Kale Pasta Salad, provided by Ruby.

• 1 pound Bowtie Pasta (farfalle)
• 3 Tablespoons Pine Nuts
• 1/4 cup Olive Oil
• 6 cloves Garlic, Minced
• 1/2 teaspoon Salt, More To Taste
• 1 teaspoon Black Pepper, More To Taste
• 1 bunch Kale, Finely Sliced
• 4 ounces, weight Parmesan Cheese, Shaved
• 2 Tablespoons Balsamic Vinegar (optional)

1. Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside. 
2. Add pine nuts to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.
3. In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn't get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes. 
4. After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the bowtie pasta. Toss to combine and set aside.
5. Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted. 
6. Add kale and pine nuts to the pasta and toss it all together. Check to make sure it's no longer warm, then add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed. 
7. Chill for at least 2 hours before serving. 

Hint: This is great warmed up and served as a hot pasta dish!

Optional: May add 2-3 tablespoons balsamic vinegar if desired.

NOTE: Original amount of salt was changed to 1/2 teaspoon after feedback from folks who've made it!

FOR a detailed walk-through:

http://thepioneerwoman.com/cooking/kale-pasta-salad/

Sweet Chili & Basil Chicken (Stir Fry), by Marya.

  *Can be made with or without the eggplant.

INGREDIENTS:

4 Boneless, skinless Chicken Breasts; cut to stir fry size

1/3 C. Sweet Chili Sauce

5-8 small assorted Sweet Peppers (Green/red/yellow/orange...whatever); cut into rings

4 cloves Garlic, minced

3 Scallions, sliced into small rings.  Keep white rings separate from green rings.

*3/4 lb. Eggplant, optional (usually I do without)

1 bunch Basil

1 2-inch piece of Ginger, diced

1/4 Ponzu Sauce (purchase by soy sauce; I opted for lime flavor)

*You will use this random sauce making this recipe a lot!

DIRECTIONS:

1. Start rice while doing the rest.  RECOMMENDATION:
1. Cook white rice as usual, but salt generously prior to heating...
2. When you add the water, start by first using a well-shaken can of coconut milk (GOYA), and the rest needed water--as in if you need 2 C. water, pour in a can of the milk, and fill the rest to the 2 C. line with water.
2. Heat a T. of oil on med/hot and cook the eggplant, seasoned generously with salt/pepper.  Cook until tender, 7-9 minutes, until browned/tender.
3. Wipe the pan once the eggplant is set aside, heat a T. of oil, and add the chix; salt/pepper.  Cook on medium/high, 5-7 mins, until cooked through.
4. Add: garlic, ginger, white bottoms of scallions, and sweet peppers.  Again, season with salt/pepper.  2 mins or so, until peppers are soft. 
5. Add: eggplant, sweet chili sauce, ponzu sauce, and half the basil (tear just before adding).  Cook 2-3 minutes longer; season if you'd like, salt/pepper.
6. Serve on-top of rice.  Garnish with green tops of scallions and remaining basil.

SO GOOD!

*Don't over-think it..just get it all prepared like pic, and do your regular stir fry thing!

Thomas' Baptism: December 30, 2017.

Wonton Soup, by Marya (Noelle tested and approved).

2 Cups Vegetable Broth or Veg. Bullion Cubes
Mini-wonton's, Flavor Chicken & Cilantro (I think the frozen bag I got was from Costco)
Olive Oil
1 Clove Garlic
3 or so Carrots, cut into coins
4 or so Scallions, also cut into coins
Cilantro, small handful of leaves
1 Tbs. Lemon Juice

DIRECTIONS:

1. Bring 2 cups of water/bullion cubes to boil; mix.
2. Add wontons (geeze, however many you want...maybe 10-12) to boiling water.  Let set for 2 minutes; then remove from heat.
3. Meanwhile, saute diced clove and carrot coins in olive oil on medium low.
4. Add all saute-pan contents to soup once softened.
5. Toss in scallions, cilantro, and T. of lemon juice.  Stir. Enjoy!

Yield.  This is for 2 people...so just increase based on your size.  4 cups broth for 4 pple, etc...

Mom's Zucchini Sausage Soup, Provided by Everyone's 2 Cents!

Mom's Zucchini Sausage Soup

1. Brown 1 lb Italian sausage, drain
2. Add diced zucchini to sausage...saute until soft
3. Add 2 quarts (large cans ) of whatever tomato most resembles mom's canned tomatoes, "...so I'd do whole tomatoes and maybe even a crushed tomato, too.  But really add whatever tomato consistency you want.  Diced, crushed, etc...." --Angie.
4. Simmer and add salt / pepper to taste...I do lots of pepper.
5. Then add some water if needed; no broth (consensus, I believe).

Dec. 24, 2017.