Greens, Pear, and Ginger Smoothie

Although some parts of my gardens have taken some real hits from gopher activity, what I call my "salad garden" is actually doing pretty well. The ample supply of lettuce, arugula, and multiple kinds of kale has definitely dampened the pain of my eggplant casualties and I've been happily squeezing those garden-fresh greens into my diet at every available opportunity. There have been salads and kale chips and leisurely weekend omelettes galore, but my quick weekday breakfasts can definitely benefit from a bit more of the green stuff too.

It wasn't always the case, but smoothies have become a regular part of my weekday routine, and I quite often squeeze in a little bit of extra nutrition by burying some greens in my fruity smoothies. Despite its place the forefront of the health food craze, raw kale can be a little too much for some people, so use spinach if the bitterness is too much. Sweet pear and honey counteract some of the assertive kale flavor, with the sour lemon juice and spicy ginger doing their part as well. Adding chia seeds or flaxseed, especially if you let them soak overnight, will thicken the smoothie up, but it's ready to drink as soon as you finished blending it.

Greens, Pear, and Ginger Smoothie
serves 1

1 to 1 1/2 cups dairy or non-dairy milk of choice (or coconut water)
2 ounces baby spinach or kale, washed and dried
1 ripe pear, seeded and chopped
1 tablespoon fresh lemon juice
1 teaspoon freshly-grated ginger
1 teaspoon honey or agave, or to taste (optional)
1 tablespoon chia seeds or ground flaxseed, optional.

1. Place all ingredients in a blender and blend until smooth.

Dal Palak

Pretty much every Monday night it is both Meatless Monday and big batch cooking night at my house. Monday might not be the night most people use to be ambitious after work, but I like to use the first night of the week fill up the freezer and get some laundry done while dinner is bubbling away on the stove. Crossing off a long to-do list is my solution to the Monday doldrums, making what would be a drag of a day anyway move a lot more quickly and starting the week on a productive note.

For all the cuisines that make an appearance on my Monday night, I think Indian is the most common. All manner of vegetables and legumes, even many you wouldn't normally expect, take expertly to sweet, savory, and spicy Indian-inspired flavors. They're also ideal candidates for big batch Meatless Monday because they are often healthy, inexpensive, and freeze really well. This trifecta of qualities is what makes a recipe worth investing significant prep and cooking time, provided the outcome is still a delicious dish. And while neither I, or the author of the original, will claim this is the most authentic recipe, there's no denying that this fridge-clearing pile of veggies and melange of spices meet all those criteria perfectly.

For the dinner and lunch the day after, I ate this over brown rice with a dollop of yogurt and dash of hot sauce, but if I get some time to make naan, you can bet this will be one of the first companions it sees. Baked tofu, chicken, or even eggs would also perch perfectly atop this healthy plate if you're feeling especially ravenous.

Dal Palak
adapted from The Kitchn

makes about 8 cups

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach or other hearty green (kale, chard, etc.) cleaned and cut into ribbons
1 cup lentils
3 cups of water or broth
1-2 Tablespoons salt
Chopped scallions, for topping (optional)
Plain yogurt or sour cream, for topping (optional)
Hot sauce, for topping (optional)

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

4. Serve dal along with rice, naan, or chapatis.

Ribollita

It's a well-established fact that once I've acquired a beloved new cookbook, I can rarely restrain myself from getting a little obsessed. After pouring through each and every page, bookmarking as I go, how can I restrain myself? In continuing the Mollie Katzen recipe theme started earlier this week, I have another ready to go.

Ribollita is one of most delicious culinary creations of Tuscany, and like so many beloved dishes, originated as peasant fare. Literally meaning "reboiled", this dish began as a repurposing of the previous day's minestrone or vegetable soup, fortified with leftover bread. I'm fortunate enough to be deliberately preparing this meal rather than cobbling it together from leftovers, but I have no less appreciation of this affordable collection of humble vegetables melded into a hearty stew.

This meal is a labor of love and leisure, the kind of weekend project to let to lazily simmer on a Sunday afternoon while you mill about the house or relax with a good book. It might be tempting to short cut the process with some canned cannellinis, but much of flavor comes from the herb-infused beans and bean broth used later to cook the vegetables, so look to a different recipe for a quick ribollita. This can be streamlined a bit into a weeknight meal by preparing the beans the night before you'd like to serve the soup, making sure to reserve some of the bean broth as well. Each bite is herby and earthy and delicious down to the core in the vegan rendition, but the savory Parmesan takes it one more scrumptious step that my Dairyland origins wouldn't let me dream of omitting. Finally, a slice of rustic bread is absolutely imperative for staying honest to the peasant origins and more importantly, mopping up every last bit of beans, veggies, and broth.

Ribollita
adapted from The Heart of the Plate by Mollie Katzen
serves 6

For the beans:
1 cup dried cannellini beans, soaked for at least 4 hours (preferably overnight)
3 large garlic cloves, peeled and halved
3 fresh sage leaves
1 3-inch spring fresh rosemary
Several sprigs fresh thyme
1 medium Parmsan rind (up to 4 ounces; optional)

1. Drain the soaked beans and place them in a large pot along with enough fresh water to cover by at least 2 inches (3 inches is even better). Add the garlic and herbs and bring to a boil.

2. Lower the heat to a simmer and cook, partially covered, for 1 1/2 hours, or until the beans are as soft as they can get while still keeping their shape. (Make sure they are truly soft. No undercooked beans!) If you like, you can add the Parmesan ring about 45 minutes into the simmering.

3. Remove from the heat and drain in a strainer set over a large heatproof bowl, saving the cooking water. (Fish out the herbs and Parmesan rind, if using; it's okay to leave in the garlic.)

