Cravings 101: Me Want Food!

What DON’T I crave?! Unlike the words to K.D. Lang’s song, my cravings are not constant. One minute I want pickles: pickles of all kinds–hot, sours, half-sours, sweet, bitter, you got it, I want it. Then an hour later, if I so much as get a whiff of vinegar or anything slightly sour, god willing I will projectile vomit all over your nice oriental rug.

Normally, you would not find me snacking on apples the way my hubbie does. He takes the idiom, “an apple a day…” literally and packs an apple everyday like a good school boy. Me? I’d rather eat it baked between layers of butter, flour and shortening. But there I was last week, chomping away on apples like a buck-tooth mare. I was actually craving the crunch and sweetness of a plain, raw apple. It didn’t matter what kind, as long as I could sink my teeth into it and suck the juices running off my palm and wrists, I’d be happy. And for now, anything that doesn’t induce gagging is A plus in my books.

Oh, and then there was mac-n-cheese incident. Under natural circumstances, I can give or take mac-n-cheese; It’s not a do or die food for me. CB loves the stuff and can eat it day in and day out for months, years (fact: he grew up eating nothing but mac-n-cheese and pierogies). And it doesn’t even have to be homemade. One of his favorite fix-it-yourself meals is Annie’s mac-n-cheese from the box. So the other day, I woke up from a deep slumber and while still in a daze, I detected the scent of processed cheese, the kind that is perpetually melted and oozes out of a space-age silver pouch. Before I knew what I was doing, I was shoveling the neon orange colored shells into my mouth, remembering the words, “resistance is futile.”

And then the ultimate testament occured on Saturday when far deep within the womb echoed the cry for Pierogies. Nothing could soothe the pangs of nausea and calm the clawing hunger but the taste of pureed potatoes and onions in a chewy, doughy dumpling that has been quickly boiled and then slightly browned in olive oil to create a crunchy exterior. NOTHING! And then it called for freshly made kielbasa–not Hormel’s or Applewood’s–but Christie’s–the Polish lady on 37th avenue. Not the thick kind but the thin 1/2 kind with extra that little bit of paprika and garlic–baked not pan fried.

Why bother with DNA testing when you have such telltale signs to go by? Paternity tests are so early aughts. You hear that Maury Povich?

 

So Which Is It–A Blueberry or Kidney Bean?!

You may be wondering where I’ve been? Have I fallen into Santa’s sleigh and become one of the many candy-striped cogs in the Kris Kringle Machine? Have I eaten my way to a happy oblivion on sugared doughnuts and eggnog? No, indeed, I have not done any of those things. So why have I been incognito for what seems like ages in the blogosphere (i.e. 2 weeks!)?

Well, here’s the big news. I’ve been bitten by the baby bump! That’s right. I got myself knocked up, sideways and off my socks. I’ve been suffering ( if you ask CB–the more likely adjective is “insufferable”) with first trimester symptoms (nausea, headaches, exhaustion, etc.). The very act of opening the fridge is enough to release a pandora’s box of rage/nausea/and disgust to sink the Titanic. But–I think my appetite is slowly regaining. With so much changing within me everyday I knew that I had to pull myself upright and resume writing, if only to document the nuttiness that is happening to me and to somehow make some sense of it all.

According to BabyCenter.com, at 7 weeks, the baby should be the size of a blueberry, and at 8 weeks a kidney bean. But have they seen the size of the organic Chilean blueberries that I get from Wholefoods?! It’s practically the size of a Lima Bean, let alone a mere Kidney. I am glad to be moving on to 9 weeks. And enough with the food comparisons already, it’s making me nauseated.

Pre-New Year’s Resolution: I promise to keep up my (somewhat) regular postings and share with you the joys of motherhood and (trying) to appease the beast within my belly. Rwwwoar!!!

 

A Soup to Warm Up Ones Toes

The barometer took a dive this week in New York City from last week’s highs in the 50s to the 30s and 40s. During these chilly times, my toes are the most vexing extremities to thaw. Fingers I can manage by sitting on them or tucking into my armpits, but the toes have no place to go.

When faced with such a frigid crisis, there’s only one thing for me to do and that is to drag out my cauldron and stir up a pot of spicy Mexican Tortilla Bean Soup. A bowl of this steaming fiesta of lime, chili, cheese, in a rich tomato broth will toast my toes up in no time.

