On Sundays, I cook. Maybe it’s cliche, I don’t know. But Sunday is the day when I make a big batch of something for lunch that we can nibble from during the week. Hopefully that something is also good for Will’s lunch on Monday too. It’s also the day that I usually bake to fill the cookie jar, which is a fun indulgence. Oh and I test out new recipes too.

Sunday is also the day that we go to the library and enjoy fresh donuts from the local bakery. If I have time, I sit on the couch and read too, getting lost in books. It’s a good day.

This past Sunday started out busy. Too busy. I was rushed, so my breakfast was merely the coffee I drank before dashing out the door with the kids. Don’t worry – they ate, polishing off special toasted bread, berries and more. By the time we arrived home for lunch, I was beyond starving, which added some pressure. Lunch couldn’t be complicated. No, it needed to be fast, simple and still be worth making and eating.

Fortunately, I have a few tricks that I turn to for a quickie meal for the kids and I. First, I keep chicken sausage in my fridge (and freezer). Precooked chicken sausage is so easy to heat up and serve. I’ve served fat apple maple links with omelets for lunch. Sweet Italian chicken sausage with sauce for dinner. Caprese sausage with mashed potatoes. This weekend, we were down to two varieties: spicy mango or chicken chorizo. I opted for the latter.

Second, beyond having a treasure trove of uses for the sausage, I have my standby dish, which is basically a formula for a foolproof throw together pasta: 8 oz dried pasta (cooked) + 4 cooked and sliced sausage links + cheese of choice + tomatoes, peppers or vegetables, all tossed with a touch of oil and a sprinkle of salt and pepper. It couldn’t be easier.

For this week’s dish, I combined the slightly spicy chorizo with salty feta and sweet diced tomatoes. It was a symphony of flavors and textures that was different enough to not seem repetitive, but familiar enough to make us enjoy it. With the mere addition of salt, pepper and walnut oil, the dish was transformed from a bunch of random ingredients into something that the kids couldn’t wait to eat again (a good thing, since we had it for dinner tonight too).

There’s already been requests for me to make this again. Sounds like a winner.

Do you have a go-to dish? What is it?

Toss Together Chorizo, Feta and Tomato Pasta
serves 4

8 oz medium shells pasta
4 chicken Chorizo sausage (precooked)
1 large tomato, diced
1/4 cup crumbled feta cheese
salt and pepper, to taste
1 tbsp walnut oil (or extra virgin olive oil, if you prefer)

Prepare the pasta according to package directions.

While the pasta is cooking, heat the Chorizo up (I do it in the oven at 375 for about 8 minutes). Let it cool slightly and then slice into 1/4-inch thick rounds.

Once the pasta is done, drain it well and then add to a large bowl. Add the sausage, tomato and feta. Toss well. Season with salt and pepper and drizzle with oil. Toss again.

Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

The kids and I have been establishing new routines this year. We’ve shed the lazy weekends that used to feel so empty and instead started packing Saturday and Sunday tight with grocery shopping at the good store, cooking, library time, church and family dinner with our extended family. Though I thought the structure of weekend routines would be a burden, it’s really made the weekends feel longer and more fulfilling. I guess it goes to show that change really is good.

Since Sundays seem to be our most packed day, I usually try to make a fast, homemade meal for lunch that can double as lunch for Will during the week. It makes life easier during our early morning rush and also means that we don’t have to rely on sandwiches for school lunch. Variety is a good thing.

This recipe, adapted from Roasted Red Pepper and Walnut “Pesto” in The Food Matters Cookbook, was perfect for that. It takes about five minutes to make. Total. You simply whirl the ingredients in the food processor — garlic first, then with the walnuts and sunflower seeds, then with the basil and red peppers and finally with the olive oil. Season it, stir in the cheese and you are good to go. If you can successfully operate your food processor, you can totally make this.

The flavor of this pesto is tangy, slightly sweet and a little bold. Like stripes with plaid. Toss it with pasta, quinoa or whatever for a simple and easy meal. You could also use it as a sandwich spread or on crostini. Or, hey, spread some on some pizza instead of marinara sauce. Mmm.

