Summer Smoothies

I am a Smoothie fan. I like to create my own versions and discover new and interesting tastes. Not everything works out, especially as I am not good at following measuring rules, but sometimes I hit the jackpot!

My shining glory this morning was a recipe inspired by recent posts on other blogs to do with Kale. I am not a lover of this green, leafy vegetable, but I do know how wonderful it is nutritionally. Naturally, I have never managed to get my kids to eat it, as I don’t cook it much. Continue reading

Vegetable Pasta

Trying to add Kale to my family’s diet has been a challenge.  This recipe gives me hope.  It came from a site as I was perusing the multitude of great blogs with inspiring cooking ideas.  I forgot to save the info on the fabulous blogger who had this idea so I cannot give credit…it is not my own recipe.  Had to share anyway…please claim with link to your post if it is yours so i can give credit 🙂


Kale (Photo credit: Another Pint Please...)


  • Sea salt, to taste, plus 1/4 tsp.
  • 12 oz. whole-wheat spaghetti or linguini
  • 1 bunch (about 1/2 lb.) red or green chard
  • 1 bunch (about 1/2 lb.) dinosaur (lacinato) kale
  • 4 Tbs. olive oil
  • 4 garlic cloves, pressed or minced
  • 1/4 tsp. red pepper flakes
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Lemon wedges for serving


Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until just tender, about 9 minutes, or according to the package instructions.

Meanwhile, prepare the chard and kale: Tear the leaves from their tough ribs and stems, discarding the ribs and stems. Stack the leaves and fold or roll up and slice them thinly. Transfer the greens to a colander and rinse under cold running water, then drain well.

In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute. Add the greens and stir to coat evenly with the oil. (If they don’t all fit at once, add in handfuls after allowing the first batch to wilt.) Cook, stirring occasionally, until the greens are tender, about 5 minutes, adding a few tablespoons of the pasta cooking water to the pan if needed to prevent sticking.

Drain the pasta and return it to the warm pot. Add the cooked greens, cheese, the 1/4 tsp. salt and the remaining 2 Tbs. olive oil and stir to mix well. Divide evenly among pasta plates or bowls and serve immediately. Pass lemon wedges at the table. Serves 4.