GARDEN FRESH RECIPES: Spaghettini with Sweet Italian Sausage and Spinach . . . Spinach and Strawberries with Honey Balsamic Vinaigrette . . . Kale and Sausage Stew

Spaghettini with Sweet Italian Sausage and Spinach

1 tablespoon olive oil

¾ pound sweet Italian pork or turkey sausage (link variety), cut into ½-inch-thick slices

2 large garlic cloves, peeled, chopped

1 medium onion, peeled, chopped

2 14-ounce cans fat-free, reduced-sodium chicken broth

½ cup water

8 to 12 ounces spaghettini or angel hair pasta (whole wheat or regular)

1 10-ounce bag fresh spinach, tough stems removed, coarsely chopped

½ cup fat-free half-and-half or light cream or heavy whipping cream

Crushed red pepper flakes to taste

Salt and pepper to taste

2 tablespoons chopped parsley

In a large stockpot, heat the olive oil over medium-high heat. Add the sausage slices and cook 5 minutes, stirring, until they brown.

Add the garlic and cook 1 minute. Add the onion and cook 3 minutes or until it is lightly browned.

Add the chicken broth and water; cover and bring to a boil.

Add the pasta and cook about 5 to 6 minutes, stirring frequently.

Stir the spinach into the pasta, cover and cook 3 to 5 minutes or until the pasta is al dente and the spinach is wilted. Stir in the cream and cook 2 to 3 minutes or until the sauce is slightly thickened and it coats the pasta.

Season with crushed red pepper flakes and salt and pepper to taste. Divide into individual bowls and garnish with a sprinkle of fresh chopped parsley.

Yield: Serves 4.

Approximate nutritional analysis per serving with Italian sausage: 348 calories, 34 percent of calories from fat, 14 grams fat (4 grams saturated), 33 grams carbohydrates, 29 grams protein, 796 milligrams sodium, 25 milligrams cholesterol, 10 grams fiber.

Spinach and Strawberries with Honey Balsamic Vinaigrette

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey

1 tablespoon water

2 teaspoons Dijon mustard

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 5-ounce package baby spinach, cleaned and trimmed

1 cup sliced strawberries

2 tablespoons toasted slivered almonds

In a jar with a tight-fitting lid, combine the olive oil, vinegar, honey, water, mustard, salt and pepper. Cover and shake to combine. In a large bowl, combine the spinach and strawberries. Add the dressing and toss to coat. Sprinkle almonds on top of the salad greens and serve immediately.

Yield: Serves 8.

Approximate nutritional analysis per serving: 46 calories, 59 percent of calories from fat, 3 grams fat (no saturated), 5 grams carbohydrates, 1 gram protein, 75 milligrams sodium, no cholesterol, 1 gram fiber.

Kale and Sausage Stew

1 pound kale

1 tablespoon olive oil

About 1 pound Italian sausage, sliced into 1-inch pieces

1 medium russet or Yukon Gold potato, peeled and diced

1 tablespoon chopped garlic

1 tablespoon smoked or sweet paprika or 1 teaspoon red pepper flakes

3 cups chicken stock

1 15-ounce can cannellini beans, drained and rinsed

Salt and pepper to taste

Pull the kale leaves from the stems, setting stems aside. Pile up the leaves and cut into strips. Cut the stems into ½-inch pieces. Set aside.

Place the oil in a large Dutch oven or soup pot and heat over medium-high. Add the Italian sausage and cook, stirring occasionally, until browned. Remove sausage with a slotted spoon and set aside.

Add the potato and cook several minutes, stirring occasionally, until the pieces are starting to brown a little, about 5 minutes. Stir in the kale stems and cook 3 or 4 minutes. Stir in the garlic, paprika and kale leaves and cook about 1 minute. Return the sausage to the pan and add the stock and drained beans, stirring up any browned bits from the bottom of the pan. Add salt and pepper to taste. (Check first, in case the stock is salty enough.)

Reduce heat and simmer about 10 minutes, until everything is heated through.

Yield: Serves 6.

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