Meet Richard Picardi, the former owner of the Brooklyn Dodger Sports Bars and Restaurants that won a landmark trademark in a case brought by Major League Baseball and The Los Angeles Dodgers.
Richard is currently Director of Business Writing at St. John’s University Center for Teaching and Learning. Dividing his time, Richard is a resident of both Yarmouth Port and Manhattan. Richard is a terrific cook as evidenced by his recipe for Red Wine Lentil Soup (that you can also make into an entree). You’ll love his recipe on a cool fall day.
Red Wine Lentil Soup – or Entree
Ingredients:
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery (or more onions)
1 28 oz. can crushed tomatoes
3 cups chicken broth
1/2 cup red split lentils (Trader Joe’s red split lentils plastic bag – no need to pre-soak)
Chopped parsley (2-4 Tbl.)
1/4 cup red wine
1 teaspoon minced garlic
Pinch of dried powdered clove
Salt and pepper, to taste
Directions:
Wilt onions and celery in the olive oil.
Add crushed tomatoes and broth; bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
Stir in lentils, parsley, wine, garlic, salt and pepper and powdered clove. Simmer 25 minutes longer.
As entrée: To make into a meal, brown 2 links of turkey sausage and cut into thin slices. Remove and set aside before wilting the onions. Add turkey sausage slices and 1/2 cup (dry before cooking) of orzo when soup is cooked.
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Marveous Mavens 