Tortellini Chicken Salad - The Anchored Kitchen

The Anchored Kitchens Tortellini Chicken Salad is both light and filling. It has tender chicken, cheesy tortellini, and a mix of fresh vegetables. This is a great summer salad that is dressed in a zesty Italian dressing and topped with basil and Parmesan cheese.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1 lb cheese tortellini, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/2 cup black olives, sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup Italian salad dressing
• Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the shredded chicken, cooked tortellini, cherry tomatoes, red onion, cucumber, black olives, and fresh basil leaves

Add the grated Parmesan cheese to the bowl and gently toss all the ingredients together

Drizzle the Italian salad dressing over the salad and toss again to ensure everything is well coated

Season the salad with salt and pepper to taste

Refrigerate for at least 30 minutes to allow the flavors to meld together before serving

Serve chilled and garnish with additional basil leaves if desired

Caldo Verde

In traditional Portuguese cooking, potatoes, kale, and chorizo make up Caldo Verde, a hearty soup. Its great for a healthy and filling meal because it has lots of great flavors and a comforting texture.

Ingredients:

• 4 cups potatoes, peeled and diced
• 1/4 cup olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 bunch kale, stems removed and leaves thinly sliced
• 1/2 lb chorizo sausage, sliced
• Salt and pepper to taste

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and saut until translucent

Stir in minced garlic and cook for an additional minute

Add diced potatoes and cook for 5 minutes, stirring occasionally

Pour in the broth and bring to a boil

Reduce heat and simmer until potatoes are tender

Use an immersion blender to partially blend the soup, leaving some chunks for texture

Add sliced kale and chorizo, simmer for an additional 10 minutes

Season with salt and pepper to taste

Serve hot, optionally drizzled with olive oil

Enjoy your delicious Caldo Verde

Summer Plum Galette

This Summer Plum Galette is a delightful treat showcasing the natural sweetness of ripe plums in a rustic, free-form tart. The buttery crust perfectly complements the juicy plums, creating a delicious dessert for summer gatherings.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/4 cup ice water
• 1 pound ripe plums, pitted and sliced
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg, beaten for egg wash
• Turbinado sugar, for sprinkling

Instructions:

Pulse flour, sugar, and salt together in a food processor

Add the cold butter and pulse the food until it looks like big crumbs

Add ice water little by little until the dough comes together

Put the dough in the fridge for 30 minutes after wrapping it in plastic wrap

Warm the oven up to 190C 375F

Cut the plums into thin slices and mix them with honey, cornstarch, and vanilla extract in a bowl

Roll out the dough into a circle about 12 inches across on a floured surface

Place the dough on a baking sheet lined with parchment paper

Place plum slices in the middle of the dough, leaving some space around the edges

Fold the doughs edges over the plums, making pleats if needed

Beat an egg and brush it along the edges of the dough

Then, sprinkle turbinado sugar on top

For 35 to 40 minutes, or until the crust is golden brown and the plums start to bubble

Let it cool down a bit before you serve

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