Zuppa Tuscana

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1 lb. Italian Sausage

2 large russet potatoes, 1/4 inch dice

1 large onion , sliced

2 cloves garlic, minced

2 -32 oz. chicken stock

1 cup heavy cream

2 bunches kale, chopped

parmesan cheese

salt and pepper, to taste

1 tsp. crushed red pepper flakes

Brown sausage in large soup pot. Remove sausage and set aside. To the pot add stock, potatoes, onion and garlic, bring to boil. Simmer until potatoes are tender. Add cream ans sausage to pot and warm through. Add kale right before serving. Top with parmesan.

Kale and Walnut Pesto- Great as a pasta sauce or topping for seafood or meat

Kale and Walnut Pesto- Great as a pasta sauce or topping for seafood or meat

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1 bunch kale

1 tsp. olive oil plus 1/2 -3/4 cup olive oil

1 cup walnuts

1/2 cup Pecorino, grated

1 clove garlic

1/2-1 tsp. red pepper flakes

salt and pepper, to taste

Lightly steam the kale. Allow to cool and set aside while preparing the rest of the ingredients. In a skillet add the walnuts and the 1 tsp. olive oil. Toast the walnuts, stirring constantly until brown and fragrant. Place the steamed kale , the toasted walnuts, pecorino, red pepper flakes and  garlic clove in a bowl of a food processor fitted with a metal blade. Puree and slowly add the olive oil in a steady stream until the mixture is a smooth, creamy paste. Add additional olive oil for desired consistency. Stir in salt and pepper, to taste. The pesto can be frozen in an airtight container.

Du Puy Lentil, Kale and Pancetta Soup

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8 oz. Du Puy lentils

18 oz. fresh grape tomatoes, halved , quartered if needed.

1 tablespoon olive oil

6 oz. pancetta, diced

2 red onions, diced

4 garlic cloves, minced

1/2 cup white wine

2 bunches kale, stemmed and chopped

1 quart chicken stock

kosher salt and pepper , to taste

6 tablespoons flat leaf parsley, chopped

Bring a pot a water to boil, add the lentils and cook until tender, then drain into a sieve. In another pot saute the pancetta until crispy. Remove crispy pancetta with a slotted spoon and set aside. Add the onion along with the olive oil to the pot with the pancetta fat. Cook the onion until light golden, then add garlic until fragrant. Stir in pancetta. Add the chopped grape tomatoes and white wine reduce by one half. Add the chopped kale and chicken stock. Bring to boil and lower to simmer . Cook until kale is tender. Stir in the cooked lentils and parsley and heat through. Serve with crusty bread.