2 12-oz cans

Great Northern Beans, drain and rinse

2 cups

Baby Arugula

1/4 cup

Red Onion, diced

1 ea.

Lemon, juiced

1/4 cup

Evoo (extra virgin olive oil)

to taste

Cracked Black Pepper

to taste

Course Sea Salt

Using a mixing bowl, combine all ingredients and season with 2 tsp. of kosher salt and 1/4 tsp. cracked pepper to start. Let salad stand at room temperature for 5 minutes, then re-season to taste and serve immediately.

8 oz.

Tuscna Kale Leaves, chop, par-boil and refresh

1 qt.

Water

1 sm.

Red Onion, diced

2 ea.

Garlic Clove, crush and chop

1 tsp.

Cracked Black Pepper

2 tsp.

Kosher Salt

1 cup

Corn Meal

1 oz.

1 cup

Parmigiano Reggiano, grated

Using a 2-qt. sauce pan, add water and bring to a boil. Add onions and garlic. Reduce heat to lowest setting and slowly whip in cornmeal. Season mixture with salt and pepper. Cover pan cooking for 15-20 minutes. Remove cover and fold in kale, butter and half of the Parmigiano. Continue cooking 5 minutes. Check seasoning and transfer to a serving dish, garnish with remaining Parmigiano and serve immediately.

2 Tbs.

Olive Oil

1/4 lb.

Penne Pasta, cooked until tender

1/2 cup

Dried Beans, soaked and cooked (substitute 12 oz. of canned beans, drained and rinsed)

1 cup

Assorted Mushrooms, roasted with evoo, sea salt and cracked black pepper

2 ea.

Garlic Clove, crush and mince

1/2 cup

Red Onion, diced

4 oz.

Baby Spinach, wilted

to taste

1/4 cup

Goat Cheese, crumbled

In a non-stick sauté pan over medium high heat, add olive oil with red onion and garlic, cooking 30 seconds to soften. Add tomatoes, pasta, beans and mushrooms cooking until warmed through. season with salt and pepper. add spinach and cook until wilted. Adjust seasoning, transfer to a serving bowl, top with goat cheese and serve.