For the stew:
3 tablespoons olive oil
2 cups chopped onion (1 large)
2 celery stalks, diced
1 large carrot, cut into half circles about 1/8-inch thick or into bite-sized chunks
3/4 teaspoon salt, or more to taste
2 tablespoons minced or crushed garlic
1/2 pound green cabbage, cut into bite-size pieces (2 heaping cups)
1 large or 2 small bunches lacinato kale (1/2 pound total), stemmed and chopped fairly small (4 packed cups) or spinach or other hearty greens
Black pepper
About 6 slices artisan bread (day-old is fine), sch as ciabatta or Pugliese, toasted
Grated aged Parmesan, Pecorino, or Asiago (optional)

1. Place a soup pot or Dutch oven over medium heat for about a minute, then add 2 tablespoons of the oil and swirl to coat the pan. Add the onion and cook, stirring frequently for 5 minutes, or until the onion begins to soften. Stir in the celery, carrot, 1/4 teaspoon of the salt, and 1 tablespoon of the garlic and cook for another 5 minutes, stirring often.

2. Stir in the cabbage, kale, and remaining 1 tablespoon garlic, sprinkling them with another 1/2 teaspoon salt as you go. The pot will be crowded at first, but the vegetables will cook down. Cover and cook, stirring frequently, until all the vegetables are tender, about 10 minutes. Add small amounts of the bean cooking water (1/2 cup at a time) if needed to prevent sticking, but otherwise try to force-cook the vegetables in their own moisture, adding as little water as possible.

3. When the vegetables are done to your liking, add the beans, stirring them in gently so they don't break. Add a little more bean-cooking water, if you wish. Cover again and cook for just a few more minutes. Taste to adjust the salt and add a good amount of black pepper.

4. Serve hot, drizzled with the remaining 1 tablespoon olive oil, and topped with the toasted bread. If you want to enjoy a cheese-crusted experience, spoon the stew into ovenproof ceramic bowls (as you would with French onion soup), top with the bread sliced, sprinkle some cheese over the bread, and broil briefly.

Quick Tomato, White Bean, Sweet Potato, and Kale Soup

When you live in Wisconsin, the first day of the year in the fifties is a major victory. We air out the house even when there's a heavy covering of snow on the ground, drive around with the windows rolled down, and a few brave souls will don shorts for the occasion. Unfortunately, that lasted but one fleeting day this week, but it has definitely given me a metaphorical taste for spring. I'm more than ready to begin to transition to my literal tastes to more spring-like fare, as the days where I'll be craving a massive, piping hot, bowl of soup are happily numbered.

But while I'm still looking out on a yard full of snow, I'm happy to keep indulging that craving. There are plenty of white bean and kale soup recipes available, but my riff on a New York Times recipe is the first I've seen with sweet potatoes, confirming my theory those orange-fleshed beauties are nearly always a great substitution. Creamy white beans and tender kale go just as well with that delicious tuber as its blander and less nutritious cousin, perfectly finished with a sprinkling of salty, nutty Parmesan cheese. Fresh off the stove, there's no doubt it's a wonderful meal, but flavors meld and deepen over a day or two in the fridge, and fare pretty well when you pluck a serving from the freezer days or weeks later.

Quick Tomato, White Bean, Sweet Potato, and Kale Soup

adapted from the New York Times

serves 4 to 6

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium sweet potato (about 6 to 8 ounces), scrubbed and diced
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Lemon juice, to taste
Grated Parmesan for serving (optional)

1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.

2. Add the water, tomato paste, oregano, sweet potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the sweet potatoes are just about tender.

3. Add the kale and simmer another 10 minutes, until the kale and sweet potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper and lemon juice to taste. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

Stewed Cauliflower, Butternut Squash, and Tomatoes

Behold the latest in the Joe Yonan make-a-big-batch-and-freeze-the-leftovers recipes! Unlike with the sweet potato and black bean soups, I'm sharing the base recipe straight away. While those soup bases are delicious on their own, they were ultimately designed to be as a canvas for other ingredients. This glorious pot of veggies, however, is a composed dish all on its own. The textures progress from melted tomatoes to soft squash to tender cauliflower, painted with a diverse palate of vinegary capers, spicy red pepper flakes, and umami-packed fish sauce. Fish sauce may set off a few alarm bells for some people, but it only serves to make this dish savory, not fishy, deepening the flavor rather than changing it.

This is a delicious vegetarian main or side dish, both options which I personally enjoyed in short order. For dinner, I layered a hearty scoop over a plate of greens, topping with a grilled salmon fillet. At lunch the following day, I combined the veggies with more greens and quinoa for an equally satisfying vegetarian meal. In addition to a few Joe Yonan recipes in the hopper, I also see a future for these stewed veggies as a pasta sauce, topping for other grains like couscous, rice, and bulgur, and partner for grilled chicken. Perhaps they'll even make their way into a grilled cheese? I wouldn't be a good Wisconsin girl if I didn't find a way for these vegetables to make their acquaintance with the delicious dairy this state has to offer.

Stewed Cauliflower, Butternut Squash, and Tomatoes
adapted from Serve Yourself by Joe Yonan
makes 6 to 7 cups

1/2 cup extra-virgin olive oil
3 plump cloves garlic, thinly sliced
1 onion, thinly sliced
1 small (1 1/2-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
1 (1-pound) cauliflower, cored and cut into 1-inch florets
1/4 cup small capers, drained
Coarse sea salt or kosher salt
1/2 teaspoon red pepper flakes, or more to taste
1 (28-ounce) can Italian plum tomatoes and their juice, preferably San Marzano, crushed by  hand
1 cup water
2 teaspoons Asian fish sauce, or more to taste (or vegan fish sauce or tamari or soy for a vegetarian/vegan version)

1. Pour the olive oil into a large saucepan set over medium-high heat. When the oil starts to shimmer, scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook until wilted, about 2 minutes. Add the squash and cauliflower pieces, capers, 1 teaspoon salt, and the red pepper flakes and use tongs to toss it all together.

