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Tortellini with Kale

Serves 4

Fresh tortellini can be found refrigerated in most supermarkets. It is a good product to have on hand for quick suppers, like this one.

1½ pounds kale, cut into ribbons (about 18 cups lightly packed; remove and discard tough stems)

1 (20-ounce) package fresh cheese-filled tortellini

2 tablespoons butter

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 shallot, minced

Pinch of crushed red pepper flakes

2 tablespoons balsamic vinegar, or more to taste

1 cup freshly grated Parmesan cheese, plus more for serving

1 Bring a large pot of salted water to a boil. Add the kale and boil just until tender, about 3 minutes. Remove from the pot with tongs or a slotted spoon and drain in a colander.

2 Bring the water back to a boil. Add the tortellini to the boiling water and boil gently until the tortellini are cooked through and rise to the surface, about 8 minutes, or according to the package directions. Reserve ½ cup of the pasta cooking water. Drain the tortellini over the kale in the colander.

3 Melt the butter in the oil in the pasta pot. Add the garlic, shallot, and red pepper flakes, and sauté until fragrant, about 1 minute. Add the pasta, kale, and vinegar, and sauté until heated through, about 3 minutes longer.

4 Pour the pasta mixture into a large serving bowl or platter. Sprinkle with half the Parmesan and toss. Taste and add more vinegar if desired. Sprinkle the remaining Parmesan on top and serve.

Kitchen Note: I don’t recommend substituting dried tortellini for fresh; the filling is quite inferior.

Vegetable Couscous

Serves 4–6

Slow-simmered vegetables scented with cumin and cinnamon atop a mound of couscous: this dish is guaranteed to provoke wanderlust. If you have access to fresh herbs, mint or cilantro will bring all the flavors together in a most harmonious manner.

2 tablespoons extra-virgin olive oil

1 large onion, diced

½ small head green or savoy cabbage, thinly sliced

2 carrots, peeled and thinly sliced

1 small rutabaga or medium turnip, peeled and diced

1 quart peeled whole or diced tomatoes with juice, or 1 (28-ounce) can

¼ cup tomato paste

1½ cups water

1½ cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained

4 garlic cloves, minced

1½ teaspoons ground cumin

½ teaspoon ground cinnamon

Salt and freshly ground black pepper

1½ cups couscous

3 cups boiling water

3 tablespoons chopped fresh mint or cilantro or both (optional)

1 Heat the oil in a large saucepan over medium-high heat. Add the onion, cabbage, carrots, and rutabaga, and sauté until the vegetables are slightly tender, about 5 minutes. Add the tomatoes, tomato paste, water, chickpeas, garlic, cumin, and cinnamon. Simmer until the vegetables are meltingly tender, about 1 hour. Season with salt and pepper. Let simmer while you prepare the couscous.

2 Pour the boiling water over the couscous in a large bowl. Cover and let steam for about 10 minutes, until all the liquid is absorbed. Fluff with a fork.

3 Stir the fresh herbs into the vegetables, if using. Taste and adjust the seasoning.

4 To serve, mound the couscous onto a large platter or into individual serving bowls. With a spoon, make a depression in the center of the mound. Spoon the vegetable mixture on top. Serve hot.

White Lasagna with Leeks and Butternut Squash

Serves 6–9

Lasagna is a festive dish, and everyone loves it. Make yours special with a white sauce and roasted vegetables. It is a perfect make-ahead dish for a big gathering.

LASAGNA

1 butternut squash (about 1½ pounds), peeled and cut into 1/3-inch cubes

2 leeks, trimmed and thinly sliced

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

12 no-boil lasagna noodles or 1 pound fresh pasta sheets

2 cups freshly grated Parmesan cheese

BÉCHAMEL SAUCE

6 tablespoons butter

3 garlic cloves, minced

6 tablespoons all-purpose flour

3¾ cups milk

½ cup dry white wine

1 teaspoon dried sage

Salt and freshly ground