Page 36 - Amarillo Senior Link Magazine Winter 2020- Online Magazine

Thanks to United Marketstreets' Lifestyle Desk, for a couple of delicious recipes
to kick off Senior Link’s new recipe section.

RECIPE There is nothing like a warm bowl of soup on a cold winter evening! This recipe for
Tuscan White Bean Soup is sure to warm you to the core with its Italian inspired
flavors and hearty nutrition!
Tuscan • 4 ounces bacon, diced1 small onion, diced • 1 bay leaf

White • 5 cloves garlic, minced • 1 teaspoon rosemary
• 8 cups low sodium chicken stock or
• salt and freshly-ground black pepper
vegetable stock
Bean Soup • 4 (15-ounce) cans cannellini beans, rinsed • *for serving: freshly-grated Parmesan,
100% whole grain bread
and drained

Heat bacon in a large stockpot over medium- combine. Continue cooking the soup until
high heat. Cook until crispy. Transfer the it reaches a simmer. Then reduce heat to
bacon to a separate plate, using a slotted medium-low, cover partially, and let the
spoon, reserving about 3 tablespoons of soup simmer for 10-20 minutes so that the
bacon grease in the stockpot. (Discard any flavors will meld.
extra grease, or you can substitute olive oil in Add salt and pepper to taste. Remove the
place of the 3 tablespoons of bacon grease.) bay leaf and rosemary.
Add onion and cook for 5 minutes, stirring Serve warm, topped with the extra bacon.
occasionally, until soft and translucent. Garnish with Parmesan and serve with
Add garlic and cook for 1-2 minutes until bread.
fragrant, stirring occasionally.
Add chicken stock, beans, bay leaf, rosemary
and half of the cooked bacon. Stir to

RECIPE

Shrimp Shrimp tacos are a classic
favorite for many! You
Tacos with can put a seasonal twist
on this original by adding
Pomegranate pomegranate and apple to the
coleslaw for a sweet and spicy
Coleslaw recipe that few can resist.

For slaw, use a large bowl to Or, have Market Street steam raw
• 1 Dole Creamy Coleslaw Salad Kit combine cabbage mix, chopped shrimp for you.
• 1 large Granny Smith apple, finely chopped apple, pomegranate seeds, and Remove shrimp from pan and
dressing.
• 1/2 cup pomegranate arils (seeds) heat tortillas lightly on each side,
• 1 lb Fresh Market shrimp, pre-seasoned, In a heated skillet, warm shrimp, if desired. Place 4-5 shrimp in a
pre-cooked cooking each side for about tortilla and top with coleslaw.
• 8 small corn and flour blend tortillas 1 minute, or until hot. (Don’t Tip: Cut up shrimp for ease of
overcook to avoid tough shrimp.)
eating.

This page is generously sponsored
by United Marketstreet
36 Amarillo Senior Link