Rusty Duck Foods

Zuppa Toscana

Ingredients
5 slices of bacon cut in to 1 inch segments
2 lb ground Italian sausage {I use mild}
48oz of quality low sodium chicken broth
1 quart water
2 large russet potatoes sliced into thin slices, reserve in water to prevent browning
2 medium yellow onions diced
5 garlic cloves minced
Salt and pepper to taste
Italian seasoning to taste
1 lb of baby red potatoes quartered (reserve in water to prevent browning)
1 llb of kale (stemmed)
1/2 cup heavy whipping cream

Instructions
In a large enameled cast iiron pot, fry the bacon
Remove and reserve bacon.
Brown sausage (casings removed) over medium high heat.
Remove and reserve sausage with the bacon
Remove most of the fat, reserving about 2 tbsp in the pot
Add onion and sweat until tender
Add garlic and sweat for 2 minutes (do not brown).
Combine chicken broth and water and add to the pot, bring to a boil
Add Italian seasoning
Add the sliced russet potatoes. Cook on medium heat until potatoes are soft, about 10-15 minutes.
Using a potato masher, mash the potatoes until they are incorporated into the broth. Alternately you my use a stick blender for this step.
Add the red potatoes and cook until tender. About 10 minutes.
Add the sausage and bacon back to the pot.
Turn to medium heat and add kale and cream. Heat until kale is tender then serve.

Breakfast for dinner.
• 1 toasted bagel half
• Chive cream cheese
• Dill on top of the cream cheese
• 2 fried eggs
• Dill on top of the eggs
• Grated Grana Padano cheese on top
• More dill on top
So like no joke......this was by far one of the better egg on some sort of toasted bread things that i've ever done.

Our take on Eggs Benedict.
• English muffin (toasted)
• Avocado slices
• Smoked salmon
• Poached egg
• Hollandaise sauce
• Chopped dill
• Grana Padano cheese (grated on top)

Learning to can foods!!!!