2. Pour in the crushed tomatoes and their juices. Slosh the water into the can and add; stir well and cover. When the tomato juices are boiling, decrease the heat to medium-low or low so that the mixture is gently bubbling. Cook, covered, until the vegetables are tender, 30 to 40 minutes. Uncover, increase the heat to medium high, and continue coking until the stew is reduced and thickened to a good pasta-sauce consistency, about 5 minutes. Add the fish sauce, taste, and add more fish sauce and salt if desired.

3. Eat a cup or two as a vegetarian main course and refrigerate the leftovers in an airtight container for up to 2 weeks, or freeze it in cup-size portions for several months.

Cheesy Greens and Rice Gratin

Having grown up in the upper Midwest, I've been around more than my fair share of casseroles. From time to time that dense and hearty fare is exactly what I'm craving, but for your average meal I'm not looking to eat something that will require a nap immediately after. But who can argue with the glorious collaboration of cheese, rice, and veggies? That's where my grown-up tastes turn to the infinitely customizable, eternally delicious, gratin.

Every kitchen should have at least one variety of grain, spice mix, sauce, nuts or seeds, greens, and cheese, so there's sure to be some iteration of this recipe in easy reach. Have leftover pasta sauce or salsa instead of tomatoes? Absolutely! Cooked quinoa or barley instead of rice? Go for it! Old Bay instead of Za'atar? Sharp cheddar or Parmesan instead of Gruyere? There's no shortage of tasty combinations so go nuts with whatever you have in the fridge and cabinets and find your favorite. My first tasting of this gratin brought together brown rice, salsa, kale, pepitas, and cheddar cheese for a Mexican/Southwestern slant on the recipe. Marinara, pine nuts, and Parmesan give this a nice Italian twist, and orzo and feta cheese could take it in a Greek direction, particularly if you tuck some olives in there as well.

Cheesy Greens and Rice Gratin
adapted from Eat Your Vegetables by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon Za'atar (or other favorite spice blend)
1/4 cup canned crushed tomatoes in their liquid, or 2 chopped plum tomatoes, or 1/4 to 1/2 cup prepared tomato sauce or salsa
3/4 cup cooked brown rice
2 tablespoons toasted pistachios or pine nuts
3/4 cup cooked hearty greens (spinach, kale, Swiss chard, etc.) or 2 cups chopped fresh leaves
1/4 cup shredded Taleggio or Gruyere, or other good melting cheese

1. Preheat the oven broiler, and adjust the rack to be several inches from the flame.

2. Pour the olive oil into a small cast-iron or other oven/broiler-proof skillet over medium heat. When it shimmers, add the garlic and cook until it starts to become tender. Sprinkle in the za'atar and cook for just a few seconds, letting the spices bubble and bloom. If using fresh greens, add them now. Stir in tomatoes or sauce and rice, taste, and as salt and pepper as needed. Cook for a few minutes to let the flavors combine, then turn off the heat. Stir in the nuts or seeds.

3. Pack the rice mixture down even with a spatula and top with cooked greens (if not using fresh), leaving a ring of rice exposed. Sprinkle with the cheese. Slide the skillet under the broiler and cook until the chees is melted, bubbly, and slightly browned, 3 or 4 minutes, then remove. Let cool slightly, but eat it hot.

Sweet Potato Soup with Chorizo, Chickpeas, and Kale

One of the most genius things I've gleaned from my time pouring through Joe Yonan's cookbooks recently is the idea of making a concentrated soup base. Invest a little extra time one day, and you'll have a freezer full of flavorful foundation for diluting and dressing up at dinner time. This sweet potato soup base, while delicious all on its own, becomes something truly spectacular with a topping of savory chorizo, crispy chickpeas, and earthy kale. Rendering the fat from the chorizo quickly infuses the chickpeas and kale with flavor, creating the perfect crispy, spicy topping for the sweet and silky soup. This soup deftly balances indulgent and healthy elements, but if you absolutely have to cut back or are a vegetarian, you can crisp up the chickpeas and kale in olive oil instead.

With one more sweet potato soup left in Yonan's book for me to try, I hardly wait to break the next portion out of the freezer - if it's half as successful as this variation, I'm guaranteed to savor every bite. Now to decide what personal touch I'm going to put on the final serving...

Sweet Potato Soup with Chorizo, Chickpeas, and Kale
adapted from Serve Yourself by Joe Yonan
serves 1

1 cup Sweet Potato Soup Base, defrosted if frozen (see below)
½ to ¾ cup water or vegetable stock
1 (3- or 4-ounce) link fresh Mexican chorizo
1/3 cup cooked chickpeas, preferably homemade, rinsed and drained
4 or 5 leaves kale, stripped from the stem and torn into bite-size pieces

1. Pour the soup base into a small saucepan over medium heat. Whisk in ½ cup of the water and cook until the soup is bubbling hot, 3 to 4 minutes. Add more water if you want the soup thinner. Reduce the heat to low, cover, and keep it hot.

2. Heat a medium skillet over medium-high heat. Slice through the chorizo casing and squeeze the sausage into the skillet (or cut into small pieces). Cook, breaking it up with a spoon, until the chorizo’s fat starts to melt, 1 to 2 minutes. Add the chickpeas and cook until the chorizo and chickpeas brown, 4 to 6 minutes. Add the kale and stir-fry until the kale wilts slightly, brightens in color, and gets a few crunchy edges, 2 to 5 minutes.

3. Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.

Sweet Potato Soup Base
from Serve Yourself by Joe Yonan
makes about 4 cups

2 (10- to 12-ounce) sweet potatoes
2 tablespoons extra virgin olive oil
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small leek, white and pale greens, thinly sliced
2 sprigs thyme
Kosher or sea salt
Pinch of curry powder
2 cups light chicken or vegetable stock, warmed

1. Preheat the oven to 425°F.

2. Use a fork or sharp knife to prick the sweet potatoes in several places. Place on a piece of aluminum foil
and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes.
(Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute,
then carefully transfer to the oven on a piece of foil. Bake until the potatoes are tender, 30 to 45
minutes.)