The original recipe was inspired by Rick Bayless’, Mexican Everyday, but over the years, I’ve tweaked and toiled until it’s taken on a life of its own.

First, start by making the Sofrito, a sauce made of onions, garlic, cilantro and racao, an essential herb used in Mexican sofritos (also known as saw leaf herb, or in Vietnamese, ngo gai). If you don’t have saw leaf herb, cilantro stems will do fine as a substitute.

Sofrito, depending on the region where its made, varies in the types of ingredients , but usually consists of an aromatic such as onions and/or garlic, tomatoes, herbs (cilantro, saw leaf) and spices (cumin, paprika, chili powder or peppers). It is versatile in use and can be the base for rice, meat, fish, or vegetable dishes, and is found in cuisines all over the world including but not limited to Latin American, Greek, Spanish, Portuguese, and Caribbean cuisine.

The cilantro and racao in this recipe bring an earthy quality to the sofrito. There’s a slight kick from the peppers (chile de arbol and chipotle), bright citrus flavor from the limes, and butteriness from the cheese and beans which round out the flavors.

This soup is the best thing to savour on a cold, dreary, rainy New England day.

Mexican Tortilla Bean Soup

(Makes 8-10 servings)

Ingredients

1 (32 oz.) can whole peeled tomatoes

1 (32 oz.) can crushed tomatoes

2 Tbsp. Tomato Paste

3 ears of fresh Corn, kernels cut (or 1 bag of frozen sweet corn)

1 can Black Beans

1 can Pinto Beans (or any other favorite bean)

1 bunch Racao (rough chop 1/2, reserve the other half for the sofrito)

1 bunch Cilantro, stems separated from the leaves, rough chop the leaves

1 large White Onion (dice 1/2 and the quarter the other half)

2 garlic cloves, peeled (mince 1 and leave 1 whole)

2 limes, juiced

1 dried Arbol Chile

1 Bay Leaf

2-3 Chipotle peppers in Adobe sauce (we use La Morena)

3 quarts Chicken Stock

2-3 Tbsp. Olive Oil

Salt and freshly ground black pepper to taste

Monterrey Jack Cheese (1 block shredded)

Tortilla Chips

1. In an 8 quart stock pan, heat the chicken stock to a rolling boil, then lower the heat to a simmer, and add Bay Leaf.

2. To make the Sofrito: In a food processor, combine the quartered onions, whole garlic clove, 1/2 bunch of racao, cilantro stems, lime juice, chipotle peppers, salt and pepper. Pulse until mixture is pulpy. Add to chicken stock.

3. Over medium-high, heat the oil. Add the arbol chile and 1/2 of the onions and sautee for 8 minutes. Add the tomato paste and minced garlic, stir and cook for 2 minutes.

4. Add the sauteed onion mixture to the stock. Add the tomatoes and beans and cook for 15 minutes over medium heat to a rolling boil, then lower heat to simmer. Add the corn. Continue cooking for 5 minutes.

5. Add the chopped cilantro and racao. Season with salt and pepper to taste.

6. To serve, ladle soup bowl, add cheese and tortilla chips.

The recipe makes 8-10 servings; perfect to pack for lunch for the whole week!

Bon Appetit!

 

Friday Night Tuck-in Dinner

Sometimes on a Friday night when we don’t feel like going out but instead want to tuck into a good dinner and a movie, we’ll make something quick and easy like this recipe of Shrimp with Green and Yellow Squash.

Shrimp with Green and Yellow Squash

(Makes 4 servings)

Ingredients

3/4 lb. Shrimp, shelled and deveined

1 lb. fresh Spaghetti (from our favorite pasta place, Rafetto’s)

1 medium Zucchini, julienned into thin strips

1 medium Yelllow Squash, julienned into thin strips

1/2 pt. Cherry Tomatoes, halved

2 Garlic Cloves, minced

1/4 c. White Wine (Pinot Grigio)

1 Tbsp. Red Pepper Flakes

3 Tbsp. Olive Oil

Salt and Freshly Ground Pepper to taste

Parmigiano Reggiano Cheese

1. Bring a large pot of heavily salted water to boil.

2. Heat 2 Tbsp. oil in sautee pan over medium-high heat. Add shrimp and cook for 1 minute. Add 1/2 of garlic and cook until shrimp is opaque (2-3 minutes). Remove shrimp and garlic from pan and set aside.

