• 4 bunches baby broccoli, trimmed, tough ends removed (2 lb)
• 3 tablespoons extra-virgin olive oil
• 6 garlic cloves, sliced
• 1/4 cup Progresso® unsalted chicken broth (from 32-oz carton)
• Salt and pepper

1. In 4-quart saucepan, heat 1 inch water to boiling. Add broccoli; cook over high heat 3 to 4 minutes or just until stalks are crisp-tender. Drain; set aside.
2. In 12-inch skillet, heat oil over medium-high heat. Add garlic to oil; cook 1 to 2 minutes, stirring occasionally, until light golden brown. Add cooked broccoli and broth; simmer over high heat about 2 minutes or until broth is almost completely reduced. Season with salt and pepper to taste.

Mustard Coating

• 1/2 cup extra-virgin olive oil
• 20 cloves garlic, peeled
• 3 tablespoons coarsely chopped fresh thyme leaves
• 1/4 cup Dijon mustard

Steak and Panko Topping

• 3 boneless beef rib eye steaks, 1 1/2 to 2 inches thick, cut in half horizontally
• Gray sea salt and freshly ground black pepper
• 3/4 cup Progresso® Italian style panko crispy bread crumbs
• 3/4 cup finely grated fresh Parmesan cheese

Beef Gravy

• 1/4 cup all-purpose flour
• 1/4 cup butter
• 2 cups Progresso® beef-flavored broth

1. Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
2. Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
3. In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
4. Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
5. Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.

Carrot Soup

• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped (1 cup)
• 2 stalks celery, chopped
• 2 to 3 cloves garlic, chopped
• 2 lb carrots, peeled and chopped (about 6 cups)
• 1 carton (32 oz) Progresso® chicken broth (4 cups)
• 1 bay leaf
• 2 strips (2x1 inch each) orange peel
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon pepper
• 1 cup heavy whipping cream
• *TIP: The onion and carrots can be chopped in the food processor to save time. Pulse to chop until vegetables are diced.

Gremolata

• 2 tablespoons butter
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• Grated peel of 1 medium orange

1. In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
2. Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
3. Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.

• 1 loaf (2 lb) Panettone or (1 1/2 lb) Challah bread, cut into 3/4-inch cubes
• 1/2 cup butter
• 2 bunches fresh sage leaves, chopped
• 1 teaspoon salt
• 1/2 teaspooon pepper
• 1/2 cup julienne dried apricots (from 6-oz bag)
• 1/2 cup dried tart cherries (from 6-oz bag)
• 1/2 cup golden raisins
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery or fennel bulb
• 1 cup finely chopped carrots
• 3 cups Progresso® reduced sodium chicken broth (from 32-oz carton)
• 2 eggs, if desired (for firmer stuffing)

1. Heat oven to 350°F. In large bowl, add bread cubes; set aside. In 12-inch skillet, melt 1/4 cup butter over medium heat until light brown. Remove from heat; stir in sage, salt and pepper. Pour sage butter over bread cubes and toss gently. On 2 cookie sheets, spread out seasoned bread cubes. Bake 15 minutes or until light brown; return to bowl.
2. Meanwhile, in medium bowl, place the dried fruits. Add boiling water to cover and allow to stand at least 10 minutes to plump and soften fruits. Drain; add to seasoned bread cubes.
3. Increase oven temperature to 375°F. In same skillet, melt remaining 1/4 cup butter over medium heat. Add onion, celery and carrots to butter; cook 7 to 10 minutes, stirring occasionally, until vegetables are tender. Add to dressing mixture in bowl; gently toss. Stir in broth. Stir in beaten eggs just until blended.
4. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon dressing into baking dish. Bake uncovered 40 to 45 minutes or until golden brown.

