Kale, Mushroom and Goat Cheese Pizza

Wow, hey guys! I've been MIA, huh?

It's been a busy few weeks that has overlapped with a bit of a cooking rut. I've been making plenty of food but I've had a hard time feeling inspired by the meals I've made. I'm hoping to turn that around this week and bring you some yummy spring recipes!

I've historically found that when I find myself in a rut, the best thing to do is to make something that is familiar and undeniably delicious no matter what. For me, that food is pizza. Put anything on a chewy crust and cover it in gooey cheese and, well, we're back in business!

This Kale, Mushroom and Goat Cheese Pizza is made on my favorite, no rise crust which makes this a quick, easy and delicious meatless Monday meal! The edges of the kale get an amazing crispy char to them while the creamy goat cheese melts just slightly over the sauce. Mushrooms add a meaty element that really rounds out (ha!) the dish.

As with nearly any recipe I put out here on the internet, this is the perfect base pizza recipe that you can add and adjust to your heart's desire. Add some crispy ground sausage because OMG sausage, kale and mushrooms are the ultimate trifecta. Want more veggies? Throw 'em on! Just remember not to overcrowd your toppings because it risks making your crust soggy and that would be sad.

I see your cooking rut and I raise you one quick, tasty, wonderfully composed pizza recipe. Ahh, it feels good to be back.

Sausage and Kale Tortellini Soup

Hiiii, it's finally soup season!

You guys KNOW I love me some soup. As soon as there starts to be the faintest chill in the air, I am all IN on soup for dinner (let's be honest, sometimes I make it in the dead of summer. I just love it!)

This soup, like all great soups in my very humble and honest opinion, is so easy to make while also being loaded with different flavors and textures that make it so much more than a basic bowl of soup. With the first freeze of the season happening in New England today, you HAVE to be sure to add this Sausage and Kale Tortellini Soup to your menu.

Now, in the interest of full disclosure, I know you might be thinking...didn't you JUST post a recipe with sausage? What gives? And I would say to you that yes, yes I did. That is kind of sausage overload, but I do really and truly LOVE sausage. However, this wasn't my original schedule of posts. My PLAN was to share a pistachio and chocolate sour cream coffee cake with you all this week. But this, of course, is no cake recipe. In fact, my dreams of a pistachio and chocolate coffee cake are in the garbage after my bundt pan overflowed everywhere and the edges overcooked while the middle stayed raw. It was probably my biggest food fail to date, and it left me bitter towards any and all baked goods. But, when life gets you down, the best thing to do is turn back to what you're good at - for me, that's soup!!

Alright, so. What is it about this soup that makes it stand out among the hundreds of other soup recipes out there on Pinterest? First of all, tortellini. Perfect little stuffed pasta packages swimming in a flavorful broth among some of our favorite vegetables. To compliment the robust flavors in the sausage (which, by the way, I used chicken sausage here - it's a bit more tender than pork sausage, making it better for a soup) I steeped a bouquet garni in the broth while the veggies and pasta cook. This is a simple bundle of rosemary, parsley and sage, but the flavor benefits are out of this world!

I also love wilting in a leafy green to most soups, for flavor, texture and added nutrition, and my grocery store had the most beautiful bunches of kale that I had to scoop up for this. Rachel Ray always suggests adding in a bit of freshly grated nutmeg to really bring out the flavor of kale, so I finished off this soup in that exact way and let me tell you - between the nutmeg and the sage, this soup is filled with all those intoxicating, warming holiday season flavors that make my heart smile!

Chicken, Cheddar and Kale Twice-Baked Sweet Potatoes

Hiiii, internet!!

Sorry I have been away...for SO long...more than two months with no new recipes! I can't believe it.

Actually, I can! Because during this time away, I was barely keeping my sanity as I was planning a wedding, getting married, and whisking away to Iceland for a honeymoon! November 1, 2015 was the day I married my best friend and became Mrs. Beaudoin. Everything was perfect and magical (sorry to be cliche); nearly two years of planning really paid off!

Of course, now I am in what many people told me would be a post-wedding depression and in an effort to occupy my now-free time, I am 100% ready to start cooking again!

Fall is my favorite time of year for cooking and eating (and drinking pumpkin spice lattes!) I whipped these tasty Chicken, Cheddar, and Kale Twice-Baked Sweet Potatoes for a quick lunch this week and I think you're going to love them.

Twice-baked potatoes are especially fun because of how customizable every recipe is. You can easily make these with regular potatoes, or ground turkey, or spinach. They are a perfect light lunch, and they also would make a tasty dinner when paired with a crunchy salad and warm dinner rolls. 

