Lunch

Spaghetti with Kale Pesto

Spaghetti+with+Kale+Peso.jpg

Makes 6 first course servings or 4 main course servings. 

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS:

  • 1 bunch kale, ½ pound

  • 2 cloves garlic

  • 2 tablespoons walnuts

  • Lemon zest from 1 lemon

  • ½ cup extra-virgin olive oil

  • 2 tablespoons lemon juice, approximately

  • Kosher salt

  • Freshly ground black pepper

  • ¼ cup grated imported Parmesan cheese, optional  

  • 1 pound imported spaghetti

PREPARATION:

  1. Remove kale stems and ribs. Cut the rest into large pieces and place in a food processor with the garlic, walnuts, lemon zest, 1 teaspoon salt and pepper. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

  2. Transfer to a bowl. 

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

  4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

  5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.  

  6. Before serving adjust the seasoning.

 

Acorn Squash Soufflé

Squash Souffle.jpg

Makes 4 luncheon servings or 6 first course servings.                                                                 

This soufflé is easy to prepare and has the distinct taste of squash and cheese.  

INGREDIENTS:

  • 1 acorn squash, about 2 pounds

  • 1 tablespoons unsalted butter, plus ½ tablespoon for greasing the soufflé dish

  • 4 scallions, including the green part, cut into thin slices

  • 8 ounces cottage cheese, at room temperature

  • 3 large eggs, separated, at room temperature

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 375 F.

  2. Cut the squash in half and discard the seeds and fiber. Place the halves, skin side down, on a foil-lined pan and bake until the inside is soft, about 40 minutes. Cool.

  3. Butter a 1-quart soufflé dish.

  4. Heat 1 tablespoon of the butter in a small skillet and sauté the scallions.

  5. Scoop the squash from the shells (discarding the shells) and place in a medium bowl. Mash coarsely with a fork, and then add the scallions, egg yolks and cottage cheese. Combine well and season to taste with salt and pepper. THIS PART CAN BE PREPARED AT ANY TIME.

  6. Beat the egg whites at high speed until stiff. With a rubber spatula fold ½ of the whites into the squash mixture to lighten it. Repeat with the remainder of the whites, mixing gently.

  7. Spoon the mixture into the soufflé dish (place a piece of heavy foil in the center of the oven rack, in case of any drippings) and bake for about 35 minutes. The soufflé should be puffy and golden on top (it rises a little).

NOTE:

When a recipe calls for stiffly beaten egg whites the surest way to know whether they are fully beaten is to tilt the bowl. If the egg whites stay when turned over they are ready.