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Cake day: June 18th, 2023

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  • Gnocchi Skillet with Chicken Sausage & Tomatoes from The Kitchn

    • 1 pound frozen or shelf-stable gnocchi
    • Kosher salt and freshly ground black pepper
    • 9 ounces cooked chicken sausage (~3 links; garlicky or jalapeno is a plus imo) , sliced into 1/4-inch-thick coins
    • 1 pint cherry or grape tomatoes, sliced in half lengthwise
    • 1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)
    • Bring a large pot of salted water to a boil over medium-high heat.
    • Add the gnocchi and cook for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
    • Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil.
    • Add the sausages and cook until it begins to brown, 2 to 3 minutes. Push the sausages into a pile at the edge of the skillet and turn the heat up to high.
    • When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary.
    • Cook until they are blistered, 1 to 2 minutes.
    • Stir in the sausage and cook until both tomatoes and sausage are slightly browned, about 2 minutes more.
    • Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
    • Remove the skillet from the heat and stir in the basil.
    • Taste and season with salt and pepper. Serve immediately.

  • SUN DRIED TOMATO, KALE, AND WHITE BEAN SKILLET from BudgetBytes

    2 15oz. cans cannellini beans, drained 1/2 7oz. jar sun dried tomatoes in oil 1 Tbsp apple cider vinegar 1/2 tsp dried basil 1/4 tsp salt freshly cracked black pepper 1 pinch crushed red pepper (or a lot more) 1 Tbsp olive oil 2 cloves garlic, minced 6 oz. fresh kale, chopped*

    • Drain and rinse the white beans.
    • Roughly chop the sun dried tomatoes.
    • In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
    • Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
    • Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.
    • Add the drained beans and chopped sun dried tomatoes to the skillet with the kale.
    • Continue to stir and cook until the beans are heated through.
    • Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.




  • Caribbean Canned corned beef and Cabbage

    1 canned corned beef (Libby’s or Grace) 1 small cabbage, washed and shredded 1 medium onion diced 2 cloves garlic diced 1 tbsp oil 1 medium tomato (chopped) 2 sprigs Thyme 1 scotch bonnet pepper diced and de-seeded (optional) A dash of black pepper (optional)

    • Wash the cabbage then shred it.
    • Add oil to skillet or Dutch oven over medium high heat.
    • Sauté the onion for 3-5 minutes.
    • Add garlic and cook for 30 seconds.
    • Add the shredded cabbage, tomatoes, black pepper, and thyme.
    • Cover saucepan and cook cabbage for about 5-7 minutes until tender.
    • Add the scotch bonnet pepper (optional)
    • Add the corned beef. Use a big spoon to break-up the corned beef and stir with the other ingredients.
    • Simmer for another 3-4 minutes
    • Serve with any of these items: rice, boil banana/ plantain, fried dumplings, or bread.