b'of hands-on prepmost of which in- use of leftovers.volves chopping onions and garlic andTheclassicribollitaisbasedonO penD OOrn urserys chOOlopening a few key staples, like jarredsturdy,rib-stickingstarches,stretch-W yOmingp resbyterianc hurch 432 W yOminga ve , illburn mpasta sauce and canned white cannel- ing the most humble ingredients and lini beans. wasting nothing. Play. Imagine. Discover.EverythingsimmerstogetherforThink creamy beans, potatoes and/about15minutes,meldingintoaor stale bread, tossed in the pot withTours available for thedeeply savory dish with layers of flavor. vegetableslikecabbage,kaleandto- 2019-20 school year.Whats better than that? matoes. Limited spots available.Ribollita is simple Italian comfortMy new-school take on this tradi- Call Director Alethea Randazza food. Its a thick vegetable soup fromtionaldishincludeschickensausageat 973-376-9303Tuscany, a dish that pretty much servesfor a lean and tasty protein that yieldsfor more information.as the poster child for rustic farmhousea delicious one-bowl-and-done dinner. cooking. opendoornurseryschool.comRibollita (which means reboiled inKaren Tedesco is a recipe developer, food Italian) is often made on Friday fastingstylist and photographer living in Ma-days and reheated for meals days (andplewood. For seasonal recipes and more, days) later. In other words, its a clevervisit her website, FamilystyleFood.com.Chicken RibollitaAwesomeness10Serves 4 to 6 for All Ages!yearsThis stew has a hearty, satisfying texture, which will thicken slightly as it cools.Inspiring Fun in SOMA Since 2008If you prefer more of a soupy dish, just stir in a bit more water or stock to taste. 9 VILLAGE PLAZA, SOUTH ORANGE | (973) 821-5227Ingredients:1 cup fresh bread crumbs (see note)4 tablespoons extra-virgin olive oil1 small onion, chopped (1 cup) Dig Deeper.1 pound uncooked chicken sausage, sliced into 2-inch pieces1 teaspoon finely chopped garlic1/2 to 1 teaspoon crushed red chili Grow Stronger.1 tablespoon chopped fresh rosemaryKosher salt Plant Your Roots.2 cans (15-ounce) of cannellini beans, drained1/2 cup chicken stock or water2 cups jarred pasta sauce2 cups baby spinach or kale greens1/3 cup grated Pecorino Romano cheeseNote: To make fresh breadcrumbs, toast 4 slices of crusty bread. Cut into chunks (you can leave the crusts on) and pulse in a mini food processor to make coarse crumbs.Instructions:1.Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add the breadcrumbs and cook 2 to 3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside2.Put the remaining 3 tablespoons olive oil in a large (12-inch) skillet that has a lid. Place over medium heat and add the onion. Cook until the onion is softened and translucent, 3 to 5 minutes.3.Turn up the heat to medium-high and add the sausage. Cook the sausage until it begins to brown, stirring it around the pan so it doesnt stick.4.Stir in the garlic, rosemary, chili and salt to taste. Cook about 30 seconds, until fragrant. Add the beans, stock and pasta sauce and bring to a simmer.5.Lower the heat, cover the pan and cook 10 minutes. Uncover the pan andVISIT GOLDAOCHACADEMY.ORGsimmer 5 more minutes to thicken the sauce. Remove from the heat and stir in the spinach. OR CALL THE OFFICE OF ADMISSIONS 973-602-36016.Sprinkle the breadcrumbs and cheese over the top and serve.food matters /35'