This is week three of The Food Matters Project! Get the original recipe at Girlichef. Also, visit The Food Matters Project page to see more posts about this recipe.

Roasted Red Pepper, Sunflower and Walnut Pesto
yields 8 servings
adapted from The Food Matters Cookbook

2 garlic cloves
1/2 cup walnuts
1/2 cup sunflower seeds
7-8 roasted red bell peppers
1 cup fresh basil, optional
1/2 cup extra-virgin olive oil
salt and black pepper
1/2 cup freshly grated parmesan cheese

Add the garlic to the bowl of a food processor and pulse briefly to break up. Add the walnuts and sunflower seeds to the food processor and pulse until the pieces are even sizes (5-6 times. Add the roasted peppers and basil. Run the food processor and pour in the olive oil in a thin stream until well-combined. Season with salt and pepper and stir in the parmesan. Use with two days or freeze in small portions for later.

Oh pasta, what a wonderful comfort you are … especially creamy ones like this easy alfredo-wanna-be. We’ll get to the recipe in the sec though.

First, can I tell you something? I agreed to work on this project with Philadelphia Cooking Creme (via Clever Girls Collective), but I wasn’t confident it was going to go well. Actually, I was downright worried it would be a terrible experience. Why? Because I don’t like cream cheese. At all. Unless it’s in cheesecake — but that’s totally different.

Yep, so I didn’t have high hopes. Still, I was willing to give it a try. You are probably wondering why I said yes. Well, for one, the kids love cream cheese, so I figured this would almost certainly be up their alley. And two, I am all about being open minded about food. It’s what I have taught my kids, and I believe in practicing what you preach. It’s a good thing too. This turned out to be pretty darn good.

The recipe I was assigned was Shrimp and Broccoli Fettuccine using Savory Lemon and Herb Philadelphia Cooking Creme. The kids and I adore shrimp, so this sounded right up our alley — despite my uncertainty. Cream in pasta? Love. Cooking cream-iness in? I could do that. Before I started, I made two quick changes to the recipe: I used penne instead of fettuccine (it’s easier for the kids to eat and therefore less messy) and I added some freshly grated parmesan.

Making it? This was super simple. In the 11 minutes it takes to cook the pasta, I prepared the sauce (a simple mix of garlic, shrimp, Cooking Creme, milk and parmesan). All said — including water boiling time — this was ready in about 20 minutes. Hello, fast!

The sauce is creamy and a lot like alfredo, but much easier. It coats the pasta, shrimp and broccoli, lending a lot of lemoniness to the shrimp. This does make quite a bit of sauce — you could totally double the pasta and have larger portion sizes as well. But that said, the small portion with its rich creaminess is very satisfying.

Would I make this again? Definitely. The kids and I all loved it. And the Philadelphia Cooking Creme made it so simple to make. Can’t complain about that. Serve this with crusty bread and a big salad and you have a full-on meal.

And I have a little surprise too … a video! I’m so nervous to share this since I am no expert at filming things like this. Oh, and I totally forgot to turn on my mic for the second half so there are some subtitles too. Sorry! Still, I hope you like it. The kids, who appear in the second half, want me to film more videos. And Will especially wants me to cook on camera. We’ll see!

Creamy Penne with Broccoli and Shrimp
serves 4 (small portions)
adapted slightly from a Philadelphia Cooking Creme recipe

1/4 lb. penne, uncooked
1 cup broccoli florets
3/4 lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
1/4 cup milk
1/2 cup freshly grated parmesan
1/4 cup chopped tomatoes

Cook pasta in large saucepan according to package directions. Add the broccoli when there is three-minutes of cooking time left.

Meanwhile, heat a large skillet over medium heat (spray with cooking off if it isn’t nonstick). Add the shrimp and garlic. Cook, stirring frequently, until the shrimp are cooked through — 2-3 minutes.

Stir in the Cooking Creme, milk and parmesan. Cook for 2-3 minutes until smooth and cooked through.

Add the penne and broccoli to the pan. Toss well to combine. Serve with tomatoes on top.

_____________________________

Disclosure: Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.

