Greens and More Greens

The discovery:
I can use greens in so many creative ways ...   They do not need to be in a salad.
I have added kale to my lentil soup, served it in my Ribollita, along with Savoy Cabbage. Sauteed Collard Greens with Mushrooms- they were a hit even with my husband who is "anti-green"...
Rapini with Edens Twisty Kamut pasta... With some imagination, it's easy include them.

New Year is not far away... I'm getting ready for new challenges.
Stay tuned:)

Ribollita

There is nothing like a big pot of soup...

http://www.thestar.com/living/food/recipes/article/547259--tuscan-bean-and-kale-soup-ribollita

A New Recipe is Born

Macaroni and Cheese
My favourite food of childhood. The one that was responsible for the weight I carried.
Here I am some 40 years later - still love it.
I am a bit smarter now... at least, I hope. :)

My Macaroni is made out of red and white quinoa. It has protein, fiber.
The cheese: Gruyere. Not much: just a cup of grated cheese in  2% Evaporated Milk. (A bit of cornstarch added to thicken the sauce)
I need veggies... I was searching for broccoli in my freezer: no luck. I found some green peas.
Sure, why not?
Added a cup of green peas to my ingredients  list.
Looked for some suitable veggies in the fridge while I was already softening a chopped sweet onion with some chopped garlic scapes from the freezer, over some olive oil in a frying pan.
I found a bunch of rapini. Washed it well, chopped it, added it to my onion, sprinkled it with some red pepper flakes - and let wilt and reduce in volume.

I spread 1/3 of the cooked macaroni in my baking dish,
added the green peas, as they were, semi-frozen,
covered that with more macaroni,
added my onion/garlic scapes/rapini mix,
covered it with the remaining macaroni,
gave it a sprinkling of Black pepper,
poured the hot cheese sauce on,

and baked it in a preheated 375F oven for about 35 minutes.

A nice and filling lunch or dinner for 6  with a soup or a salad.