Some food combinations are wonderful but others can have you scratching your head. For instance, last week, I picked up some coconut milk cheese at my local deli. I like coconut and I like cheese, so I figured the combo would be delicious. Nope. It was like a bottle of suntan lotion spilled onto my cheese. Not appetizing in the least.

Tomato and orange, on the other hand? Now that’s a winning combo.

I’ve been making a version of this tomato sauce for nearly 15 years. It’s my go-to sauce and I’m actually a bit shocked that I’ve never shared it here. It’s simple and charming and you’ll wonder when you finish your plate how you could have lived your life without it. It’s one of those sauces.

The very first time I made this tomato sauce it was way more complicated than it needed to be. Vodka and cream was involved, and back when I was a poor student, these 2 ingredients were way outside of my budget. But I hung onto this sauce and discovered that getting rid of those pricey ingredients actually made the sauce much more interesting and way more accessible.

I used fire-roasted tomatoes this time ’round, but regular tomatoes work just as well. Come summer, use diced fresh tomatoes and it becomes even more brilliant. If you left out the orange juice, you’d get a nice little tomato sauce. But it’s the orange juice that makes this dish really special. Just be sure to use a good pungent orange, not one of those watery, tasteless ones. Quality ingredients matter when you’ve got such a simple sauce.

It’s a quick sauce too. Get your onions and garlic sauteing and then get your water on for your pasta. Dinner will be ready before you know it. And don’t forget to sprinkle on some cheese!

elsewhere: Over at Poppytalk this week (and just in time for a sunny weekend), I give a recipe for perhaps the best pancakes ever. You be the judge.

And if you are in Vancouver, on May 6th is another installment of Vancouver’s best craft fair, Got Craft? I’ll be there selling my cards, birthday calendars & prints and you can also purchase a uber cute Got Craft tote bag that I designed for the event! Pick up a copy of the local free mag The Westender and check out an interview I did about Got Craft (or you can read it online here). Of course, please stop by Sunday May 6th and say hi! I love meeting my readers!!

my favorite tomato sauce (with onions & orange)
A more intense orange flavour can be reached by adding some zest into the sauce. Play around!

1 T olive oil
1/2 onion, sliced thin
5 cloves garlic, sliced thin
1 t dried oregano (or herbs du provence)
1 t aleppo pepper (or 1/4 t red chili pepper flakes)
pinch of kosher salt
1 T butter
1 14oz can of diced tomatoes (fire-roasted tomatoes are an excellent option)
juice of 1 orange

In a medium-sized saucepan, heat olive oil over medium heat. Add in onion and garlic and let saute until soft and fragrant, about 10 minutes, stirring occasionally. Toss in dried herbs, pepper, salt and butter along with the can of diced tomatoes. Let sauce simmer and reduce slightly, about 10-15 minutes, turning down the heat if necessary. Squeeze in fresh orange juice, stir and let simmer another 3 minutes. Serve over your favorite pasta.

Possibly related posts:

• mediterranean tomato sauce with chickpeas
• yam & bean orange-scented chili

There’s a lot to be said for sitting tight and remaining focused on work and crossing things off the to-do (or as I like to call it, the Teux Deux) list. And this month, my list is looooong. So it’s the nose to the grindstone and all of that productivity business, I guess. I’d love a set of octopus arms right about now because that would be kinda cool, dontchya think?

In the meantime, I’ll settle for simple. The call for take out is easy, but I promise that this meal isn’t too much effort. This dinner is familiar and comforting and almost a necessity in times of stress. A big ol’ bowl of pasta? Oh yes please!

But this pasta isn’t rich with heavy cream, or cream cheese. Instead, it gets its creamy sauce from just a generous tablespoon of plain old yogurt. Plus, there’s some smoky ham, bright green spinach and peas to keep everything friendly. Minced garlic and Parmesan cheese is a requirement, natch.

Don’t stress it. Dinner is ready.

elsewhere: Thinking about muffins? Trust me, you’ll be baking up a batch of these delicious marmalade muffins asap over at Poppytalk. They’re lovely.

noodles tossed with ham, peas & yogurt
A touch of lemon zest & a squirt of juice would be nice here stirred in just before serving. 

