From Honest Cooking
1 Cup Red Lentils
1 Cup Sliced Cabbage
1 Cup Sliced Fennel(including the stems and fronds)
1 Bay Leaf
2tsp Cumin Seeds
1in Ginger (crushed)
2tsp Ground Coriander
1tsp Turmeric
1/3 Cup canned diced Tomato
1 Green chili/jalapeño, chopped
2 Cups Water
Salt to taste
2Tbs Oil
Wash the lentils and keep aside. Prepare the veggies.
In a pot heat oil and the cumin seeds until it crackles. Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños. Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.
Add water and salt. Bring to a boil. Reduce the heat and cover. Let it cook until the lentils are tender about (15-20 mins). Serve hot!
Recipe: Roasted Baby Beet Salad With Feta & Shallot Vinaigrette
From A Sweet Pea Chef
1 bunch baby beets
2 tbsp olive oil
2 tbsp shallots minced
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tbsp parsley minced
1 tsp fresh orange juice
1/2 tsp kosher salt to taste
1/4 tsp ground black pepper to taste
1/4 cup crumbled feta
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Lay the baby beets, skin on, down on the baking sheet, with space surrounding each, if possible. Cover baking sheet with another sheet of aluminum foil. (You can bypass this step if you wish to individually wrap each beet, but this is kinda like wrapping them all together at once. Much easier.)
Bake beets in the oven for 35-40 minutes, or until tender when poked with a fork.
In a small mixing bowl, whisk together all other ingredients (for the vinaigrette). Season with salt and pepper, to taste.
Once beets are tender, remove from oven and allow to cool. When cool enough to handle, gently peel off beet skin using a sharp paring knife. Discard peel.
Slice each beet in about 1/4-inch slices. Arrange sliced beets on a plate. Drizzle desired amount of vinaigrette over the beets (you may not need to use it all). Sprinkle crumble feta over the plate.
Recipe: Stuffed Delicata Squash
Adapted From Aggie's Kitchen
2 Delicata squash, cut lengthwise
2 teaspoon olive oil, divided
salt and pepper
2 garlic cloves, minced
1 small onion, chopped finely (or substitute your shallot!)
1 15 oz can cannellini or white beans, rinsed and drained
3 handfuls fresh kale, roughly chopped
1/4 cup panko or bread crumbs
1/4 cup Parmesan cheese
red pepper flakes, for serving
Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
While squash is baking, make stuffing for squash:
Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add kale to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
Spoon stuffing into each squash half.
In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.
Recipe: Parsnip Fritters With Garlic Yogurt Sauce
From Dishing Up The Dirt
Fritters
1 pound parsnips (about 3 medium sized ones) peeled
1/2 pound russet potato (one large) peeled
1 bunch of scallions (about 1/3 cup) diced, white and light green parts only
1 Tablespoon fresh lemon juice
1 1/2 Tablespoons minced dill
1 1/2 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying
Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced dill
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste
Preparation
Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.
Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!
Transfer the grated veggies to a bowl. Add scallions, herbs, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.
Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.
Serve fritters with garlic yogurt dip and enjoy!
Recipe: Savory Stuffed Pumpkin With Sausage & Gruyere
From The Kitchn
1 large baking pumpkin (approximately 5 to 10 pounds)
1 (1-pound) loaf day-old crusty bread, such as sourdough or French baguette
1 1/2 cups (about 5 1/2 ounces) grated Gruyère cheese
2 tablespoons neutral cooking oil, such as canola
1 pound uncooked Italian sausage or bulk sausage, any casings removed
3 large shallots, thinly sliced (sub in onions from your box!)
2 to 3 large cloves garlic, minced
1/4 cup dry white wine
2 to 3 heaping cups spinach or Swiss chard, coarsely chopped
4 large eggs
2 cups half-and-half (or 1 cup heavy cream and 1 cup whole milk)
2 teaspoons Dijon mustard
2 teaspoons kosher salt, plus more to taste
1 teaspoon fresh thyme leaves (substitute sage from your box for a really lovely flavor!)