3. Pour the oil into a 3-quart saucepan over medium heat. When it starts to shimmer, add the carrots,
celery, leek, thyme, and a pinch of salt. Stir to combine well, then decrease the heat to low, cover the
pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes. (Take care
not to allow the vegetables to burn.)

4. Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir
to combine, mashing the sweet potato flesh with a spoon. The mixture will be chunky. Stir in the stock
and combine well. Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and
cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld. Allow the mixture
to cool slightly, then remove and discard the thyme.

5. Use a handheld immersion blender to puree the soup base, which will be very thick. (Alternatively, you
can puree it in a blender or food processor. If using a blender, be sure to remove the center cap on the
lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the
soup.) Taste and add salt if needed.

6. Let the soup base cool to room temperature. Divide it into 4 portions and use immediately, refrigerate
for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags,
pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Spicy Kale Salad with Miso-Mushroom Omelet

It's not often that I discover a recipe that is truly a new culinary concept for me. Eggs are a staple food in my diet and it seems like I've prepared them nearly every possible way. More times than I can count, especially when I'm pressed for time, my dinner has been a veggie-packed frittata or omelet with a side salad and toast. With the thousands of bites of frittata and salad I've taken so perilously close to each other, I can't believe I'd never thought to cut up an omelet to top my salad until this recipe. But I'm here to tell you that it's fantastic!

It surely doesn't hurt that this particular omelet is one of savoriest you can make. Umami powerhouses miso and mushrooms team up in the omelet itself and with a topping of Parmesan cheese, this savoriness can scarcely be rivaled. Miso isn't a terribly common ingredient, though with the mainstreaming of sushi, it's finding its way into a lot more restaurants and home kitchens. I'll confess it might seem like a big investment for being used in a such a modest amount, but it's one of the best ingredients to have around for adding a quick punch of umami to a dish, especially when eating vegetarian. (But if you're in a real pinch, a bit of soy can almost do the trick.) It takes a hearty green like kale to hold up to the robustly flavored omelet and the spice of vinaigrette livens up every bite. Toasted pecan bits finish the dish with a rich and toasty note with a mere slice of crusty bread all that is required to turn this into full meal.

Spicy Kale Salad with Miso-Mushroom Omelet

adapted from Serve Yourself by Joe Yonan

serves 1

1 tablespoon unsalted raw pecan halves

1 teaspoon white miso

1 teaspoon water

1 egg

1 tablespoon extra-virgin oliveoil, plus more if needed

1 cup chopped cremini, oyster,hen of the woods, or othermeaty mushrooms

2 cups lacinato or other kale leaves, stripped from their stems, thinly sliced and massaged 

2 tablespoons Lemon Chile Vinaigrette (see below)

1 ounce coarsely grated Pecorino Romano or Parmesan cheese

Freshly ground black pepper

1. Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

2. Whisk together the miso and water in a small bowl, then whisk in the egg until well combined.

3. Heat the olive oil in a small, preferably nonstick, skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook, stirring occasionally, until they collapse. Spoon the mushrooms onto a plate, leaving as much oil in the pan as you can.

4. Return the skillet to the heat and reduce the heat to medium. Add a little more oil if the pan seems dry. Pour in the miso-egg mixture; cook briefly, just until it sets on the bottom; lift the edges of the set egg on one side and tilt the pan toward that side so the uncooked egg runs underneath, and do this a time or two more until the egg isn’t runny on top. Spoon the mushrooms down the middle and fold the eggs over the mushrooms to form an omelet. Cook briefly on each side, until the omelet is just cooked through. Transfer it to a cutting board to cool.

5. Toss the massaged kale with the vinaigrette in a serving bowl. Once the omelet has cooled, chop it into bite-sized pieces. Add the omelet pieces and cheese to the kale and toss to combine, then grind a generous amount of pepper on top. Sprinkle on the pecans, and eat.

Lemon Chili Vinaigrette

1 clove garlic

1/2 teaspoon kosher salt, plus more to taste

1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)

1/4 cup chili-infused oil

1/4 cup extra-virgin olive oil

2 teaspoons Dijon mustard

2 teaspoons honey 

Freshly ground black pepper

1. Smash the garlic with the side of a chef’s knife, sprinkle with the salt, and finely chop the two together. Smear it with the side of the knife to create a paste, and transfer it to a small glass jar.

2. Add the lemon juice, chili oil, olive oil, mustard, honey and several grinds of black pepper. Screw on the jar’s lid and shake to combine. Taste and add more salt as needed. Refrigerate for up to 2 weeks.

Winter Squash and Greens Lasagna Rolls

I do not eat enough lasagna. For something that I love so much, it appears on my dinner plate far too infrequently because it's generally a meal for a big crowd, not for just a couple of servings. Enter lasagna rolls, which make both an elegant dish for a large gathering, but are also easily freezable  individual portions. I've long been thinking I should give them shot, only dissuaded by the effort of assembling all the individual rolls. But when a favorite coworker that I persuaded to join the same CSA told me this was her favorite use of our copious deliveries of winter squash, I knew I had to try it. Neither one of us are the kind of women who go in for "skinny" recipes, but despite that moniker, this recipe is absolutely delicious.

Butternut squash and spinach are the original combination, and quite delicious, but this recipe can certainly extend to other winter squash and hearty greens, like acorn squash and Swiss chard or delicata squash and kale. I object on principle to fat-free dairy (perhaps it's my Wisconsin roots), opting instead for part-skim, which I prefer because of the slightly lighter texture. The nuttiness of whole wheat noodles complements the sweetness of the squash and earthiness of the greens much better than the regular white variety, but any kind will make a suitable canvas for this comforting meal. Rich and cheesy, but packed with nutrition, this cozy meal will satisfy on even the coldest of winter nights.


