Curried Squash with Winter Greens

This soup smells amazing when it cooks and is packed with nutrition. My whole family loves it! A great way to use up the last of the harvest from the garden.

1 T. canola oil

1 large yellow onion, diced

2 stalks celery, diced

2 large tomatoes, diced

3-4 cloves garlic, minced

2 tsp. minced fresh ginger root

1 T. curry powder

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. black pepper

4 c. peeled, diced butternut squash (I didn't measure, just used a whole one.)

5 c. water (You could use veg or chick broth for more flavor.)

2-3 c. coarsely chopped spinach, chard, or kale (I didn't measure this either, just used 1 bunch of kale.)

2 carrots, shredded (optional-this was my addition for more nutrition and a little sweetness.)

In a large saucepan (I used my cast iron dutch oven), heat the oil over medium heat. Add the onion and celery and cook, stirring, for 5 minutes. Add the tomatoes, garlic, and ginger and cook, stirring, for 3-4 minutes. Stir in the curry powder, cumin, coriander, salt, and pepper and cook for 1 minute over low heat. Add the squash and water and bring to a simmer over medium-high heat. (While simmering, I shredded the carrots directly into the pot.)

Reduce the heat to medium-low and cook until the squash is tender, about 25 minutes, stirring occasionally. Stir in the greens and cook for 10 minutes.

Transfer to a food processor fitted with a steel blade (or to a blender) and process until smooth, about 10 seconds. (I used my immersion blender.)

Ladle the soup into bowls and serve at once.

Linsey's Green Pasta Sauce

OK, so I've sorta worked out a loose recipe for this (which Linsey had at playgroup last week). We've eaten it twice in the past week with different greens and it's a big hit even with Jim who is honestly the least likely to eat spinach of all of us!

(note: all measurements are loose so feel free to fiddle with it)
combine in blender (or my new favorite toy: Magic Bullet):
1 Tbs Tahini
2 Tbs. water
2-3 cloves fresh garlic
2 Tbs parmesan
blend til smooth

Add 2-3 c. of fresh soft greens (chard w/out the spines, spinach arugula or a combo thereof) and blend til it's a smooth sauce. You might need to add a bit more water so your blender works. This makes about 3/4 c. sauce which I toss with noodles and serve.

This makes more than enough to cover a pound of spaghetti.

Palak Paneer (Spinach in Cottage Cheese)

Slightly westernized Indian from Extending the Table. Like everything else I make regularly, it's easy - I like it b/c when I plan on making it, I just have to grab some frozen spinach and a carton of cottage cheese at the store. (You know those grocery trips where you didn't feel like planning meals, so you plan as you go when you are in the store?)

Heat in saucepan:
2 T. oil

Add:
1 large onion, chopped
1-inch piece of ginger, grated, or 1/2 t ground ginger
Fry until golden brown.
Add:
1 lb spinach, chopped
1/8 t red pepper
3 cloves garlic, minced
salt to taste
1-inch piece cinnamon stick
Cook about 10 minutes.
Add:
1 tomato (chopped)(I use canned diced)
1 cup cottage cheese
1/4 c. water

Cook about 10 minutes or until most of the liquid is absorbed. When serving, sprinkle w/:
1/2 t ground cumin. Serve over rice.

Super-Fast Pesto Lasagna

I don't know where I got this one from, but we make it quite often. It was the last meal I had before Zoe was born, so it has a special place in my heart. It's very easy as-is since it uses lots of prepared foods, but you could certainly substitute for fresh/homemade ingredients. You could throw in more vegetables, or use less cheese, or whatever. I don't think you can mess up lasagna!

3 c. ricotta cheese

1 c. shredded Parmesan cheese

1 large egg

2 10-ounce packages frozen chopped spinach, thawed, squeezed dry

1 7-ounce package prepared pesto

4 c. bottled chunky pasta sauce

12 no-boil lasagna noodles from one 8-ounce package

2 c. grated Fontina or mozzarella cheese

Blend ricotta and parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.

Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 and 1/4 cups cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce. Cover lasagna with foil. (Can be prepared 1 day ahead and refrigerated.)

Preheat oven to 350. Bake lasagna, covered, 35 minutes. Uncover; sprinkle with Fontina cheese. Bake until lasagna is heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes before serving.