occasionally. Stir in spinach, roasted red peppers and herbs, cooking until spinach has completely wilted, approximately 2 minutes.
In a large bowl whisk together eggs, cream, smoked paprika, salt and pepper. Pour into skillet and stir 2-3 times. Sprinkle with cheese and stir just to combine. Allow to cook on stove top over medium low heat undisturbed until starting to set around the edge, approximately 5 minutes. Transfer pan to preheated oven and bake for 15-16 minutes. Remove from oven and allow to rest for 2-3 minutes before slicing.