Last year, a restaurant dedicated solely to macaroni and cheese opened nearby. Shawn and I had heard about it months in advance and were so excited to try it. Once it opened, we were almost instantly there with the kids. The premise is genius — take a classic comfort food and make it a bunch of different ways. Serve it in skillets. The restaurant has really taken off and is even expanding into a larger space.

Pretty awesome, right?

Well, eating there has made me rethink mac and cheese. I’ve always been of the creamy cheddar mac and cheese persuasion. But it can be so much more — you can change up the cheeses, do more than one, add toppings, mix-ins and drizzles. And you can bake it (or not). There is so much room for adaptation with basic macaroni and cheese.

This one? I was mulling over it after having a pulled pork macaroni and cheese at that mac and cheese place. So when the Wisconsin Cheese Board contacted me about participating in their annual 30 Days 30 Ways with Macaroni and Cheese, I immediately sent this idea over. They loved it as much as I did. Head over there to read my blog post on my mac and cheese philosophy.

Then come back, so you can read a little more about this plate of heaven. It’s okay … I’ll wait.

Now, about this recipe … It’s like a BBQ joint on high.

The silky cheese sauce is laced with a familiar smokiness usually reserved for fall-off-the-bone-tender treats from the smoker. You can thank the Apple Smoked Wisconsin Cheddar and the smoky brisket on top (I used leftover Smoky Slow Cooker Beef Brisket). But it doesn’t stop there … it’s drizzled with sweet honey barbecue sauce and sprinkled with sharp Wisconsin blue cheese.

When you dig in with your fork, you have to stab a bit of the creamy macaroni and a piece of the brisket — preferably one that is laced with barbecue and blue cheese. It’s a total explosion of flavor … kind of like when they shoot off all the confetti at the end of the Super Bowl. (Psst – This would be perfect to make for Super Bowl Sunday.) If you like mac and cheese and brisket, you will adore this. Swear.

Be sure to check out all the mac and cheese posts at 30 Days 30 Ways with Macaroni and Cheese. Heaven!

Smoked Cheddar and Blue Cheese Brisket Macaroni and Cheese
serves 8

1 lb macaroni
1/4 cup unsalted butter
1/3 cup all-purpose flour
4 cups milk
1 teaspoon ground mustard
8 oz freshly grated Wisconsin Apple Smoked Cheddar Cheese
kosher salt, to taste
2 cups leftover beef brisket
¼ cup honey barbecue sauce
4 oz crumbled Wisconsin blue cheese

Cook the macaroni according to package directions.

While the macaroni is cooking, heat the butter in a medium saucepan over medium heat until melted. Whisk in the flour and cook until the mixture is smooth and liquid-y. Whisk in the milk and ground mustard. Cook, whisking occasionally, until  well combined and hot.

Whisk in the Apple Smoked Cheddar Cheese until smooth (if necessary, raise the heat on the burner a little to aid the cheese in melting). Taste and season as needed with salt.

Combine the cooked macaroni and the cheese sauce and pour into an ungreased 9×13-inch glass baking pan. Smooth into one layer.

Spread the brisket over the top of the macaroni and cheese. Drizzle with barbecue sauce and sprinkle all over with blue cheese.

Set the broiler to high. Slide the macaroni and cheese into the oven placing it about four-inches from the element. Broil for 5-10 minutes until hot and bubbly. The blue cheese should start to lightly brown in places.

Serve immediately.

———————————–

Disclosure: I was compensated for the ingredients that went into developing this recipe. All opinions are my own.

When Paige turned four-years-old a few months ago, she had a pretty simple request for dinner: pasta. Like many kids, she and Will adore pasta, calling it one of their favorite foods (along with salad, broccoli and chocolate). And they aren’t just talking about macaroni and cheese. They love it so many ways — such as in carbonara or pasta with shrimp and kale. Of course I obliged the birthday request, making a trio of pastas for dinner. Paige was in heaven.

The birthday dinner selections included this Sausage Bolognese, a hearty, rich sauce that is simmered for about an hour to allow the flavors to really develop. Bolognese is a longtime favorite of mine. When made right, it develops an incredible meaty richness that is irresistible. When I saw loose sweet Italian sausage at a favorite market just before Paige’s birthday, I was totally inspired to combine her love of anything with sausage with my love of bolognese. It was a huge hit.

