Sky High Spinach Brunch Bake

I alter this recipe, by using Ricotta Cheese  Feta, Swiss and Parmesan Cheese. I have never had anyone not like it, A great way to get the kids to eat spinach.

http://www.kraftrecipes.com/recipes/sky-high-brunch-bake-89651.aspx

Super Foods

http://recipes.familyeducation.com/slideshow/recipes/68689.html

Pasta with Braised Kale

Pasta with Braised Kale

(recipe adapted from Bon Appetit)

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• 1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
• 3 tablespoons olive oil, divided
• 1 medium onion, finely chopped (about 1 1/2 cups)--I used a red onion
• 8 large garlic cloves, thinly sliced
• 1/2 pound linguine (the original recipe calls for spaghetti)
• 2 teaspoons fresh lemon juice & the zest a whole lemon
• Finely grated Parmesan cheese

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Add the lemon zest and cover pot. Reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve!

Kale Walnut Pesto Salad

Kale Walnut Pesto Pasta

(recipe slightly adapted from Rachael Ray Magazine)

Serves 4

• 1/2 bunch kale, stems discarded and leaves coarsely chopped (I didn't chop mine)
• 1 pound pasta (I used Rotelli)
• 1/2 cup chopped walnuts, toasted, plus more for sprinkling
• 1 clove garlic, chopped
• 1/2 cup grated parmesan cheese, plus more for sprinkling
• 1-2 tablespoons fresh lemon juice
• Salt and pepper
• 1/4 cup extra-virgin olive oil

In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup of the pasta cooking water. Return the pasta to the pot.

Meanwhile, squeeze the kale to remove the excess water. In a food processor, combine the kale, walnuts, garlic and parmesan until almost smooth; season with salt and pepper and a squeeze of lemon juice. With the machine running, add the olive oil.

Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan and serve with extra toasted walnuts.

 Notes***

-You might wanna add a little bit of fresh lemon juice to perk up your leftovers!

-You could eat it cold as a pasta salad with some tomatoes & feta cheese sprinkled in!