Winter Squash and Greens Lasagna Rolls
adapted from SkinnyTaste
makes 9 rolls

1 pound butternut or other winter squash, peeled and diced
1 teaspoon olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

9 whole wheat or whole grain lasagna noodles, cooked according to package directions to al dente
10 ounce package frozen chopped spinach, kale, or Swiss Chard heated and squeezed well
15 ounce part-skim ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
Kosher salt and freshly ground black pepper, to taste

3 ounces shredded mozzarella (or mozzarella-provolone blend) cheese

1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.

2. Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 tablespoons of the Parmesan cheese and set aside.

3. Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

4. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Ladle remaining sauce over the noodles in the baking dish and top evenly with shredded cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Makes 9 rolls.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Kale Walnut Pesto

In the not too distant future, it's going to be time to completely clean out my vegetable and herb gardens. My kale plants have continued to produce generously throughout the summer, and despite a voracious appetite for kale chips, my overzealous planting left me with an abundance of kale to use up. I've made many pestos with my herb garden plenitude and other greens, but this is my first foray into one made with hearty winter greens, and while it has a character all its own, it certainly doesn't disappoint. Kale doesn't have as assertive a flavor as basil, but its earthiness is a wonderful foil for salty, savory Parmesan and rich, toasty walnuts. Traditional pesto doesn't contain any citrus, but the subtle addition of lemon really brightens the sauce and brings out more in all of the other ingredients.

I froze this pesto in 1/4 cup portions, enough  to lightly sauce one serving of pasta, so there's no excuse not to prepare a homemade meal for dinner. To use with pasta, cook pasta to just shy of al dente and drain, reserving about 1/4 cup pasta water per serving. Return the pasta to the pan, add the (thawed) pesto to the warm noodles and toss to coat, adding  pasta water a tablespoon at a time until sauce achieves desired consistency. Add a little more freshly grated Parmesan, if desired, and serve promptly.

This pesto has many uses beyond a pasta sauce, delicious on a sandwich (especially grilled cheese), as a dressing for potato salad, or with eggs. If this particular combination of greens, nuts, and cheese isn't to your liking feel, this is still a great template for experimentation. Arugula, pecans, and Pecorino Romano? Spinach, almonds, and Asiago? No matter what greens, nuts, and cheese you choose, this recipe is a culinary road map to, quite literally, awesome sauce.

Kale Walnut Pesto
makes 1 1/2 to 2 cups, enough for 6-8 servings of pasta

adapted from The Kitchn

1/2 cup chopped walnuts
8 ounces kale, trimmed, rinsed and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
2 teaspoons lemon juice

1/2 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper

1. Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes.

2. Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.

3. Drain the kale and plunge it into the cold water. Drain again, then place the kale on a clean dishtowel and blot away the moisture.

4. Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.

5. To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.

"Cheesy" Kale Chips

I know kale chips have become quite popular in recent years, and as much as I like to buck the trends sometimes, I have to admit that they are damn tasty. So tasty in fact, that companies think they can charge $6 for a 2 ounce bag! Granted, these commercial varieties are usually dressed up with a delicious seasoning and I make the simple olive oil, salt, and pepper variety, but that price tag is just ridiculous. Commercial kale chips are also never going to be as good as the ones you make yourself, so I decided to take on the modest challenge of dressing mine up a bit.

Nutritional yeast is one of those "hippie" ingredients I've heard about for eons, often as a popcorn topping, but never used myself. I'm vehemently opposed to fake cheese or cheese substitutes of any kind, so perhaps it was the perpetual "cheesy" description that put me off. Once I got around to trying it out myself, I had to admit it is kind of accurate (if you're a vegan, this is probably as close to cheese flavor as you're going to get). I more think of it as adding a concentrated savoriness, and a subtle dusting make these chips feel like super-healthy Doritos instead of super-healthy potato chips. And who can't use an extra boost of B-vitamins? My omnivorous diet may not leave me lacking in those vital nutrients, but I'll certainly take an extra energy boost wherever I can get it. A recipe like this almost makes me feel like a Portlandia-esque parody, but as long as I'm not ironically enjoying these kale chips, I think I'm in the clear.

"Cheesy" Kale Chips
serves 1

2 ounces baby kale leaves (or mature kale, cut into small pieces), washed
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/2 tablespoon nutritional yeast

1. Preheat an oven to 375 degrees F and prepare a cookie sheet.

2. Toss kale with olive oil and salt in a large bowl and spread in an even layer on the cookie sheet. Roast, turning frequently, until leave are crispy have a touch of browning around the edges, about 22 to27 minutes.

3. Remove kale from the cookie sheet and return to bowl. While kale is warm, add nutritional yeast and toss gently to coat. Serve promptly.

Hummus Kale Chips

It finally feels like I can start planning my garden and it just hit me I need to plant a lot of kale. I have a seemingly bottomless appetite for kale chips and I can't believe it took me this long to dress up the basic recipe. It's true that this recipe isn't much of stretch from a simple roasting with olive oil and salt, but it's certainly delicious enough to be worth sharing. I chose roasted red pepper hummus to dress up my kale chips, but any flavor you like will do, be it homemade or from the store. Kale chips are addictive enough on their own, but this little flavor boost makes it even harder to put them down. It's a perfect example of a snack you realize is healthy after discovering it's delicious, so there's no reason not to snack to your heart's content. Rather than paying an arm and a leg for the now-trendy kale chips at the grocery store, sacrifice just a few minutes and make a batch at home to snack well on the cheap.

Hummus Kale Chips
serves 1 to 2

Canola or oil oil cooking spray
2 tablespoons hummus (I used roasted red pepper hummus)
1 tablespoon olive oil
Salt and freshly ground black pepper
8 ounces kale, washed, dried, and ripped into bite-size pieces

1. Preheat oven to 375 degrees F and spray a cookie sheet with cooking spray.

2.  In a large bowl, whisk hummus, and oil together and season to taste with salt and pepper. Add kale and toss to coat evenly with the hummus  mixture.

3. Roast for 20 minutes, tossing occasionally. Raise temperature to 450 degrees F and continue roasting, tossing occasionally, until crisp, about another 10 to 20 minutes depending on the size and type of kale. Serve promptly.

