Garlicky Kale with Corn

What's NOT to love here? Tender kale, pan-roasted corn and the "superfood" garlic. If you have five minutes, this side dish is within your grasp and it makes a great accoutrement to a quick-cook entree (even one of those dinners from the freezer). Kale is a phenomenal green packed with nutrients that support your immune system, bolster your cardiovascular system and fight cancer. And did I mention it's delicious? Add corn, a whole grain, and you have natural sweetness and "pop." Want more bang for your buck? Add some crushed red pepper, or shriracha chili sauce (or your favorite hot sauce). Not only do these simmering sultry spices stimulate your digestive system, they are also loaded with cancer-fighting antioxidants and will have your taste buds dancing in your mouth!

2 cups kale torn
1 ear of corn, kernels removed
3 cloves garlic, minced
2 Tbsp extra virgin olive oil

Place oil in garlic in a cold skillet and turn on medium heat. Slowly cook the garlic in the oil until aromatic.
Add the kale and stir in the corn.
Cover the skillet with a lid and allow to cook until the kale is tender, about 10 minutes. Add a few tablespoons of water if needed during the cooking time.

Buckwheat Spaghetti & Italian Soysage with Fire Roasted Tomatoes

As I've said before, I'm not a fan of "fake meat" but one that I can get behind is soysage, a meatless variety of soy-based sausages. In almost any form, as long as it's seasoned well, I can totally do soysage. Since we're meatless this month, I picked up some Tofurkey Italian Style Sausage thinking sooner or later I'd need something meat-like. The buckwheat spaghetti was a find at the Farmers Market. I love the bite of fresh pasta and it's an added plus that it cooks faster than dried. The fire roasted tomatoes are the result of a deliberately stocked pantry. This is a perfect dish for those days (like today) when no one wants to get dressed and leave the house, even to go to the corner store. Talk about comfort food!

Buckwheat Spaghetti and Italian Soysage with Fire Roasted Tomatoes

8 oz fresh buckwheat spaghetti
3 Tofurkey Italian style links, cut into rounds
1 14 oz can fire roasted tomatoes
1 onion, thinly sliced
1/2 cup marinara sauce
1 Tbsp parsley, diced

Boil spaghetti in a large pot of salted boiling water until just al dente. Rinse with cold water and set aside.

Meanwhile, heat 1 Tbsp of oil in a skillet over medium high heat. Add the soysage and onions and cook until the onions just start to become translucent.

Add the fire roasted tomatoes and marinara sauce. Stir in the spaghetti and heat through. Transfer to a platter and garnish with parsley.

Sauteed Mushrooms with Red Cabbage

1 cup red cabbage, roughly chopped
1/4 pint (2 oz) mushrooms, sliced
1 small carrot, diced
2 cloves garlic, minced
1/2 onion, diced

Heat 2 Tbsp oil over medium-high heat. Saute onions and carrots for 3 minutes or until onions begin to soften.
Add mushrooms and garlic and cook for 2-3 minutes or until mushrooms become tender.
Stir in the cabbage, season with salt and pepper and cook until the cabbage is crisp-tender, about 5 minutes.

photo: www.littleknownfoodfacts.com