Author Archive for Amy Magro

Country Sausage Soup


Serves 4

2 tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
4 cups chicken broth
3 potatoes, peeled and cubed
1 sprig fresh rosemary, removed from stem and chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) package smoked sausage, cut into 1/2-inch pieces
3 cups chopped Salad Savoy®

In a soup pot over medium-high heat, heat oil until hot. Saute onion and garlic 3 to 5 minutes, or until tender.

Add chicken broth, potatoes, rosemary, salt, and pepper; bring to a boil. Reduce heat to low and simmer 10 minutes. Add sausage and Salad Savoy and simmer 10 more minutes, or until heated through.

Artichoke Pesto Pizza

Artichoke Pesto Pizza

Serves 4

3 cups Lollipops® kale sprouts, divided
1/2 cup walnuts
1 clove garlic
1/4 teaspoon salt
1 tablespoon lemon juice
3/4 cup olive oil
1 (14-ounce) parbaked whole wheat pizza crust
1 1/2 cups shredded mozzarella cheese
1/2 cup quartered artichokes, drained
1/4 cup chopped sun-dried tomatoes
Parmesan cheese for sprinkling

Preheat oven to 400 degrees F. Coat a 12-inch round pizza pan with cooking spray.

In a food processor, combine 2 cups lollipop kale sprouts, the walnuts, garlic, salt, lemon juice, and olive oil. Process 30 to 60 seconds, or until pesto sauce is smooth.

Place pizza crust on pizza pan and spread evenly with 1/4 cup pesto sauce. Sprinkle with mozzarella cheese. Gently tear remaining 1 cup lollipop kale sprouts in pieces and place on top of cheese. Top with artichokes and sun-dried tomatoes.

Bake 10 to 12 minutes, or until cheese is melted and crust is golden. Sprinkle with Parmesan cheese, cut into slices, and serve.

Carnival Cauliflower Soup

Serves 6

1 head orange cauliflower, cut into small florets
6 cups chicken broth, divided
1 cup chopped onion, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 head purple cauliflower, cut into small florets
1 cup half-and-half, divided

In a medium saucepan, combine orange cauliflower, 3 cups broth, 1/2 cup onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.

In another medium saucepan, combine purple cauliflower, the remaining 3 cups broth, 1/2 cup onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Bring both saucepans to a boil over high heat, then reduce heat to low and simmer 20 to 25 minutes, or until cauliflower is very tender.

Using a blender or immersion blender, puree each saucepan separately until smooth (return to saucepans, if using a standard blender). Stir 1/2 cup half-and-half into each saucepan and simmer an additional 5 minutes, or until hot. To get its fun look, pour equal amounts of each soup into each bowl at the same time, and swirl with a knife.

Not-Your-Everyday Caesar Salad

Serves 6

1 cup mayonnaise
1/4 cup grated Parmesan cheese
4 anchovies
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic
1/4 teaspoon black pepper
1 head Salad Savoy®, shredded
1 cup croutons

In a blender, combine all ingredients except Salad Savoy and croutons: blend 1 to 2 minutes, or until smooth and creamy.

Place Salad Savoy in a large bowl and toss with the dressing. Top with croutons and serve immediately.

Fancied-Up French Dip


Serves 4

1-1/2 cups vegetable oil
1/4 cup all-purpose flour
1 teaspoon garlic powder, divided
1/2 teaspoon black pepper, divided
20 Lollipops® kale sprouts, washed and dried very well
Salt for sprinkling
1-3/4 cups beef broth
1 1/2 pounds thinly sliced deli roast beef
1/3 cup sliced roasted red bell peppers, drained
4 hoagie rolls, split in half

In a deep saucepan over medium heat, heat oil until hot.

In a shallow dish, combine flour, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper; mix well. Coat Lollipops kale sprouts with flour mixture.

Place Lollipops kale sprouts in oil and fry 1 to 2 minutes, or until crispy. Remove with slotted spoon to paper towel-lined plate. Sprinkle lightly with salt and set aside.

In a large skillet over medium heat, bring broth, the remaining 1/2 teaspoon garlic powder, and remaining 1/4 teaspoon pepper to a boil. Reduce heat to low, then add roast beef. Cook 1 minute, or until beef is warmed through.

Place beef evenly in each roll, then top with roasted red peppers and fried Lollipops kale sprouts. Serve with broth in a bowl for dunking.

