{Cooking Seasonally} Kale Edition

I'm starting a new series to post our favorite recipes by season called Cooking Seasonally!

We're fighting for our best health by being proactive about our diets.  Gut health is a huge way to boost immunity, and to make eating our fruit and veg more fun, we focus on eating seasonally.  This gives our kids a wide variety of produce to try and makes it special since we look forward to what's in season. I love sharing this tradition around the table as we learn to try a wider variety of fresh produce.

November has some of our favorites (apples, broccoli, pears, cabbage, and kale to name a few) - want the whole list?  Sign up for my Newsletter: https://mailchi.mp/6fa9c696734d/fasterwaywithrobin

Here are two of our favorite kale recipes:

Kale Salad from Urban Organic Gardener - we also add in other seasonal veg (here we have shredded carrots and broccoli)

Tuscan Bean Soup:

What you need:

2 lbs lean turkey breakfast sausage (mild Jennie-O)

1 c shredded carrots

6 stalks celery, chopped

1/2 c onion, diced

4 cloves garlic, minced

2 cans of cannellini beans with liquid 

6 c chicken broth

2 c kale

Brown Rice Pasta Spirals (Tinkyada)

What you do:

1. Simultaneously brown meat in large pot (reserve on a plate) and in a separate pot, cook pasta according to directions.

2. Add veg to meat pot at med-hi heat, stir to saute and then lower heat and cover with lid for ~5 minutes or until veg starts to soften. Add in garlic and cook 1 minute more.

3. Add in meat, beans, stock and bring to a boil then simmer.  Add in pasta and kale a few minutes before you are ready to serve.

This is such a clean and cozy crowd pleaser and tastes amazing as leftovers.  You could sub leftover turkey for the sausage after Thanksgiving!

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