Freshly ground black pepper
1/4 cup grated Parmesan cheese, for the top
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the pumpkin on a flat work surface. Using a heavy-duty knife inserted at a 45-degree angle, carefully cut out a “lid” from the top of the pumpkin. Remove any seeds and cut away any loose strings using kitchen shears. Transfer the pumpkin to the prepared baking sheet and set aside.
Combine the bread cubes and Gruyère in a large mixing bowl and set aside.
Heat the oil in a large skillet over medium to medium-high heat. Add the sausage and cook, stirring occasionally and breaking it into crumbles with a wooden spoon, until it is golden-brown and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread and cheeses
Reduce the heat to medium and add the shallots, cooking until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Increase heat to high and add the wine, using the wooden spoon to scrape up any brown bits from the bottom of the pan. Reduce the wine until it is almost evaporated. Add the spinach or chard and a generous pinch of salt; stir until wilted, 1 to 2 minutes. Add the spinach or chard to the bread mixture.
In a separate bowl, whisk the eggs, half-and-half, Dijon, 2 teaspoons salt, thyme, and pepper until combined to make the custard. Pour the custard over the bread mixture and gently toss to coat. Let sit, stirring occasionally, until absorbed, about 10 minutes
Transfer the stuffing to the pumpkin, filling it all the way to the top. (If there is extra, you can bake it in a small dish on the side.) Fit the “lid" back onto the pumpkin and transfer to the oven
Bake until the filling is bubbling and hot, and the flesh of the pumpkin can be pierced with a knife. This can be anywhere from 1 to 2 (or more) hours, depending on the size and type of your pumpkin. If possible, remove the cap for the last 30 to 45 minutes of baking (sprinkle with grated Parmesan and fluff lightly if the stuffing has smushed down) so the top can crisp up a bit.
Carefully transfer the pumpkin to a serving platter. Slice the pumpkin into large wedges and serve along with a generous portion of stuffing.
Recipe: Spaghetti Squash & Kale Fritters With Smoky Cashew Sauce
From Dishing Up The Dirt
1 spaghetti Squash, cut in half lengthwise (use a sharp knife and steady hand!) seeds removed with a spoon
2 Tablespoons olive oil, divided
2 leeks OR 1 small onion, finely chopped
2 cloves of garlic, minced
1 jalapeño pepper, seeded and diced
1 1/2 cups kale, roughly chopped
2 eggs, lightly beaten
1/3 cup oat flour-ground in a food processor or blender from about 3/4 cup of old fashioned rolled oats (can sub all purpose flour if need be)
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup cornmeal
neutral oil for frying
Smokey Cashew Sauce:
1 cup raw cashews, soaked at least 30 minutes in water
2 Tablespoons tomato paste
1/4 cup nutritional yeast
1-2 teaspoons smoked paprika (more or less depending on preference)
1/4 teaspoon cayenne pepper + more to taste
1/2 teaspoon fine sea salt
2 Tablespoon fresh lemon juice
1 cup water + additional to thin if necessary
Preheat the oven to 400F. Line a baking sheet with parchment paper and brush the squash slices with 1 Tablespoon olive oil. Place cut side down and roast until fork tender. About 35-40 minutes. Remove from the oven and let cool before scraping out the flesh with a fork. Reduce the oven temperature to 200F.
While the squash cooks prepare the veggies. Heat the remaining 1 Tablespoon olive oil in a large skillet. Add the onion and cook, stirring occasionally until soft and fragrant, about 5 minutes. Stir in the garlic, jalapeño, and kale. Continue to cook, stirring often, until the kale is slightly wilted adding additional oil if necessary. Remove from the heat and place the cooked veggies in a large bowl. Wipe out the pan and set it aside (you'll be using it again!)
Once the squash has cooled use a fork to scrape out the flesh into long strands. Place the scraped squash strands into a dish towel and wring out as much liquid as possible. Place wrung out squash in the bowl with the cooked veggies. Add the eggs, flour, salt and spices. Mix until well combined.
Place the cornmeal in a shallow dish and using your hands form the squash/veggie mixture into small uniform patties (about 1/4 inch thick) Carefully dip each side of the patty in the cornmeal. (The patties may be a bit fragile at this point but they'll be sturdy once they're fried up!)