3. Heat 1 Tbsp. oil in sautee pan over medium heat. Add rest of garlic, red pepper flakes, and tomatoes, cook for 1 minute. Add squash, white wine, stirring to cook evenly (3-4 minutes).

3. Meanwhile add pasta to boiling water, and cook for 2-3 minutes or until desired doneness. Reserve some pasta water.

4. Add reserved shrimp to the squash, transfer cooked pasta to the pan. Using thongs, swirl and mix the pasta with shrimp, squash tomato sauce. Feel free to add pasta water to sauce to desired consistency. Add salt and pepper to taste. Also optional, grate Parmigiano-Reggiano cheese to your heart’s content. Bon Appetit!

 

How I Ate My Way Through Thanksgiving

Like many of you, I am still recuperating from having inhaled massive amounts of protein, potatoes, and pies. My brain is still in a state of mash-potatoes, so all I can manage is to pull together a slide show of what I consumed over the course of the 4 day eating binge. Dim the lights and start the projector!

First, there was the 25# butterball…

with requisite stuffing….

add an injection of starch….

home-made sauerkraut with bits of smoked pork belly…

a “light” Waldorf Salad…

and that’s just the savories!

and honorable mention goes to the green beans, orange-ginger carrots, and cranberry relish.

And then there were the deserts:

Pumpkin Pie, Apple Crumble with hot Vanilla Custard…

and a lemon cream pie….

oh and what didn’t even have a chance for a photo-op was the box of 50 chocolate truffles courtesy of Mr. Chocolate, Jacques Torres.

Of course, CB’s Dad couldn’t let us leave on our trip back without making sure we had a belly full of scrapple. I’ve never had scrapple before so I was in for a real down-home treat. Scrapple consists of everything except the “oink.” It’s a Pennsylvannia Dutch country classic that is a loaf of pigs scraps (i.e., offals, heart, liver, head) that is binded with flour, herbs, and spices. It looks like a pate and tastes like pate before pate went to college to study abroad in Paris in its junior year.

Here’s Dad slicing up the Scrapple….

and here it is after it’s fried so that there’s a thin, crispy layer on the outside and a soft, custard-like oozy inside.

I certainly enjoyed the heck out of it!

 

A Sandwich to Promote Neighborly Love

Sunday at our house is a day of rest and lounging around–that is until the 5 o’clock bell tolls and we’re kicking up the cooking for the week–so lunch has to be easy, fast, and tasty.

This Sunday we had a hankering for something beefy and hardy, and after surveying our fridge and dredging up some provisions we had ourselves the ingredients to whip up some cheesesteak sandwiches. We had skirt steak,  provolone, Italian bread, a bell pepper, and a couple of onions.

In Philly they may debate the authenticity of a cheesesteak, here in Jackson Heights, we cede the squabbling and just call it a sandwich, and a very tasty one at that.

The Jackson Heights Cheesesteak

Makes 2 sandwiches

Ingredients

1 lb. skirt steak, thinly sliced against the grain

2 Tbsp. Canola oil

1 large red Bell Pepper, sliced into strips

1 large Yellow Onion, sliced into wedges

4 slices Provolone Cheese

Salt and freshly ground Black Pepper, to taste

1. Preheat oven to 350 degrees. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook the skirt steak until brown on both sides–be sure to not overcrowd the pan. Cook in batches if needed. Transfer to a plate and set aside.

2. Heat 1 Tbsp. oil in the same pan over medium-high. Cook the onions and peppers until the onions are caramelized (5-7 minutes). Meanwhile put the bread into the oven with the cheese slices inside each sandwich loaf.

3. Add the steak back into the skillet to combine with the onions and peppers. Season with salt and pepper to taste.

4. Remove the bread and melted cheese from the oven and fill them with the steak, onion and peppers.

Bon Appetit!

 

Move over Pasta–Here comes the Rice

Since this is going to be a short work week because of Thanksgiving, this was an opportunity for me to try out a new recipe for my Dinner of the Week series. I spotted this recipe in the December issue of Food & Wine. Cookbook author Eugenia Bone (Well-Preserved) shares her recipe of meatballs with peas.

