Josette and Diane have been deeply rooted in their community for many years. Listen to what has helped shape their voice and confidence as organizers and their advice on how you can get involved in your community.
Kale is KING of the leafy-green vegetables. Kale’s anti-inflammatory capabilities are unrivaled, especially relating to the prevention of arthritis, heart disease, and several autoimmune diseases. Kale is delicious both raw and cooked. You can throw kale into almost any dish, and it turns out fabulous. This week, think BIGGER than salad by trying out the following recipes. You won't regret it.
12 ounces short pasta, such as gemelli or penne
1 cup panko (Japanese breadcrumbs)
1 cup grated Parmesan (about 3 ounces), divided
4 tablespoons olive oil, divided
3/4 teaspoon freshly ground black pepper, divided
1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
1-pint cherry tomatoes halved
1 cup sour cream or crème fraîche
1 tablespoon Dijon mustard
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken) You can omit chicken for a vegetarian option.
1 1/2 cups shredded mozzarella (about 6 ounces), divided
1. Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
2. Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
3. Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
4. Roast pasta mixture until cheese is melted and the top is lightly browned, 5–7 minutes.
Recipe adapted from Epicurious
Cook Time: 35 min
Ricotta, Kale, and Mushroom Toast
White wine vinegar
Salt and pepper
1. Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally until browned and crisp.
2. Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper.
3. Season ricotta with salt and pepper and spread onto toasted country-style bread; spoon mushroom-kale mixture on top.
Recipe adapted from Bon Appétit
Cook Time: 20 mins