350 g bavetti (or the pasta of your choice)
1 T olive oil
1/4 red onion, finely diced
4 cloves garlic, minced
6 thin slices of black forest ham, diced
1/3 c frozen peas
1 bunch spinach, rinsed & picked over
1 – 2 generous tablespoons plain yogurt
1/4 c parmesan cheese, grated
1 T butter
salt & pepper to taste

Boil pasta in salted water according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add in onion, garlic and ham and let the flavours meld for a good 5 minutes, stirring occasionally.

When the pasta is cooked, drain away some but not all of the pasta water (about 1/2 cup of water left in the pot is good) and toss into the skillet. Stir in peas along with the yogurt, parmesan and butter and toss well. Add in the spinach and let that wilt a bit. Taste and adjust seasoning. Serve with additional Parmesan cheese. Makes 4 servings.

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• thrifty and quick: bowtie pasta with prosciutto & peas
• cabbage, spinach and tofu on noodles with peanut sauce plus butter tart squares

This is the time of year that I find myself totally craving comfort. Wooly tights. Flannel sheets. Knit caps. Fuzzy sweaters. Heavy quilts. I think it’s because I get a little run down with work and all the craft fairs that pop up around this season. And craft fairs are hard work. I never realized how sore my smile muscles could get until I entered the craft fair circuit. It’s kind of a big change from working from home, let me tell you. Which reminds me, thank you to everyone who came around to my table at Got Craft this past Sunday! Thank you for saying hi and making me blush! And if you’re in Vancouver and want to pick up a few more paper doo-dads, I’ll be at Toque as a fundraiser for the Western Front this Friday and Saturday (details here).

And speaking of comfort, there’s something about this dish that seems like old-fashioned comfort food. Maybe because this dish is various shades of brown. Or maybe it’s the pasta which is always welcome this time of year, but I think the meaty mushrooms lend some earthy appeal. Don’t skimp! I used baby ‘bellas here, but I think a good mix of wild mushrooms would really kind of make my mouth go wild in a good way. There’s lots of garlic and the caramelized onions add some nice sweetness. I wasn’t sure what kind of herb to throw in and when I spied a bottle of herbs du provence (a mixture containing fennel, savoury, thyme, basil, lavender, etc.) it just seemed like the right thing to do and it worked really well. Of course, I thought lemon juice would go nicely here and next time I might add in some of the zest as well for extra zing.

When you’re run ragged with work and all the busy stuff that seems to crop up at this time of year, you need a little bit of comfort and ease around the dinner table. Even when that table is just the warm spot on the couch as you catch up on your latest tv craving. But just as this dinner is easy to whip up in about 30 minutes, it’s also perfect to serve at a casual gathering of your bestest friends. Just a bottle or two of your favorite wine and maybe some fresh parsley or basil to sprinkle overtop and you’re good.

elsewhere: The other morning was chilly and I wanted something warming so I made a batch of delicious oat and nutmeg scones. They were perfect little bites of quiet happiness. Get the recipe over at Poppytalk. You won’t regret it.

spaghetti & mushrooms
250 g spaghetti
1 T olive oil
1/2 onion, sliced thinly into strips
4 cloves garlic, finely minced
1/2 lb baby portabella mushrooms, sliced
1/2 t sea salt
1 t aleppo pepper
1 t herbs de provence
1/2 c chicken or vegetable stock
1 lemon, juiced
Parmesan cheese, grated (optional)

In a large pot, bring water to a boil and add in spaghetti. Add in a little salt if you remember. Let it simmer over medium heat until almost al dente……

Meanwhile, in a large skillet heat olive oil over medium-high heat and add onion slices. Saute until soft and fragrant, about 5-10 minutes. Toss in mushrooms, garlic, salt, aleppo pepper and herbs de provence. Stir everything around until the mushrooms release some of their moisture. Pour in stock and let simmer and reduce slightly.

How’s that spaghetti doing? Almost al dente? Then strain out most of the cooking liquid, but reserve about 2-4 tablespoons of cooking water with the spaghetti and toss the whole shebang into the skillet. Toss with the mushroom mixture, squeeze in the lemon juice, toss again, and serve in deep bowls with Parmesan cheese if desired.

Possibly related posts:

• 500 grams of spaghetti = two delicious summer pastas
• boot-strapped: mexican-spiced roasted mushrooms & yams

It’s grey outside today and I’m welcoming fall with open arms. Last week I drank chai tea and I’ve been eating early heirloom apples with abandon. I even wore a light jacket once already and am dreaming about tights and tall wooly socks. My polka-dot umbrella is right beside the front door and I know that soon enough I’ll be splashing through the streets in my green rubber boots.

