italian vegetable soup with gnocchi

Still wondering what to serve your sweetie for dinner tomorrow night? Well how about a delicious, balanced meal complete with chicken, risotto, and greens? The risotto is cooked in red wine giving it a delightful, deep-purple color and rich, layered flavor.

The chicken is flash-marinated in a balsamic-Worcestershire mixture before being seared on a grill pan. The entire dish is topped with shredded spinach and arugula making for a meal that is indulgent, yet healthy. To check out the recipe, read more

If you cooked up a batch of yesterday's gnocchi, you'll probably have some leftover (at least, I did). They'll last in the freezer for 4-6 weeks, but if you're like me, you'll put them in there and forget all about it. So instead of wasting all of your beautiful, handmade gnocchi, why don't you toss them into this delicious Italian Vegetable Soup with Gnocchi that I found over at What's for Lunch, Honey. To check out the recipe, read more