Pickled Lollipops® Kale Sprouts

Pickled Lollipops Kale Sprouts

Yields 16

16 kale sprouts (Lollipops)
4 cloves garlic, sliced
4 sprigs fresh dill
6 cups water
2 cups white vinegar
1 tablespoon sugar
2 tablespoons salt

  • In 2 large jars or a glass bowl, combine lollipop kale sprouts, garlic, and dill; set aside.
  • In a medium saucepan over medium-high heat, bring water, vinegar, sugar, and salt to a boil. Remove from heat; let cool. Pour mixture over sprouts.
  • Cover and chill overnight before serving.


Lollipops® Bacon Rollups

Lollipops Bacon Rollups Serves 8 (yields 24 rollups)

12 slices bacon, cut in half
1/2 pound Lollipops® kale sprouts washed and stems trimmed (about 24)
3/4 cup ketchup
3/4 cup white vinegar
1 cup light brown sugar

Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray.

Wrap a piece of bacon securely around half of the kale sprout, leaving flowering ends uncovered. Place on a baking sheet and bake 15 to 20 minutes or until bacon is crisp.

Meanwhile, in a small saucepan combine ketchup, vinegar and brown sugar. Bring to a boil over medium heat, stirring occasionally. Remove from heat and drizzle sauce over kale sprouts. Serve immediately.

Creamy Chicken Kale Casserole

Creamy Chicken Kale Casserole Serves 6

1 can (10-3/4-ounce) can cream of chicken soup
1/2 cup mayonnaise
1/3 cup milk
1/4 cup white wine
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups chopped Lollipops® kale sprouts, steamed
2 1/2 cups shredded cooked chicken
1 cup shredded Swiss cheese
1/2 cup French fried onions

Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.

In a large bowl, combine soup, mayonnaise, milk, white wine, mustard, garlic powder, salt and pepper; mix well.

Spoon 1/3 of cream sauce in the bottom of the baking dish. Layer evenly with half of kale, half the chicken and half of the cheese.

Repeat layers with 1/3 of cream sauce, remaining kale, chicken, cream sauce and cheese.

Top with French fried onions and bake uncovered 35 to 40 minutes or until hot.

Bowties and Lollipops

 Serves 4

8 ounces bowtie pasta
1/3 cup + 2 tablespoons peanut oil
1/3 cup soy sauce
1/4 cup white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 cup shoestring carrots
1/4 pound Lollipops® kale sprouts washed, stems trimmed and cut in half
1 tablespoon sesame seeds

Cook bowties according to package directions, drain and keep warm. 

In a medium bowl combine 1/3 cup peanut oil, soy sauce, vinegar, sugar and garlic; mix well and set aside. 

In a large skillet heat 2 tablespoons peanut oil over medium high heat until hot. Add chicken and carrots and cook for 6 to 8 minutes or until chicken is no longer pink. 

Add kale sprouts and soy mixture to skillet and cook for 3 to 5 minutes or until kale begins to wilt. Stir in bowtie pasta and sesame seeds and cook until heated through.

Stuffed Lemon Chicken

Stuffed Lemon ChickenServes 4

10 butter flavored crackers
2 teaspoons butter, melted
6 tablespoons butter
4 boneless, skinless chicken breasts, butterflied (See Note)
1/2 cup shredded Cheddar cheese
1/4 pound Lollipops® kale sprouts, washed and stems trimmed (about 12)
4 cloves garlic, minced
1 teaspoon chopped fresh parsley
2 tablespoons lemon juice
1/8 teaspoon salt (plus additional for sprinkling)
1/8 teaspoon black pepper (plus additional for sprinkling)
1 teaspoon all-purpose flour

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a resealable plastic bag, crush crackers, add 2 teaspoons melted butter, mix and set aside.

Place chicken breasts on a flat surface, open them up like a book then lightly sprinkle both sides with salt and pepper. Sprinkle 2 tablespoons cheddar cheese on one half of each chicken breast and top each with 3 kale sprouts.

Fold over top half of each chicken breast; carefully place stuffed chicken breasts in baking dish. Sprinkle cracker mixture evenly over chicken. Bake 25 to 30 minutes, or until chicken is not longer pink in the center.

Meanwhile, in a small saucepan over low heat, melt 6 tablespoons butter. Add garlic, parsley, lemon juice, 1/8 teaspoon salt, 1/8 teaspoon pepper and flour. Mix well and heat until thickened and hot. Drizzle over chicken and serve.

Note: To butterfly your chicken breasts, just place them on a flat board and place your hand on top. Using a sharp knife, carefully cut horizontally three fourths of the way through the chicken breast, so it opens like a book.