The thing I really love about this recipe is that the meatballs are served with rice instead of pasta. It just seemed like the perfect pairing. Instead of sliding off the slippery pasta, the marinara sauce gets soaked up by the rice. The idea of rice and peas gives me a wonderful homey, comforting feeling. I think that adults and kids alike will enjoy this dish. I’m going to add this to my repertoire so that one day I can make this for my very own mini Tarte Titous.

I tweaked the original recipe slightly. So instead of broiling the meatballs in the oven, I seared them in a skillet over stove top. I swapped the golden raisins for a 1/2 cup of pine nuts and tripled the amount of Parmigiano-Regiano cheese and added more garlic–who needs a reason to add more cheese?

Meatballs with Peas and Rice

Makes 3-4 servings

Ingredients

For the meatballs:

1/2 lb. ground beef chuck

1/2 lb. ground pork

1/2 cup pine nuts

1 large egg, beaten

1 medium onion, minced

2 garlic cloves, minced

2 Tbsp. dry bread crumbs

6 Tbsp. freshly grated Parmigiano-Regiano cheese

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh flat-leaf parsley

1 Tbsp. water

1 1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 Tbsp. extra-virgin olive oil

For the marinara sauce:

1 Tbsp. extra-virgin olive oil

1 medium minced onion

2 garlic cloves, minced

One 16-0z. can whole peeled, San Marzano tomatoes

1/2 cup white wine

2 sprigs fresh oregano

1 1/2 cups frozen petite peas, thawed

Salt and fresh ground black pepper, to taste

Special Equipment: medium baking dish

1. Make the meatballs: preheat the oven to 400 degrees. In a large bowl, mix the beef, pork, pine nuts, egg, onions, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Mix well. Form about 15-20 meatballs.

2. Heat the oil in a skillet over medium-high heat. Sear the meatballs, rolling a few times to lightly brown all sides. Transfer the meatballs to a baking dish.

3. Make the sauce: in a medium saucepan, heat the oil over medium heat. Add the onions, garlic and cook for 5 minutes. Add the wine and cook for 2 minutes. Add the tomatoes and oregano and cook for an additional 5 minutes. Season with salt and pepper.

4. Sprinkle the peas into the baking dish with the meatballs. Pour the sauce into the baking dish and bake for 20-30 minutes, until the sauce is bubbling. let rest for 10 minutes, then serve with rice. Bon Appetit!

 

Cold Weather Comfort “Green Soup”

In this month’s Gourmet (its last issue!) was a recipe for Portuguese Caldo Verde (the literal translation is “green soup”). Since autumn is falling away to winter, I’ve been feeling the gravitational pull towards comfort foods, meat and potato-type meals, more strongly.

I thought this would be the perfect cold weather comfort soup to make this week.

A typical Caldo Verde consists of kale, potatoes, onions, garlic, and sausages. There are variations where cabbage is substituted and some recipes use tomatoes that color the broth red. The recipe below is true and true to the core–ok, well, not really. I’ve “bastardized” it with my own two-cents mixing and meddling. The soup is usually finished with a drizzle of olive oil and served with crusty bread. I skipped the oil (something about the idea of “oily” soup is unsettling to me) and added butter beans for bulk so that I can bring it to work for lunch without having to forage for bread. Also, instead of Linguica, I used Kielbasa (Chourico works too) since I live near a Polish market that has beautiful smoked and fresh Kielbasas.

Portuguese Caldo Verde

Makes 8-10 servings

Ingredients

1 lb. smoked Portuguese sausage, cut into 1/2-inch pieces

2 medium onions, chopped

3 gloves garlic, minced

2 lbs. potatoes, peeled and cut into 1-inch pieces

3 quarts chicken stock

3 c. water

2 lbs. kale, de-stemmed and de-ribbed, leaves chopped

Olive Oil

Salt and freshly ground pepper

Hot sauce (Siracha or Piri-Piri)

Special Equipment: 7 ½ quart Dutch oven or heavy pot

1. Heat 1 Tbsp. oil in pot over medium-high until it shimmers, add sausage, stirring often, to brown, about 2-3 minutes. Transfer with a slotted spoon to a bowl, set aside. Add 2 Tbsp. oil, add onions, garlic, and season with salt and pepper, stirring often until brown, about 7-8 minutes.
2. Add potatoes, stock, water, 1 Tbsp. salt, cover, and cook until potatoes are tender, about 15-20 minutes. Add kale and butter beans, simmer uncovered until tender, about 5 minutes.
3. Stir in sausage and cook until heated through, 1 minute. Season wtih salt and pepper to taste. Serve with hot sauce, and enjoy!

