Open daily at 9802 Jasper Avenue. Call 780-429-0701 for reservations.

Tuscan Pasta and Bean Soup
2 tbsp extra virgin olive oil
3 cloves chopped garlic
¼ cup celery
¼ cup carrots
¼ cup onions
6 oz. can tomato paste
15 oz. can white beans – drained
1 strip double smoked bacon – chopped
½ tsp chili flakes
8 fresh basil leaves – chopped
pepper & salt to taste
¼ bunch Italian parsley – chopped
14 oz chicken broth
1 cup of water
½ cup red wine
1 bay leaf
¼ cup pasta shells – small (recommended – De Cecco)
grated parmesan cheese – optional

In a soup pot, sauté bacon with olive oil on high heat until golden brown.
Add garlic, onions, celery, carrots @ chili flakes. Saute for 2 minutes.
Add tomato paste and cook for another minutr two.
Add all liquids, beans and the bay leaf, bring to a boil.
Add Basil leaves, turn heat down to medium, add pasta and cook for 8 to 10 minutes.
Add salt and pepper. Pour into serving bowls and top with parmesan cheese.

Tuna & Fagioli Salad

6 oz Italian tuna in olive oil
2 tbsp olive oil
½ lb cannellini beans cooked
1 medium onion, sliced
salt & pepper, to taste
2 tbsp chopped Italian parsley

After soaking the beans overnight, cook them in lightly salted cold water for one hour or until tender. Drain and cool. Combine the beans, tuna, Italian parsley and onion in a bowl. Add the olive oil, salt and pepper. Toss together. Serve at room temperature.

Sergio’s Waldorf Turkey Salad
1/3 cup apricot jam
½ cup plain yoghurt
1 tbsp tarragon – chopped
1 tbsp chives – chopped
1 tbsp parsley – chopped
½ tsp curry powder
1 tbsp dijon mustard
1 tbsp mayonnaise
1 tbsp lemon juice
½ tbsp grated lemon peel
1 lb. cooked turkey breast –cubed
1 red apple with skin – cored and cubed
½ cup celery – chopped
¼ cup golden raisins
8 leaves of butter lettuce
1 tbsp chives – chopped
salt and pepper to taste

Combine apricot jam, yogurt, chopped herbs, curry powder, mustard, lemon juice, lemon zest, salt and pepper in a large mixing bowl. Stir until well blended. Add cubes of turkey breast, diced apple, celery and raisins. Toss together and on a bed of butter leaf lettuce. Garnish with fresh chopped chives.

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