Mustardy Kale Salad with Roasted Sweet Potato and Apple

Ingredients

1. 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
2. 6 tablespoons olive oil
3. kosher salt and black pepper
4. 3 tablespoons fresh lemon juice
5. 2 tablespoons Dijon mustard
6. 2 bunches Tuscan or lacinato kale or 1 medium bunch curly kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
7. 1 Pink Lady or Honeycrisp apple, thinly sliced
8. 1/4 cup chopped roasted almonds
9. 4 ounces shaved pecorino

Directions

1. Heat oven to 400° F. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets.
2. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.
3. Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
4. Add the kale and rub together with clean hands to tenderize and coat the leaves. Add the apple, almonds, and sweet potatoes and toss to combine.
5. Serve the salad topped with the shaved pecorino.

Chicken and Spinach Soup

 

• Serving size: 2 cups
• Prep: 15 mins
• Cook: 26 mins
• Makes: 5 servings 

•   2 tablespoons olive oil
• 2 cups diced carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) reduced-sodium chicken broth
• 1 pkg (5 oz) Hodgson Mill garlic and herb quinoa and brown rice blend
• 2 cups yellow and red cherry or grape tomatoes
• 1/2 rotisserie chicken
• 1 bunch spinach, trimmed and rinsed well
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1/2 cup fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons shredded Parmesan
• Whole-grain crackers (optional)

Directions

1. Heat oil in a large lidded stockpot over medium heat. Add carrots and onion and cook 5 minutes. Stir in garlic and cook 1 additional minute. Add chicken broth and 3 cups water. Bring to a boil over high heat.
2. Stir in quinoa-rice blend. Cover and reduce heat to medium-low. Simmer 15 minutes.
3. Meanwhile, quarter tomatoes and remove meat from chicken bones; discard skin and bones. Cut into bite-size pieces (you should have about 2 cups). Stir into soup along with spinach, garbanzo beans, basil, salt and pepper. Cook 5 minutes.
4. Ladle soup into bowls and top each serving with 1 tbsp shredded Parmesan. Serve with crackers, if using.

Nutrition Information for Chicken and Spinach Soup

Servings Per Recipe: 5
PER SERVING: 391 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 797 mg sodium, 46 g carb. (9 g fiber), 27 g pro.

http://www.familycircle.com/recipe/chicken-and-spinach-soup/

 

Grilled Eggplant and Smoked Mozzarella Melts

Ingredients

1. Canola oil, for the grill
2. 4 large slices country bread (1 inch thick)
3. 2 medium eggplants, sliced 1/2 inch thick
4. 1/4 cup olive oil, plus more for serving
5. Kosher salt and black pepper
6. 1 clove garlic, halved
7. 12 ounces smoked mozzarella, cut into 8 slices
8. 2 large tomatoes, sliced
9. 1 cup fresh basil
10. Green salad, for serving

Directions

1. Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
2. Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.
3. Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

By Chris Morocco

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-eggplant-smoked-mozzarella-melts?print

Pumpkin Mac 'n' Cheese

INGREDIENTS

3 Tablespoons unsalted butter
12 oz. dried whole wheat elbow macaroni
2 Tablespoons all-purpose flour
1 1/2 cups whole milk
salt and pepper to taste
1 cup canned pumpkin puree
1 cup grated cheddar cheese
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 Tablespoon olive oil

1. Preheat oven to 375 degrees. Grease a 2 quart baking dish with 1 Tablespoon of the butter. Cook macaroni according to package directions; drain well and return to the pot.
2. While macaroni cooks, melt remaining 2 Tablespoons of butter in a large saucepan over medium heat. Add flour and whisk until combined. Whisk in milk, salt, and black pepper. Cook and stir until thickened and bubbly. Add pumpkin and cheddar cheese. Cook and stir until creamy, about 1 minute. Remove from heat.
3. Pour sauce over macaroni and stir to coat. Transfer macaroni to the prepared baking dish. In a small bowl, stir together breadcrumbs, Parmesan, and oil. Spread evenly over pasta. Bake for 15 to 20 minutes or until the topping is golden brown and macaroni is heated through.

Serve and enjoy this pumpkin goodness.

Brown rice bowls with roasted vegetables and lemon-soy dressing

Ingredients

1. 1½ cups brown rice
2. 1 pound cremini mushrooms, halved
3. 2 medium zucchini, cut into 1½-inch pieces
4. 8 radishes with greens, radishes halved and greens chopped
5. 5 tablespoons olive oil
6. 5 tablespoons lemon juice
7. Kosher salt and black pepper
8. 1 tablespoon soy sauce
9. 1 tablespoon toasted sesame seeds
10. ½ cup chopped toasted walnuts

Directions

1. Heat oven to 425° F. Cook the rice according to the package directions.
2. Meanwhile, toss the mushrooms, zucchini, and radishes with 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet until tender and browned in spots, 20 to 25 minutes, tossing halfway through. Remove from oven and stir in the radish greens.
3. Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small bowl.
4. Serve the roasted vegetables and walnuts over the rice, drizzled with the dressing.

By Justin Chapple

 

http://www.realsimple.com/food-recipes/browse-all-recipes/brown-rice-bowls-with-roasted-vegetables-and-lemon-soy-dressing?print