Kale & Portobello Mushrooms (RR)

We received a bunch of kale with our CSA order this week and were dumbfounded as what to do with it. Thankfully I found this Rachel Ray recipe on foodtv.com and gave it a shot. We loved it & hope we get it again. If you've never had it, it's similar to collard greens. It was the first thing we polished off with dinner tonight! It probably took 25-30 min to prepare including washing and chopping the kale.

3 tablespoons extra-virgin olive oil

4 portobello mushroom caps, sliced

1 1/4 pounds kale, stemmed & chopped

salt & pepper

freshly grated nutmeg, to taste, about 1/4 teaspoon

1/2 cup dry Italian red wine (we used trader joe's cabernet sauvignon)

Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.

Vegetables with Farfalle and Cream Sauce (Adapted from All Recipes)

Zucchini was one of the vegetables that we got from our CSA last week and I was searching for a good pasta recipe to use it in. I found one (Zucchini with Farfalle on Allrecipes.com and changed it up to really reflect what I was looking for. It turned out to be very good, next time I just need to use even more vegetables. This recipe is very versatile and you can use whatever vegetables you are itching for! I wrote up the recipe to reflect the changes I will make for the next time (adding another zucchini, red pepper, entire package of mushrooms and a smaller onion). As usual, we also had Publix Greenwise Mediterranean pork sausage.

Servings: 4 main courses or 7-8 sides

Ingredients:

3 tablespoons olive oil

2 large zucchini, chopped

2 yellow squash, chopped

1 package of baby bella mushrooms, chopped

1 red pepper

1 medium vidalia onion 

1 clove garlic, minced

2/3 cup heavy cream

1 16oz package farfalle (or your choice pasta)

salt to taste

freshly ground black pepper

1/4c parmesan cheese

Directions:

1. Heat oil in a large skillet over medium high heat. Add vegetables and saute quickly so that the vegetables are still crispy not overcooked. Remove and set aside.

2. Add onion and saute until slightly transparent, add garlic and saute until golden (but not burnt). Stir in cream, increase heat and boil until sauce is reduced by one third.

3. Meanwhile, cook the pasta according to package directions. Drain.

4. Add pasta, vegetables, parmesan cheese and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with optional additional grated parmesan cheese.