Creamy Winter Squash and Greens Soup

Bacon and kale? Awesome. Bacon and winter squash? Delicious. Bacon, kale, and squash? Absolutely scrumptious, and an easy way to get a healthy dinner on the table in less than 30 minutes. The cliche that bacon makes everything better exists for a reason, with just a small amount of that glorious ingredient turning what would just be a merely tasty bowl of soup into a really memorable one. It's hard to believe that just four ingredients (if you don't count water, salt, and pepper) are this flavorful when brought together, each bite the perfect balance of savory, salty bacon, sweet squash, and hearty kale. (If you are a vegetarian or vegan, and have chosen to deny yourself the glory that is bacon, you can simply saute the onion in olive oil instead of rendered bacon fat.) All this creamy veggie-packed deliciousness demands a roll or piece of crusty bread to sop up every last bit of flavor, making this soup the perfect excuse to stop at your favorite bakery. Extra soup freezes well, so whip up an extra batch for a quick meal anytime, but hold off on garnishing with the bacon bits until you're ready to serve.

Creamy Winter Squash and Greens Soup
adapted from Martha Stewart
serves 4

4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, or other hearty green, thick stems removed, leaves finely chopped (about 8 cups)
4 cups homemade winter squash (butternut, acorn, etc.) puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
Coarse salt and ground pepper

1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

Baked Pumpkin Penne with Kale

Sick of pumpkin yet? I'm definitely not. And for all the other pumpkin devotees out there, I offer up another savory pumpkin pasta dish. In Whole Wheat Rotini with Pumpkin Alfredo and Walnuts, pumpkin pairs splendidly with nuts and Parmesan cheese, but this dish gets an extra boost from a bit more of each of those ingredients in the form of pesto. Just a scant couple of tablespoons adds a whole new dimension to the dish, the savoriness and herbaceousness of the pesto really making the sweet pumpkin flavor pop. When it comes to preparing kale, roasting is most certainly my go-to method, but blanching the kale in the pasta water enriches the flavor of both the pasta itself and the sauce, which uses reserved pasta cooking water, and hopefully recovers at least a bit of vitamins and minerals lost in the blanching process. Other hearty greens could be used in place of the kale, or even spinach, though the cooking time should be reduced for the more tender greens. Other winter squash puree could also be used in place of the pumpkin, with butternut being the most obvious substitution. A perfect balance of sweet and savory elements, this is dish is a more-than-fitting tribute to fall's favorite gourd.

Baked Pumpkin Penne with Kale
adapted from Martha Stewart
serves 4

Coarse salt and ground pepper
8 ounces whole wheat penne, cooked and drained
4 ounces kale (preferably lacinato), thick stems removed and leaves chopped into 1-inch pieces
Kosher salt and freshly ground black pepper
1 15-ounce can pumpkin puree, or homemade pumpkin puree
2 tablespoons prepared pesto
1/4 cup sliced almonds, toasted
1/4 cup freshly grated Parmesan cheese

1. Cook pasta to al dente according to package directions in well-salted water, adding kale during the last 3-4 minutes of cooking time. Drain kale and pasta mixture, reserving at least 1 cup pasta cooking water.

2. Meanwhile, preheat oven to 400 degrees F. In a large bowl, combine pumpkin and pesto and season with salt and pepper.

3. Add warm pasta-kale mixture to the pumpkin-pesto mixture, tossing thoroughly and adding enough pasta cooking water so that the sauce thoroughly coats the pasta and there is enough sauce to cover all the noodles during baking. Transfer to a 9-by-9-inch baking dish and top with almonds and Parmesan. Bake until top is golden, about 30 minutes.

Smoky Charred Cauliflower and Potato Soup with Kale

Although today's 70-plus degree temperatures may make you think otherwise, we are fully entrenched in fall. Fall is my favorite season, in part because of the many cozy food traditions I eagerly anticipate and embrace every year. While I eat salads nearly constantly in the summer, I eat soups all fall. It could be because both of these dishes are ways to pack tons of veggies into your diet or that they easily embrace the season's best produce, but they are absolutely indispensable to my diet. Like so many recipes I find, I came across this while trying to figure out how best to utilize an overly enthusiastic farmers' market haul. I was hardly able to believe my luck when I found a recipe containing the three veggies I was trying to use up - potatoes, cauliflower, and kale - with the added bonus of using some of the can of chipotle chiles I opened for Smoky Chipotle Black Bean Chili. Chipotle chiles in adobo are another really high-mileage ingredient - just a couple chiles give the soup a nice smokiness with just a nice level of heat (disclaimer : if you like it spicy, you can definitely add more chipotles or adobo sauce, but proceed with caution). The pureed cauliflower mixture gives the soup silkiness, contrasted nicely by rustic, hearty chunks of potato and tender kale. This soup can be a meal in itself, but a side salad and nice chunk of bread with butter certainly would be welcome for those with heartier appetites.

Smoky Charred Cauliflower and Potato Soup with Kale
from Serious Eats
makes about 3 quarts, serving 6

2 tablespoons extra-virgin olive oil, plus more for serving
1 small head cauliflower, cut into 1-inch florets (about 1 1/2 pounds)
1 medium onion, finely sliced (about 1 cup)
3 garlic cloves, grated on a microplane grater
2 chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce from can
2 quarts water
2 pounds russet potatoes, peeled and chopped into 2-inch chunks
1/2 pound kale leaves, thick stems removed, leaves roughly chopped
2 bay leaves
Kosher salt and freshly ground black pepper

1. Heat olive oil in a Dutch oven or large saucepan over high heat until shimmering. Add cauliflower and cook, stirring occasionally until well browned and lightly charred on all sides, about 10 minutes total, reducing heat as necessary if smoking cauliflower starts to burn or oil smokes too heavily.

2. Reduce heat to medium-low. Add onions and cook, stirring frequently, until softened, about 2 minutes. Add garlic and chipotles and cook, stirring frequently, until fragrant, about 2 minutes. Add half of water and bring to a boil. Simmer until cauliflower is completely tender, about 5 minutes.

