Kale-Walnut Pesto Pasta

Ingredients:
1/2 bunch kale, stems discarded and leaves coarsely chopped
1 pound gemelli pasta
1/4 cup chopped walnuts
1 clove garlic, chopped
1/2 cup grated parmesan cheese, plus more for sprinkling
Salt and pepper
1/4 cup extra-virgin olive oil

Directions:
1. In a large pot of salted water, cook the kale until tender, 4 o 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup the pasta cooking water. Return the pasta to the pot.

2. Meanwhile, squeeze the kale to remove the excess water. Ina food processor, combine the kale, walnuts, garlic, and parmesan until almost smooth; season with salt and peeper. With the machine running, add the olive oil.

3. Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan.

Bacon-Kale Minestra

This was sooooo good!  The best part was the boys LOVED it!  They kept asking for more kale.  This will be a regular on our rotation.

Ingredients:
1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1/2 pound of potatoes cut into small cubes
1 medium onion chopped
4 cloves of garlic, finely chopped
1 pound of kale, stemmed and chopped
6 cups of chicken stock
1 (15.5 ounce) can cannellini beans, rinsed
Salt and pepper
Grated parmigiano-reggiano cheese for serving


Directions:1. In a soup pot, heat oil over medium high heat. Add the bacon and cook until browned about 5 minutes. Stir in potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes. 

2. Stir in the chicken stock, beans, and season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve with the cheese on top.


Adapted from Everyday with Rachael Ray 

Creamy Butternut Squash Soup

Ingredients: 

1/4 cup chopped onion
1 tablespoon of butter or margarine
3 cups of cubed peeled butternut squash
1 medium potato, peeled and cubed
1.5 cups chicken broth
1/4 teaspoon salt
Dash pepper
1/4 cup evaporated milk

Directions:
1. In a saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the chicken broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.

2. Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

Note: I did not have a potato and it tasted great!

(photo from my recipes.com)
(adapted from Taste of Home Magazine)