Well, new beginnings can sometimes sneak up on you when you least expect it and the surprise can be wonderful. I’ve got a new job at Action Travel in Hammonton, and I got a new car from Scott at Vineland Nissan. The team at Nissan was incredible and I was thrilled to meet Scott Schwartz, after seeing him on so many commercials while watching Phillies games.
The job at Action Travel is a revival for me of my career as a travel agent and makes me realize that if you just have faith, you end up where you’re supposed to be!
Fall is a new beginning, too. Colder weather signals the start of the holiday season and heartier meals are always on the menu. I like to come home to a big bowl of soup and my favorite is escarole. Make a big batch and be sure to freeze portions for cold winter nights.
Escarole Soup
- 1 big bunch of escarole, cleaned and chopped
- Make a pestata out of 2 carrots, 2 celery stalks, 1 chopped onion, 1/4 lb chopped bacon. Either chop by hand or by placing all ingredients in a food processor.
- 6 cups chicken broth
- 1/4 lb. bulk Italian sausage
- 2 tbsp. tomato paste
- 1 cup cooked canned roman beans ( I like Goya)
- 1 tsp. ground black pepper
- 1 tsp. red pepper flakes
- 1 cup cooked small pasta of your choice, like shells
Saute pestata in a couple tablespoons olive oil and one teaspoon salt in a large pot until softened; add tomato paste, chicken stock, and sausage, simmer for 25 minutes. Drop in escarole and simmer an additional 10 minutes and then add cooked pasta, simmering for five more minutes. Serve steaming hot with a sprinkle of grated cheese.
Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.
