Ingredients

• 1/2 cup extra virgin olive oil, plus 1 tablespoon,
• divided use
• 9 ounces fresh cheese tortellini
• Coarse salt (kosher or sea) and freshly ground
• black pepper
• 2 tablespoons balsamic vinegar
• 8 ounces mozzarella balls, such as Ciliegine
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon hot red pepper akes
• 4 ounces sliced salami
• 1/4 pound roasted red peppers,
• cut into bite-size pieces
• 1 bunch fresh basil
• 14 ounces marinated artichoke hearts,
• drained and cut into bite-size pieces
• Large brined green or black olives, or a mix

Directions

Step 1

Add 1 tablespoon of olive oil to a large pot of boiling water. Cook the tortellini according to the package directions until al dente. Drain and transfer to a large bowl.

Step 2

Season the cooked tortellini with salt and pepper. Add the balsamic vinegar and 1/4 cup of olive oil and mix to combine. Set aside.

Step 3

Marinate the mozzarella: Add the mozzarella balls to a small bowl along with the Italian seasoning, hot red pepper flakes, and the remaining 1/4 cup of olive oil. Mix to combine and set aside.

Step 4

Assemble by threading one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and olives on skewers.

Ingredients

For the soup:

• 2 tablespoons extra virgin olive oil
• 2 shallots, peeled and thinly sliced
• 2 tablespoons chopped fresh thyme
• 3 tablespoons salted butter
• 4 cups vegetable broth, plus more if needed
• 3 cups peeled and cubed sweet potatoes (3 or 4 potatoes)
• 1/4 teaspoon freshly grated nutmeg
• 1 pinch cayenne, or to taste
• Coarse salt (kosher or sea) and freshly ground black pepper
• One 14-ounce can full fat unsweetened coconut milk
• 8 ounces burrata cheese

For the pesto:

• 1/3 cup plus 2 tablespoons extra virgin
• olive oil
• 1/2 cup fresh sage leaves, coarsely chopped
• 1 cup chopped Tuscan kale
• 1/4 cup shelled green pistachios, toasted
• 1/4 cup grated Parmesan cheese
• Coarse salt (kosher or sea) and hot red
• pepper flakes

Directions

Step 1

Make the pesto: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add the sage and cook for 2 minutes until fragrant and crisp. Remove from the heat.

Step 2

In a food processor, pulse together the remaining 1/3 cup of olive oil, the kale, pistachios, and Parmesan until finely chopped. Add the sage and season to taste with salt and hot red pepper flakes. Pulse to combine.

Step 3

Make the soup: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook until soft, about 5 minutes. Add the thyme and butter and cook another 30 seconds. Pour in the broth. Add the sweet potatoes, cayenne, nutmeg, and a pinch each of salt and pepper. Bring the soup to a boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, or until the potatoes are tender.

Step 4

Using an immersion blender, blend the soup directly in the pot until smooth. (Alternatively, use a blender to puree the soup in batches.) Stir in the coconut milk and 2 tablespoons of the sage pesto and cook another 5 minutes. If the soup is too thick, thin with additional broth.

Step 5

To serve, ladle the soup into bowls. Swirl each bowl of soup with a spoonful of the sage pesto. Break the burrata and spoon some over the top of the soup.