Kale, Tomato, & Lemon Spaghetti
Makes 4 servings
Ingredients
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14 ounces spaghetti or linguine
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14 ounces cherry tomatoes
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Zest of 2 large unwaxed lemons
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7 tablespoons olive oil
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2 heaping teaspoons flaky sea salt (if you are using fine-grain table salt, add a bit less)
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1 (14-ounce) bunch of kale or spinach
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Parmesan cheese (optional)
Instructions
Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.
Recipe from Epicurious
Potato Soup
Makes 8 cups
Ingredients
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5 medium russet potatoes (approx. 2 pounds peeled and chopped into 1/2-inch cubes)
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½ cup finely diced celery (approximately 3 stalks)
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1 onion diced
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3 cups vegetable broth plus extra to taste
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3 cloves garlic minced
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¼ cup salted butter
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1 cup milk plus any extra to taste
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½ cup parmesan cheese grated
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1/2-3/4 cup sharp cheddar grated
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a few cranks of ground black pepper
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1 tsp kosher salt
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¼ tsp garlic powder
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¼ tsp red pepper flakes
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½ tsp dried dill (add 1/4 tsp first, taste)
Instructions
Chop your veggies and toss them in the pot!
Next add veggie broth, garlic, butter, salt, and pepper.
Set your slow cooker to HIGH and cook for 4 hours, or, if you’re gone for the day, set it to LOW for 8 hours.
After returning to your slow cooker, you have a very important (ok not that important) decision to make. Do you want your soup chunky or smooth? For smooth soup, use a potato masher or even an immersion blender to cream the soup. For chunky potato soup, grab a wooden spoon and mash the potatoes partially.
Ready to eat? Simply mix in your cheese, milk, spices, and a spoonful or two of green onions or chives. For a thinner soup, you can add more broth or milk as desired; simply add extra seasoning and mix-ins along with it and you’re good to go!
Give it a taste, add any extra seasoning as desired, toss on some toppings, and dig in!
Recipe from Peas and Crayons
Yellow Squash & Wild Mushroom
Makes 4 servings
Ingredients
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2 tablespoons unsalted butter
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8 ounces shiitake mushrooms
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1 teaspoon minced garlic
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1 tablespoon chopped fresh thyme
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3 medium yellow squash, sliced lengthwise paper-thin on a mandoline
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Kosher salt
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Black pepper
Instructions
In a large skillet, melt the butter over moderately high heat. Add the mushrooms, garlic, and thyme, and cook until the mushrooms are browned and tender, about 5 minutes. Add the squash, salt and pepper and sauté for 3 minutes. Serve immediately.
Recipe from Food and Wine