Soup

• 1 1/2 lb fresh broccoli
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon finely chopped garlic
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery Gray salt
• 2 teaspoons finely chopped fresh thyme leaves
• 5 cups Progresso® chicken broth (from two 32-oz cartons)
• 2 cups packed fresh spinach leaves
• 2 teaspoons freshly grated lemon peel
• 1 cup whipping cream or buttermilk (if using buttermilk, use 1 teaspoon lemon peel) Freshly ground pepper

Gremolata

• 1/4 cup Progresso® panko crispy bread crumbs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons pine nuts, toasted

1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
2. In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
3. Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
4. Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
5. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
6. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

• 2 cartons (32 oz each) Progresso® reduced-sodium chicken broth (8 cups)
• 1 lb pork tenderloin, trimmed of fat Freshly ground pepper
• 4 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 cup pearl onions
• 1 cup 1/2-inch chunks carrots (about 2 medium)
• 1 cup 1/2-inch chunks peeled turnips (about 6 oz)
• 2 teaspoons fennel seed
• 1 tablespoon unsalted butter
• 1 cup dry red wine
• 1 teaspoon finely chopped fresh rosemary leaves
• 2 cups packed chard leaves, torn or cut into 1-inch pieces
• 1 can (19 oz) Progresso® cannellini beans

1. In 4-quart Dutch oven, cook broth over high heat, about 30 minutes, until reduced by half (about 4 cups). Remove from heat.
2. Meanwhile, cut pork into 1-inch pieces. Season well with pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Coat pork with 2 tablespoons of the flour; add to skillet, separating so pieces do not touch. Cook 2 minutes (do not move pork pieces until moisture begins to show on tops and pork has browned on one side). Turn pork; brown about 2 minutes longer. Remove pork from skillet to large plate.
3. Return skillet to medium-high heat; add remaining 2 tablespoons oil, the onions, carrots, turnips and fennel. Cook about 10 minutes, stirring occasionally, until vegetables are lightly browned (watch so vegetables do not burn). Add butter; cook 2 minutes longer.
4. Sprinkle remaining tablespoon flour over vegetables in skillet; cook and stir over medium heat 1 minute. Increase heat to high. Stir in wine; heat to boiling. Cook until wine is reduced by half.
5. Stir in reduced broth; heat to boiling. Reduce heat to low; simmer uncovered 8 minutes. Stir in rosemary; simmer 2 minutes longer. Return pork to skillet. Stir in chard and beans. Cook until thoroughly heated.

• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 3/4 cup uncooked Arborio rice
• 1/2 cup dry white wine
• 2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton), heated Freshly ground pepper to taste
• 1 cup chopped fresh spinach leaves
• 1 tablespoon butter
• 1/2 cup grated Parmigiano-Reggiano cheese
• 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
• 1/2 cup all-purpose flour
• 1 1/2 cups Progresso® Italian style panko crispy bread crumbs
• 1 egg
• 1 tablespoon water Vegetable oil for frying

1. Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
2. Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
3. On cookie sheet, shape rice mixture into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
4. Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
5. Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350°F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.

• 4 slices bacon, finely chopped
• 1 medium yellow onion, quartered lengthwise
• 1 medium stalk celery, quartered crosswise
• 1 medium carrot, quartered crosswise
• 2 cloves garlic, lightly crushed
• 3 cans (19 oz each) Progresso® cannellini beans, drained
• 1 dried bay leaf
• 1/2 cup white wine
• 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 cup lightly packed fresh basil leaves, sliced
• 1/2 teaspoon gray sea salt
• 1/8 teaspoon freshly ground pepper

1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
2. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
4. Ladle soup into individual soup bowls. Top each with basil mixture.

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped garlic
• 8 cups thinly sliced onions (about 4 medium)
• 1/4 teaspoon gray salt or sea salt
• 1 tablespoon finely chopped fresh or 1 teaspoon dried sage leaves
• 1/4 cup Progresso® balsamic vinegar
• 1 carton (32 oz) Progresso® beef broth
• 4 slices (3/4 inch thick) Italian country bread
• 1 cup shredded mozzarella cheese (4 oz)

1. In 12- to 14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions and salt. Cook about 7 minutes. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
2. Stir in sage and vinegar. Cook 2 to 4 minutes, stirring occasionally, until liquid has evaporated. Stir in broth. Simmer over medium heat 10 minutes, stirring occasionally.
3. Meanwhile, set oven control to broil. Sprinkle bread with cheese; place on cookie sheet. Broil with tops 4 to 6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.

• 1/4 cup extra-virgin olive oil
• 6 medium cloves garlic, chopped
• 2 cups finely chopped yellow onions (2 small)
• 1 cup diced celery (2 medium stalks)
• 1 cup diced carrots (2 medium)
• 1 tablespoon finely chopped fresh rosemary or thyme leaves
• 1 can (15 oz) Progresso® cannellini beans, drained
• 1 1/2 cups undrained Progresso® diced tomatoes (half of a 28-oz can)
• 4 cups diced green or yellow zucchini (5 small)
• 1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
• 2 cartons (32 oz each) Progresso® reduced-sodium chicken broth
• Salt and freshly ground black pepper, if desired
• 1/2 cup shredded Parmesan cheese

1. In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
2. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
3. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.

