{organic green kale and lentil soup with spicy sausage}

3 1/2 cups chicken broth

1/4 cup heavy cream

1 medium russet potato, unpeeled

2-3 cups chopped kale

1/2 lb. spicy Italian sausage

1/4 to 1/2 cup lentils

1/4 tsp red pepper flakes

salt and pepper, to taste

sliced spring onion

chopped basil and dill

Combine the broth and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup. Add the kale. Saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the lentils and spices and let the soup simmer for about 2 hours. Stir occasionally. Garnish with spring onion and herbs.

{pan "braised" yellow crookneck squash with fresh herb-lemon butter}

2-3 yellow squash, sliced into 1/4 to 1/2 inch rounds
1 tbsp extra virgin olive oil
Salt and pepper to taste
chicken broth, enough to come halfway on squash
1 lemon, squeezed
2 tbsp butter
1 spring onion, sliced thinly (white & green parts)
1 tbsp chopped basil
1 tbsp chopped dill
grated parmesan cheese, to taste

In a mixing bowl, toss together the squash, extra virgin olive oil and season to taste. In a large saute pan over medium high to high head, add a little oil and place squash evenly spaced apart in a single layer. Cook quick until golden brown. Flip the squash over and brown the other side as well. Make sure to regulate heat so that the pan doesn't get too hot and start burning the squash. Once both sides are browned, add the chicken broth and lemon juice. Let the broth start to boil and reduce until desired consistency. Add butter, spring onion and fresh herbs. Shake pan to melt butter and evenly coat the squash. Garnish with grated parmesan cheese.