Kale, White Bean and Sausage Soup

• 1 bunch of kale, about 5 cups
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 30 oz. canned cannellini beans or Great Northern beans
• 4 cups water
• 3 cups chicken stock
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• ~9 oz. sausage sliced - I used 3 Johnsonville 3 Cheese Chicken Sausages (optional)

1. Remove stems from kale, then tear the kale into 1/2-inch strips.
2. Heat a large pot over medium-high heat. Once hot, add olive oil (enough to coat the pan). Add onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for about 30 seconds.
4. Add water and stock and bring to a boil.
5. Stir in beans, kale and sausage. Partially cover the pot, reduce heat and allow to simmer until kale is tender, about 20 minutes. Season with salt and pepper to taste.
6. Ladle soup into bowls and sprinkle with grated Parmesan (if desired).

• 1 acorn squash
• 1 tsp. maple syrup
• 1 tsp. olive oil
• 1/2 cup sausage (soy sausage for vegan dish) - I diced 1 Johnsonville Apple Chicken Sausage
• 1/3 cup onion, diced
• 2/3 cup parsnip, peeled and diced (about 1 parsnip)
• 1/2 cup fuji or gala apple, peeled and diced
• 1 Tbsp. sage, chopped
• 1/2 cup packed kale, chopped
• 1 tsp. maple syrup
• 2 Tbsp. candied pecans
• 2 Tbsp. dry white wine
• Salt and pepper to taste

1. Preheat oven to 400°F. Mix together 1 tsp. each maple syrup and olive oil; set aside
2. Cut squash in half lengthwise. Clean out the squash - remove all the seeds and stringy bits around the seeds (just like when you carve a pumpkin)
3. Brush insides of squash with with maple syrup/olive oil mixture. Lay flesh side down on a greased baking sheet. Cook squash until a sharp knife can be inserted into the flesh with little resistance, about 30-40 minutes
4. Remove from oven and use a spatula to turn over - try to keep the caramelized edges in tact (because they're so tasty)
5. While the squash is cooking in the oven, heat a large pan oven medium high heat. Once hot, add olive oil (enough to coat the pan) and sausage. Cook sausage until browned, then remove from pan and set aside
6. Coat pan with a little more olive oil, then add onion and parsnip. Cook for 8-10 minutes or until tender
7. Add apples and sage, cooking for another 5 minutes or until tender
8. Add kale, candied pecans, white wine and 1 tsp. maple syrup. Cook until for 3-5 minutes or until kale is tender
9. Add sausage back into the mixture and season with salt and pepper
10. Fill squash with parsnip/apple mixture and serve