Herb Roasted Turkey

• 1 (12 to 14 lb) whole turkey, thawed if frozen
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 2 sprigs fresh oregano
• 1 lemon, halved
• 2 carrots, halved
• 4 celery stalks, halved
• 1 carton (32 oz) Progresso® chicken broth (4 cups)
• 4 cups water

Cranberry Gravy

• 2 cups sweetened dried cranberries
• 1 cup water
• 1/4 cup sugar
• 2 teaspoons chopped fresh sage leaves
• 3/4 cup all-purpose flour
• 3/4 cup butter
• 1 carton (32 oz) Progresso® chicken broth (4 cups)

1. Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pre ssing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey. Pour 1 carton broth and 4 cups water over vegetables and herbs.
2. Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
3. Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
4. While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.

• 1/2 ounce dried porcini mushrooms (1/2 cup)
• 1/2 cup all-purpose flour
• 3/4 teaspoon gray sea salt
• 1/4 teaspoon pepper
• 4 turkey thighs
• 3 tablespoons extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 1 cup finely chopped carrot
• 1 cup finely chopped celery
• 4 cloves garlic, peeled
• 1 tablespoon fresh rosemary leaves
• 1 bay leaf
• 2 tablespoons finely chopped Italian (flat-leaf) parsley
• 1/2 cup dry white wine
• 2 lemon peel strips, about 2x1/2 inch each
• 2 tablespoons tomato paste (from 6-oz can)
• 1 3/4 cups Progresso® Tuscany broth chicken broth (from 32-oz carton)

Gremolata

• 2 tablespoons butter
• 2/3 cup Progresso® plain panko crispy bread crumbs
• 2 teaspoons finely chopped fresh Italian (flat-leaf) parsley
• 1 teaspoon minced fresh rosemary leaves
• 1 teaspoon grated lemon peel

1. In small bowl, combine the mushrooms with hot water to cover and set aside to soak.
2. Meanwhile, in shallow bowl, combine flour, salt and pepper. Dredge the turkey thighs in flour mixture to coat.
3. Heat oven to 350°F. In 12-inch skillet, heat 3 tablespoons oil over medium heat. Add coated thighs to oil; cook 12 to 15 minutes, turning once, until well browned. Place in ungreased 13x9-inch (3-quart) glass baking dish; set aside.
4. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion, carrots, celery and garlic to oil; cook 5 minutes, stirring occasionally. Add 1 tablespoon rosemary, bay leaf, 2 tablespoons parsley and the wine; continue cooking about 5 minutes, stirring occasionally, until vegetables are tender and most of the liquid has evaporated. Stir in the lemon peel strips, tomato paste and broth. Drain mushrooms; discard the liquid. Add mushrooms to skillet. Heat to simmering then pour over the turkey in baking dish.
5. Cover baking dish with foil and bake 1 1/2 to 2 hours or until the turkey is very tender.
6. Meanwhile, make the gremolata. In 8-inch skillet, melt butter over medium-high heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently. Stir in 2 teaspoons parsley, 1 teaspoon rosemary and the grated lemon peel.
7. Sprinkle gremolata over the turkey before serving. If desired, serve with polenta or risotto.

Asparagus Soup

• 1 1/2 pounds fresh asparagus, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 cup diced onion
• 1/2 cup diced celery
• 1 carton (32 oz) Progresso® reduced sodium chicken broth (4 cups)
• 2 teaspoons finely chopped fresh thyme leaves
• 2 cups loosely packed spinach
• 2 teaspoons freshly grated lemon peel
• 1 cup heavy whipping cream or buttermilk (if using buttermilk, cut the lemon peel in half)
• 1/2 teaspoon gray sea salt
• 1/4 teaspoon freshly ground black pepper

Gremolata

• 2 tablespoons butter
• 1/2 cup Progresso® Italian style panko crispy bread crumbs
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• Grated peel of 1 medium orange

Bruschetta

• 1 loaf crusty French or Italian bread, sliced
• 1/4 cup butter, softened
• 1 1b Brie cheese, sliced

1. Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
2. In 3-quart saucepan, heat oil and 1 tablespoon unsalted butter over medium-high heat until hot. Add garlic to oil and butter; cook until light brown. Add onion and celery; reduce heat to medium and cook 10 minutes, stirring occasionally, until vegetables are tender.
3. Meanwhile, make the gremolata. In 8-inch skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently; transfer to small bowl. Stir in the parsley and orange peel; set aside.
4. In saucepan, add asparagus, broth and thyme to vegetable mixture. Heat to boiling; cook about 3 minutes or until asparagus is tender. Stir in spinach and lemon peel (the spinach will wilt in the soup). Pour soup into blender in small batches; cover and puree each batch until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
5. Return soup to saucepan and heat over low heat until hot. Stir in the whipping cream, salt and pepper. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
6. Set oven control to broil. To make bruschetta, butter bread slices on both sides and top each with several slices of brie (2 to 3 oz per bread slice). Broil with tops about 5 inches from heat until cheese is bubbly and slightly browned.

• 2 bags (10 oz each) baby spinach leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped garlic
• 3 tablespoons fresh ricotta cheese
• 1 egg yolk
• 1/8 teaspoon freshly grated nutmeg

Polenta

• 2 cartons (32 oz each) Progresso® Tuscany broth chicken broth (8 cups)
• 2 teaspoons roasted garlic or extra-virgin olive oil
• 1 1/2 cups uncooked fine-grind polenta
• 1 1/3 cups grated Parmesan cheese

Sauce and Cheese

• 1 jar (24 oz) marinara sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup Progresso® plain panko crispy bread crumbs
• 8 oz fresh mozzarella cheese, thinly sliced

1. In 3-quart saucepan, heat 1 inch water to boiling. Add spinach. Cook about 2 minutes or until wilted. Immediately remove spinach to a bowl of ice water. Drain; squeeze out excess water. In 10-inch skillet, heat olive oil over medium-high heat. Add garlic to oil; cook until lightly browned. Add drained spinach; cook about 2 minutes or until wilted.
2. In small bowl, combine the ricotta, egg yolk, and nutmeg; set aside.
3. To make polenta, in 2-quart saucepan, heat broth, salt, and roasted garlic oil to boiling. Gradually whisk in the polenta; reduce heat to low. Cook 25 to 30 minutes, stirring frequently, until the grains are soft. Remove from heat; stir in 1 1/3 cups Parmesan cheese.
4. Reserve 2 tablespoons of the marinara sauce for the top of the gratin.
5. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the polenta in baking dish. Top polenta by layering with half the marinara sauce, 2 tablespoons Parmesan cheese, 2 tablespoons panko bread crumbs and half each of the mozzarella cheese and spinach mixture; repeat.
6. Spoon ricotta mixture in small dollops over top of spinach mixture. Spoon reserved 2 tablespoons marinara sauce over gratin. Bake uncovered 45 to 50 minutes until bubbling and heated through to center. Allow to stand 5 minutes before serving.

• 8 portions boneless turkey breast (4 ounces each)
• 1/4 cup flour
• 2 eggs, beaten
• 2 cups Progresso(r) Plain Panko bread crumbs
• 1/4 cup extra virgin olive oil
• 1 stick (8 tablespoons) unsalted butter
• 1 (16 oz) pkg frozen squash raviolis
• 4 tablespoons minced fresh sage or 2 teaspoons dried sage
• 1 1/2 cups fresh cranberries
• 3 tablespoons dark molasses
• 1/4 cup balsamic vinegar
• 1 cup chicken stock or low-salt, canned chicken broth

1. Bring 4 quarts lightly salted water to a boil in a large pot.
2. Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don’t have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
3. Heat olive oil in a large sauté pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess, dip in beaten egg and then dredge in Panko. When oil begins to smoke, add turkey pieces. Do not crowd the pan. Let brown, about 1 minute, then turn to cook the second side, another 15 seconds. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!
4. Add raviolis to the boiling water.
5. To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop raviolis into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds and then add cranberries and sauté until skin begins to burst. Add molasses, balsamic vinegar, and stock, scraping bottomof the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 2 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
6. Test raviolis for doneness in about 3 minutes: Pinch edges of dough; it should be tender. Drain. Arrange 2 raviolis per person on hot plates and layer a piece of turkey up over the raviolis. Spoon sauce over them.
7. Chef’s notes: The sauce must be put together very quickly, so have all the ingredients pre-measured and ready at the side of the stove.

