Winter Pasta with Kale, Sausage and Navy Beans
12 oz. Italian style sausage
1 pound of short pasta, cooked according to package instructions
2 tablespoons olive oil
1 sweet onion, diced
3-4 garlic cloves minced
1 shallot, thinly sliced
8 ounces mushrooms, sliced
1 pound of kale, cut into thin ribbons
1 can Navy beans, drained and rinsed
2 tablespoons butter
Freshly grated Parmesan Reggianno
Juice of 1 lemon
Pinch of red chili flake
Salt to taste
Chopped fresh parsley for garnish
Grill the sausages over medium-medium high heat for 6-7 minutes per side or until the reach 165-170 degrees. Allow to rest then cut into 1/2 slices on the diagonal.
Start the pasta and in large straight-sided skillet heal the olive oil on medium heat. Once the oil shimmers add the onions and cook until they begin to soften, about 3-4 minutes. Add the garlic and shallot and cook for a few minutes more. Then add the mushrooms with a pinch of salt and cook until they begin to soften, about 4-5 minutes. Add the kale and stir to incorporate. Add the navy beans butter and a good amount of Parmesan cheese and about a cup and a half of the pasta water. Season with salt and a pinch or two of the red chili flake. Finish with some fresh squeezed lemon juice and serve over pasta with parsley and more Parmesan.
Radishes and Salad Turnips with Herb Compound butter
Serves 4-6 as an appetizer
1 bunch of French Breakfast Radishes, greens trimmed, and cut in half
1 bunch Salad Turnips, greens trimmed and reserved for another use, turnips cut into quaters
2 sticks of butter, at room temperature
3 tablespoons fresh chives, chopped
3 tablespoons fresh parsley, chopped
1-2 teaspoons dried tarragon
Salt and fresh ground pepper to taste
Fleur de Sel for serving
Combine the butter, herbs and salt and pepper in the bowl of a stand mixer fitted with a paddle and mix on medium speed until well combined. Serve with Radishes, turnips, and Fleur de Sel.
Apple Lemon Cocktail
1 1/2 ounces vodka
1/4 apple cider
1/2 lemon, plus more for garnish
1/4 cup sparkling water
Combine over ice and enjoy, responsibly!
Handful of fresh Kale
4 medium carrots or 8 small ones
2 apples, stems removed
2 navel oranges, skin removed
Using a juicer, juice all the fruits and vegetables according to machines instructions. Serve immediately.