• 1 tablespoon butter or margarine
• 2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
• 1/2 cup chopped onion (1 medium)
• 1/2 cup diced carrot (1 medium)
• 1/2 cup diced celery (1 medium stalk)
• 1 cup Progresso® crushed tomatoes (from 28-oz can)
• 2 cartons (32 oz each) Progresso® chicken broth
• 1/2 teaspoon gray salt or sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 dried bay leaf
• 1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
• 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
• 1/3 cup shredded Parmesan cheese

1. In 5-quart stockpot, melt butter over medium-high heat. Add chicken, onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
2. Stir in tomatoes, broth, salt, pepper and bay leaf; heat to boiling. Stir in pasta; reduce heat.
3. Cover; simmer 15 minutes. Stir in greens just until wilted. Remove bay leaf. Serve with a twist of additional freshly ground pepper and sprinkle of cheese.

• 2 lb chicken thighs, skin and bones removed, cut into 3/4-inch pieces
• Freshly ground black pepper to taste
• 2 teaspoons (or to taste) gray salt
• 2 teaspoons fennel seed
• 2 teaspoons smoked or regular paprika
• 1/2 cup masa harina or all-purpose flour
• 1/4 cup extra-virgin olive oil, plus more as needed to cook chicken and for garnish
• 2 red onions, finely chopped
• 3 cloves garlic, finely chopped
• 2 green jalapeño chiles (with seeds), diced
• 2 tablespoons chili powder
• 1 can (28 oz) Progresso® crushed tomatoes, undrained
• 3 cups Progresso® chicken broth
• 1 can (19 oz) Progresso® cannellini beans, drained, rinsed
• 3 zucchini, cut into 3/4-inch pieces
• 1 red bell pepper, diced
• Grated Parmesan cheese for garnish
• 6 medium scallions, sliced (about 1/3 cup), if desired

1. Place chicken in large bowl. Season liberally with pepper and salt. Toss with fennel seed and paprika. Sprinkle masa harina over chicken; toss to coat.
2. Heat cast-iron pot or 6-quart Dutch oven over medium-high heat. Add 1/4 cup olive oil; when it begins to smoke, add chicken, leaving excess masa harina in bowl. Spread chicken evenly so it covers bottom of pot in single layer. (Chicken may need to be cooked in batches to do this, adding more olive oil as necessary.)
3. Cook chicken about 5 minutes on each side, turning with tongs, until browned. Remove from pot with slotted spoon to a plate, leaving drippings in pot.
4. Reduce heat to medium; add a little more olive oil, the red onions and garlic to pot. Cook about 5 minutes, stirring occasionally, until onions are softened. Stir in jalapeño chiles; cook about 2 minutes or until softened. Stir in chili powder. Stir in tomatoes. Heat to a simmer over medium heat, then stir in broth and cooked chicken. Reduce heat to medium-low. Simmer uncovered about 45 minutes or until chicken is wonderfully tender.
5. Stir in beans, zucchini and bell pepper. Heat to a simmer over medium-low heat; cook 10 to 15 minutes or until vegetables are tender. Serve immediately, or cool and store in refrigerator up to 3 days. To serve, sprinkle with grated cheese, drizzle with olive oil and sprinkle with scallions.

Bean Mixture

• 1 can (19 oz) Progresso® cannellini beans, drained, rinsed
• 2 tablespoons extra-virgin olive oil
• 3/4 cup Progresso® chicken broth
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh Italian (flat-leaf) parsley

Coating Mixture

• 1 cup all-purpose flour
• 4 1/2 teaspoons California chili powder
• 1 tablespoon coarse sea salt (gray salt)
• 1 teaspoon freshly ground black pepper
• 1 egg
• 1 cup Progresso® panko crispy bread crumbs

Shrimp Mixture

• 16 large uncooked shrimp, peeled (tail shells left on), deveined
• 1/3 to 1/2 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small serrano chile, thinly sliced
• 1 cup fresh whole basil leavesv
• 1 1/2 teaspoons grated orange peel
• Additional extra-virgin olive oil

1. In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
2. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
3. Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
4. Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
5. Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
6. Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
7. Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.

• Unsalted butter for greasing casserole
• 2 1/2 cups Progresso® chicken broth
• 4 large russet potatoes, peeled, diced (5 cups)
• 1 teaspoon salt
• 1/4 cup unsalted butter
• 4 cloves garlic, finely chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 cup Progresso® Italian style panko crispy bread crumbs

1. Heat oven to 375°F. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan.
2. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
3. Rinse and dry saucepan. Cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally.
4. Return potatoes to saucepan with butter and garlic; mash with potato masher.
5. Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
6. Bake about 20 minutes or until golden brown.