New York is in full bloom. Dogwood, cherry blossoms, violets, geraniums, marigolds, tulips, daffodils, begonias, and lilacs burst forth onto the sidewalks, filling the air with color and good smells. Once again my windows are pushed wide open and my sandals have made their way out of the closet. (My dresser, however, still bulges with my heaviest sweaters and I haven’t really put away my snow boots. Wasn’t it freezing last week?) I’ve been reveling in the warm weather and plentiful hours of daylight, and craving nature like crazy. Still, it’s all a bit bittersweet. April and May bring their annual jarring heartache– and yet I cannot even begin to comprehend the turmoil that must be Nepal. It is a terrible, terrible reminder of every cliché about appreciating what you’ve got. To not only practice gratitude but embrace it. I’m working on it.

A huge part of nourishing our souls is taking good care of our bodies. I can’t think of any food more comforting than a big bowl of pasta, especially when topped with garlicky greens. Walnuts provide protein, omega-3 fats, antioxidants, and earthy richness; lemon brings the sunshine.
*If your kale seems very tough (like if you’ve had it awhile), you might want to boil it first (before braising), for about 5 minutes.

1 12-oz package pasta
½ cup walnuts, chopped
olive oil
4-6 garlic cloves, thinly sliced
pinch of red pepper flakes
1 bunch of kale, rough stems removed, chopped
salt and black pepper, to taste
zest and juice from ½ medium lemon
extra lemon slices for serving, optional

• Cook pasta in salted water according to package directions.
• Meanwhile, in a large pan, heat walnuts over medium heat, keeping a close watch, until toasty and fragrant, about 4 to 5 minutes. Transfer nuts to a bowl and set aside, and carefully wipe the pan with a dry towel.
• Add a bit of olive oil to pan and cook garlic and red pepper flakes over medium-low heat for a few minutes, watching closely and agitating pan frequently until fragrant.
• Stir in kale and splash with some water. Cover, turn heat up to medium-high, and cook for about 12 to 14 minutes, stirring occasionally and adding more water as necessary to keep from burning. Lightly charred in spots is ideal. When kale is done, add the lemon juice and season with salt and black pepper.
• Mix the kale and the drained pasta, sprinkle on the lemon zest and walnuts, and drizzle with a tiny bit more olive oil. Serve garnished with lemon slices if desired.

Yield: About 4 servings

Recently in New York we experienced some really beautiful, warm(!) weather.   I opened my windows, walked through the park, indulged in tulips and basil and ice cream (Steve’s Dark Chocolate Salty Caramel— OMG).  Now, of course, it is cold again, as it no doubt will be for many more days to come. So while just last week I was craving salads and smoothies, now I want hot food– by the bowlful.  This is the lentil soup I make over and over again, not terribly complex yet still full of flavor and so, so nourishing.
*Update: I’ve started soaking my lentils, which makes them far more easily digestible.  It also reduces the cooking time.  After rinsing and sorting, place lentils in a bowl and cover with a few inches of recently boiled water, plus 2 tbsp of apple cider vinegar (or other acid).  Let soak for several hours or overnight, then drain and rinse before proceeding with recipe.

2 tbsp olive oil, plus more for drizzling
2 medium carrots OR 2 handfuls of baby carrots, chopped
1 not too big yellow onion, chopped
2 cloves garlic, minced
1 cup chopped tomatoes, fresh or canned
1¼ cups green or brown lentils, rinsed and sorted
6 cups liquid (I use water + 1½ veg bouillon squares or 3 cups water + 3 cups veg broth)
1 tsp ground cumin
1½ cups diced new potatoes, unpeeled (I like them unpeeled and kind of chunky, about ¾” dice)
10 oz spinach, either fresh or frozen (if frozen then slightly thawed)
juice from ½ lemon
salt and black pepper to taste

• In a large soup pot, heat olive oil over medium heat.  Add carrots, onion, and garlic, and cook for about 8-10 minutes, stirring frequently and turning down heat as needed.
• Add tomatoes and cook for about 5 minutes more.
• Add lentils, liquid, cumin, and a couple dashes of salt and pepper.  Turn up heat and bring to a boil.  Then cover, lower heat, and simmer, stirring every once in a while, until lentils are close to–but not quite– done.  This will take about 15 minutes for lentils that have been soaked beforehand and 20-25 minutes for non-soaked lentils.
• Add potatoes, turn up heat slightly, and cook, covered, for another 15 minutes or until potatoes can easily be pierced with a fork.
• When soup is just about done, stir in spinach and lemon juice.  Cook for a few minutes more. Check for seasonings.  Serve with a little drizzle of olive oil.  Also great with a splash of Tabasco.

Yield: About 6 servings