 

A Dinner Party for the Birds

We hosted a potluck dinner with some friends on Saturday. Hosting a dinner party can be fun and enjoyable when your guests are just as enthusiastic about eating as they are about cooking. It was so much more fun to plan the menu as a group and to divide up the cooking. Since DC/SC were going to Turkey for Thanksgiving, we thought a Thanksgiving theme was apropos.

We all agreed to pass on roasting a colossal Turkey, but were unanimous on having stuffing–a must. For the protein, DC prepared Pretzel Chicken, which was also the first meal he cooked for SC when they were dating. SC made a delicious cranberry relish that added just the perfect touch of zing to our meal. I made a chanterelle and lemon parsley stuffing which was based on Eric Ripert’s grandmother’s recipe. For starters, DC made a savory red lentil soup that not only tasted good, but was beautiful to behold, with its golden hue and flecks of orange from the carrots.

For the sides, I made a sweet corn souffle that was airy, custard-like, and creamy. To add a fresh raw element to the mix, we served a hearts of romaine salad interspersed with parsley leaves with a Buttermilk Dressing (recipe below). Last but not least, SC baked a decadent Italian chocolate nut tart.

Last week I made fresh goats milk cheese successfully for the first time, so I was excited to make it again for the party. As the chicken was baking, we nibbled on the herb infused cheese and olive oil crackers and sipped on a lovely 2007 Gewurztraminer Grape Juice that DC/SC picked up from Navarro Vineyards after tasting it at Alice Waters’ Chez Panisse. All in all it was a memorable feast!

Here are some of the recipes from the potluck. Hope you enjoy making them as much as we did. Bon Appetit!

Red Lentil Soup

Makes 4 servings

Ingredients

3 Tbsp. olive oil

1 large Onion, chopped

2 Garlic cloves, minced

1 Tbsp. Tomato Paste

1 tsp. Cumin

Kosher Salt and freshly ground black pepper, to taste

Chili powder or cayenne, to taste

1 quart chicken stock

1 cup Red Lentils

1 large Carrot, peeled and diced

Lemon juice, to taste

3 Tbsp. fresh parsley, chopped

Special Equipment: immersion/stick blender or food processor

1. In a large stock pot, heat the olive oil over high, add onions, garlic, and saute until golden.

2. Stir in tomato paste, cumin, salt, pepper, chili/cayenne, and saute for 2 minutes.

3. Add stock, 2 cups water, lentils and carrot. Cook to a simmer and turn to medium-low heat. Simmer until lentils are soft, about 30 minutes. Add salt to taste.

4. Use an immersion blender or food processor to puree half the soup and then add it back to the pot. The consistency should be coarse and chunky.

5. Add lemon juice to taste. Garnish with fresh parsley.

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Pretzel Chicken with Mustard Sauce

(original recipe from Food & Wine)

Makes 6 servings

Ingredients

4 c. hard pretzels, crushed (Martin’s Pretzels from the Union Square Farmer’s Market)

1/2 c. whole-grain mustard

2 Tbsp. Dijon mustard

1/4 c. water

3 Tbsp. Red Wine Vinegar

Salt and freshly ground black pepper, to taste

6 skinless, boneless chicken breast halves

1. Preheat oven to 400 degrees. Pulse pretzels in food processor until coursley ground, and transfer to a large shallow bowl.

2. Wipe clean the food processor. Add the oil, mustards, water and vinegar and process until smooth. Season with salt and pepper.

3. Pour half of the mustard dressing into a large shallow bowl. Add the chicken and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a baking sheet. Bake in the oven for 20-25 minutes, or until cooked through. Slice chicken and serve warm with the remaining mustard dressing.