If the original version I made was good, this version which has been further tweaked to get it just right is amazing. With diced tomatoes for a little more texture and good red wine for that richness, it’s both filling and satisfying — the perfect combination. The fresh basil in the sauce brightens it up a little so that it’s not too heavy, as meat sauces can sometimes be.

Of course, this isn’t a weeknight dinner. This sauce needs to simmer for awhile. So save this recipe for the weekend when you have some time to spare. It’s largely hands-off cooking, but not being pressed for time is an important thing when it comes to making longer cooking time dishes like this.

What’s your favorite pasta dish? Share in the comments.

Sausage Bolognese
serves 8

1 lb loose sweet Italian sausage
1 can diced tomatoes with basil
2 cans tomato paste
1 cup water
1/4 cup good quality red wine
1 cup chopped fresh basil
1 bay leaf
Salt and pepper, to taste
pinch sugar

Brown the sweet Italian sausage in a heavy stockpot. Drain off the grease. Add the tomatoes, paste, water, red wine, basil and bay leaf. Stir well. Bring to a boil, then reduce heat to low. Season with salt and pepper and a pinch of sugar. Cover and simmer for at least 1 hour.

Serve over pasta.

More from Sarah W. Caron of Sarah’s Cucina Bella

• Sesame Ginger Chicken Sandwich with Cucumbers and Carrots on Tablespoon
• Game Day Brownie Bites on Betty Crocker

When my GPS system successfully directs me to a destination, it says, “You have arrived.” I love it. Beyond the words,  the way it says it is so special — as if I am a debutant being presented to society. It never fails to make me smile.

When I went away to college, I thought having arrived meant hosting awesome dinner parties and entertaining with charm and pizazz. I was so excited to have friends over and cook for them — although my cooking range was really limited. Among my go-to dishes? Sundried Tomato Pasta … from the Cooking with Friends Cookbook. Actually, it was my one and only specialty. Too bad not everyone loves sundried tomatoes like I do.

I don’t know that having great dinner parties mean you’ve truly arrived, but I have learned a thing or two since then — like how to plan a menu people love and that pasta cooking water is a genius addition to sauces.

Making this pasta is super simple. You start with a six quick and easy ingredients — most of which you probably already have. First thing, you start the water for the pasta. Once it’s boiling, toss in the pasta and let it cook while you prepare the sauce.

Sundried tomatoes — the dried kind, not the ones packed in oil — are sliced thinly. You’ll need a good, sharp knife and a bit of patience (don’t worry, it’s really not that bad). Once that’s done, you mince a clove of garlic and mix it all up with crushed red pepper and a little oil in a bowl. Once the pasta is done, you stir in a 1/2 cup of pasta water too before tossing with the drained pasta.

Finally, you chop up some prosciutto and stir it into the pasta. That’s it. You are totally ready to eat.

Now I want to invite over all the friends from my college days of making an old version of this pasta (which had no prosciutto, more oil, no pasta water and more garlic) so they can see how far I’ve come. In the meantime, I am just going to have a little more pasta for myself.

Sundried Tomato and Prosciutto Pasta
serves 4

1/2 lb pasta such as Mezzi Rigatoni
1 cup thinly sliced sundried tomatoes (the dried kind; NOT packed in oil)
1 clove garlic, minced
1/2 tsp crushed red pepper flakes
2 tbsp extra virgin olive oil
3 oz prosciutto, chopped

Bring a big pot of water to boil on the stove. Add the pasta and cook according to package directions, reserving 1/2 cup of cooking water before draining.

While the pasta is cooking, start the sauce. In a large mixing bowl, stir together the sundried tomatoes, garlic, red pepper flakes and olive oil. Once the pasta is done, stir in the cooking water and let sit for a minute.

Toss together the pasta and the red pepper mixture. Add the prosciutto and stir to combine.

Serve immediately. If desired, mix in a little freshly grated parmesan as well.

