Cold Cucumber Yogurt Avocado Soup

1-2 English cucumbers, peeled and diced or  lemon cukes if you can get them

• 1 avocado, (pitted & peeled please) and diced 
• 1 tbspn lemon juice (helps keep avocado from going off-color) add zest if like the lemony taste
• 1 tbspn coarsely chopped fresh cilantro
• 1/2 sweet onion chopped (I ike Walla Wallas)
• 1-2 cloves minced garlic (to taste) or shallot
• 1 1/2  cup plain yogurt (I like to use 1/2 nonfat Greek and 1/2 whole fat something creamy)
• 1 teaspoon coarse salt
• freshly ground cumin to taste, or nutmeg if you're not a fan of cumin
• for a kick: 1 jalapeno or medium hot pepper, seeded and coarsely chopped

garnishes:

 pretty with peppery nasturtium blossoms & leaf  or  mint, scallion, pepitas, za'atyr, lemon zest

Directions

Process or blend until very smooth.  Refrigerate at least 30 minutes. Garnish & serve cold (nice to refrigerate bowls ahead)

Pasta with Kale & Parsnips

Pasta with Black Kale, Caramelized Onions, and Parsnips

Black kale—sometimes called cavolo nero—is dark green and becomes very tender when cooked. If black kale is unavailable, use regular kale.

Cooking Light OCTOBER 2010

• Yield: 6 servings (serving size: 1 2/3 cups)
• Total:45 Minutes

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
• 2 1/2 cups sliced onion (about 1 large)
• 1 tablespoon chopped fresh thyme
• 4 garlic cloves, chopped
• 1/2 cup dry white wine

• 8 cups trimmed chopped black kale (about 3 bunches)
• 1/2 cup organic vegetable broth
• 8 ounces uncooked penne pasta
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Sue adds hot peppers or chili flakes

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.

2. Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.

Sue's note: instead of veg broth and salt, use FISH SAUCE!!!