Kale and Portobello Mushroom Lasagna

prep: 20 minutes
cook: 50 minutes

you’ll need…
1 15-ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese
1 large egg white
2 tablespoons olive oil
4 Portobello mushrooms, cut into ¼-inch slices
3 cloves garlic, finely minced or pushed through a sieve
½ teaspoon red pepper flakes
8 cups coarsely chopped kale (wash kale and discard stems before chopping)
1 24 ounce jar pasta sauce
9 sheets no boil lasagna noodles
1½ cups grated part-skim mozzarella cheese

let’s get to it…
Move an oven rack to the middle of the oven. Heat oven to 350°F.
Mix ricotta cheese, Parmesan cheese and egg white in a medium bowl; set aside.
Heat oil in large sauté pan on medium-high heat. Add mushrooms and cook until tender, about 8 to 10 minutes; stir in minced garlic and red pepper.
Add kale in batches, and cook until wilted but still bright green, about 3 to 5 minutes.
Spray a 9 x 13-inch baking dish with cooking spray. Spread ½-cup of sauce on the bottom of the cooking dish. Top with 3-noodles, ⅓ of the remaining sauce, ⅓ of the ricotta mixture, ⅓ of the mushrooms and kale and ½ cup mozzarella cheese. Place another 3-noodles on top, another ⅓ of the the sauce, ⅓ of the ricotta mixture, ⅓ of the mushrooms and kale and ½-cup mozzarella cheese. Top with the final 3 noodles and remaining ricotta mixture, mushrooms and kale and mozzarella cheese.
Cover with foil and bake for 30-minutes. Remove foil and bake for another 10 to 15 minutes or until the sauce bubbles around edges of the pan. Let stand 20 minutes before serving.

Bright Lights Swiss Chard Tacos

prep: 15 minutes
cook: 15 minutes

you’ll need…
1 ½ lbs. Bright Lights Swiss chard
1 Tablespoon olive oil
1 cup thinly sliced onion
4 garlic cloves
1 teaspoon ground cumin
salt to taste
6 (6-inch) corn or flour tortillas, warmed
your favorite taco toppings like guacamole, salsa, cheese, chopped jalapenos

let’s get to it…
Fill a large pot with salted water and bring to a boil.
Slice the chard stalks crosswise, about 1-inch wide. Cut the leaves into ½-inch strips.
Cook the stems in the boiling water for 2 minutes. Remove the stems with a slotted spoon; place in a colander to drain and cool.
Cook the chard leaves in the boiling water for 2 minutes. Remove the leaves with a slotted spoon; place in colander to cool and then coarsely chop.
Heat the olive oil in a large skillet on medium high. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic, chard (stems and leaves) and cumin. Sauté for 2 to 3 minutes or until heated through. Season with salt to taste.
Fill tortillas evenly with chard mixture. Get creative and add your favorite taco toppings!

cooking know how…
Can’t find Bright Lights Swiss Chard? Not to worry, substitute any chard or other greens (kale, collards or even spinach).