Heat about 1/4 cup oil in a large skillet over medium-high heat. Working in batches add the squash patties in a single layer and fry until golden, about 3-4 minutes per side.
Keep the cooked fritters warm in a 200F oven until ready to serve.
Prepare the cashew sauce by draining the soaked cashews and running them under cold water. Place the cashews along with the rest of the sauce ingredients into a high speed blender and blend on the highest setting until completely smooth and creamy, scraping down the sides of the blender as necessary. Add additional water-1 Tablespoon at a time- until you reach the right consistency.
Serve fritters with the smokey cashew sauce and enjoy!
Recipe: Celery Root, Fennel, and Leek Mash
Serve this with sausages, braised meats, or your favorite vegetarian meat alternative!
1 medium-sized celeriac, peeled and diced
1 leek, white and light green parts thinly sliced
1 fennel bulb, diced
1/4 cup milk or unsweetened almond milk
2 Tbs butter
1 teaspoon chilli powder
¾ teaspoon salt
pepper to taste
Add the chopped celeriac to a large pot of salted water and bring to a boil. Once boiling, partially cover and reduce to a simmer. Simmer for 25-35 minutes until the celeriac becomes tender.
Meanwhile cook the leek and fennel in a medium sized sauté pan on medium heat with butter. Cook until the fennel softens, this will take about 10-15 minutes. When cooked remove from heat and set aside.
When the celeriac is cooked, drain and return to the pot.
In a small blender (or food processor) add half the celeriac, half the fennel/leek mixtures and the remaining ingredients and pulse until well combined and no large chunks of celeriac remain.
Add the blender mixture back to the pot with the remaining celeriac and add the rest of the leek/fennel. Mash all together using a potato masher. Add in milk, taste and re-season if necessary.
Recipe: Roasted Red Kuri Squash & Coconut Soup
From The Kitchn
4 to 4 1/2 pounds red Kuri squash
2 tablespoons vegetable oil or butter
4 cloves garlic
4 small shallots
1 tablespoon fresh grated ginger, from a 3-inch long piece
2 tablespoons tomato paste
1 teaspoon curry powder
1 dried red chili, about 2 inches long
1 (13.5-ounce) can coconut milk
4 cups chicken or vegetable broth
1 1/2 teaspoons salt
Juice of 1 lime (about 2 tablespoons)
Heat the oven to 400°F. Use a heavy, sharp knife or cleaver to cut the squash into quarters. Place these quarters in a roasting pan and bake for 1 hour. (Alternate method: Place each squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh.)
Put the squash aside for 15 minutes or until it is cool enough to be easily handled. When cool, peel the skin away from the squash flesh. You should have about 3 packed cups of roasted squash.
In a 4-quart or larger pot or Dutch oven, heat the oil or butter over medium heat. When the oil is hot, add the garlic, shallots, and ginger, and fry in the oil for about a minute. Add the tomato paste and fry for another minute. Turn the heat down and cook for about 5 minutes, or until the shallots are beginning to really soften. Add the curry powder and crumble in the red chili. Fry for another minute, then add the squash. Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.
Stir in the coconut milk and chicken broth and bring to a light simmer. Lower the heat and cover the pot. Simmer for 30 minutes.
Turn off the heat and puree the soup with a hand blender, or pour the soup in batches into a blender and carefully puree it there, holding the top down with a towel. Add the salt in 1/2-teaspoon increments, tasting as you go, and stir in the juice of the lime. Serve immediately.
Recipe: Roasted Sweet Dumpling Squash
From Canapes & Soirees
1 whole dumpling squash
1 tbsp coconut oil
salt and pepper to taste
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Slice the top off the squash. Scoop out the seeds and stringy pulp with a spoon. Discard seeds and pulp.
*See separate instructions for sliced squash or halved squash below.*
Sliced Squash: With a sharp knife, slice the squash into thin 1/4" slices. Cut along the ribs or ridges of the squash.
