Donut Army

This is a terrific send-off for end-of-season kale. Or, because it is just very yummy and filling, a good way to incorporate more kale into your diet. Oven Risotto with Kale Pesto Bon Appetit 1/2 c walnuts, coarsely chopped, divided 4 T olive oil, divided 1 onion, finely chopped 1 c arborio rice salt and pepper 1/2 c dry white wine 1 clove garlic 1 c parsley leaves 3 T chives, chopped 2 c Tuscan kale, divided 2 T butter 3 oz parmesan, grated (about 2 c) Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool. Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes. Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt a

Fettuccine with Asparagus and Lemon Cream Sauce Boston magazine 1 lb fettuccini pasta 2 bunches asparagus, snapped, in 1" pieces 4 T butter 4 shallots, chopped 1/2 c heavy cream rind and juice from 1 lemon 1 c Parmesan, grated Bring a large pot of salted water to a boil. Add the fettuccine. Cook, stirring occasionally, for 5 minutes. Add the asparagus and cook 2 minutes more, or until asparagus and pasta are tender, but still have some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup. Drain the pasta mixture into a colander, and return to the pot. Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and cook, stirring often, for 5 minutes. Add the cream, lemon rind and juice, 1 cup Parmesan, ½ cup pasta cooking water, salt, and pepper. Pour the sauce over the pasta mixture, and cook, tossing gently, for 2 minutes or until the mixture is hot. Add more pasta cooking water, 2 tablespoons at a time, to make a saucier

Calabacitas con Queso Rellenos 2 T canola oil 1/2 c yellow onion, chopped 2 T garlic, chopped 1 1/2 c zucchini or squash, diced 3/4 c corn kernels 4 T anaheim chile, peeled, seeded, diced 1/2 c tomato, chopped salt and pepper 1 1/2 c queso fresco, crumbled 4 poblano peppers 2 oz cilantro Preheat oven to 400 heat oil in a saute pan over medium heat. Add onion and suate 1 minute until they just begin to soften. Add garlic, zucchini, corn, and Anaheim chiles. Saute 4-5 minutes, stirring constantly, until the zucchini becomes fairly soft. Add tomatoes and cook anotehr 4 minutes, stirring constantly. The zucchini and tomatoes will give off a fair amount of water, making the mixture a little wet. Season with salt and pepper. Let mixture cool. Fold in 1 c queso fresco. Stur rellenos and bake in oven for 10 minutes. Remove from oven and sprinkle with remaining queso fresco and cilantro. Serve with green rice and black beans. Serve with homemade tortillas.

Surprisingly easy to assemble, and very attractive to present, this challah bread is a nice variation on your daily loaf. One loaf made very sturdy French toast the next day. And, the remaining loaf lasted around the kitchen for several days before getting hard; was terrific as toast. Sesame or Poppy Seed Braids 50+ Friends Club Cookbook 2 tsp sugar 2 c warm water 2 packages active dry yeast 1/4 c honey 1/4 c vegetable oil 1 T salt 2 eggs + 1 egg separated 6 c flour 1 T water sesame seeds and/or poppy seeds In large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over and let stand 10 minutes, until frothy. Add honey, oil or butter, salt, 2 eggs beaten lightly with 1 yolk, and 3 c flour. Beat for 2 minutes. Gradually add enough of the remaining flour to make a soft dough. Knead on floured board, working in a little more flour if necessary, about 8 minutes. Place dough in a greased bowl. Cover and let rise in warm place until doubled, about 1 hour. Punch down.

This is a terrific soup - very healthy and filling. Great for leftovers! Red Lentil Soup with (any) Greens Greens Glorious Greens 1/2 lb greens (2-3 c) 1 T canola oil 2 c onions, chopped 2 carrots, peeled and chopped 2 stalks celery, chopped 1 tsp cumin seed 1 1/2 c red lentils, rinsed 6 c water 1/2 tsp thyme 1/2 tsp oregano 1/2 tsp basil 1 tsp turmeric 1 bay leaf 1 tsp salt Wash greens. Strip leaves from stalks. Discard stalks. Coarsely chop leaves. In stockpot, heat oil over medium heat. Add onions and cook 10-15 minutes. Add cumin and cook 1-2 minutes, until smells fragrant. Add carrots, celery, lentils, water, thyme, oregano, basil, turmeric and bay leaf. Bring to a boil. Lower to simmer and cook, partially covered, 25-30 minutes. When lentils are creamy looking, add salt and chopped greens. Simmer, covered for 4-10 minutes (if using mustard greens, simmer 10 minutes; if using spinach or chard, cook only 4-5 minutes). Adjust seasonings and serve.

A little tacky at first, these get better with a little age.  Good for mixed audiences, too -- not too sweet, and slightly savory. And, well suited to an Asian-themed dinner. Orange, Sesame, and Honey Cookies from Cooking Light 1 1/4 c sugar 1/2 c brown sugar 1/2 c butter, softened 1 tsp vanilla 1 egg 1 3/4 c flour 1 tsp baking soda 1/4 tsp salt 1/3 c sesame seeds, toasted 2 T honey 2 tsp orange rind, grated 1/3 c sesame seeds, toasted 1 T orange juice 1 T honey Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt. Beat 1/3 cup toasted sesame seeds, 2 table­spoons honey, and grated orange rind into cookie dough at medium speed. Place 1/3 cup toasted sesame seeds in a bowl; scoop dough by tablespoonfuls, and roll in sesame seeds. Arrange cookies 2 inches apart on parchment paper-lined baking sheets