Kale, Baby Spinach & Artichoke Dip

  
2 cups fresh kale- steamed for 10 minutes 

2 cups fresh baby spinach

1 cup artichoke hearts – chopped

1/2 cup parm cheese

1/2 cup mayo

1 1/4 cup shredded mozzarella cheese

Spray pan and heat oven to 375 degrees

Mix minus 1/4 cup mozzarella for topping

Then broil til browned

Simple… My good buddy Logan gave me a Bunch from his awesome garden- the last of the year!..he has a green thumb!…. Just remember to pull the veins from the leaves.serve with pita chips 

Sauced Rice with Broiled Eggplant Rounds & CheeseĀ 

  
Serves 2 

4 eggplant rounds- 1/2 ” thick

3 rounds eggplant- diced

1 1/2 cups cooked rice

1 cup tomato sauce

3/4 cup shredded mozzarella cheese

1/2 tsp Italian seasoning

Pinch  of red pepper flakes

Heat pan and add diced eggplant and oil and cook until brown and tender

Add to rice and tomato sauce

Hear pan and add rounds of eggplant and cook on low until soft

Put rice on bottom and top with eggplant and add cheese- broil until browned  

Simple- filling- add a tossed salad and you have a super quick meal. Throw in some shredded chicken or tofu….how about some shrooms or peas???

Butternut Squash Soup with Black Bean & Green Apple Salsa

  
Adapted from VB6 cookbook, Bittman

Soup:

6 cup veggie stock

4 lbs butternut squash- cubed

1 red onion- cubed

1 cup carrots- cubed

3 garlic cloves

1 tsp chili powder

1 tsp cumin

1 tsp fresh ginger root- minced  

Salsa:

1 cup black beans- drained/ rinsed

1 Granny Smith Apple- diced

1/2 red onion- diced

1/2 cup fresh cilantro

1 jalepeno- diced/seeded

2 TBsp lime juice

Mix salsa ingredients and set aside

Heat pan and add onions and garlic until soft. Add squash and carrots and the rest of the ingredients and bring to a boil . Cover and simmer for 20-25 minutes until all ingredients are tender. Transfer to a blender/ food processor and pulse til smooth .

Ladle in bowls and top with a spoonful of salsa
Ok- so I switched it up- again!    I used red onion- why??? That’s what I had , but it gave the soup a nice richness. The ginger was also my idea- squash needs a bit of life !- the amount is just right. Oh, the carrots- my Moms idea!!!…. We were swapping recipes and I thought that’s  a great addition to the soup- adds a bit of sweetness!   Gotta say-the salsa addition ( not my idea)- is genius!!! The apple and tartness and the bite of the cilantro!- wow…. Way to go Bittman…..