Linguini with Kale Pesto

INGREDIENTS:

• About 1/3 cup toasted pine nuts

• 2 to 3 cloves garlic, crushed 

• 1 lemon, zested and juiced

• 1 bunch kale, stemmed 

• Salt and pepper

• Freshly grated nutmeg 

• 1/3 to 1/2 cup extra virgin olive oil (EVOO)

• 1/2 cup Pecorino Romano, plus more to pass

• 1 pound linguini

PREPARATION:

1. Place a large pot of water on to boil for the linguini.

2. Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.

3. Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.

Tuscan Kale Soup

INGREDIENTS:

• 1 tablespoon olive oil

• 1 onion, chopped

• 3 ribs celery, chopped

• 3 carrots, chopped

• 1 teaspoon salt

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/4 teaspoon crushed red pepper flakes (more if you like a little more heat)

• 1 15oz. can fire-roasted tomatoes (or regular if you can’t find fire-roasted)

• 4 cups vegetable broth (I use low-sodium and then adjust for salt)

• 2 cups water

• 3/4 cup orzo pasta

• 4 cups chopped kale

• 1 tablespoon fresh lemon juice

PREPARATION:

1. Cut kale into ribbons.

2. Heat olive oil in a large soup pot over medium heat.

3. Add the onion, celery, carrots, salt, oregano, basil and red pepper flakes. Cook for 10 minutes, stirring occasionally, until softened.

4. Add the tomatoes with their juice, broth, water and orzo and bring to a boil. Reduce heat to medium and cook until orzo is tender, about 12 minutes.

5. Stir in the kale until wilted, seasoning to taste if needed.

6. Stir in the lemon juice and serve.

Roasted Butternut Squash Risotto

INGREDIENTS:

• 3 lb butternut squash

• 6 cups nonfat chicken broth

• 1 medium onion, chopped

• 1 tablespoon unsalted butter

• 1 1/2 cups Arborio rice (9 oz)

• 1 teaspoon minced garlic

• 1/2 teaspoon ground cumin

• 5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)

• 1 teaspoon salt

• 1 1/2 teaspoons chopped fresh sage

• 4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

PREPARATION:

1. Preheat oven to 450°F.

2. Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

3. Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

4. Start risotto after squash has been roasting 40 minutes.

5. Bring broth to a simmer and keep at a bare simmer, covered.

6. Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

7. Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

8. Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

9. Serve risotto immediately, spooned over reserved squash slices.

Lentil and Vegetable Stew with Kale

INGREDIENTS:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)

• 1 medium celery root (celeriac), peeled, chopped (3 cups)

• 1 medium rutabaga, peeled, chopped (2 cups)

• 1 pound brown lentils, rinsed

• 1 tablespoon herbes de Provence

• 8 cups (or more) vegetable broth

• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

PREPARATION:

1. Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes.

2. Stir in lentils and herbes de provence. Add broth and kale.

3. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired.

4. Season with salt and pepper.

Greek Kale Salad with Lemon Olive Oil Dressing

INGREDIENTS:

GREEK SALAD INGREDIENTS

• 1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped

• 1 pint cherry or grape tomatoes halved

• 1 cucumber seeded and diced

• 1/2 red onion thinly sliced

• 1/2 cup crumbled feta cheese

LEMON DRESSING INGREDIENTS

• 1/2 cup extra virgin olive oil

• 1/4 cup lemon juice

• 1 garlic clove minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

PREPARATION:

1. TO MAKE THE DRESSING: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.

2. TO MAKE THE SALAD: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving. 

3. Prepared and dressed salad can be stored in the fridge for up to 48 hours.