Lunch
Creamy Kale Pasta
2 Tbsp. extra virgin olive oil
12 oz. short pasta (like orecchiette or gemelli)
2 scallions, roughly chopped
1 5-oz pkg baby kale
1/2 c. cottage cheese
1/3 c. grated Parmesan, plus more for serving
Kosher salt and pepper
Step 1:Cook pasta per package. directions. Reserve 1/2 cup cooking water, drain, and return pasta to pot.
Step 2:While pasta cooks, in food processor, pulse scallions and 3 cups kale to finely chop. Add cottage cheese, Parmesan and 1/2 teaspoon each salt and pepper; pulse to combine.
Step 3:Scrape down sides, then with machine running, gradually add oil and puree until smooth.
Step 4:Toss pasta with sauce to coat, then toss with remaining 3 cups kale, adding a couple tablespoons reserved pasta water as necessary to help kale wilt. Serve topped with additional Parmesan and freshly cracked pepper.
Greek Salad
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 tsp. confectioners’ sugar
Kosher salt and pepper
2 Tbsp. capers, drained and roughly chopped
1 tsp. chopped fresh oregano
1 lb. mixed cherry, grape, and campari tomatoes (halved or cut into wedges)
8 oz. Persian cucumbers, cut into 1/4-in.-thick rounds
1/2 very small red onion, thinly sliced
1/3 c. pitted Kalamata olives, halved
Step 1: In small bowl, whisk together vinegar, oil, sugar, and 1/4 teaspoon each salt and pepper. Stir in capers and oregano.
Step 2: Arrange tomatoes and cucumbers on a platter and scatter onion and olives on top. Spoon dressing over salad and serve with feta if desired
Grill Chicken Sandwich
Ingredients
1 large ripe tomato, sliced
4 thin chicken cutlets
1/2 c. Pesto divided
8 oz. fresh mozzarella cheese, sliced
2 small ciabatta rolls, split
Directions
Heat grill to medium. Coat chicken with 1/4 cup pesto and grill 2 minutes. Flip cutlets, top with tomato and mozzarella and grill, covered, until chicken is cooked through and mozzarella has melted, 2 to 3 minutes more. Grill bread until lightly charred, 1 to 2 minutes. Brush with remaining 1/4 cup pesto and make sandwich with chicken and tomatoes.