Kale & Potato Soup

• 3 slices bacon, chopped
• 2 lb Yukon gold potatoes, peeled and diced
• 1 leek (white and light green parts), halved lengthwise and thinly sliced
• 2 cloves garlic, minced
• 1 tsp chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 4 c low-sodium chicken broth
• 1 med bunch kale, stems removed, leaves chopped (about 10 cups)
• 1/4 tsp Worcestershire sauce
• 1 tbsp extra-virgin olive oil
• 1 tbsp sour cream

Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.

Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.

Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, and bacon.

Cauliflower Penne Puttanesca

• 3/4 lb penne
  
• 3 tbsp olive oil
• 1 small head cauliflower, cored and cut into small florets
• kosher salt and black pepper
• 2 cloves garlic, chopped
• 28 oz can whole peeled tomatoes
• 1/2 c pitted kalamata olives, chopped
• 2 tbsp capers, rinsed
• 1/4 tsp crushed red pepper
• 2 tbsp chopped fresh flatleaf
• parsley
• grated Parmesan

Cook the pasta according to the package directions. Drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.

Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.

Creamy Spiced Cauliflower Soup

• 1 tbsp olive
• 2 med yellow onions, diced
• 1 bay leaf
• 1 1/4 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/8 tsp ground cardamom
• dash of ground black pepper
• pinch of crushed red pepper flakes
• 4 garlic cloves, minced
• 4 1/2 c vegetable broth
• 1 lg head of cauliflower, roughly chopped
• 1 c canned coconut milk
• 1 tbsp apple cider vinegar
• fresh dill

In a large soup pot, heat the oil over medium low.  Add all the onions and the next 8 ingredients, through the red pepper.  Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.

Add the vegetable broth and cauliflower then bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.

Remove from heat and transfer carefully to a blender. Blend on high for a few minutes, until smooth.

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low,

ensuring it doesn't boil.  Serve hot and topped with fresh dill and ground black pepper.

Chicken Tamale Burrito Bowls

Chicken

• 1 1/2 lbs chicken breast
• 2 c red enchilada sauce
• 2 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp kosher salt
• 1 tsp pepper
• 1/2 tsp cayenne
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 onion, sliced
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 1 1/2 c canned black beans, drained and rinsed

Polenta

• 2 c chicken broth
• 2 c milk
• 1 cup polenta
• 4 oz sharp white cheddar cheese shredded
• 1/4 tsp salt
• 1/4 tsp pepper

 Toppings

• 4 oz queso fresco cheese, crumbled
• fresh cilantro, chopped
• crushed tortilla chip

Heat a very large skillet over medium high heat and add the olive oil. When the skillet is hot,
but not smoking add the onions and red and orange peppers. Stir fry the peppers for 35 minutes, until
they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.

Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 34
minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10 to 15 minutes or until cooked through and shreds easily.

Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan
and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring
frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just
before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta
seems a little thick you can add a tablespoon of butter or extra milk.

When the chicken is done cooking remove the chicken from the heat and shred the chicken with
2 forks right in the sauce. Toss in the black beans and peppers until warmed through.

To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and
saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco,
chopped cilantro and crushed tortilla chips.