Ingredients

• 4 oz baby-cut carrots
• 1 lb bulk mild (or hot) Italian sausage
• 1 (8 oz) package trinity mix (diced fresh onions, bell peppers, and celery)
• 1 (24 oz) jar pasta sauce
• 1 (32 oz) carton unsalted chicken broth
• ¼ cup sun-dried tomato pesto
• 1 (9 oz) package cheese ravioli
• 1 (9.25 oz) Asiago kale salad kit
• 6 tablespoons part-skim ricotta cheese

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Chop carrots coarsely (½ cup). Remove sausage from casing (wash hands).
2. Place sausage in pot and brown 5–7 minutes, stirring to crumble meat, until no pink remains and sausage is 165°F. Stir carrots and trinity mix into sausage; cook and stir 4 minutes.
3. Reduce heat to medium-low. Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, until hot.
4. Stir pasta into soup; cook 4–5 minutes until pasta is tender. Meanwhile, chop salad greens.
5. Divide soup among serving bowls. Top each bowl with even amount salad greens, then sprinkle with salad toppings and drizzle with dressing. Finish each with 1 tablespoon ricotta cheese. Serve.

Ingredients

• 6 tablespoons spreadable butter
• 1 tablespoon cinnamon sugar
• 1 large firm peach
• 1 (8 ct) can sweet Hawaiian crescent rolls
• 1 tablespoon pine nuts

Steps

1. Preheat oven to 375°F. Combine butter and cinnamon sugar. Peel and pit peach, then cut into 8 wedges. Separate crescents into triangles and place on work surface. Spread 2 teaspoons butter mixture on each triangle, then place 1 peach wedge on wide part of dough; roll up dough around filling.
2. Place crescents on baking sheet seam-side down; bake 15–17 minutes until tops are golden and peaches have softened. Remove from pan.
3. Crush pine nuts. Spread remaining 2 teaspoons butter mixture evenly over crescents; sprinkle with pine nuts and let stand 5 minutes to cool. Serve. (Makes 8 servings.)