Easy, healthy, and from scratch

Buttermilk Macaroni and Cheese with Kale

Active: 25 minutes, Total: 1 hour 15 minutes, Yield: 6 to 8 Recipe courtesy Food & Wine

Ingredients:

8 ounces uncooked elbow macaroni ¼ cup plus 2 tsp kosher salt, divided 1 Tbsp extra-virgin olive oil 5 ounces kale (about 5 cups) 1 tsp black pepper, divided 3 Tbsp unsalted butter 3 Tbsp all-purpose flour 1 cup whole milk 1 cup heavy cream 1 cup buttermilk 8 ounces mild cheddar cheese, shredded (about 2 cups) 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided 2 large eggs, beaten

Preparation:

1. Cook pasta adding ¼ cup salt to boiling water. Drain, set aside. 2. Preheat oven to 350. Heat oil in a large (12-inch) ovenproof skillet over medium. Add kale by handfuls, stirring to wilt in between additions. Season with ½ teaspoon salt and ¼ teaspoon pepper. Place kale on a dish towel lined plate to drain. Wipe skillet clean. 3. Melt butter in skillet over medium. Add flour, and cook, whisking constantly, until mixture is very lightly browned, 1 to 2 minutes. Gradually add milk and cream, whisking to combine. Add buttermilk, whisking constantly until completely incorporated. Cook over medium, whisking constantly until mixture is smooth, thickened, and gently bubbling, 3 to 5 minutes. Remove from heat and gradually whisk in mild cheddar and 1 cup sharp cheddar until melted and smooth. Whisk in eggs, fold in cooked pasta and drained kale. Season with remaining 1 ½ teaspoons salt and remaining ¾ teaspoon pepper. Sprinkle evenly with remaining sharp cheddar. 4. Bake in preheated oven until lightly brown and bubbling around the edges, 20 to 25 minutes. If desired, broil 1 to 2 minutes to brown the top. Let cool 10 minutes before serving.

White Bean and Vegetable Paella

Total time: 45 minutes, Servings: 6 Recipe courtesy Co+op

Ingredients:

2 Tbsp extra virgin olive oil 1 medium onion, chopped 3 cups vegetable stock 1/2 tsp saffron, crumbled 4 cloves garlic, chopped 1 large red bell pepper, chopped 1 1/2 cups paella or risotto rice (or medium- or short-grain white rice) 1 Tbsp tomato paste 1 tsp smoked paprika 1 tsp salt 1/2 tsp cracked black pepper 2 medium tomatoes, chopped 1 medium zucchini, quartered lengthwise and sliced 1 can artichoke hearts, quartered 1 ¼ cup cooked white beans 1/2 cup frozen peas, thawed

Preparation:

1. In a large skillet or paella pan over medium-high heat, heat the olive oil and saute the onion until clear and soft, about 5 minutes. While the onion cooks, measure the vegetable stock and water and crumble the saffron into the liquid to infuse. 2. To the pan, add the garlic and peppers and stir for a minute, then add the rice and tomato paste and paprika, and stir to mix well. Cook, scraping the bottom of the pan, for about 2 minutes. Add the stock mixture, salt and pepper to the rice mixture and stir well. Reduce the heat to medium-low after it comes to a boil. Simmer for 15 minutes, stirring occasionally. 3. Add the tomatoes, zucchini, artichokes, navy beans and peas and cook for 5 more minutes. 4. Test the rice. If it is still a little crunchy, cover the pan and take off the heat to steam for 5 minutes or so. Serve hot.

Hello Dolly Bars

Prep: 45 minutes, Serves: 24 Recipe by Aunt Sue

Ingredients for the Bars

4 Tbsp butter 1 cup graham cracker crumbs 1 cup coconut, grated 1 cup chocolate chips 1 cup nuts, chopped peanuts, walnuts, pecans (whatever you like) 1 14 oz can sweetened condensed milk

Preparation:

1. Preheat oven to 325°F. 2. Melt butter in an 11x7 inch baking pan, making sure the sides of the pan are coated. 3. Layer cracker crumbs, coconut, chocolate chips, and chopped nuts in that order. 4. Pour sweetened condensed milk over everything. 5. Bake for 30 minutes or until light golden brown. 6. Loosen from pan; cool and cut into squares.

Chopped Greek Salad

Total time: 20 minutes, Servings: 4

Ingredients For Salad:

1 cup uncooked quinoa 1 cup lentils 3 cups chopped tomatoes 2 cups chopped red onion 2 cups chopped cucumbers ½ cup chopped kalamata olives

Ingredients For Dressing:

Olive oil Salt and pepper Lemon juice

Preparation:

1. Cook the quinoa (1 cup quinoa to 2 cups water). Cook the lentils (1 cup quinoa to 2 cups water). While the quinoa and lentils cook, chop all your veggies. 2. Toss everything together. 3. Dress to taste with olive oil, salt, pepper, and lemon juice.