Tina Kalvelage

Are you a fan of Spotted Trotter? Love their Lamb Marguez? This is a delicious, simple recipe: Pasta with sausage and Swiss chard (Serves 4) 8 oz pasta... 1 lb swiss chard (or other green if you prefer - I’ve used broccolini and bok Choy and also combined Bok Choy and Toy Choy I found at the Grant Park Farmer's Market yesterday - plus another Choy I can't recall the name now) 2 T evoo 4 oz sausage halved lengthwise then sliced 1/2 in thick (I get the Lamb Merguez at spotted trotter - its spicy) 1/2 c finely chopped yellow onion (I used scallions tonight) 2 cloves garlic, minced (I used a combination of fresh garlic bulb and garlic scapes for the first time -also from the GP Market - divine!) kosher salt 15 oz can chopped or diced tomatoes, preferably fire roasted 1/2 t red pepper flakes (optional) (if you use the lamb merguez or other spicy sausage omit this) 1 1/2 oz grated parmigiano-reggiano or pecorino romano (no need to salt more because the cheeses are salty) Bring water to a boil - add pasta and cook for a few minutes less than the recommended time on box. Drain reserving about 2 cups of liquid. Wash, Cut off and reserve the swiss chard stems - chop the stems in 1/2 lengths Cut the leaves coarsely - keep separate from stems In a large skillet over medium-high heat, heat the oil and add the sausage and cook, stirring 3 minutes or until lightly browned. Transfer to a bowl with a slotted spoon. Return skillet to medium heat and add the onion, cook till golden 3-5 min. Add the garlic and cook, stirring for 1 minute Add the swiss chard stems, cover and cook 3 min. Add half the swiss chard leaves, cook stirring occasionally until they are slightly wilted. Add the remaining leaves and cover, cook, stirring occasionally, until they are completely wilted. Add the tomatoes, a hefty pinch of salt and the red pepper flakes, if using. No need to use red pepper flakes if using the Marguez) Add the pasta and 3/4 c of the liquid to the skillet and simmer 3-4 minutes, adding more liquid if necessary, until the pasta is al dente and most of the liquid has evaporated. Add the sausage, then season with salt if needed. Divide the mixture among 4 shallow bowls and top each portion with some of the cheese. Enjoy!

One week away!! Still time to purge!!! Shred fest May 1, 2021

Shred Fest Reminder - just over 2 weeks away! May 1st is approaching so get your documents and head on over!

Let the Spring Cleaning begin! This annual event comes just in time providing an easy way to shred the sensitive documents that you unearth as you declutter, purge, and discard! If you need help, just let me know! I look forward to seeing you there! Tina Kalvelage, Realtor... Marshall Berch & Asso/Palmer House Properties 404-889-5132 ~ [email protected] Always grateful for your referrals! See flyer for details

Hello all, Just wanted to get this reminder to you so you can take care of this soon! Happy New Year!... I appreciate your business and referrals! Talk to Tina for all your Real Estate needs!