Chicken Sausage Stuffed Mushrooms
Makes 4 to 6 servings

Ingredients
• ½-¾ pound fresh chicken sausage (try spinach and feta)
• 24 large button or cremini mushrooms, stems removed
• 1 tablespoon
• 1 cup balsamic vinegar
• Salt and pepper to taste

Preparation
Preheat oven to 450. In a small saucepan, cook, bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.

To prepare sausage, remove casings and place meat into a small bowl.

Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with chicken sausage, be generous. Season with salt and pepper.

Bake mushrooms, uncovered, for about 15 minutes. Drizzle with Balsamic syrup, serve.



Shrimp with White Beans
Yields 4 servings

• 1 15-oz. can cannellini or other white beans, rinsed and drained
• 1 tablespoons extra-virgin olive oil
• 16 large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 bunch kale, chopped
• 1 pint cherry tomatoes (halved)
• 2 tbsp basil, chiffonade
• 2 tablespoons Italian flat-leaf parsley, chopped
• 1/2 teaspoon chili flakes
• Salt and pepper to taste

Directions
Season shrimp with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Add shrimp and cook for 2-3 minutes until pink and mostly cooked through. Remove the shrimp and set aside. Add the kale (season with salt and pepper) and garlic to the pan, cook for 5 minutes to wilt. Add the cooked beans, tomato, parsley and basil. Cook together for 2 minutes to soften tomatoes. Add shrimp, toss together and cook briefly to reheat the shrimp. Serve.