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Italian Family Dining - Article

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Article: "Italian Family Dining"
Author: Chris Sadler
Contact Author: Chris@1001Recipes2Send.com
Copyright:  2005 Chris Sadler
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Italian Family Dining

by Chris Sadler - 1001Recipes2Send.com

At the outset I would like to it perfectly clear that I have no
Italian blood what-so-ever so how authentic this collection is to
actual Italian Families is somewhat beyond me. That said I have
thought that Italian families really do know how to eat.

The recipes are organized by season which I thought was excellent
since this is the best way to take advantage of the available
wealth of fresh ingredients. The menu ideas are a great touch
too, ideas for dinners like "A Sexy Spring Dinner" or "An Elegant
Winter Lunch" but all of the recipes within the various seasons
are interchangable so you can create the combination which works
best for you.

Each seasonal category includes a section of First Courses,
Second Courses, Vegetables and Salads and Desserts. The seasonal
categories also include additional information, for instance
Spring includes sections for The Wedding, Essentials of Meal
Planning and Sunday Lunch. Other sections include About Easter,
Asparagus, Artichokes and Dandelion Greens, About Ricotta, Le
Marche, About Wild Foods, Eating al Fresco, The Garden, Fruit for
Dessert, Mushrooms, About Pasta, Culinary Hunting, Vegetables for
Dinner, About Nuts, Cena deila Vigilia, Making Soup, New Year's
Eve, Winter Greens and Economy Candy.

Enjoy this recipe which is included in the A Simple Fall Dinner
for Company menu.

Fall Vegetable Medley

We harvest lima beans, cabbage, and leeks in the fall, but you
can substitute other fall vegetables, like beet greens, Brussels
sprouts, kale, and boiled cranberry beans.

4 tablespoons olive oil
1 medium onion, coarsely chopped
4 garlic cloves, crushed
Half a small head of Savoy cabbage, cored and chopped
4 small potatoes, peeled and sliced (we prefer Yukon Gold)
1 medium leek, white only, rinsed and cut into 4 sections
1 cup chicken stock
Salt and freshly ground black pepper
1 cup fresh lima beans
1 tablespoon chopped basil or flat-leaf parsley
Extra virgin olive oil, for garnish

Heat the olive oil in a medium saucepan over medium heat. Add the
onion and garlic, cover, and cook until the onion becomes
translucent, about 5 minutes. Add the cabbage, potatoes, leek,
and stock, and season with salt and pepper. Cover and simmer for
15 minutes. Add the lima beans and basil. Cover and cook until
the beans are fork-tender, about 10 minutes.

Garnish each portion with extra virgin olive oil.

Serves 4
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