penne with sauteed kale

• sauteed kale
• whole wheat penne (or any short pasta)

Cook pasta according to package directions. Top with sauteed kale and serve.

The dish: I just read an article on how the American diet has shifted from being spring based, leafy greens and such, to being autumn based, seeds and oils from them. The article contended that we evolved by naturally packing on a few pounds in the fall months in anticipation of the coming winter. The shift is because of individual tastes and preferences, but mostly has to do about money. Oils are more stable and last much longer than leafy greens, so food manufacturers and retailers looking to reduce spoilage opt for them. The result is predictable; we're all getting fat. We had some kale leftover from our last run to the farmer's market, so this dinner was a lay up. The combination of the whole wheat pasta and the kale was tasty and fulfilling, and it was good to give our bodies a nice spring meal when the days are getting shorter and the leaves are beginning to turn.

penne with spinach and cannellini beans

• 1 lb penne
• 2 bags of fresh baby spinach
• 2 cans of cannellini beans, drained and rinsed
• crushed red pepper ( I prefer Simply Organic)
• ground nutmeg
• shredded Italian cheese (I had leftover Asiago)

In large pot of lightly salted water, cook pasta according to instructions on box, checking for doneness once a minute beginning 3 minutes before suggested cooking time. While that action is going on the left burner, warm a few swirls of olive oil over a medium high heat on the right burner (really, it doesn't matter what burner you use). Add spinach to oil a handful at a time, tossing every so often, allowing each batch to wilt. When about 3/4 of the way through the spinach, add beans and a little more olive oil to mixture. Season mixture with Kosher salt and fresh pepper and a healthy shake of nutmeg. Spinach mixture will be fully cooked by the time the pasta is al dente. Drain pasta and place serving on plate, drizzle with a little good quality olive oil, add mixture to top and sprinkle asiago cheese and red pepper flakes on top.

The dish: Popeye was right, spinach is something you should eat pretty regularly whether or not you'll be sparring with a brutish sailor thug over your emaciated beau. I can't imagine that I'd want to eat too much right out of the can, but when the fresh stuff is wilted you can eat more than you'd imagine. For a dish like this I count on one full bag per person, when just wilted as a side dish I use about one and a half. Just a point of reference there's about a bags worth on the pasta in the picture. The nutmeg trick is lifted straight from the one and only Rachael Ray; she advises to add a pinch to cooked spinach, and it really does work. The end result is nothing that tastes like Christmas, but rather it gives the spinach a seasoned flavor that plays well off its natural earthiness.

penne with broccoli rabe and chicken sausage

• penne or any other short pasta
• good quality chicken sausage, sliced
• 4 cloves of garlic, diced
• 1 bunch broccoli rabe, chopped
• olive oil
• chicken or other light stock

In a large pot filled with lightly salted water cook pasta until JUST done. In skillet over medium high heat saute garlic in the olive oil for 3 minutes. Add 1/4 cup of broth and broccoli rabe, reduce heat to medium and cook until the leaves on the broccoli begin to wilt. Add sausage and more stock as needed and cook, stirring frequently. Top cooked pasta with mixture and your favorite shredded Italian cheese.

The dish: Another easy one that's always a hit. There's a lot of pre-cooked chicken sausages available today. For this dish I use ones that tend toward Italian herb and garlic styles. Don't be afraid of using garlic sausage with fresh garlic, they have two different flavors that work well together. Since the sausage is pre-cooked there's really no need to do much more than just heat it up here. As always, overcooked pasta will kill this dish, make sure to check it a few minutes before the package cooking time suggests. Always cook pasta in water with a pinch of salt, but never with any oil. Pasta clumps because it's poor quality, not because of lack of added lubricants, oil just makes sure the sauce falls off it. I prefer Barilla Plus, which has a whole host of goodness including Omega 3 and fiber, but if you're near a Hannford, they have a house brand with all the extra stuff that cooks just as well.