Pillow-y gnocchi. Sweet roasted butternut squash. A buttery creamy sage sauce. We’ve been eating variations of this dish for weeks now, but tonight … tonight it was beyond perfect. It was blissful. The thing that made all the difference? Adding a ladle-full of gnocchi water to the sauce, something that I discovered after reading Aviva Goldfarb’s recipe for Gnocchi with Butternut Squash, Sage and Walnuts.

I love the way roasting the seasoned butternut squash brings out its inherent sweetness. It’s a nice contrast to the buttery sauce that turns downright creamy when you add a little of the starchy gnocchi water to it.

Well, Paige and I thought so at least … Will wasn’t a fan. I am not sure that he liked sage, which is fine since the boy eats just about everything. It’s okay if he doesn’t like one herb. Right?

In any case, if you like sage and you like butternut squash, you will love this dish. It’s quintessential fall.

Of course, we are hurtling towards winter now. As my kids and I were walking through Target the other day, I tsk tsk’d at the Christmas decorations infringing on the Halloween candy and costume space. I mean we are still a week away from Halloween. Then comes Thanksgiving. And only after that does Christmas arrive. Come on, people!

Except, in some ways, you kind of have to at least put a little thought into the holidays now … budgeting, for instance, is something I do at the end of October. Though I likely won’t shop until after Thanksgiving, I need to know what I am spending so that I save specifically for that. And yes, I know it’s crazy that I wait to shop. But it’s my tradition.

And then there is the whole Christmas cards thing (or holiday cards — whatever you send). Personally, if I don’t order them early, then I won’t send them. I need time to write, address and stamp (the stamps are the biggest part for me) my cards to get them out in time.  That’s why I always try to order them in around the end of October or early November. It gives me that time.

Shutterfly recently contacted me, asking me to share their 2011 card collections with my readers … and how could I resist? This whole project means two things for me: I actually have my cards already created and ordered AND I get to help you do the same.

So, I’ve spent the past few days looking through the many styles of cards available. There are all varieties of cards: whimsical, religious, classic … and I found myself drawn to the simple classic ones with sweet sentiments like “Joy” or “Rejoice.” But with so many choices, it was so hard to choose one (thank goodness for the compare feature — I marked the ones that I liked and went back to decide which one was best). Finally, I decided to go ultra-simple “We Believe” design that I just loved. It reminds me of our favorite holiday movie, The Polar Express.

Now that I’ve ordered, all I need to do is get them addressed, stamped and mailed. With any luck, they will be on time this year.

Shutterfly Giveaway

Guess what? I have three coupon codes to give away for 25 free holiday cards each, courtesy of Shutterfly.

To enter, simply leave a comment on this post between now and Friday, October 28. Three winners will be selected at random using Random.org’s random number generator.

No purchase necessary. Void where prohibited.

————————————-

Roasted Butternut Squash and Sage Gnocchi
serves 4
with a little help from Aviva Goldfarb

2 cups cubed butternut squash (1/2-inch dice)
olive oil cooking spray
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp Hungarian paprika
kosher salt, to taste
1 17.5-oz package gnocchi
2 tbsp unsalted butter
1 tbsp olive oil
1 shallot, finely chopped
2 tbsp finely chopped fresh sage
freshly grated Romano

Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Spread the butternut squash on the baking sheet. Spray with olive oil cooking spray. Then sprinkle with cinnamon, ginger, paprika and salt. Stir well to combine. Bake for 25 minutes. Stir and toss. Then cook for another 10 minutes or so, until tender and golden brown.

While the butternut squash is cooking, boil water for the gnocchi and cook as directed on the package.

Also, while the squash is cooking, heat the butter and olive oil in a medium saucepan. Once the butter is completely melted and bubbling in the oil, add the shallot and sage. Stir well. Cook, stirring occasionally, until the shallot begins to brown — about 5 minutes. Add a ladle-full of water from the gnocchi. Stir well and remove from heat.

Pour the cooked gnocchi into the saucepan with the butter mixture. Toss well to combine. Sprinkle with a liberal amount of freshly grated Romano and toss again. Stir in the roasted butternut squash and season with salt, to taste.