3. Using a hand blender or standing blender, puree cauliflower/onion/chipotle mixture until smooth. Return to pot. Add remaining water, potatoes, kale, and bay leaves. Bring to a boil over high heat, reduce to a simmer, and cook until potato is easily smashed and incorporated into broth, about 30 minutes.

4. Remove bay leaves and mash potatoes with a large spoon or potato masher. Season to taste with salt and pepper. Serve, drizzling with extra-virgin olive oil.

Tuscan Kale with Maple, Ginger, and Pancetta

Kale is sneakily becoming one of my favorite vegetables. I love it prepared almost any way, from crispy roasted kale chips to tender sauteed kale, but my husband isn't quite the enthusiast that I am. Because I want him to love it as much as I do, I turned to one of my favorite cookbooks, Fast, Fresh, and Green by Susie Middleton, for help. I've never eaten a single thing from her cookbook I haven't adored, and she scores another home run with this recipe. It doesn't take a culinary mastermind to figure out that adding bacon or pancetta makes almost anything more delicious, but her deft hand with flavors expertly balances the fatty, salty pancetta with fresh ginger and sweet maple syrup without burying the flavor of the kale. The true sign of success was my husband saying that this is his favorite way he's ever had kale, so I know this recipe will remained bookmarked for a return visit. If you're trying to introduce yourself or someone else to hearty greens, start with this simple, flavorful recipe - if you don't like kale prepared this way, you probably never will.


Tuscan Kale with Maple, Ginger, and Pancetta
adapted from Fast, Fresh, and Green by Susie Middleton
serves 2

Kosher salt
1 bunch (8 to 9 oz) Tuscan Kale (a.k.a. cavalo nero or black kale)
1 oz very thinly sliced pancetta (3 or 4 slices) or bacon
1 tablespoon unsalted butter
1 1/2 teaspoon chopped fresh ginger
1 teaspoon pure maple syrup
2 small lemon wedges

1. Fill a wine 4- to 5-qt pot 2/3 full of water. Add 2 teaspoons salt and bring to a boil. Remove the ribs from the kale. Grab the rib with one hand and rip the two leafy sides away from it with the other. Cut or rip the leaves into two or three smaller pieces. You'll have about 4 oz of greens. Add the greens to the boiling water and start timing immediately. Taste a leaf after 4 minutes. It shouldn't be tough or rubbery. If it is, cook for 1 to 2 minutes more. Drain the kale very thoroughly in a strainer in the sink. Press down on the kale to squeeze out some excess liquid.

2. Put a medium (9- to 10inch) nonstick skillet over medium-low heat and arrange the pancetta slices in the pan. Cook the pancetta until crisp and lightly browned, 6 to 8 minutes, flipping once or twice. Transfer to a paper towel-lined plate. Add the butter to the pan, and as soon as it melts, add the ginger and stir to soften in slightly in the butter, about 30 seconds. Remove the pan from the heat and add the maple syrup. Stir well.

3. Life the kale from the strainer, squeezing one more time to release excess moisture, and add to the pan with the maple-ginger butter. Put the pan back over medium-low heat and toss the greens until well-coated and slightly warmed, 30 seconds to 1 minute. Remove the pan from the heat, taste, and season very lightly with salt. Crumble the pancetta over the greens. Toss briefly to mix and transfer to a serving platter. Alternatively, transfer the greens to individual plates and crumble the pancetta over the top. Serve with the lemon wedges.

Whole Wheat Spaghetti with Kale and Chickpeas

Who doesn't love a hearty bowl of pasta? With cool weather slowly fading away, there a precious few days left appropriate for suppers like this one. My diet naturally evolves to lighter fare as summer approaches, but I'm still peppering my diet with big bowls of comfort like this. A hearty combination of nutty whole grain pasta, chickpeas, and fresh, yet substantial kale, these belly-filling ingredients come together in a rich and creamy bechamel accented by roasted garlic and lemon zest. There are a number of steps to this recipe, but to streamline a bit you can simply saute a few cloves of chopped garlic with the shallots (onions can be substituted) if you don't have time or inclination to roast whole heads of garlic.

Too often vegetarian entrees attempt to imitate meat, but this dish embraces the ingredients, playing to their strengths with hearty, savory success. Like so many of his veggie burger recipes, Lukas Volger has hit a home run with this vegetarian entree that won't leave you wanting for meat. Whether you're a staunch vegetarian or just someone trying to eat a little healthier, this meal deserves a place on your dinner table.

Whole Wheat Spaghetti with Kale and Chickpeas
from Vegetarian Entrees That Won't Leave You Hungry by Lukas Volger
serves 4

1 bunch kale (about 12 ounces, 325 g)
1 pound (450 g) whole wheat spaghetti
3 tablespoons butter
2 shallots, minced
3 tablespoons all-purpose flour
1 1/2 cups (360 ml) reduced-fat milk (1% or 2%)
1 1/2 cups (360 ml) vegetable stock, preferably homemade
1/4 teaspoon salt
Pinch of freshly grated nutmeg
Freshly ground black pepper
Pulp or flesh from 2 heads roasted garlic, skins discarded
2 cups (425 g) cooked chickpeas, or one 15-ounce can, drained and rinsed
1 teaspoon grated lemon zest, plus more for garnish
Parmesan cheese for garnish

1. Blanch the kale in a large pot of salted water until tender, removing it from its cooking water with tongs or a slotted spoon, rather than pouring it into a colander, so as to reserve the cooking water. Finely chop the kale.

2. Return the pot of water to a boil. Add the pasta and cook until al dente. When you drain the pasta, reserve at least 1 cup (240 ml) of the cooking water.

