Adjust oven rack to middle position and heat oven to 375°. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add sausage and cook until browned all over, about 5 minutes; transfer to plate.

Reduce heat to medium, add shallots and garlic to now-empty skillet, and cook until vegetables start to brown, about 3 minutes. Add kale, broth, 1/4 tsp salt and 1/4 tsp pepper; cover and cook until wilted, about 5 minutes.

Stir in lentils. Arrange browned sausage on top of lentil mixture and transfer skillet to oven. Cook, uncovered, until sausage registers 160 degrees, about 12 minutes. Whisk yogurt, mustard, and water together in bowl; drizzle over top. Serve.

Stir together flour.

In large bowl, mix 3 cups flour mixture, dry milk, wheat germ, sugar, salt and undissolved dry yeast.

In a saucepan, stir together water, milk, honey, and vegetable oil. Heat over low flame until liquids are very warm (120-130°). Gradually add to dry ingredients. Beat with spoon about 2 minutes. Add 1 cup flour and beat 2 more minutes. Add sunflower seeds and enough of remaining flour to make a soft dough, reserving at least 1/2 cup. Spread 1/2 cup flour on pastry cloth or board. Turn dough onto floured cloth. Knead dough until smooth and all flour has been worked in - at least 8-10 minutes. Place in greased bowl, turning once. Cover and let rise in warm place until double in bulk about 1 - 1 1/2 hours. Punch dough down and cut into 2 pieces (3 small). Form into loaves and place in 2 large or 3 small loaf pans (greased). Cover - let rise until double (about an hour). Bake in 400° oven about 25-30 minutes or until loaf sounds hollow when tapped.

1 Tbsp olive oil
1 yellow onion, finely diced
1 celery rib, thinly sliced
2 small carrots, peeled and thinly sliced
1 cup (7 oz) dried green or yellow split peas, picked over and rinsed
4 cups (32 fl oz) chicken or vegetable broth
6 slices bacon
2 Tbsp finely chopped flat-leaf parsley
1/2 tsp finely chopped marjoram (or 1/4 tsp dried)
1/2 tsp finely chopped thyme (or 1/4 tsp dried)
salt and freshly ground pepper

In a large, heavy pot, warm the oil over medium heat. Add the onion and sauté until softened, 3-5 minutes. Add the celery and carrots and sauté just until slightly softened, 3 minutes.

Add the split peas, broth, 2 slices of the bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Remove from the heat, discard the bacon, and let cool slightly.

Meanwhile, in a frying pan, fry the remaining 4 slices bacon over medium heat, turning once, until crisp, 8-10 minutes. Transfer to paper towels to drain. Let cool, then crumble.

Coarsely puree 2 cups (16 fl oz) of the soup in a food processor and return to the pot. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes. Taste and adjust the seasoning.

Serve, garnished with the crumbled bacon.

12 oz farfalle
salt and pepper
2 Tbsp extra-virgin olive oil, plus extra for drizzling
6 oz thinly sliced prosciutto, cut into 1/2-inch pieces
1 onion, chopped
1/4 tsp red pepper flakes
3 garlic cloves, minced
1 (28-oz) can whole peeled tomatoes, drained and crushed by hand
1 1/2 cups frozen peas
2 oz Parmesan cheese, grated (1 cup)

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 Tbsp salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.

2. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add prosciutto and cook until crispy, about 10 minutes. Using slotted spoon, transfer prosciutto to paper towel-lined plate. Return skillet to medium heat; to fat left in skillet, add onion, pepper flakes, 1/8 tsp salt and 1/2 tsp pepper. Cook until onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until sauce is thickened, about 10 minutes.

3. Add peas, 3/4 cup Parmesan, sauce and 1/4 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Serve, sprinkled with prosciutto and remaining 1/4 cup Parmesan and drizzled with extra oil.

Note: Brighten up this dish with the addition of fresh basil.

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, 2 Tbsp oil, 1 tsp salt, and 1/4 tsp pepper together in bowl. Spread potatoes in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.

2. Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper together in bowl.

3. Using spatula, flip potatoes so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6-8 minutes. Sprinkle parsley over top and drizzle with extra oil. Serve with lemon wedges.

Blend or process all ingredients until well blended. May be stored in refrigerator for 1 week.