Serve immediately.

———————————

Disclosure: Shutterfly provided me with a coupon code for myself and three readers in exchange for this post. That didn’t influence the content at all. In fact, I have been ordering cards and photos from Shutterfly independently for years.

Also, I was asked to include this line: Are you a blogger? Want a chance at 25 free cards this holiday season? Register here: http://goo.gl/DDw7Q

Family dinners are important. Though my husband is rarely home for dinner, the kids and I eat dinner together five or more nights a week. We’re not alone. According to the results of the Family Meals Survey 2011 that I conducted earlier this year, 72.4 percent of those responded also eat together 5 or more times a week.

It’s heartening to know that so many people make eating together as a family a priority.

Still, it takes work and commitment to eat together nightly. And sometimes, I fail at that (do you?). Sometimes, dinnertime comes so fast that my head spins. And on those nights, I end up heating up leftovers for the kids or falling back on a few quick meals that I can whip up at the last minute.

I prefer when I have a plan — everything goes much smoother.

Last night I made the plan for tonight’s dinner. I’d been working on some behind-the-scenes work on my site when I found an old recipe that cried out for a little updating. Today was the perfect time for that.

This is a revamp of a pasta casserole that I wrote about years ago here on Sarah’s Cucina Bella. The original recipe was a favorite of Will’s, but I haven’t make it in years, so things have changed — both with the way I cook and the way I write recipes.

For the update, I’ve traded the original green beans for sweeter wax beans and added scallions to the mix, as well as switching up the method a little. The result is a cheesy casserole that the kids cleaned off their plates. Although the beans are sauteed and baked, they retain a sweet crunch that was a nice contrast to the meaty mushrooms and sharp cheddar.

After dinner, Will asked to take the leftovers for school lunch tomorrow. Score!

With about 10 minutes hands-on time, this recipe is easy enough to whip up on a school night. All in all, it goes from raw ingredients to dinner table in about 35 minutes.

While I was outside photographing this recipe, my neighbor’s dog Pippy (who I affectionately refer to as our third dog) came dashing over to play with my beagles. Try as I might to get a good clear shot of the dogs playing, I just couldn’t in the early evening light. Still, I smile every time I see this shot of Pippy and Snoopy in mid-stride. Snoopy doesn’t normally move this fast.

Mushroom, Wax Bean and Cheddar Pasta Bake
serves 4

8 oz fiori pasta, cooked
1 tbsp extra virgin olive oil
1 clove garlic, minced
1 scallion, chopped
2 cups sliced cremini mushrooms
1 cup wax beans, ends trimmed and beans halved
1/4 cup vegetable broth
1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees.

In a medium skillet, heat the olive oil over medium heat. Add the garlic, scallion, mushrooms and beans. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms shrink and turn brown.

Remove from heat and stir in the cooked pasta. Add the vegetable broth and stir vigorously to pull up any browned bits from the bottom of the pan. Stir in the cheese along with salt, to taste.

Transfer the pasta mixture to a 2 1/2 quart oven-safe dish. Bake for 20 minutes.

Serve immediately.

One of my favorite parts of belonging to a CSA program (that’s Community Supported Agriculture, or a farm share program where you prepay at the beginning of the season for a weekly basket of veggies and/fruit), is that I am challenged to cook with ingredients I might otherwise overlook in favor of mainstays like broccoli and green beans. Kale and even scallions fall into that category. But I am always happy with the results of cooking with them.

When our first CSA box arrived a few weeks ago, it was stuffed with greens and scallions. And as I struggled to decide on a cost-effect and easy dinner to make, I decided to skip the grocery store in favor of cooking from the basket and freezer. I always keep bags of raw shrimp in the freezer and it’s a cinch to defrost them under cool running water in the sink. It only takes about 10 minutes.

As far as easiness goes, well, I would be lying if I called this completely easy. The ingredients list for this Summer Pasta with Shrimp and Kale is a bit too long for that. It’s so worth it though. Fresh scallions, garlic, kale, white wine, a little butter. Just try it. The reality is that it really doesn’t take long to whip up. It’s just hands on. And a few more ingredients than easy.