And so you can see the appeal of this dish. It’s cozy and comforting and dotted with lemon slices to remind us of the not-so-distant sun. Got a rainy dreary day? A meal like this one with orzo, chicken legs, oregano, lots of lemon and packed with flavour makes me crave the comfort of autumn.

elsewhere: I was interviewed by phone for the lovely blog Dramatic Pancake. You can read my story about this little unassuming but completely delicious (& low fat) little lemon loaf & even catch a goofy glimpse of me in my home. And over at Poppytalk this week, I dig into my food memories and come up with a recipe for chuck steak with onions, sweet peppers & zucchini. It’s amazingly tasty and an easy way to stretch your food budget. Serve it with some steamed rice and you’ve got an easy weeknight meal.

Recipe note: Ideally, I would have used rich and oily Kalmata olives from our local deli in this dish, but since I had some canned sliced black olives to use up, in they went. Freakin’ tasty, regardless.

chicken and orzo with lemon and olives
(from The Wednesday Chef)
4 chicken legs, skin removed
Salt, pepper to taste
2 T olive oil
1 1/2 c orzo
3 c chicken broth
3 large cloves garlic, minced
1/2 onion, sliced thinly
1 T dried oregano
1 small lemon, cut into 8 wedges
1/4 c pitted & chopped black olives (kalmata preferred)

Preheat oven to 350F. Rinse and dry chicken and season with salt & pepper. Heat olive oil in a large high-walled oven-proof skillet or dutch oven. Add the chicken and let brown – about 5 minutes each side. Remove chicken and turn off heat.

Add to the pan the orzo, garlic, onion and oregano and mix everything about. Add in stock and give each lemon wedge a quick squeeze before adding into the pot. Add in the chicken legs and sprinkle the olives over top. Cover and bake for about 35 minutes or until the chicken is done (the juices will run clear).

Possibly related posts:

• living in a dream: greek lemon chicken
• easier than you think: lemon roasted chicken & vegetables

A couple of Sundays ago, I went with some friends to Westham Island, just outside of Vancouver. It’s one of my favorite places accessible across a single-vehicle wide wooden bridge and once you’ve crossed over, you’ll find an herb farm, a few few berry u-picks, a couple honey producers and a bird sanctuary. Heck, there’s even a gun club in case you’ve got the itch. By the time we left the island, the trunk was full of potted plants, local raspberries, new potatoes and a huge bag of fresh sweet peas.

After staining my fingers red from dipping into my raspberry stash, I moved onto the main event. Cornelius and I turned up the stereo and got to shucking the pound or so of English sweet peas. We made short work of it, laughing and reminiscing about childhoods spent at kitchen tables doing the same task under the watchful eye of grandmas. Once we were done, I hadn’t really figured out what I wanted to do with the peas, but dinner was calling and pasta primavera seemed like a good idea. Our CSA provided the broccoli and green onions and I spied a container of ricotta in the fridge. Perfect!

I really wanted to sweetness and crunch from the peas to be the standout, so I added them at the very end of cooking because nothing beats the goodness of raw peas! The meal came together quickly and could be easily adaptable depending on whatever vegetables you’ve got on hand. Sweet colourful peppers, summer squash, even chard or spinach would tasty additions from the garden. I used some fresh oregano here, but I’m sure any herb from your garden – dill, basil, parsley – would be wonderful. I only used a half lemon here, but if you’d like more of a lemon punch-up, add in some zest to brighten up the dish.

summertime ricotta pasta primavera
250 g bow tie pasta (or other short pasta)
1/2 head broccoli, broken into florets
1/2 c chicken stock
2 cloves garlic, minced
2 large green onions, roughly chopped
1 c fresh peas
3 T ricotta cheese
2 T grated parmesan cheese
juice of 1/2 lemon
1 T fresh oregano, minced
salt & pepper

In a large pot, bring salted water to a boil. Add pasta and cook covered on med-high heat until half-cooked. Add in the broccoli and cook for 2 minutes. Drain, leaving about 1/2 cup of the cooking water. Add in the chicken stock, garlic, green onions and simmer for a few minutes over low heat until sauce thickens and pasta is al dente. Stir in the fresh peas, parmesan, ricotta, fresh oregano and cook for 1 minute more to heat through. Spritz with lemon juice and add freshly ground pepper and salt if needed. Serves 2.