Can be used to baste turkey or chicken when grilling or roasting. Also good on bread or potatoes.

1 (21 1/2 -oz) package brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
13 caramel candies, unwrapped
whipped cream or vanilla ice cream

1. Place a vegetable steamer or other low rack on the bottom of a 5-quart electric slow cooker. Pour in 4 cups hot tap water and turn on the high heat setting.

2. In a large bowl, combine the brownie mix, water, oil, and egg. Beat to mix well. Stir in the chocolate chips and nuts.

3. Butter and dust with sugar a 2 1/2-quart soufflé dish that fits in the 5-quart slow cooker. Turn the brownie mixture into the dish. Push the caramels partially in to the top, but do not cover completely with the brownie mixture. Wrap the dish in a double thickness of foil. Tie with kitchen string to resemble a package for ease in lowering into the pot and removing. Place on the rack in the slow cooker.

4. Cover and cook on high heat setting 4 1/2 hours. Remove the dish from the slow cover, uncover and let cool 30 minutes. Serve warm, with whipped cream or ice cream.

4 Tbsp plain yogurt
2 Tbsp fresh lemon juice
2 Tbsp oil
2 Tbsp tomato paste (optional)
3 cloves garlic, crushed in a mortar and pestle with 1/2 tsp salt
2 tsp ground paprika
1/4 tsp ground red pepper (cayenne) (optional)
1/4 tsp ground allspice
1/4 tsp freshly ground black pepper
1 1/2 lb boneless, skinless chicken breasts, trimmed of fat and cut into large cubes

Combine the yogurt, lemon juice, oil, tomato paste (if using), garlic, paprika, cayenne (if using), allspice and black pepper in a medium bowl. Add the chicken and toss to coat; refrigerate at least 1 hour but up to 4 hours.

Use your hands to remove any excess marinade from the chicken pieces and thread the chicken onto skewers.

Grill until fully cooked, about 10 minutes, flipping once halfway through.

Note: If you don't have a grill, this chicken can also be skewered, cooked in the oven, and then browned briefly under a broiler. If you want to forgo the skewering altogether, you can cook it on the stovetop in a large skillet with a little oil and some sliced onion. Cooked this way, it makes a fantastic sandwich filling.

1 large onion, chopped
2 Tbsp olive oil
2 lbs carrots, peeled and sliced
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
2 Tbsp honey
pinch of cayenne pepper
6 cups chicken broth, vegetable broth, or water
2 tsp fresh lemon juice
1/2 cup plain yogurt
chopped fresh mint, cilantro, or flat-leaf parsley (optional)

In a small skillet, cook the onion in the oil over medium heat until tender, about 10 minutes. Scrape the onion into a large slow cooker. Add the carrots, garlic, cumin, cinnamon, honey, cayenne, and broth. Cover and cook on low for 8 hours, or until the carrots are very tender. Let cool slightly.

Transfer the soup to a blender and puree until smooth, or use an immersion blender. Add the lemon juice and taste for seasonings. Reheat the soup if necessary. Spoon the soup into bowls, top with a little yogurt and the herbs, if using, and serve.

Before you begin: Wash, peel, and quarter the potatoes. Peel the onion. Wash the scallions and celery.

1. Cut the potatoes, onions, celery and scallions into small pieces.
2. Put all the vegetables into a pot. Cover them with the chicken stock.
3. Adult: Bring the soup to a boil, then reduce heat and simmer until the potatoes are tender (about 20 minutes)
4. When the vegetables are tender, stir in the evaporated milk.
5. Adult: Simmer for 5 more minutes.
6. Taste the soup. Add salt and pepper as needed.

2 sticks (1/2 lb) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 Tbsp vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder, good quality
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 1/2 cups walnuts, pecans or hazelnuts, lightly toasted and coarsely chopped

Preheat oven to 350° F. Line a cookie sheet with parchment paper.

Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the eggs, and vanilla, one at a time, beating well between additions. Scrape down the sides of the bowl. Place the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl and mix well. Gradually add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.

Place heaping teaspoonfuls of dough 2 inches apart on the prepared cooking sheet and transfer to the oven. Bake until the edges begin to firm up, 12-14 minutes; do not over bake. For crispy cookies, let cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.

Note: Can substitute broken peppermint sticks for the nuts.