Cheesy Kale & Squash White Lasagna

INGREDIENTS:

• 1 large egg

• 1 cup whole-milk ricotta cheese

• ½ cup grated Parmesan cheese, divided

• 1 tsp dried oregano

• ½ tsp each sea salt and fresh ground black pepper

• 2 cups loosely packed baby spinach leaves, chopped

• 1 cup loosely packed baby kale leaves, chopped

• 3 tbsp organic unsalted butter, divided

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 3 tbsp white whole-wheat flour, divided

• 1 cup low-sodium chicken broth

• 4 9 x 6-inch fresh whole-grain lasagna noodles or 8 dry oven-ready whole-grain lasagna noodles (TIP: If using dry oven-ready noodles, soak them in a 9 x 13-inch cake pan filled with hot water for 10 minutes before using.)

• 1 small (about 1-lb) butternut squash, peeled, seeded and sliced thinly

• ½ cup whole milk

• ¼ tsp ground nutmeg

PREPARATION:

1. In a large bowl, mix together egg, ricotta, ¼ cup Parmesan, oregano, salt and pepper until well combined. Fold in spinach and kale.

2. Prepare sauce: In a large pot on medium, melt 2 tbsp butter. Add onions and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Add 2 tbsp flour and cook, stirring gently, for 1 minute more or until golden. Slowly add broth, whisking constantly and cook until slightly thickened, about 1 minute more.

3. Place one-third of sauce on the bottom of a 5-qt slow cooker, spreading to cover entire bottom. Top with a single layer of noodles, trimming them to fit if necessary (1 fresh sheet or 2 dried noodles). Spread half of cheese mixture on top followed by half of the butternut squash slices. Top with another layer each of the following: noodles, sauce, cheese, squash, noodles and sauce. Cover slow cooker and cook on high for 2 hours.

4. In the last 45 minutes of cooking, melt remaining 1 tbsp butter in a small saucepan. Add remaining 1 tbsp flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in milk and cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in remaining ¼ cup Parmesan and nutmeg.

5. Pour sauce over lasagna; cover again and cook for remaining 30 minutes. Turn slow cooker off and allow to stand for 30 minutes before slicing.

Kale & Brussels Sprout Salad

INGREDIENTS:

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced

• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

PREPARATION:

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

2. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing

INGREDIENTS:

• 6 medium multicolored carrots (about 10 ounces), peeled

• 4 small golden beets (about 8 ounces), peeled

• 1 Fuji apple

• 1/2 cup full-fat Greek yogurt

• 1/4 cup mayonnaise

• 2 tablespoons apple cider vinegar

• 2 teaspoons honey

• 3/4 teaspoon whole caraway seeds

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

PREPARATION:

1. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.

2. Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.

3. Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.

Do Ahead: Slaw can be made and chilled for up to 8 hours.