Kale, Cashew, & Fresh Herb Pesto

Kale, cashews, and herbs make for a delicious and hearty pesto. The cashews do double duty by substituting for both the cheese and the pine nuts usually found in a classic pesto. Plenty of fresh basil, parsley, and kale pack a punch of healthy greens. This just might be our new favorite way to enjoy kale! Makes 2 cups of pesto, Serves 4.

Ingredients:
1 bunch of kale, about 2 cups of de-stemmed leaves
1 cup parsley leaves
1 cup basil leaves
1/2 cup cashews
2 cloves garlic
1 cup olive oil zest and juice of one lemon (about 1/4 cup juice)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 cup cold water, as needed to thin
1 lb pasta, cooked according to package instructions
cherry tomatoes, halved ciliegine mozzarella balls, halved

Directions:
1. Blend all of the pesto ingredients together in a food processor. Drizzle in additional olive oil until the pesto is smooth. Add water to thin, as needed.
2. Stir the fresh pesto with cooked pasta.
3. Top with the halved tomatoes and mozzarella. Serve immediately.

Apple & Bacon Mac ‘n Cheese

Both savory and slightly sweet, this mac and cheese is always a table pleaser. The cooked apples pair well with the salty bacon, and are both balanced with the creamy, cheesy noodles! It makes a great meal for a hungry crowd - don’t expect any leftovers. Serves about 6.

Ingredients:
16 ounces macaroni (or your favorite pasta)
6 slices bacon
1 small onion, diced
2 tablespoons flour
1-1/2 teaspoons Kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dry ground mustard
2-1/2 cups milk
6 ounces white cheddar, grated
8 ounces cream cheese, softened
2 apples, peeled and thinly sliced
2 tablespoons butter
2 tablespoons brown sugar
1/4 cup Parmesan cheese

Directions:
1. Cook the macaroni (or pasta) according to the package instructions, drain and set aside.
2. In a large Dutch oven or sauté pan, cook the bacon until crispy. Remove the bacon, drain on a paper towel-lined plate ,then crumble when cooled.
3. Sauté the onion in the rendered bacon fat until translucent.
4. Sprinkle the cooked onions with the flour, and stir until coated. Season with the salt, pepper, and ground mustard.
5. Add the milk to the onions, and bring to a simmer. Gradually add the cheddar cheese and cream cheese while stirring until the cheeses have melted and the sauce is smooth.
6. Meanwhile, cook the apple slices in a sauce pan or skillet with the butter and brown sugar until the apples are softened and slightly caramelized.
7. Mix the cooked macaroni (or pasta), half of the crumbled bacon, and the cooked apple slices into the sauce. Stir until well combined.
8. Pour the macaroni and cheese mixture into a large casserole dish. Sprinkle the Parmesan cheese on top of the dish, and then sprinkle with the remaining bacon crumbles.
9. Cover loosely with foil, and bake for 25 minutes, or until bubbly.

Creamy, Oven Sun-Dried Tomato Pasta

This dish is a great summertime comfort food pasta-style. These homemade, oven “sun-dried” tomatoes have an intense, sweet, and tart flavor that compliments the rich sausage, cheese, and creamy pasta. Traditional sun-dried tomatoes are made using the power of the sun, but we found it was easier to control the many variables by using a low-and-slow oven. The results are delicious! Serves 6-8.

Ingredients:
16 oz penne pasta
1 smoked kielbasa sausage link, thinly sliced
1 tablespoon olive oil
1 small shallot, minced
3 garlic cloves, minced
2 tablespoons butter
6-8 oven "sun-dried" tomatoes, cut into thin slices
2 tablespoons flour
1 cup chicken broth
2 cup half and half
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon
Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
1/4 cup freshly shaved
Parmesan cheese

Directions:
1. Cook the pasta in a large pot of boiling water until al dente. Reserve 1 cup of pasta water.
2. In a large sauté pan, cook the sausage until browned on all sides, turning with tongs often. Add a few tablespoons of water, as needed, while cooking to prevent any scorching. Once the sausage has browned, remove the cooked sausage from the pan, and set aside.
3. Add 1 tablespoon of olive oil to the sauté pan and sauté the shallot and garlic for two minutes.
4. Add 2 tablespoons of butter to the pan. Whisk in the flour to form a roux. Add the chicken broth, and half and half and whisk until combined. Season with oregano, basil, crushed red pepper flakes, salt, and pepper. Bring the sauce to a simmer, and cook until the sauce begins to bubble and thicken.
5. Add the cooked pasta, cooked sausage, and sliced sun dried tomatoes to the sauce and stir until pasta is coated with the sauce. Add any reserved pasta sauce, as needed until a silky coating is formed.
6. Garnish with basil and cheese.