Kale and Cashews

Okay so I forgot to change my Organic Delivery Box that comes from Farm Fresh To You. So this week I was given two bunches of Kale. I had to cook at least one bunch. So I did tonight. This was the most eclectic dinner I think I've ever made. I just had a lot of foods that I needed to use. So I baked my 7 tiny new potatoes, baked 3 small spicy sweet potatoes, thawed out my tamales from Christmas, and sauteed Kale. None of that blends together at all. But I had to use them or lose them.

This recipe for Kale won for the night. I had three helpings and my husband had two. I just looked at about half a dozen recipes and made my own. I'll make it again b/c it's very simple.

Ingredients
1/4 -ish of toasted cashews
1 onion diced
1 bunch kale
1-2 tbs lemon juice
red pepper flakes

Toast the cashews in the pan until you can start to smell them. A little brown is okay. Remove them and set them aside.

Saute the onion for about 10 minutes. Add the kale. Chop it up good. It's easier for the kids to get down when the bites aren't that intimidating. Saute for about 10-15 min more.

Add the lemon juice and red pepper flakes and viola!

Cannellini Bean and Kale Soup

Another winner from Abundant Harvest Organics. Too bad I just canceled my weekly delivery with them. A 30 minute round trip visit on a Saturday morning with just a 30 minute window to arrive at the truck was just not working for us every week as a family. Soooo I found Farm Fresh To You and am hoping to get their weekly deliveries to my doorstep starting next week. BUT I will gladly keep my door open to Abundant Harvest if they ever have a delivery site closer to home.

ANYWaaaaay... to quote my husband while he was dishing his second bowl, "You've outdone yourself! This soup is Rockin'. And this is HEALTHY for you??? Seriously, this is right up there with your Wedding Soup. I don't know how you do it." =)

Serve with Garlic Toast ... slice toast and butter. Sprinkle with garlic salt and dried parsley. Heat in the oven at 450 for a few minutes until lightly browned. Mmmmm mmm ... that makes goooooood dipping toast.

Cannellini Bean and Kale Soup

• 1 ½ Tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, peeled & finely chopped
• 1 medium celery stalk
  
• 1 leek finely chopped
• 1 ½ tsp rosemary
• 2 Tbsp tomato paste
• 2 cloves garlic, minced
• 1 quart vegetable broth
• 2 15 oz cans cannellini beans, rinsed and drained
• 1 bunch kale, center ribs removed, and leaves chopped
• 1 ½ tsp cider vinegar
• ½ lb Italian sausage, cut into bite size pieces (optional)

Heat 1 Tbsp of oil in pot over medium heat. Add the onion, carrot, celery or leek, and rosemary and cook, stirring occasionally, until vegetables begin to soften. Add tomato paste and garlic and cook until fragrant. Add the broth, beans, kale. Bring to a boil, reduce heat to medium low, and simmer gently until vegetables are tender. Heat remaining oil in pan with Italian sausage. When browned and cooked through add to soup, stir the cider vinegar into the soup and season to taste with salt and pepper.