Possibly related posts:

• hey, good looking: pasta primavera
• breakfast on a cloud: orange ricotta pancakes

I have a back log of great meals to mention but this one jumped the queue. Not only is it delicious but it is one of those eating-out-of-the-pantry meals that come in handy. Last night I was tempted to order something in, but my husband – usually the first one to suggest delivery pizza – was the voice of reason. So we dug around and pulled out a can of chickpeas along with a can of diced tomatoes and a couple half-empty packages of pasta. Add an onion, some garlic and an interesting choice of spices and our meal was beginning to take shape.

What makes this dish really stand out is the cinnamon. Lately, I’ve been loving the combination of cinnamon with tomatoes – it adds a different twist and it really helps to make a simple, pantry meal come alive with flavour. There’s some chili powder in there to round things out and I threw in a stock cube because I really wanted to add in some chicken stock but I didn’t have any on hand. The stock cube along with the olive oil (more olive oil than I would normally add in), gave this meal richness.

I happily ate the leftovers for lunch today. Sadly, the only photos I have of this dish are of my lunchtime leftovers. So please don’t be put off my the shoddy pics – because this meal is fantastic. This is great topped with feta and I’m sure even better with fresh parsley or dill.

elsewhere: Looking for an easy muffin recipe? Try these yogurt berry muffins over at Poppytalk.

mediterranean tomato sauce with chickpeas
3 T olive oil
1/2 onion, finely diced
4 cloves garlic, minced
1 large can of diced tomatoes
a pinch of kosher salt & a good grind of black pepper
1 vegetable stock cube, crumbled
1 t mexican chili powder
1/4 t cinnamon
1 can of chickpeas, drained & rinsed
feta cheese (optional)

In a large saute pan, heat olive oil over medium heat. Add in onions and garlic and cook for a few minutes until soft. Add in the tomatoes, crumbled stock cube, chili powder, salt, pepper, cinnamon and chickpeas. Let simmer until sauce thickens, about 20 minutes. Serve over pasta and sprinkle with feta cheese if desired.

Possibly related posts:

• my favorite tomato sauce (with onions & orange)
• keep it simple stupid: quick n’ easy rainbow chard & chickpeas over rice

When I first heard the term Italian Wedding Soup, I assumed that it would be a big production. In my head, the soup would be simmered over the course of 3 days in a pot large enough to serve an army (or 300+ very hungry wedding guests). Luckily, that was just my over-active imagination talking because an Italian Wedding Soup couldn’t be easier to make. It’s also the perfect meal for these blustery rainy days. Yes, the rain and howling winds are back with a vengeance it seems but this soup is the perfect cure-all.

Wikipedia describes an italian wedding soup as a dish containing green vegetables and meat and so that’s what I did. I had some local organic ground beef and figured I’d spice it up with the addition of fennel along with all the usual suspects. And fennel was the perfect spice here as it gave these meatballs a unique twist. The rest of the soup came together quickly: kale, carrots, celery, onions, garlic and chicken stock. I used bowtie-shaped pasta, but orzo would be perfect as would any short pasta like macaroni. I should also note, if you have any Parmesan rinds laying about, add them to this soup for extra super flavour – just remember to remove them before serving or someone will end up with a mouthful of chewy cheese (not a bad thing, really).

If you want to keep things vegetarian/vegan, sub in vegetable stock and use your favorite veggie sausage cut into discs instead. Just remember to add the sausage near the end, just before the pasta is finished cooking as you just need to heat the sausage not cook it.

italian wedding soup
meatballs
1 lb lean ground beef (local & organic)
1 T fennel seeds, crushed
1 t Old Bay seasoning
1/4 cayenne pepper
1/2 t freshly ground pepper
1 t worchestershire sauce
2 cloves garlic, minced
1/4 t kosher salt
1 egg
1/4 c bread crumbs

1 T olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1 t dried chili flakes
pinch of salt
fresh ground pepper
1 bunch kale, cut into 1 inch ribbons (tough ribs removed) & cut crosswise
6 c chicken stock
Parmesan rinds (optional)
1 c short or small pasta

Preheat oven to 375F. In a large bowl, mix together with your hands the meatball ingredients. If you find the mixture too sticky, add in more bread crumbs. Roll about a tablespoon of the mixture into balls and place on a baking sheet lined with silpat or parchment paper. Bake in the oven for 20 minutes.

