INSTANT POT ZUPPA TOSCANA SOUP

1 lb hot italian sausage
3 medium russet potatoes (or, 5 small idaho gold potatoes), unpeeled
1 small onion
4 strips of thick sliced bacon, diced
4 cloves garlic
2 cups of kale (veins removed and sliced thin like ribbons)
5 C. chicken broth
1 C. heavy cream (or, half and half for a lighter version)
salt, pepper to taste

Add sausage to the Instant Pot to brown using the saute feature. Use your spatula to crumble it as you saute, slowly breaking it apart as it cooks.

Once the sausage has browned, add the bacon, garlic and onion and saute for 2-3 minutes or until soft.

Turn the Saute function OFF, and drain the extra grease, keeping the sausage, bacon, garlic and onions in the pot.

Add the chicken broth and unpeeled potatoes to the pot with the existing sausage & bacon.

Place the lid on the Instant Pot, close the valve (seal), and set the timer to manual, for 4 minutes.

The pot will take some time to come to pressure - once at pressure, it will count "down" from 4 minutes.

Once the pot beeps (finished), allow the pressure to release naturally for 10 minutes, then do a quick release.

Add the kale, stir in and let it sit a few minutes until it wilts in the pot.

Stir in the heavy cream/half and half and season with salt/pepper - to taste.

SIRACHA, HONEY, LIME CHICKEN SKEWERS

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Juice of one lime

2 garlic cloves, minced

1-2 teaspoons Siracha

Red pepper flakes, to taste

2 tablespoons cilantro, chipped

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.  Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

FIRECRACKER GRILLED SALMON

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 green onion, thinly sliced

1 tablespoon olive oil

1 tablespoon maple syrup

2 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon crushed red pepper flakes

½ teaspoon sesame oil

¼ teaspoon salt

4 salmon filets

In a small bowl, combine the first 10 ingredients and marinate salmon for up to 30 minutes in the refrigerator.  Grill, basting occasionally with remaining marinade.