Recipes of the Week - August 7th

Spaghetti with Kale and Garlic

Preparation Time 8 mins. Cooking Time 12 mins. Serving Size: 2

4 ounces spaghetti
½ bunch kale, stemmed, and finely chopped
1 tablespoon water
1/2 cup nonfat cottage cheese
2 cloves garlic, peeled and minced
1 tablespoon walnuts, chopped
1/4 teaspoon ground black pepper

Prepare spaghetti al dente according to package directions.
Meanwhile, combine kale and water in a nonstick skillet on medium heat; cover, and cook until kale is wilted and still bright green, 3 to 5 minutes. Turn heat off and stir in cottage cheese and garlic.
Drain cooked pasta and toss with kale mixture. Sprinkle with walnuts and pepper to taste.

Kale & Squash Quiche Florentine

¼ Bunch of chopped kale
½ cup of summer squash, small cubes
¼ cup onion, chopped
½ cup grated cheddar cheese
2 eggs
1 tbsp flour
1 cup half and half
Salt and Pepper to taste
¼ tsp paprika
1 clove of garlic, minced
1 prepared 9 or 10 inch Quiche shell (Savory or regular Pie Crust)

Sauté squash and onion until tender and place in prepared quiche shell. Top with kale and cheese, and sprinkle this cheese mixture with 1 tbsp flour. Combine beaten eggs and half and half and the paprika, garlic and any other seasoning you may want to try in bowl. Next, slowly pour half and half and egg mixture over the cheese in the quiche shell.

Bake at 350 degrees (175 C.) for 35 to 45 minutes. You may prefer Swiss cheese or a combination package of shredded cheese.

Zucchini Salsa or Relish

2 cups shredded raw zucchini
1/3 cup finely chopped white onion
1 jalapeño chili, minced
1/3 cup fresh parcel or cilantro
1 tbsp olive oil
1 tbsp rice vinegar
1/4 tsp salt
1 tsp sugar

Mix all ingredients together.
Taste and adjust seasoning.
Great with grilled fish or meat and looks great on the plate. It should be made no more that 24 hrs before serving.