Recipes of the Week - September 8th

Rustic Tomato Pie with Kale Pesto Sauce from: http://heart-healthy-cooking.suite101.com/article.cfm/rustic_tomato_pie_with_kale_pesto

•             2 cups (packed) of fresh kale 3 cloves garlic or 3 garlic scapes 1/3 cup walnuts, toasted 1/2 cup grated Pecorino Romano cheese 1/4 cup extra virgin olive oil 2/3 cup part-skim ricotta cheese 1 9-inch store-bought refrigerated pie crust, such as Pillsbury 2 cups sliced Roma tomatoes (seeded, if you like) *or you can use any tomato 2 oz. fresh mozzarella cheese

Preheat oven to 375 degrees F.

Place kale, garlic and walnuts in a food processor fitted with the metal blade and pulse several times until kale is broken up to a manageable size. Add Pecorino cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese. 

Unfold the refrigerated pie crust onto a sheet pan or cookie sheet. Spread kale pesto on the pie crust, leaving a two-inch border all the way around. Top with sliced tomatoes, then fresh mozzarella. Gently fold the sides of the pie crust in, crimping slightly, to form a rustic pie. Bake 15 to 20 minutes until cheese is melted and crust is golden brown. Allow the tomato pie to rest at least 5 minutes before serving. Makes 6 slices. 

Dutch Kale with Potato and Sausage from Member Mary M.

• 1 lb. fresh kale    Water to cover 3 medium baking potatoes, peeled, scrubbed and cut into 1 inch cubes 1 lb. fresh link sausage 1 medium onion, chopped 1 cup milk 1 teaspoon salt 1/8 teaspoon pepper Pinch tarragon

Wash kale and trim heavy ribs and tough ends.  Chop coarsely and cook in water to cover for 15 minutes.  Add potatoes and cook 15 to 20 minutes longer, or until kale and potatoes are tender. 

Meanwhile, cut sausage into ½ inch slices and fry in heavy skillet until tender and nicely browned.  Add onion and cook a few minutes longer.  Discard remaining fat.

Add milk, stirring to incorporate any of the brown juices from the sausage.  Add kale and potatoes; cover and simmer 5 minutes.  Add salt, pepper and tarragon and serve. Six servings. Note:  I used the Rote Erstling Potatoes scrubbed, but unpeeled. Taken from Rodale’s Naturally Great Foods Cookbook by Nancy Albright  Baked Butternut Squash from: http://www.cdkitchen.com/recipes/recs/752/Baked-Butternut-Squash93379.shtml

• 1 large butternut squash pared and cut into 1 inch cubes (remove seeds and fibers) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup brown sugar 1/3 cup butter, melted 2 teaspoons lemon juice (fresh is best)

Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender.

Butternut Squash Gratin 12 Servings  from: http://www.seedsofknowledge.com/butternut.html   

• 1 whole butternut squash, about 1# each 2 tablespoons unsalted butter 3 cups halved and sliced onions 3 cups peeled, cored, sliced apples 3 tablespoons flour 1/2 cup unsalted chicken broth 3/4 cup fresh breadcrumbs 3/4 cup grated sharp cheddar cheese 1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.