הכנו אוליב גארדן בבית כולל את מקלות הלחם של אוליב גארדן! (היום האחרון של סופטובור!)

Zuppa Toscana:

1 lb. Hot Italian sausage, casings removed

3 cloves garlic, minced

1 large onion, chopped

Freshly ground black pepper

6 cups water & 2 tablespoons chicken bouillon

4 large potatoes, diced

1 bunch curly kale, leaves stripped and chopped

1 cup of half and half

1/4 freshly grated Parmesan, for serving

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.

Add garlic and onion and let cook until golden, 5 minutes more. Season with pepper. Add water, chicken bouillon, and potatoes. Bring to a boil and cover and simmer until the potatoes are tender, 20 to 25 minutes.

Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in half and half.

Garnish with Parm and serve.

Olive Garden Breadsticks:

1 cup plus 1 tablespoon warm water (slightly warm, 105 to 115 degrees F)

2 tablespoons granulated sugar

3/4 teaspoon active rise yeast

16 ounces all purpose flour (3 cups / 450 grams)

1 1/2 teaspoons salt

1/4 cup butter, softened

Topping:

Melted butter

1:1 mixture of seasoned salt & garlic powder

1. Dissolve the sugar and yeast in water in a small bowl or measuring cup and let mixture sit for 5 minutes or until it becomes foamy on

top. (If it does not foam your yeast is not good)

2. Combine flour and salt in a large bowl. Use a mixing spoon to combine the butter with the flour then use your hands to work in the butter. When the yeast mixt