Linguine w/ Garlic, Kale & White Beans

• 8 oz uncooked linguine
• 3 tbsp extra-virgin olive oil
• 1/4 c fresh garlic, chopped 
• 1/2 c water
• 8 oz kale, chopped
• 15 oz canned cannellini beans, rinsed and drained
• 3/4 tsp black pepper, divided
• 1/2 tsp salt

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve

Cheesy Quinoa w/ Turkey Kielbasa

• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 c quinoa, rinsed
• 1 c chicken broth
• 1/2 c grape tomatoes, halved
• Kosher salt & freshly ground pepper
• 3/4 c shredded extra-sharp cheddar cheese, plus more for topping
• 1/4 c fresh parsley, chopped 
• 1 sm head broccoli, cut into florets
• 14 oz turkey kielbasa

Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add 1 cup water, the quinoa, chicken broth, tomatoes, 1/4 teaspoon salt and a few grinds of pepper; bring to a simmer, stirring. Reduce the heat to medium low, cover and cook until the quinoa is tender and the liquid is mostly absorbed, 12 to 15 minutes. Remove from the heat and stir in the cheese and parsley. Cover to keep warm.

Meanwhile, toss the broccoli with the remaining 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Add the kielbasa to the baking sheet. Roast until the broccoli starts browning and the kielbasa is hot throughout, 15 to 18 minutes. Let cool slightly, then slice the kielbasa. Serve the quinoa topped with the kielbasa, broccoli and more cheese.

Chinese Noodle Vegetable Bowl

• Kosher salt
• 8 oz thin Chinese noodles
• 12 oz broccoli slaw
• 2 tsp toasted sesame oil
• 14 oz package extra-firm tofu, drained and cut into 1/2-inch cubes
• 1/4 c vegetable oil
• 6 scallions, cut into 1-inch pieces
• 1 tbsp minced peeled ginger
• 10 oz shiitake mushrooms, sliced 
• 2 c mushroom or vegetable broth
• 2 tbsp soy sauce
• Freshly ground pepper
• 2 tsp cornstarch

Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring, until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water, then transfer to a large bowl. Add the sesame oil, season with salt and toss.

Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons vegetable oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt.

Heat the remaining 2 tablespoons vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 4 minutes.

Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring, until thickened. Add the noodles and toss to coat.

Chickpea Soup and Spicy Pita Chips

• 1/4 c extra-virgin olive oil
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 lg onion, chopped
• Kosher salt and freshly ground pepper
• 30 oz canned chickpeas, drained and rinsed
• 15 oz canned diced fire-roasted tomatoes w/ green chiles
• 1 tbsp ground cumin
• 1 1/2 tsp ground coriander
• 2 pocketless pitas
• 1/2 lemon, juiced
• Cilantro, chopped

Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.

Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.

Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.

Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

Eggplant Parmesan w/ Parsley Orzo

• 1 c uncooked orzo pasta
• 1/4 c fresh flat-leaf parsley, chopped 
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, divided
• 1 med eggplant
• 3 tbsp all-purpose flour
• 1 tsp water
• 1 lg egg
• 3/4 c panko
• 1/2 tsp dried oregano
• 1/4 c Parmigiano-Reggiano cheese, grated
• Cooking spray
• 4 oz fresh mozzarella cheese, thinly sliced
• 1 1/3 c marinara sauce
• 1/2 tsp black pepper

Arrange oven rack 10 inches below broiler element. 

Preheat broiler to high.

Cook orzo according to package directions, omitting salt and fat. Drain and return to pan. Add parsley, oil, and 1/4 teaspoon salt; toss.

While orzo cooks, cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 (1/2-inch-thick) slices; sprinkle with remaining 1/4 teaspoon salt. Place flour in a shallow dish. Combine 1 teaspoon water and egg in another shallow dish, stirring with a whisk. Combine panko, oregano, and Parmigiano-Reggiano in another shallow dish.

Dredge eggplant in flour, dip in egg mixture, and dredge in panko mixture, gently pressing mixture to adhere. Arrange on a baking sheet coated with cooking spray. Coat tops of eggplant slices with cooking spray. Broil 3 minutes on each side or until browned and tender but firm. Top evenly with mozzarella; broil 1 minute or until cheese melts.

Heat marinara in microwave at HIGH for 1 minute or until thoroughly heated. Arrange 1/2 cup orzo mixture on each of 4 plates; top each serving with 2 eggplant slices and 1/3 cup marinara. Sprinkle evenly with pepper.

Skillet Sausage & Kale Pesto Pizza

• Pizza dough
• 3 oz pork Italian sausage
• 3 cups kale, chopped
• 2 tbsp water
• 1 tsp sugar
• 1/4 slivered almonds, toasted
• 2 lg garlic cloves, minced and divided
• 1/4 c extra-virgin olive oil
• 1/4 c  Parmigiano-Reggiano cheese, grated
• 1/2 c mozzarella cheese, shredded 

Preheat broiler to high.

Heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove sausage from pan. Add kale, 2 tablespoons water, and sugar to pan; cover and cook 2 minutes or until kale wilts. Place kale on 2 layers of paper towels; squeeze out excess moisture. Wipe pan clean with paper towels.

Place nuts and 1 garlic clove in a mini food processor; pulse until finely chopped. Add kale; pulse until finely chopped. Add 2 tablespoons oil; process until almost paste-like (add 1 to 1 1/2 tablespoons water, if necessary). Add Parmigiano-Reggiano; pulse mixture just until combined.

Heat skillet over medium-high heat. Roll dough into a 10 1/2-inch circle. Add 1 tablespoon oil to pan; swirl to coat. Fit dough in pan, pressing slightly up sides of pan. Top evenly with pesto; sprinkle with sausage and mozzarella. Cook 2 minutes over medium-high heat or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese melts. Cut into wedges.

Tomato & White Bean Soup

• 3 tbsp olive oil
• 1 lg onion, chopped
• 5 cloves garlic, smashed
• Kosher salt
• 2 tbsp tomato paste
• 2 lbs tomatoes, chopped
• 30oz white beans, drained and rinsed
• 1 qt chicken broth
• 1 sprig rosemary, plus 1 teaspoon chopped leaves
• 1/4 tsp red pepper flakes

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.

Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.

Top each bowl of soup with croutons, reserved 1/2 cup chopped tomatoes; drizzle with olive oil as desired