{"id":103267,"date":"2020-10-12T23:14:22","date_gmt":"2020-10-13T03:14:22","guid":{"rendered":"http:\/\/www.thevalleyledger.com\/?p=103267"},"modified":"2020-10-12T23:14:22","modified_gmt":"2020-10-13T03:14:22","slug":"shepards-pie-recipe-by-joe-scrizzi-2-2-2-2-2-2","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=103267","title":{"rendered":"Rustic Recipe Series | By Joe Scrizzi"},"content":{"rendered":"

By Joe Scrizzi<\/a>
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Fall has finally arrived and I\u2019m happy as it conjures up many memories from my past, so many things come to mind: Halloween, Pumpkins, Apple Picking, Cracking Fires, Family Get-Togethers, Tables of Food. Every season brings together family and friends.<\/p>\n

Below I put together a couple of recipes using Kale, as it has been finding its way into my home over the last few years. Now through November, I\u2019ll be creating Rustic Recipes that will warm your heart and belly.<\/p>\n

Kale is a popular vegetable and a member of the cabbage family. It is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens and Brussels sprouts. There are many different types of\u00a0kale<\/em>. The leaves can be green or purple, and have either a smooth or curly shape.\u00a0It didn\u2019t take long for people to start using it in many ways:<\/p>\n

Stews<\/p>\n

Chips<\/p>\n

Salads<\/p>\n

Soups<\/p>\n

Casseroles<\/p>\n

Saut\u00e9ed<\/p>\n

Shakes<\/p>\n

 <\/p>\n

Kale, White Bean, Garlic Soup<\/strong><\/p>\n

 <\/p>\n

3 qts. Chicken broth<\/p>\n

3 Cups finely chopped Kale<\/p>\n

2 – 15oz cans Cannellini Beans, rinsed & drained<\/p>\n

5 cloves garlic, minced (more if you love garlic!)<\/p>\n

Handful parsley, rough chopped<\/p>\n

Salt & Pepper, to season<\/p>\n

Crusty Bread, serve with<\/p>\n

 <\/p>\n

Bring chicken broth to boil, add kale and allow to cook for 10 minutes, before adding garlic and beans (as kale is fibrous).<\/p>\n

Once all ingredients are added, reduce heat, lightly cover so steam can vent.<\/p>\n

After 10 minutes, taste and season if necessary.<\/p>\n

Ladle into bowls, serve with bread & Enjoy!<\/p>\n

 <\/p>\n

Baked Pasta<\/strong><\/p>\n

 <\/p>\n

1 \u2013 1.5# Pasta (penne, mezza rigatoni, mostaccioli, ziti, etc.), cooked, rinsed, drained<\/p>\n

Olive Oil<\/p>\n

\u00bd Cup Onions, finely minced<\/p>\n

3 tsps. Fresh garlic, minced (3 cloves)<\/p>\n

2 Cups Kale, finely chopped<\/p>\n

1# Sausage, ground<\/p>\n

2 Jars sauce, choice<\/p>\n

Dried Basil & Oregano (season sauce per liking)<\/p>\n

2 \u2013 3 Cups Mozzarella Cheese, shredded<\/p>\n

Parmesan Cheese, grated for garnish<\/p>\n

Fresh parsley, chopped for garnish<\/p>\n

 <\/p>\n

Saut\u00e9 onions, garlic and kale in 3 T. olive oil. Stir and cook for 10 minutes.<\/p>\n

Cook and break up sausage in larger stock pot with little olive oil. When pinkness is almost gone, add kale mixture, stir to combine.<\/p>\n

Add 1 jar of sauce, stir to incorporate. Add 2nd<\/sup>\u00a0jar of sauce, stir to combine.<\/p>\n

Preheat oven to 350deg.<\/p>\n

Add cooked pasta to large bowl, ladle sauce mixture over top and carefully fold in.<\/p>\n

Add half sauced pasta to casserole dish(es).<\/p>\n

Add 1 cup mozzarella cheese, add remaining pasta. Top with remaining cheese, spread evenly.<\/p>\n

Cover casserole with nonstick foil (or grease foil with a little olive oil). Bake for 30 – 40 minutes to warm through (checking after 30 mins.).<\/p>\n

Remove foil, garnish with parmesan cheese and chopped parsley.<\/p>\n

Scoop out, plate and serve with a salad (if desired).<\/p>\n

-AMAZONPOLLY-ONLYWORDS-START-<\/code>
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