Meanwhile, In a large stock pot, heat olive oil over medium-high heat and saute the onions and garlic until soft & fragrant. Stir in the celery, carrots and chili flakes along with a small pinch of salt and a good grind of black pepper. Let the mixture sweat for a few minutes and then add in the kale, stirring until it gets wilty. Remove meatballs from the oven and add to the pot. Pour in chicken stock and Parmesan rinds (if using) and bring to a boil. Add in the pasta and cook until the pasta is tender. I always throw in a few squirts of hot sauce into the pot, but that’s just me. If your pot needs more liquid, add in more stock or water and adjust seasonings before serving.

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I just wrote about casesar salads being a mainstay in my late teen years. Carbonara was another favorite. I grew up in a university town so there was an entire strip made up of bars and in between those bars, you’d often find restaurants catering to large college appetites and even larger portions. There was one such place that was hidden down an alley and tucked into a basement. It had a gimmicky name but it was where I had my first taste of spaghetti carbonara. It was rich and salty and perfect. I not only craved carbonara, I dreamt about it.

I’ve made carbonara once before…but it was a wholly vegetarian affair with broccoli adding colour and a more healthy bent. When I found myself with a bit of bacon (not a common ingredient in this household), I decided not just to make a caesar salad but to go whole hog and make a traditional carbonara. When I described this dish to my husband he said, “oh, like a breakfast pasta!” and it really is just that: bacon and eggs and pasta. Well, with a bit of cheese and a lot of garlic added in for good measure. I also had some garlic scapes from our CSA so I threw those in for a bit of colour and for their subtle garlic flavour.

Now, this is a pasta where beaten raw eggs are thrown in to cooked pasta. You might assume that this could get slimy, but fear not. Use fresh eggs, of course (organic & free range is what I always buy), but the hot pasta gently cooks the eggs into a silky and rich sauce. That said, I certainly wouldn’t be serving this to anyone with a compromised immune system (including the very young, the very old or the very pregnant), just in case.

Elsewhere: Check out my recipe for a delicious & garlicy kale and chard raw salad. It’s over at Poppytalk and it makes full use of our CSA bounty. Also, over at ReadyMade, I’ve got a post detailing the not-so-illicit sour cherry trade. Got a great sour cherry idea? Leave a comment over there!

penne carbonara with garlic scapes
500 g penne
3 eggs (free range, organic)
1/3 c grated parmesan cheese + more for sprinkling
freshly ground pepper
4 slices bacon, diced
3 cloves garlic, minced
5 garlic scapes, diced*
2 T parsley, chopped

1. Cook penne according to package instructions.

2. Meanwhile, crack the eggs into a medium sized bowl and whisk. Add in parmesan cheese and a lot of freshly ground pepper, whisking until combined. Set aside.

3. In a small frying pan, cook diced bacon until crisp, pouring the bacon and the fat into a bowl. Using the leftover grease in the pan, fry up the garlic and garlic scapes until fragrant, about 5 minutes over med-high heat. Set aside.

4. When penne is done, drain but do not rinse pasta under water (actually, never do that unless you are making pasta salad). Dump in the bacon along with the bacon fat and garlic scapes. Pour in the egg mixture and give everything a big stir, making sure pasta is well coated. Toss in parsley and sprinkle with more parmesan cheese. Serves 4.

* Dice up everything up to just below the flower. Throw out the tops which can be tough.

Possibly related posts:

• deceptively simple: broccoli carbonara

If you live somewhere that already feels like summer, maybe you can just stop reading right now and go outside and enjoy a sunny patio somewhere. Maybe it already feels like springtime in your part of the world. How nice that must be for you. Over here in the Pacific Northwest, things are downright miserable. Rain, hail and chilly weather is how the first few days of May have been shaping up and I don’t like it one bit. On Sunday night, I went out for a Jane’s Walk in the torrential downpour and I froze. I actually needed freakin’ mittens. Mittens in May. May!!! Maybe it’s because we were so cavalier when February rolled around and it was warm and sunny, we didn’t even need to reach for mittens back then. Oh those bygone days!

