Pesto Salami Tortellini using Family Farms Salami

Many years ago I used to make this for Farmer Chris...but it never seemed right because we didn't want to use store bought salami that includes nitrates.  Farmer Chris did research to find a processor that could make salami without chemicals...and finally we are offering Salami (beef/pork) that has no additives, so last night I had this ready for him to eat after a long day of getting 50 sheep sheared! (a post to come)

Pesto Salami Tortellini

• 1 9 -ounce package refrigerated cheese filled tortellini
• 1 medium tomato, chopped
• 1/2  cup pesto sauce
• 3 ounces salami (chopped) - I usually use a little more
• Thin tomato slices (optional)

Directions:

Cook tortellini according to package directions.  Place chopped tomato in a large colander; drain pasta over tomato.  Return mixture to a hot pan.  Place in a medium mixing bowl.  Add pesto and salmi; toss gently till pasta is coated with pesto.  Serve warm on individual plates lined with a few pieces of thinly sliced tomato or in a bowl for a buffet.  This fed Chris and I :)

Needless to say there is no left overs, but we had a happy sleepy farmer snoring on the couch immediately following.

Much love...

Happy 5th Birthday to Jorja May

Our little girl is turning 5 today....

She started out small....

and now she is my only child that has made it to the 90th percentile in height and weight.

She is my shadow...God knew we needed one more child to complete our family and I thank God everyday for each of our blessings!

She is in preschool now, and can't wait for the day she gets to go to Tarkington where she knows everyone there and everyone knows her, from volunteering with mom!

She loves to help Dad on the farm...in her flip flops of course.

She is always ready to help out at the kids school!

We are so proud of Jorja May and the little person she is growing into.  She loves to ramble on and on and especially late at night.  She is a night owl like her father, she counts 40 and loves to sing.

Happy Birthday Jorja May!

Love,

Mom, dad, Kyra, Jackson, Cyrus, Jones, Dog and Cubby!

Happy New Year...

Wow I could go on and on and explain why I haven't posted for a very long time, but let's just say that summer and veggies make for a busy farmers wife and becoming the PTO president, this time at the kids middle school makes the farmers wife insane but happy for the new adventure.
I wanted to share my Lasagna Soup recipe, it is one that five out of six Hebron's love and if you add my brother in law's family it is 9 out 10 Hebron's.  I made it the night before heading to the farm, added the noodles in the a.m. and kept it warm in the crock pot for our Farm Lunch.  And for those that know me or follow me, a recipe has to be easy for me to even attempt it, and really easy for me to make every couple weeks.  Perfect for the winter months.

Hope you enjoy it as much as we do!

Lasagna Soup
makes 8 - 10 cups
1# bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 Tbsp. garlic, minced
4+ cups chicken broth
1 can (14 1/2oz.) Italian-style stewed tomatoes, chopped
1 can (10 3/4oz) tomato sauce
1 cup uncooked mafalda pasta ( I use a whole box because my kids like more noodles less soupy)
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded
4 tsp. thinly sliced fresh basil

Prep all ingredients.
Brown sausage in a large soup-pot over high heat.

Add onions and carrots; saute 3 minutes.
Stir in mushrooms and garlic; saute 3 minutes.
Add broth, stewed tomatoes, and tomato sauce, bring to a boil.
Drop in pasta and simmer until the pasta is done (+ - 10 minutes).
Stir in spinach and cook until wilted

Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top. Garnish with Parmesan and basil
makes 8 - 10 cups