Spinach, Bacon and Tomato Sauce

1lb.Black Pepper Bacon, Diced

1 onion, diced

2 cloves garlic, minced

1-2 tsp red pepper flakes

1 1/2 tsp. dried Basil, even better with fresh basil

5 oz. baby spinach

2 15 oz.cans fire roasted, diced tomatoes

Saute bacon until just crisp, add onion and cook until translucent. Remove bacon and onion with slotted spoon and set aside. Pour out the bacon fat. Return bacon, onion, garlic, basil ,red pepper flakes, tomatoes and spinach; saute until spinach is just wilted.

Pour over and toss with pasta of your choice; sprinkle with parmesan cheese.

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

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.