I discovered a little Italian market in the neighbourhood that sold some lemon chicken sausage and oh-my-goodness is it ever good. I prefer the lemon chicken sausage over using chicken breasts in this soup. I was planning on adding white beans to the soup but someone beat me to the beans and I didn't have any spinach on hand to add to this version. Still a work in progress....
Lemon Chicken Sausage (casing removed and cut into pieces)
Parmesan Cheese rinds
For a light lunch I added a simple cucumber and cherry tomato salad drizzled with some balsamic reduction.
I was inspired to make this soup after reading this blog post. I didn't follow the recipe that Rhonda posted using what ingredients I had on hand and using her post as a inspiration. I did have some homemade pesto sauce but I didn't have beans which would have been great in here too.
In Rhonda's version, she used chicken sausage which I will have to try since DeLuca's makes a lovely chicken sausage that I think will work well. Even though I used what I had on hand, the pesto gave it some bright and fresh flavour.
This weekend we're celebrating Thanksgiving and I'm thankful that there is no turkey on the menu. Oh and I'm thankful for my family too.
On the menu there was stuffed pork loin, mushroom gravy, roasted red and sweet potatoes with red onions and rosemary, green peas, caesar salad and gluten-free pumpkin pie from Lorenzo's. At Lorenzo's I was able to find gluten-free pumpernickel bread for the stuffing. They ran out by the time I got there but there was a mini-loaf that they let me have that worked out to be the perfect amount. Thank you!
While the food was in the oven, there was time to set the table.
No croutons left over for the salad, de-lish non-the-less.
Cheesey fall themed decorations for a simple centre piece.
So thankful for so much.
Happy Thanksgiving to those who are celebrating this weekend.