Toss the slices with olive oil, and salt & pepper to taste. Line slices in a single layer on a baking sheet, and cook for 7 to 9 minutes. Flip the slices with a fork or small spatula. Return to the oven, and cook for an additional 7 to 9 minutes. Remove from the oven and serve immediately.
Halved Squash: With a sharp knife, cut the squash into halves along the ribs or ridges of the squash. Rub each quarter with a thin layer of coconut oil, and season with salt and pepper.
Roast the quarters pulp side up for 12 minutes. Remove from oven and flip to be pulp side down. Roast an additional 8 minutes. Remove from oven. Carefully turn squash over, and serve immediately.
Recipe: Bok Choy Fried Rice With Roasted Futsu
2 Cups Sushi Rice
1/3 Cup minced Leek (or sweet yellow onion)
2 cloves garlic, minced
1 inch ginger, grated
1-3 Bok Choy
1 Futsu Squash, quartered, sliced, seeds removed
Olive oil
Salt to taste
Soy Sauce & Sesame Oil to taste
Peheat your oven to 400 degrees and arrange your squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil and salt to taste. Transfer to the oven for about 35-40 minutes or until the squash has softened and easily peels away from the skin, rotating halfway through.
Meanwhile, cook rice according to package instructions (cold day-old rice is easier to work with). In a small skillet over low heat, add the minced leek and saute until soft. Add in chopped bok choy and cook until just wilted. Add garlic and ginger and saute until fragrant, stirring constantly. Add rice and cook over medium heat until hot and slightly crispy on the bottom. Season to taste with sesame oil and soy sauce and serve with roasted squash.
If you want more protein, throw a fried egg on top. You can also try roasting your Futsu seeds and adding them to the dish as well!
Recipe: Parsnip Fritters With Garlic Yogurt Sauce
Adapted From Dishing Up The Dirt
Fritters
3 medium sized parsnips, peeled
1/2 pound russet potato (one large) peeled
1/3 cup minced leek
1 Tablespoon fresh lemon juice
3 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying
Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste
Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.
Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!
Transfer the grated veggies to a bowl. Add leeks, parsley, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.
Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.
Serve fritters with garlic yogurt dip and enjoy!
Recipe: Red Kuri Squash Curry With Chard
From Naturally Ella
1 small onion
2 cloves garlic
1/2 bunch of Swiss chard (about 6 ounces)
1 red kuri squash (about 2 pounds)
2 tablespoons coconut oil
1 tablespoon mild curry powder
2 teaspoon fresh ginger
Salt and pepper (to taste)
1 can coconut milk (13.5 fl oz)
1 cup low-sodium vegetable broth
Cilantro (for topping)
Brown rice (for serving)
Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.
Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
Stir in Swiss chard and let cook until wilted, about 5 more minutes.
Serve with a sprinkle of cilantro over brown rice.
Recipe: Roasted Delicata Squash With Lemon Tahini Sauce
From Champagne Tastes
1 delicata squash
1 Tbs olive oil
1 tsp red pepper flakes
1 tsp salt
1/2 cup plain Greek yogurt
1/2 lemon, zested + juiced
1 Tbs tahini (sesame seed paste)
1 tsp salt
Preheat oven to 400ºF.
Cut squash in half lengthways. Scoop out seeds with a spoon. Slice into 1/2" slices.
Arrange on a baking sheet, and drizzle with olive oil. Sprinkle the red pepper and salt over the squash. Roast 20-25 minutes, until the squash is soft and edges are golden-brown.
While the squash roasts, mix together the yogurt, lemon zest, lemon juice, tahini, and salt.
Serve squash immediately with lemon-tahini sauce.
Recipe: Thai Roasted Carrot & Golden Beet Soup
From Floating Kitchen
1 lb golden beets, trimmed and peeled
1 lb carrots, trimmed and peeled
3 tablespoons extra-virgin olive oil, divided
1 tsp. salt, divided
1 tsp. black pepper, divided
1 cup diced yellow onion
2-3 tablespoons red curry paste
4 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk
Pre-heat your oven to 400 degrees.
Roughly chop the beets and carrots into 1 1/2-inch pieces. Toss them on a large rimmed baking sheet with 2 tablespoons of the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer to your pre-heated oven and roast until softened, about 30-40 minutes, stirring once halfway through the cooking time. Remove and set aside.