Instead of going on picnics or going out for leisurely bike rides, I’m turning on the heat and cozying up a little with some creamy pasta. This dish has bright green spring vegetables like asparagus and spinach along with a bite of lemon. It looks so bright that you can almost fool yourself into think that spring has arrived. Almost. But don’t be fooled. The flavours aren’t robust and exciting but don’t think that this is a bad thing – because it’s not. Everything from the pasta to the béchamel sauce to the vegetables works as a whole to help satisfy and comfort the weariest soul. This is a meal that tastes like something your mom would make and if your husband (or partner or roommate or friend) is anything like mine, they will go back for seconds and sing your praises. And this is always a nice thing to hear, especially when the rain is beating hard against your windows and you’re beginning to wonder if spring will really ever take hold in this dark little godforsaken part of the world. So take comfort in what you can and hope for the best.

bowties with spinach & asparagus
1 bunch asparagus
1 bunch spinach
250 g bowtie pasta (or other short pasta)

3 cloves garlic, minced
1 small onion, finely diced
1/2 t red chili flakes
2 T butter
3 T flour
1 1/2 c skim milk
1/4 – 1/2 c extra sharp cheddar, grated (or use another strong hard cheese)
1/2 t oregano
salt & pepper

juice & zest of 1 lemon

1. Add 1 tablespoon of butter to a small saucepan and heat until melted over med-high heat. Add onion, garlic, salt & pepper, and chili flakes and saute until soft, about 5 minutes. Add in another tablespoon of butter and when it’s melted, whisk in the flour. Cook everything for about a minute and then slowly pour in the milk, whisking constantly. When the mixture thickens, add in the cheese and oregano, whisking again until smooth and creamy.

2. Meanwhile, cook pasta in salted boiling water.

3. Snap off asparagus tips and cut stalks into 2 inch bits or so. Rinse well. Drain and rinse spinach well, discarding any funky looking leaves.

4. Add the asparagus into a metal colander and dunk into the boiling pasta water and cover. Let cook for 2-3 minutes or until bright green and still crisp. Or steam your usual way, whatever. Set aside.

5. Just before draining pasta, dump in spinach and stir about until slightly wilted. Drain pasta and spinach and add in asparagus. Pour in the béchamel sauce, lemon juice and lemon zest and toss until everything is coated. Taste & adjust seasoning if necessary. Serve in deep bowls.

Possibly related posts:

• spring fling: lemon asparagus pasta
• the dinner solution: noodles with ham, peas, spinach & yogurt

I’m seriously jonesing for a trip, a hike, some camping, just something. Reading magazines about beautiful provincial and state parks is just whetting my tastebuds for a bit of time outdoors. I’m ready to hop on my bike, strap on a tent and a couple of panniers and take a weekend away on my bike. Maybe because the weather is getting nice again and the days are getting longer, I’m getting restless and tired of being tied to my computer. Gimme some adventure please!

This meal, however, isn’t an adventure. It’s a few shades of brown but it is delicious, homey, and satisfying. I use lentils du puy because they stay firm after they’re cooked which gives them great texture. The Italian sausage is spicy and the yogurt adds a voluptuous creaminess that mixed in with some rotini makes this very comforting and good. And while my head is thinking of trips and the good times ahead, right now my reality is closer to home. I’ve got taxes to do, deadlines that need to be met and some spring cleaning that needs tending to. So I’ll reign it in, take a few bike rides around the city for a break and keep dreaming for a bit longer.

Elsewhere: Got leftover rice? No worries! I’ve got some great ideas and a recipe for what you can do with your rice leftovers over at ReadyMade.

french lentils with sausage, yogurt & pasta
1 c french green lentils, rinsed
250 g rotini or any short pasta
2 hot italian sausages
1/2 onion, diced
4 cloves garlic, minced
broth, wine or water
3/4 c plain yogurt
salt & pepper, if necessary
Parmesan cheese

1. Cook lentils in 3 cups of water in a lidded saucepan. Bring to a boil and then simmer over medium heat until tender, about 30 minutes. Drain.

2. In another pot, cook pasta according to package directions. Drain and set aside.

3. Meanwhile, remove sausage casings and crumble into a skillet over med-high heat. When the sausage starts turning brown, add in the onion and garlic and continue cooking until the sausage is cooked through and the onion and garlic is wilted and caramelized. If the sausage gets too dry, add in some broth, water or dry wine (red or white).

4. Add the lentils, pasta and yogurt into the sausage mixture and stir to combine. Sprinkle with salt and pepper if necessary and sprinkle with Parmesan cheese.

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• happy new year: pasta with sausage, kale and lentils
• lentils with fennel, kale & sausage