Since sweet potatoes are inherently, well, SWEET, I wanted to pump up the spicy and savory components of the filling. Kale is so loved right now and I love how this sturdy leafy green stands up to the richness of the sweet potato. Plus, any edges of kale get crisped up for a much needed crunch. Chopped green peppers pump up the crunch and give a great freshness to the dish. Cheddar makes everything better, and I used an extra sharp variety for extra flavor. Leftover rotisserie chicken is the perfect protein for the potatoes. Also be sure not to skimp on the black pepper, crushed red pepper and chili powder - flavor explosion! 

Spicy Sausage, Gnocchi and Kale Soup

SURPRISE! I have a new favorite soup!

I feel like I say this with every new soup I cook, but this one. OH, this soup. It is spicy and creamy, rustic yet refined. The ingredient list is small, but that doesn't mean this isn't packed with delicious flavor. In fact, this is a soup that is dressed to impress - perfect for early holiday get-togethers or as a first course at your Christmas table! 

This Spicy Sausage, Gnocchi and Kale Soup is like a big blanket wrapping you in warmth. It is truly the definition of comfort food. The spiciness of the hot Italian sausage is cooled wonderfully by the heavy cream. The kale is tender and filling, packed with all sorts of good-for-you nutrients. A can of diced tomatoes and a chiffonade of basil seems too appropriate here--their natural sweet and tangy tastes complimenting the sweet cream. 

And let's not forget the gnocchi. I might as well admit it now--I am wholeheartedly obsessed with gnocchi. Big fluffy potato dumplings. What could be better? I never thought to use gnocchi in soup; I was a bit concerned that they would become gummy and create a weird texture in the soup. Turns out, I was wrong. In fact, this soup is just as tasty the next day! 

As with most soups, I strongly recommend serving this with a big piece of crusty bread and a sprinkle of parmesan cheese. Some extra basil gives this creamy soup a much needed freshness. What more can I saw? I wouldn't change a single thing, Let's eat!

Lemon Garlic Pasta with Shrimp, Kale, and Goat Cheese

HI HI HI HI!!!

Make this pasta.

OK, bye.

JUST KIDDING.

On a serious note, I want to tell you a little story about this pasta. I got home a little later than usual but I still wanted a hearty, delicious homemade dinner. I didn't succumb to the take out menu, and I am so glad I had that willpower. This meal came together in less than 30 minutes, but I was hungry. Ravenous. I needed food in my belly. I took a bite of this pasta right out of the serving bowl and after that first bite, well. I knew I had to share this with you. I needed to wait just a few minutes longer, snap a few (really unremarkable) photos, and let everyone on the interwebs know what an amazing dish this is.

In the end, it's a happy story. I had two big servings of this pasta, I'm not hungry anymore, and now, just below, you hold this recipe in your hands.

This dish, despite being a pasta recipe, is delightfully light and fresh. It is hearty and flavorful. It starts with a pasta of your choice--I'd recommend a whole wheat or Trader Joe's Brown Rice and Quinoa pasta for gluten free. Pasta = happiness, as we all know, so this is a good place to start. Save a bit of the pasta cooking water too, it will come in handy later when we make our sauce. Then, there is chopped kale, sauteed in a bit of olive oil with two generous cloves of minced garlic. Lovin' ya. Big, juicy shrimps are sauteed until golden brown and gorgeous.

The fun part about this pasta is that we are making a no-cook sauce. In a big serving bowl, we are whisking together the juice of 2 lemons and about 1/3 cup of olive oil with a big handful of grated parmesan cheese and lots of black pepper. SERIOUSLY, that's it. Pasta, kale, and shrimp all get a big toss in this lemon sauce along with that pasta water, creating a nice, slurp-able sauce.

OH wait. You thought that was it? That description there was perfect and you're ready to dig in? That's fine, but wait. There's more more more. And you don't want to miss this. GOAT CHEESE. Yes, yes. Crumbled on top of each bowl while the pasta is still hot. And it's going to melt, and become creamy, and dreamy, and you will finally understand what love is.

Here's what you need for Lemon Garlic Pasta with Shrimp, Kale, and Goat Cheese* (Print Recipe!)

1 pound pasta of choice
1 bunch kale, chopped fine
2 cloves garlic, minced
3/4 pounds shrimp, peeled and deveined (fresh or frozen & thawed is fine!)
2 lemons, juiced
1/3 cup olive oil, plus more for sauteeing
1/4 cup grated parmesan cheese
salt and lots of pepper to taste
4 ounces goat cheese, crumbled

Here's what you do

Prepare pasta according to package directions. Reserve a cup of the pasta cooking water (you may not need all of it, but better safe than sorry).