• 1 (32 oz) box Progresso(r) chicken broth
• 1 cup finely chopped onion
• 1 teaspoon finely chopped fresh thyme
• 3/4 pound dried pastina or other small pasta, such as riso
• 1 cup Roasted Winter Squash or 1 9-oz pkg frozen winter squash, thawed
• 1 cup cubed cooked turkey, plain or smoked (about 1/4 pound; optional)
• 1/2 cup freshly grated Parmesan cheese + a small piece for garnishing
• balsamic vinegar dressing (optional)

1. Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large sauti pan over medium-high heat until hot.
2. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add 2 cups of the stock. Bring to a boil.
3. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
4. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock if necessary.
5. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning.

• 1 (32 oz) box Progresso Chicken Broth
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 3/4 cup finely chopped onion salt
• 3/4 pound dried pastina, orzo or riso
• 1/4 teaspoon freshly ground pepper
• 2 cups frozen peas
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons finely chopped fresh oregano
• 1 1/2 teaspoons finely chopped fresh thyme
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup or about 4 slices bacon, cooked until very crisp, well drained, and minced
• 1/2 cup fresh carrot juice

1. Bring the stock to a low simmer in a saucepan. Heat the olive oil in a large saucepan over medium-high heat until hot.
2. Add the garlic and cook briefly until light brown.
3. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes.
4. Add 2 cups of the stock and bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
5. Simmer, ladling in the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes.
6. Add the peas and the remaining stock and cook until the peas are tender and the pasta is al dente, about 3 minutes.
7. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
8. During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.

• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced onion (1/4-inch dice)
• 1/4 cup diced celery (1/4-inch dice)
• 1/4 cup diced carrot (1/4-inch dice)
• 1 cinnamon stick
• Sea salt and freshly ground pepper
• About 4 cups Progresso Chicken broth
• 1/2 teaspoon ground toasted coriander (optional)
• 1-1/2 cups Roasted Winter Squash 1/2 cup half-and-half (optional)
• 2 tablespoons toasted pumpkin seeds
• 1/2 cup panko toasted light brown in medium heat sauté pan

Squash for roasting

• 2 cups diced raw winter squash (butternut, hubbard, acorn)
• 2 tablespoons sweet butter
• salt and pepper

1. Heat oven to 375 degree F. To roast the squash peel and dice into 3/4 inch chunks.
2. Heat butter over medium high heat in an oven going sauté pan, when they begin to brown place in oven and roast for 15 min until medium brown on all sides. Remove from oven and let cool slightly.
3. Puree in food processor, potato masher or ricer. Set aside
4. Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
5. Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
6. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
7. Return the soup to the pan and reheat gently.
8. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
9. *TIP: Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt, or mascarpone.

• 2 garlic cloves, smashed and minced
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, minced
• 1 stalk celery, minced
• 1 tablespoon chopped fresh sage leaves optional
• 2 quarts Progresso chicken broth
• 1 bay leaf
• 2 cups green beans, cut into 1 inch pieces*
• 1 sweet potato, diced*
• 1/2 cup small pasta such as orzo or pastina
• 3 cups cooked turkey meat, diced

1. In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover and sweat over medium heat until softened, about 7 or 8 minutes.
2. Add the chopped sage to the soup pot along with the turkey broth and the bay leaf. Bring to a simmer.
3. When simmering, add the green beans, sweet potatoes and pasta to the soup.
4. Bring it back up to a simmer; lower heat and cook for 10 minutes or until vegetables are tender and pasta is cooked.
5. Stir in turkey meat.
6. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes and serve.
7. *TIP: 3 cups leftover cooked Thanksgiving side vegetables can be used in place of the fresh vegetables.

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.