White Bean and Kale Pasta with Smoky Bacon

PG tested

I found this recipe online when I got a large bunch of kale in my winter CSA box and was trying to figure out how to use it. Luckily, I had ordered some local bacon too, and had white beans in my pantry. The results were delicious.

• 1 cup of white beans, soaked overnight and cooked
• 1 1/2 cups of cooking water from the beans (add broth or water, if you don't have enough)
• 4 to 6 slices bacon
• 1 onion, chopped
• 1 bunch kale
• 3 garlic cloves, minced
• Sea salt and pepper to taste
• 12 ounces penne pasta

Rinse the soaked beans, place in a pot and cover with water. Bring to a low simmer and continue to cook until just soft (1 to 11/2 hours). Drain beans, saving the cooking water.

Cook bacon over medium heat in a large saute pan. Remove cooked bacon and pour out extra grease, leaving several tablespoons of bacon grease in the pan.

Saute chopped onions in bacon grease on low heat for 5 minutes. Then add the kale, bringing heat up to medium high, and stirring occasionally. When the kale seems fairly wilted, add the garlic and cook for a minute longer. (Meanwhile, start your pasta cooking, according to the package instructions.)

Add beans and cooking water to the saute pan. Bring to a low simmer and allow to cook for 5 to 10 minutes, so the flavors can meld and the kale softens to the desired texture. Salt and pepper to taste.

Mix cooked pasta and sauce. Crumble bacon on top of each serving and add freshly grated parmesan, if desired.

Serves 4.

-- thenourishinggourmet.com

Roasted Spaghetti Squash with Butter, Sea Salt and Parmesan

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Winter squash is a cold-weather produce box staple. I've gotten acorn, spaghetti and dumpling squash. An easy way to extract the tasty flesh from the hard exterior is to slice your squash in half and roast in the oven. Once it's cooked, you can scoop out the insides and use in a variety of ways. This recipe dresses the squash very simply, but you can add on more toppings such as pesto, toasted nuts or chopped sun-dried tomatoes.

• 1 medium to large spaghetti squash
• 2 tablespoons butter
• Sea salt and freshly ground pepper
• Fresh parmesan, Romano or other hard grating cheese

Cut spaghetti squash in half lengthwise and scoop out seeds. Place squash cut sides down in a baking pan filled with 1/2 inch of water and cook at 350 degrees, or until tender, about 1 hour.

Remove squash from oven and let sit until cool enough to handle. Scoop out flesh and place in a large bowl.

Mix with butter, sea salt, pepper and grated cheese, to taste. Spoon back into squash halves to serve.

Serves 4 as a side dish.

-- Elizabeth May

Apples Sauteed with Butter and Cinnamon

PG tested

My mom used to saute apples for a quick and easy side dish. But in our house, this dish is also dessert-worthy, served with fresh whipped cream. I use apples from my CSA winter produce box, along with local cream I order from Isidore Foods' dairy source, family-owned Brunton Dairy in Aliquippa. Their heavy cream whips up nicely -- just add a touch of vanilla and sugar to taste.

• 2 tablespoons butter
• 6 to 8 peeled, sliced apples
• Cinnamon to taste

Melt butter in a skillet or saute pan.

Cook apples over medium to medium-low heat until soft and slightly caramelized. I usually cook them for about 10 minutes, reducing the heat a few minutes into cooking. (If you find the apples are sticking to the bottom of the pan, you can always add a little water.)

Sprinkle with cinnamon to taste and serve with fresh local whipped cream.

Serves 4.

-- Elizabeth May

Mesclun Salad with Apples, Cheddar and Walnuts

PG tested

This is a salad I love to make all fall and winter long. Sometimes I sub out the cheddar for blue cheese and the apples for pears. You could also use your choice of nuts. I've been using the mesclun and apples that often come in my weekly vegetable box from Isidore Foods for this salad, as well as their artisanal grass-fed cheddar from Northeast Pastures, a cooperative of Amish farms from Eastern Ohio and Western Pennsylvania.

• 5 cups fresh mesclun greens
• 1/2 cup toasted, chopped walnuts
• 2 1/2 tablespoons red-wine or balsamic vinegar
• 1 teaspoon Dijon mustard
• Sea salt and freshly ground pepper
• Dried or fresh herbs to taste
• 1/2 cup extra virgin olive oil
• 1/2 cup sharp cheddar, sliced or shaved thin
• 1 large or two small apples, sliced

Rinse greens and drain or spin dry.

Toast walnuts in a small dry pan over medium heat, being careful not to burn them. The nuts will be ready when they are lightly browned and start to smell fragrant. Cool and chop nuts.

Make vinaigrette by whisking vinegar (you can substitute an equal amount of fresh lemon juice, if you prefer), Dijon mustard, sea salt, freshly ground pepper and any dried or chopped fresh herbs you desire until blended. Stream in olive oil, while continually whisking to emulsify dressing.

Prepare cheese and slice apples right before serving.

Arrange greens on a salad plate. Top with apple slices, cheddar and walnuts and drizzle with vinaigrette.

Serves 4.

-- Elizabeth May

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