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Creamy Corn Souffle

(original recipe from Saveur)

Makes 6-8 servings

Ingredients

6 Tbsp. butter

1/3 cup Panko (or dried bread crumbs)

2 bags of frozen sweet and white corn (or 8 ears of freshly shucked corn)

1 – 1 1/2 cups whole milk

6 Tbsp. AP flour

Salt and freshly ground black pepper, to taste

8 egg yolks

10 egg whites

1 c. grated cheddar cheese

Special Equipment: 10″ cast-iron pot, large souffle dish

1. Preheat oven to 400 degrees. Butter souffle dish with 1 Tbsp. butter. Sprinkle with bread crumbs to coat bottom and sides. Tap out excess and set aside. If using fresh corn, cut corn kernels from the ears and scrape cobs with side of a spoon to release corn milk. Transfer corn and corn milk to a strainer set over a bowl and press to release corn milk, and set aside. Transfer corn milk to a measuring cup and add enough milk to make 2 cups of liquid. If using frozen corn, just measure out 2 cups of milk.

2. Melt remaining butter in a medium saucepan over medium-low heat. Add flour and cook, stirring with a wooden spoon, for 2 minutes. Remove saucepan from heat and slowly whisk in milk mixture, then return to medium heat and cook, stirring constantly, until thick enough to coat the back of a spoon, 2-3 minutes.

3. Remove from heat and season generously with salt and pepper. Beat in egg yolks, one at a time. Add reserved corn, mix well, and set aside.

4. Put egg whites in a clean bowl of a standing mixer fitted with a whisk, add a pinch of salt, and beat until stiff but not dry peaks form. Add 1/3 of egg whites into corn mixture, gently folding with a rubber spatula, then fold remaining egg whites, adding cheese in alternating folds.

5. Spoon mixture into prepared souffle pan. Bake until puffed and deep golden, 30-40 minutes. Serve while hot!

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Thomas Keller’s Buttermilk Salad Dressing

(from his latest cookbook, Ad Hoc at Home)

Makes about 2 cups

Ingredients:
1 cup Aioli
1/4 to 1/2 cup buttermilk
1/2 cup creme fraiche
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon fresh lemon juice
1 teaspoon minced chives
1 teaspoon minced flat-leaf parsley
1 teaspoon minced mint
Kosher salt

Put the aioli in a large bowl. Whisk in 1/4 cup buttermilk and all the remaining ingredients. The dressing can be used now or refrigerated. Before serving, lift up a spoonful of dressing and pour it back into the bowl — it should run freely. If it is too thick, add additional buttermilk as necessary. Refrigerate in a covered container for up to 1 week (the herbs may darken after 1 day).

 

Wintery Squash Soup

I tried out a new soup recipe this week from this month’s Everyday Food. The recipe calls for ingredients that are at their peak freshness right now: acorn squash, kale, onions, and white beans. Acorn squash, a type of winter squash, is not only delicious but also very good for us as well. It’s packed with fiber to help us keep our pipes flowing and our digestion system humming. The kale is a fantastic addition that is a great way to get our daily greens. Ok, but nutrition aside, the simple flavors of this hardy soup, and the fact that there’s cheese involved makes it an easy favorite in my soup repertoire.

Wintery Squash Soup

8-10 Servings

4 Tbsp. Butter

2 medium Onions, medium diced

4 cloves Garlic, chopped

2 1/2 lbs. acorn squash (peeled, seeded and chopped into 1-inch pieces)

1-2 bunch of Kale (or 1 1/2 lbs.), ribs cut and discarded, leaves rough chopped

3 quarts Chicken Stock, heated

1 (14 oz.) can Cannellini beans (or your favorite white bean, such as Butter or Navy Beans), rinsed

6 sprigs of fresh Thyme

2 Bay Leaves (if possible use fresh)

1-2 cups freshly grated Parmigiano Reggiano, for serving (not optional, highly recommended)

Salt and freshly grounded black pepper, to taste

1. In a large (7 1/2 quarts) Dutch Oven or heavy duty pot, melt butter over medium-high. Cook onions, garlic, and thyme until onions are translucent, about 5 minutes. Season with salt and pepper.

2. Add squash and kale and cook about 5-7 minutes until kale is wilted. Season again with salt and pepper.

3. Add broth and bay leaves and bring to simmer, about 12 minutes. Add beans and cook until squash and kale are tender, about 5-7 minutes. Season with salt and pepper to taste. Serve with Parmigiano Reggiano.

Bon Appetit!