That kale we can’t get enough of? I love to make myself a quick lunch of “green eggs and kale” (blanch kale, then poach eggs in the same water = greenish eggs), but am still hunting for a way to convince the husband and toddler of kale’s deliciousness. In the meantime, I add bits and pieces in dishes and hope that some of their nutrients (vitamins K, A, C, calcium, iron and more) rub off on the other ingredients, since the toddler is still pretty adept at picking out strange green pieces. (He did accidentally take a bite of this ziti with kale and didn’t spit it out this time, so I’m considering that a small victory.) Baked ziti is a great dish to incorporate stray winter produce languishing in your refrigerator, in this case, kale and carrots. Of course I used organic ingredients, including organic ricotta, cheese and pasta and natural, no-nitrates-added Italian sausage. And I’m submitting this hearty, healthy, classic family favorite for the 100th installment of Presto Pasta Nights. (Happy anniversary, Ruth!)

Recipe: Hearty Winter Baked Ziti

Ingredients:

• 1 pound ziti noodles
• 1 cup organic kale leaves, torn
• 12 ounces Italian sausage, crumbled (if using links, remove casing and dice)
• 3-4 cloves garlic
• 1 small yellow onion
• 3 organic carrots, halved lengthwise and thinly sliced
• 1 tablespoon oregano
• 28 ounces crushed tomatoes
• salt & pepper
• 1 pound whole milk ricotta
• 1 cup shredded mozzarella, romano and parmesan cheeses

Instructions: Bring water to boil in a large stock pot.

Heat oil in dutch oven over medium heat. Add sausage and cook until evenly browned. Remove sausage from pan and set aside, covered.

Lower heat to medium low and add garlic and onion. Cook 2-3 minutes until translucent. Add carrots and cook another 2 minutes. Stir in oregano, sausage and tomatoes and simmer for 10 minutes. Season with salt and pepper to taste (go easy on the salt if your sausage is already salty).

While sauce simmers, cook pasta for 6 minutes (or 2/3 of minimum recommended cooking), adding kale for the last minute. Drain.

Stir together pasta, kale, ricotta and 1/2 of the sauce. Pour into 9×13-inch baking pan. Pour remaining sauce over top, then spead shredded cheeses evenly over top. Bake at 400 degrees for 35-40 minutes, until cheese is golden. Makes 10-12 servings. Enjoy!

Submitted to Presto Pasta Nights, created and hosted by Ruth of Once Upon a Feast. Be sure to share your favorite pasta recipe for the special 100th round-up!

Rice is traditionally a heavily pesticide-treated crop, so in addition to the dirty dozen produce items, look for organic rice when you can. I love Lundberg’s organic California-grown rices for most other uses, but use an organic Italian carnaroli, from Cascina Belvedere, for risotto.

Recipe: Organic Carrot Risotto

Ingredients:

• 4 large organic carrots, peeled
• 1 tablespoon butter
• 2 shallots, diced
• 1 1/2 cups organic carnaroli or arborio rice
• 2 cups chicken or vegetable broth
• 2 cups water (including reserved carrot water)
• pinch of white pepper
• 1/4 cup parimigianno reggiano, grated
• minced parsley to garnish

Instructions: Cut carrots into 1/2-inch pieces and steam until just tender, approximately 10-12 minutes. Reserve the water, and puree cooked carrots with in food processor until smooth. Add spoonfuls of cooking water as needed to thin the puree; it should be about the same consistency as apple sauce.

Add water to reserved carrot water to make 2 cups. Combine with stock in a stock pot and bring to a boil. Reduce heat to medium low and leave to simmer while you begin the risotto. In a dutch oven or large saucepan, heat butter over medium low until melted. Cook shallots until soft and translucent (do not brown), about 5 minutes. Stir in carrot puree and cook 2 minutes. Stir in rice and cook 1 minute. Ladle in broth, about 1/2 cup at a time, stirring and letting cook until liquid is absorbed between each addition. Repeat until all the liquid is added and rice is thick and creamy, about 25 minutes. Stir in pepper, salt and cheese; stir and remove from heat. Sprinkle with parsley and serve. Makes 4 servings. Enjoy!

Shared with Presto Pasta Nights, created and hosted this week by Ruth of Once Upon a Feast.

I thought up this dish after reading about this week’s Root Source Challenge subject, chives, and thinking about how to use all the veggies I bought at market last weekend. But the recipe, improvised on the fly while the husband and I took turns doing prep work in between reading to, holding (”up! up!”) and pouring “more Os!” for the toddler, needs a little more work. (The oh-so-helpful toddler also said, “No No NO” upon seeing the food processor. He still has an on-again off-again terror of it.) So instead I’ll just post the pictures and a general idea of what I’ll do next time, and if anyone attempts it I’d love to hear how it goes.

Recipe: Carrot-Chive Pesto Pasta

Mix up one batch of pesto using 2 garlic scapes (or garlic cloves), 1 bunch of chives, olive oil, parmigiano cheese and your choice of nuts (didn’t use them this time, but I’m thinking either almonds or pecans next time). Steam one bunch of peeled, sliced baby carrots. Puree half and mix into the pesto, then toss with remaining carrots and pasta of your choice. Top with chive blossoms if you have them. Not sure if that qualifies as a sufficient recipe for Presto Pasta Nights, but what the heck.

Oh and the toddler? Wouldn’t touch it. But he had filled up on Cheerios by the time it was ready.