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.

Grilled Fennel Salad with Fresh Herbs and Parmesan

INGREDIENTS:

• 2 fennel bulbs, sliced

• olive oil

• fresh herbs like basil, parsley and thyme and some fennel fronds

• lemon juice and zest

• Parmigiano Reggiano shavings

PREPARATION:

1. If your fennel bulbs have stalks and fronds on them, then you'll want to trim them off.

2. Cut off any hard and inedible outer parts.

3. Trim a tiny bit off the bottom, the core helps to keep your slices in tact.

4. Holding your fennel bulb upright cut ¼ inch slices vertically from top to bottom.

5. Brush each side with olive oil and a sprinkling of salt and pepper.

6. Place slices on a medium hot grill turning until you get a nice char on each side and fennel is tender to the touch.

7. Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.

8. Garnish with the shavings of Parmigiano Reggiano.

9. Delicious slightly warm or at room temperature.

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.

Herb-Roasted Parmesan Acorn Squash

INGREDIENTS:

• 1 large acorn squash (or 2 small)

• ⅓ cup grated Parmesan cheese + more for garnishing

• 2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)

• 1 tablespoons butter or ghee, melted

• ½ teaspoon garlic powder

• ¼ teaspoon salt + more to taste

• ⅛ teaspoon black pepper

PREPARATION:

1. Preheat oven to 400℉.

2. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.

3. In a large bowl, combine all of the ingredients and toss to combine.

4. Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.

5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.

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.