Turkey and Greens Sandwich

1 Tbsp olive oil
1/4 tsp crushed red pepper
2 garlic cloves, minced
5 oz chopped kale
2 Tbsp water
4 oz thinly sliced provolone cheese
8 slices ciabatta bread (or other thicker bread)
Butter (for buttering bread slices)
8 oz thinly sliced smoked turkey breast

Heat skillet over medium heat.  Add oil, red pepper, and garlic to warmed skillet.  Cook 1 minute, stirring frequently.  Add kale and 2 Tbsp water; cook 4 minutes or until kale wilts, stirring occasionally.   Butter one side of each slice of bread.  Build sandwiches as follows:  One slice of bread, butter side down, one slice provolone, two ounces turkey, kale, one slice provolone, one slice of bread, butter side up.  Grill sandwiches on each side until lightly browned.

Serves 8

Rich Chicken Stock

4 pounds chicken bones, chopped
3 large yellow onions, quartered
1/2 head celery, coarsely chopped
2 carrots, coarsely chopped
3 Tbsp olive oil
Salt and Freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat leaf parsley, stems only
6 sprigs fresh thyme

Preheat oven to 450 degrees.  Combine chicken bones, onions, celery and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.  Roast until the bones and vegetables are rich golden brown, about 30-40 minutes.  Transfer the bones and vegetables to a large stockpot, add 48 cups of cold water, and the remaining ingredients and bring to a boil over high heat.  Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.  Remove from the heat and strain through a mesh strainer into a clean pot.  Let cool to room temperature, cover and refrigerate or freeze until ready to use.

Makes about 16 cups

Grilled Chicken Florentine Pasta

12 oz cooked chicken breast, cut into chunks
1/2 tsp salt
1/2 tsp pepper
8 oz uncooked linguine
2 Tbsp olive oil
3 Tbsp all purpose flour
2 Tbsp minced garlic
1 cup milk
1 cup chicken broth
3 oz grated parmesan cheese
4 cups fresh spinach leaves

Cook pasta; drain and set aside.  Heat a large skillet with olive oil.  Add flour and garlic; cook until garlic is browned, stirring constantly.  Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes until thickened.  Add cheese, stirring until cheese melts.  Add salt, pepper and spinach.  Stir until spinach wilts.  Add pasta and chicken; toss to combine.

Breakfast Quinoa

1/2 cup uncooked quinoa
1 cup coconut milk
2 Tbsp water
2 Tbsp brown sugar
1/8 tsp salt
1/4 cup flaked toasted coconut
1 cup sliced banana
Additional Toppings as desired:  strawberries, blueberries, blackberries, toasted nuts

Combine quinoa, coconut milk, 2 Tbsp water, brown sugar, and salt in saucepan and bring to a boil.  Reduce heat and simmer 15 minutes or until liquid is absorbed, stirring occasionally.  Stir mixture constantly during the last 2 minutes of cooking.  Top with coconut and banana slices.  Add additional toppings per your taste.

Serves 3

Pork and Ricotta Meatballs in Parmesan Broth

15 oz ricotta
1/4 cup grated parmesan cheese
1 large egg
1/2 cup dry breadcrumbs
1/2 tsp ground nutmeg
Salt and Pepper
2 pounds ground pork
2 Tbsp EVOO
1 quart chicken broth
1/2 cup Shredded Parmesan cheese
1 cup thawed frozen peas
3 cups baby spinach
Egg noodles, cooked and drained

Stir the ricotta, 1/4 cup grated parmesan, egg, breadcrumbs, nutmeg, 1 tsp salt, 1/2 tsp pepper and 1/4 cup water.  Add the pork and mix to combine.  Form into 16 meatballs.  In large cast iron dish, heat EVOO.  Add meatballs and cook over medium heat, turning, until golden all over, about 15 minutes.  Stir in the broth and 1/2 cup shredded parmesan cheese.  Cover and simmer gently over medium heat, stirring occasionally until meatballs are cooked through and the broth is slightly reduced, about 30 minutes.  Stir in the peas and spinach.  Season with salt and pepper and simmer until the peas are warmed through. 

Serve over cooked egg noodles.

Serves 6

Raspberry Preserves

24 oz raspberries, rinsed
1 tsp salt
1 1/2 Tbsp red wine vinegar
3/4 cup sugar
Powdered pectin, if desired

In saucepan, cook the raspberries with the salt until they start to break down and release their juices, about 5-10 minutes.  Add the vinegar and sugar. Cook over med-low heat, stirring occasionally and crushing the berries with the back of a spoon, until very thick, about 45-60 minutes.  Add powdered pectin (1 tsp at a time) as needed to reach desired thickness.  Transfer the preserves to small mason jars.  Seal and bathe in boiling water bath for 10 minutes. 

Makes 20 oz