Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
A message from our sponsor: Crafted in Greensboro Since 1917 From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a
A message from our sponsor: Crafted in Greensboro Since 1917 From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a
From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a part of your family traditions. Try Neese’s and you’ll see why we’ve been the sausage of choice for more than a century.
Meatballs: 1 pound Neese’s Country Sausage ½ cup breadcrumbs ¼ cup parsley, minced 1½ teaspoons oregano, minced ½ grated Parmesan, plus more for serving 1 large egg 1 teaspoon salt ½ teaspoon ground black pepper 2 tablespoons clarified butter, divided
Soup: 1 tablespoon olive oil 1¼ cups carrots, diced 1 cup yellow onion, diced 1 fennel bulb, diced 3 cloves garlic, minced 4 quarts chicken stock Salt and ground black pepper to taste 1 cup Israeli couscous, cooked ½ pound Tuscan (lacinato) kale, de-stemmed and cut into thin strips
For the meatballs: Combine sausage, breadcrumbs, parsley, oregano, Parmesan, egg, salt, and pepper in a large bowl and mix well.
Form the mixture into ¾- to 1-inch meatballs and place them on a sheet pan.
Heat 1 tablespoon of clarified butter in a large cast-iron or non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned on 2 or 3 sides, about 4 minutes total.
Transfer meatballs to a paper towel-lined plate. Add remaining butter to skillet and repeat process with remaining meatballs. Note: Meatballs won’t be fully cooked at this point; they’ll finish cooking in the soup.
For the soup: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add carrots, onion, and fennel and sauté until veggies have softened, about 6 to 8 minutes. Add garlic and sauté 1 minute longer.
Pour in chicken stock. Season soup with salt and pepper to taste and bring mixture to a boil. Add meatballs and reduce heat to a light boil (about medium or medium-low).
Cover and cook, stirring occasionally until the meatballs have cooked through, about 9 minutes. Add couscous and kale and cook for 1 minute longer. Serve warm and sprinkle each serving with Parmesan cheese.
For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.