When I made this, I expected there to be plenty of leftovers for lunch the next day. No such luck. Instead, the two teens joining us went back for heaping seconds. I am so not complaining though. I love feeding people, and having them take full-sized seconds portions is the most humongous compliment.

What’s your favorite summer food?

Summer Pasta with Shrimp and Kale
serves 6

2 tbsp olive oil
1 bunch scallions, white and light green parts, chopped
2 cloves garlic, chopped
1 bunch kale, leaves separated and chopped (save stems for stock or discard)
1 lb large raw, pealed and deveined shrimp, rinsed
2/3 cup white wine
1 tbsp lemon juice
salt and pepper, to taste
1 tbsp butter
1 cup freshly grated Romano cheese
1 lb pasta (I use Campanelle), cooked and 1 ladle water reserved

Heat the olive oil in a large skillet over medium heat. Add the scallions and garlic. Cook for 3-5 minutes, stirring occasionally, until softened, lightly browning and shrinking in mass.

Add the shrimp and cook for 2-3 minutes until just turning pink and opaque. Stir.

Add the kale, wine and lemon juice. Stir well. Salt and pepper to taste. Let cook without disturbing for 5-7 minutes until the kale begins to wilt. Add the butter and one ladle of pasta water. Stir well. Cook until reduced, another 3-5 minutes.

Toss the pasta with the kale and shrimp mixture. Add the Romano and toss again.

Serve immediately.

Since our first glimpse of spring this year, I have been waiting, yearning, planning. For months, I have been imaging what it would be like when I got to start bringing home my overflowing veggie basket from my CSA.

If you aren’t familiar with CSAs, it’s an abbreviation for Community Supported Agriculture programs. Basically, you purchase a share in a farm’s crops before the season begins and then you receive a basket filled with produce each week for a specified time in the summer. For veggie lovers like me, it’s awesome.

Today was our first pick-up. Our basket was stuffed with greens – chard, kale, mustard greens and pak choi. Lettuce too. And there’s corn. Ten ears of fresh corn. Oh, I’ve waited so long for fresh corn. I can’t wait to eat some. Unpacking the basket is always a nice, fun surprise.

When I saw the basket, I immediately knew what was for dinner: Penne with Swiss Chard and Kielbasa. It’s a riff on a summertime recipe that I created five years ago, changing the type of pasta and updating the method. It was just as delicious as it was when we first started eating it years ago.

The kids and I hit the grocery store and picked up kielbasa, then I whipped up the ultra-easy pasta. It takes about 30 minutes to make, but most of the time is spent just preparing the ingredients for cooking like chopping chard and cutting the kielbasa. All in all, it’s simple, easy, fast. And the kids? They loved it.

Penne with Swiss Chard and Kielbasa
serves 6
adapted from my recipe for Swiss Chard & Kielbasa Pasta

1 bunch Swiss chard, stems and leaves separated
1 kielbasa, cut into 1/4-inch chunks
1 tbsp extra virgin olive oil
1/2 tsp Kosher salt
2 cloves garlic, minced
1/2 cup water
1/4-1/2 tsp dried red pepper flakes
1 pound penne pasta, cooked and kept hot
fresh grated Romano cheese

Chop the Swiss chard stems finely and set aside. Then, chop the leaves roughly and set aside separately. Additionally, gather all of your ingredients and have them ready to go. This whole dish cooks up really fast.

Set a large pot over high heat on the stove and preheat. Once it’s good and hot, toss in the kielbasa and cook until golden brown, stirring occasionally (about 2 minutes). Remove the kielbasa from the pan with a slotted spoon.

Next, reduce the heat of the burner to medium. Add the olive oil, salt and Swiss chard stems to the pot and cook for 3-4 minutes, until they begin to soften. Add the garlic and stir well. Cook for 1 minute.

Stir in the Swiss chard leaves, water and red pepper flakes. Cover, reduce heat to low and simmer for 5-8 minutes, until the stems are tender. Stir in the kielbasa and toss well. Remove from heat.

Add the pasta to the pan and toss to mix. Serve immediately with freshly grated Romano cheese for sprinkling.