Kale & White Bean Pasta

Ingredients:

  • 1 cup dry white beans
  • 1 bunch kale
  • 1 small shallot or onion
  • 3 cloves black garlic
  • 1 1/2 teaspoons red pepper flakes
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 package bow-tie or penne pasta
  • Fresh parsley, as garnish
  • Parmesan or other cheese, if desired

Instructions:

Soak beans in water for 6 hours, or overnight. Rinse before cooking.

Cook beans with 1 1/2 cups water or broth, on medium-low heat, until fully cooked (about 1.5 hours), stirring occasionally, and added more water/broth if drying out.

Boil water to cook pasta. Once pasta is cooked, drain and set aside.

Saute onion or shallot in a large skillet over medium heat until almost translucent (about 5 minutes).

Add salt, pepper, & red pepper flakes - tossing to coat onion - and continue cooking for 5 minutes.

Add in chopped kale, cooking and stirring until wilted.

Crush black garlic and add into onion & kale mixture, mixing in thoroughly. Add more olive oil, asneeded.

Toss in cooked beans & pasta, until fully incorporated into mixture.

Add more olive oil, parmesan cheese & fresh parsley, to taste.

Stuffed Acorn Squash

Ingredients:

  • 1 acorn squash
  • ½ c. quinoa
  • 1 ¼ c. water
  • ¼ tsp. curry powder (included in spice packet)
  • 1/8 tsp. cinnamon (included in spice packet)
  • ¼ c. raisins
  • 1 c. kale, finely chopped

Instructions:

Preheat oven to 400 degrees.  Cut acorn squash in half and remove seeds, place cut side down on a cookie sheet and bake for 35 minutes, until fork-tender.

Meanwhile, rinse quinoa in a fine mesh strainer under cold water.  Combine quinoa, water, spices, raisins and kale in a pot.  Bring to a boil, immediately reduce heat to low, cover and cook for 20 minutes, or until liquid evaporates.

Once the acorn squash is finished cooking, add the quinoa mixture to the scooped out center and enjoy!