In a large heavy-bottom pot, warm the remaining tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes. Add the red curry paste and the remaining salt and black pepper and cook, stirring constantly, about 2 minutes.
Add the vegetable broth and the roasted beets and carrots. Bring the soup to a simmer and cook, covered, for about 20 minutes, or until all the vegetables are very soft. Remove the pot from the heat and allow the soup to cool slightly. Then carefully purée the soup using an immersion blender, blender or food processor with the blade attachment. Work in batches as necessary and be careful when transferring hot liquids.
Return the puréed soup to your pot and re-warm it over low-medium heat. Stir in the coconut milk. Taste and adjust for salt and black pepper.
Recipe: Roasted Carrot & Ginger Soup
From Dishing Up The Dirt
1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)
1 large yellow onion, peeled and quartered
2 large cloves of garlic, peels left on
2 teaspoons fresh thyme
salt and pepper
olive oil
4 cups low-sodium vegetable stock
2 tablespoons minced ginger
1/2 cup full fat coconut milk (blended before measuring)
Preheat the oven to 400F.
On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.
Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth.
Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.
Recipe: Moroccan Carrot & Lentil Soup
From A Cedar Spoon
2 Tablespoons olive oil
1/2 medium sweet onion, chopped
3 garlic cloves, minced
1-2 cups peeled and chopped carrots
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1-15 oz can diced tomatoes
4 cups vegetable broth
Salt and pepper to taste
Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
Recipe: Roasted Savoy Cabbage
From Chocolate And Zucchini
1 head Savoy cabbage
Olive oil for cooking
Sea Salt
Freshly ground black pepper
Lemon juice
Preheat the oven to 200°C (400°F) and grease a rimmed baking sheet.
Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lengthwise, and slice crosswise thinly.
Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
Recipe: Zuppa Toscana (Creamy Kale & Potato Soup With Sausage)
From Alaska From Scratch
1 tablespoon olive oil
1 pound italian sausage
¼ teaspoon red pepper flakes (or to taste)
3 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 small russet potatoes, thinly sliced
2 cups kale, finely chopped
1 cup heavy cream
salt and pepper to taste
To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Recipe: Sauteed Kale & Goat Cheese Crostini with Balsamic Reduction
From Adventures in Cooking
Balsamic Reduction
1/2 cup balsamic vinegar
2 tablespoons granulated sugar
Kale Crostini
5 large leaves of kale torn into pieces with the thick center veins removed and discarded
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
8 slices French bread
8 ounces goat's cheese can be feta, chèvre...any kind of goat or sheep's cheese
8 tablespoons unsalted butter
freshly ground black pepper
Simmer ingredients for the Balsamic Reduction in a small saucepan over low heat for 10-15 minutes, or until it coats the back of a spoon. Remove from heat and allow to cool to room temperature to thicken.
Sauté the kale with the olive oil and balsamic in a medium-sized frying pan or cast iron skillet over medium heat until the kale cooks down, shrinks, and becomes wrinkly, about 10 minutes, stirring every few minutes. Remove from heat and set aside.
Brush both side of each slide of bread with a tablespoon of the butter and toast them on a grill or griddle until lightly golden. Remove from heat and set aside.
Sprinkle or spread 1 ounce of cheese onto each toast, sprinkle each with a pinch of black pepper, and place a few pieces of kale over the cheese. Drizzle the balsamic reduction over the crostinis and serve immediately.
Recipe: Egg Sandwich With Mustard Greens & Avocado
From Delish
2 tbsp. safflower oil
1 lb. mustard greens
Sea salt
1 large Hass avocado
1 tbsp. fresh lemon juice
4 large eggs
8 slice whole-grain bread
Hot sauce
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and cook over moderately high heat, stirring, until tender, 1 1/2 minutes; season with salt. Transfer the greens to a bowl and keep warm.
In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.
Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the pan and season with salt. Cook over moderate heat until the whites are crisp, about 1 minute. Flip the eggs and cook until the whites are firm and the yolks are runny, 2 minutes longer.
Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.