This delicious soup comes together in less than 20 minutes and is light, yet very satisfying.

Ingredients

28 oz. can of whole peeled tomatoes

15 oz. can of diced tomatoes

2-3 32 oz. boxes of vegetable stock

10 oz. package of fresh tortellini (like Rana Cheese Tortellini)

8-12 oz. fresh spinach (washed)

¼ cup parmesan cheese

2 TBSP minced garlic

Salt & Pepper to taste

Instructions

1. In a large pot, add tomatoes, vegetable stock and garlic. Bring to a simmer/boil. 
2. If you prefer smaller bites of tomato, cut up or crush the whole tomatoes.
3. When the liquid begins to boil, add tortellini and cook according to the package (usually 10-15 minutes).
4. Season to taste with salt and pepper.
5. When the tortellini is almost done, add the fresh spinach and cover for the remainder of the cooking time.
6. When the pasta is cooked to your preference, remove from heat and serve in bowls. 
7. Top with parmesan cheese (big shavings of cheese is ideal but grated cheese works just as well). 

Variations

• Like it a bit spicier? Add a Jalapeno or your preferred hot pepper.
• Chicken stock works just as well as vegetable stock
• Try some fresh basil or oregano to elevate the flavor of the soup.
• For a more decadent soup, add ½-1cup of cream to the mixture.

A delicious variation to the traditional candied sweet potatoes, this savory version compliments any entree year around. 

Ingredients

• 2 lbs (4-5 medium) sweet potatoes
• ½ cup pecans – coarsely chopped
• ¼ cup real maple syrup
• 1 medium yellow onion
• ½ pound cooked bacon (cut into bite-size pieces)
• 2-3 TBSP bacon grease
• 2 sprigs fresh rosemary
• Salt and pepper to taste

Instructions

1. Cook bacon and cool. Cut into bite size pieces. 
2. Save 2-3 tablespoons of the bacon grease.
3. Preheat the oven to 400 degrees.
4. Wash and peel the sweet potatoes. Cut into bite-size pieces.
5. Remove Rosemary from the stems and cut into small pieces. Set aside.
6. Peel and dice onion.
7. Sauté until nicely caramelized. Use the bacon skillet with a portion of the bacon grease.
8. In a bowl, toss the sweet potatoes, ½ the bacon, rosemary, maple syrup, and onion. Salt and pepper to taste.
9. Pour into a 9 X 13 baking dish. 
10. Loosely cover with foil and bake for 30 minutes or until the sweet potatoes are tender.
11. Uncover, sprinkle the pecans and remaining bacon on top and return to the oven uncovered.
12. Bake for another 10 minutes.

Optional

For a sweeter dish, drizzle with more maple syrup before serving. 

Looking for a tasty treat that’s perfect for serving at the next family get together or company holiday party? Follow the instructions below for a tasty and tart Granola.

First, preheat your oven to 325º

Ingredients

• 5 cups old fashioned oats (not instant)
• ½ cup brown sugar
• 1 tsp salt
• 1 TBSP cinnamon (or more if you like it)
• ¾ cup canola or vegetable oil
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)
• ½ cup honey
• ¼ cup molasses (optional)
• 3 cups of miscellaneous nuts, fruit, etc.
  • Ex: coconut, pecans and walnuts

Instructions

1. Mix all dry ingredients in a large bowl to incorporate.
2. Mix wet ingredients together then pour over dry ingredients
3. Mix both together until the oatmeal mixture is coated. If it appears a bit dry, add more honey and oil until your mixture is moist. The mixture should hold together but break apart when you press it.
4. Divide mixture between two lined jelly roll sheets (baking sheets with rims) and press firmly.
   a. We strongly recommend using silicone liners like Silpats or parchment paper to line the baking sheets.
5. Bake for 15 minutes then rotate pans and bake for another 15 minutes.
6. While still warm, press the mixture to make crunchier chunks of granola (I like this more as a snack) or you can leave it unpressed after cooking and it will be more like cereal.
7. Once completely cool, store in an airtight container for up to a month.
8. Enjoy on yogurt, ice cream, with milk or on your morning oatmeal!