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the kale and garlic. Season with salt and pepper and cook until the kale is wilted and tender, about 5 to 7 minutes. Be sure to stir occasionally so as not to burn the garlic.

Push the kale to the side of the skillet and add a bit more olive oil to the pan. Add the shrimp and cook 3 to 4 minutes on each side until it is pale pink in color and slightly browned on the edges.

In a large serving bowl, whisk together the lemon juice, olive oil and parmesan cheese with a generous pinch of black pepper. Add the hot pasta and toss to coat. Gently fold in the shrimp and kale mixture and drizzle in a bit of the reserved pasta water. I used about 1/4 cup, just to loosen the sauce a bit. Season to taste.

Finally, spoon the warm pasta into bowls and top with crumbled goat cheese. Each person should lightly stir the goat cheese into the pasta to create a nice, creamy finish. Enjoy immediately.



*Gas Stove Girl Original Recipe

Kale and Quinoa Stuffed Patty Pan Squash

How do you guys feel about farmer's markets?

I never used to go to these too often but this summer I have really changed my tune. The produce is just so beautiful and fresh, and there is no doubt that you are eating delicious fruits and vegetables that are in season.

Look at these adorable Patty Pan squash! I very rarely see patty pans in the grocery store, but this past week at the Copley Square farmer's market they were all over the place. Bright, sunny, patty pan squash. I had never cooked or even eaten these before, but they looked like little packages of sunshine and I had to give them a try!

The farm stand owner told me a little bit about the taste of patty pan, which is slightly more bitter but similar taste as a regular yellow squash. Not surprisingly, he recommended that I stuff them and I decided to channel some Mediterranean flavors. 

My Kale and Quinoa Stuffed Patty Pan Squash is a wonderful Meatless Monday recipe! It is also a great fulfilling lunch option. I chose to cook the squash and make the filling separately, then use the squash as an edible serving vessel. 

The squash has it's top cut off then it is seeded and baked until tender. In the meantime, I prepare the filling. Quinoa is cooked until fluffy. Then a big bunch of kale is thinly sliced and cooked down in a bit of oil. Like most leafy greens, kale is best seasoned with salt, pepper, and a touch of ground nutmeg (trust me!). Once the kale is tender, the filling comes together in no time flat--just mix in the quinoa along with fresh, sliced basil, chopped pistachios, crumbled feta and the juice of a lime.YUM. 

Feel free to just take a spoon and eat the filling right out of the pan--it is amazing on it's own! But today, we are honoring the farmer's market and mixing this amazing, flavorful quinoa mixture with a tender and delicious patty pan squash! 

Kale, Green Apple, and Feta Salad

Let's talk about a salad today. I want to talk about salad because I feel like I have been throwing lots of carbs and cheese and overall gut-busting (BUT DELICIOUS) food your way. Really, I just need some company to help me enjoy the pizzas, and breads, and cookies in my life. Thanks for being there when I need you the most.

Lunch this week has actually been quite delicious, which is surprising because lunch has been this Kale, Green Apple, and Feta Salad. And usually anything that is based in "kale" is already pretty low on my list of delicious. Sorry, kale...

The flavors in this salad are fresh and light. The tangy feta and sweet green apples love each other big time. Kale and toasted walnuts add body to this salad, keeping you full straight until dinner. Fresh cucumber and thinly sliced red onions bring the whole thing together.

I particularly love this salad as a lunch option because as all the flavors marry so beautifully in the refrigerator overnight. And since we are using kale, it stands up to the dressing without getting soggy. The dressing, on that note, is a simple cider vinaigrette. The apple cider vinegar keeps the apples from getting brown and sad-looking..extra win!

The composition of this salad is quite simple. I start by mixing together a touch of brown sugar, salt, pepper, apple cider vinegar, and extra virgin olive oil. A big batch of kale is tossed in the dressing and set aside to soften slightly.

In the meantime, walnuts get toasted in the oven until they are fragrant and enticing.

Vegetables are sliced thin.

Everything along with feta cheese gets tossed together with the kale. And that's all there is to it.

Elegant and simple and tasty. Plus, this salad is packed with all sorts of good-for-you elements. If you are tired of boring sandwiches at lunch or need a filling dinner in a hurry, this salad is for you! Recipe below will serve 2 big dinner portions or 4 small lunch portions.