3. Meanwhile, melt the butter in a medium saucepan or Dutch oven over medium heat. Add the shallots and saute until fragrant and slightly softened, 2 to 3 minutes. Sprinkle the flour over the shallots, whisking constantly to evenly distribute the flour, and cook still whisking constantly, until the mixture is a shade darker and smells nutty, 2 to 3 minutes. Gradually add the milk and stock, whisking constantly to break up any lumps. Bring to a boil, then lower the heat to medium-low and simmer until the mixture thickens slightly, 6 to 8 minutes total.

4. Stir in the salt and nutmeg and season with pepper. Taste and adjust the seasonings if necessary. Stir in the kale, roasted garlic, chickpeas, and lemon zest, being careful to break up the kale and chickpeas are heated through, 2 to 3 minutes.

5. Combine the cooked pasta and kale mixture, tossing well with tongs. If the sauce is too thikc, loosen the dish with a bit of the reserved cooking water, adding it in small increments. Garnish with more lemon zest and pass freshly grated Parmesan at the table.

Sweet Potato Burgers with Lentils and Kale

I've been pretty lucky with discovering new favorites lately, most recently with the discovery my new favorite veggie burger. Although I'm willing to deal with less than ideal structural integrity for great flavor, this burger leaves me wanting for neither and is probably the sturdiest veggie burger I've ever made. I've adored the combination of sweet potatoes and garam masala since I made these fries, those flavors beautifully uniting with savory lentils and hearty kale in this delicious veggie burger. Every co-worker of mine who has walked past my desk during lunch has commenting on the amazing aroma, so I  know it's not just me inticed with this perfect melange of veggies and spices. It's easy to get a little bored with veggie burgers when eating one for lunch everyday, but this burger remains a delightful treat for the senses each time I pluck one from my lunch bag. If you've been watching the steady stream of veggie burger recipes on this website lately, but haven't yet jumped in, try this recipe. It may require quite a bit of time in the kitchen, but your effort will be rewarded many times over and make vegetarian eating a real pleasure.

Sweet Potato Burgers with Lentils and Kale
from Veggie Burgers Every Which Way
makes six 4-inch burgers

3/4 cup French (green) lentils
1 bunch kale, tough stems removed
1 medium sweet potato (about 8 ounces), peeled and chopped into 1-inch pieces
4 tablespoons olive oil
1 medium onion, diced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
Pinch of cayenne pepper
3 garlic cloves
2 eggs, beaten
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
Squeeze of fresh lime juice
3/4 cup toasted bread crumbs
1/4 cup almond meal

1. Pick through the lentils and rinse thoroughly. Bring the lentils and at least 3 cups water to a boil in a small saucepan. Cover, reduce the heat, and simmer for 15 to 20 minutes, until tender. Drain and then transfer lentils to a large mixing bowl. Coarsely mash them with a potato masher.

2. Meanwhile, steam the kale: Place the kale in a steaming basket set in a saucepan with 1 inch of simmering water, cover, and steam for 5 to 8 minutes, until completely tender. Remove the kale. When cool enough to handle, wrap in a clean kitchen cloth and squeeze out as much liquid as possible. Finely chop and set aside.

3. Place the sweet potato in the steaming basket, adding more water if necessary. Cover and cook for 8 to 10 minutes, until the potato is completely tender. Add the potato to the lentil, mashing thoroughly with a fork or potato masher.

4. Preheat the oven to 375 degrees F.

5. In a saute pan, heat 2 tablespoons of the oil over medium heat. Add the onion, garam masala, curry powder, and cayenne and cook until the onion is translucent, 8 to 10 minutes. Add the chopped kale and garlic. Cook for about 2 minutes, tossing to combine. If a crust has formed on the base of the pan, add 2 tablespoons water and scrape up the browned bits with a wooden spoon.

6. Mix the kale-onion mixture into the lentil mixture. Stir in the eggs, cilantro, salt, and lime juice. Fold in the bread crumbs and almond meal. Adjust seasonings. Shape into 6 patties.

7. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

Smoky Greens and Beans over Polenta

When it's cold outside, I crave hearty meals like this one. A hot, buttery, cheesy bowl of polenta topped with hearty greens and creamy beans is the perfect comfort food for the dark days of winter-balanced and nutritious, but still rich and savory, and just plain soul-satisfying. I've been in a bit of rut lately with kale, pretty much just roasting it every chance I get (see here, here, here, and here) because, as is so often the case, I get a little obsessed with a particular ingredient or preparation. And while I'd never turn down some roasted kale, I like to broaden my horizons a little bit and try something different. I've made a soup similar to ribollita with kale and white beans in the past and really enjoyed it, and this dish keeps the delicious, classic combination of white beans and kale, uniting them with velvety polenta. It's not quite a stew, but whatever you'd like to call this dish, it's a pure bowl of cold weather comfort. Don't have any polenta? The kale and bean mixture would still be delicious over barley, rice, or even pasta. Not a fan of kale? Spinach would make a fine substitute, though the cooking time for the greens would be drastically reduced. Hopefully this recipe will provide a little inspiration for your winter menu, when it's all too easy to get stuck in a meat-and-potatoes rut.

Smoky Kale and Beans over Polenta
adapted from Bon Appetit, via Epicurious
serves 4

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can fire-roasted diced tomatoes in juice
1 1/2 teaspoons smoked paprika
1 141/2-ounce can vegetable broth
8 ounces coarsely chopped kale
1 15-ounce can cannellini or navy beans, rinsed and drained
1 cup polenta (I like Bob's Red Mill)
3 cups water
Salt and freshly ground black pepper
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese, plus additional for serving

1. Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Season to taste with salt and freshly ground black pepper.

2. Meanwhile, bring water and 1/2 teaspoon salt to a boil in a medium pot over medium to medium-high heat. Slowly add polenta, stirring constantly, and reduce heat to medium-low. Continue to cook for 5 minutes, until polenta is thickened. Remove from heat, stir in butter and Parmesan cheese, and season to taste with salt and freshly ground black pepper. Divide polenta between four bowls and top each with one-fourth of the bean and kale mixture. Grate additional Parmesan cheese over the top, if desired, and serve hot.