Crock Pot Steel Cut Oats

http://www.theyummylife.com/Slow_Cooker_Apple_Cinnamon_Oatmeal

or, if you don't want to scroll so stinkin' far:

http://www.theyummylife.com/recipes/105/Slow+Cooker%2C+Apple+Cinnamon+Steel-Cut+Oatmeal

We doubled it and used almond milk.  Right around 7 hours worked out well.

For a double batch:
4 apples
3c milk
3c water
2c oats
4T brown sugar
2-3 T butter
1 t cinnamon
2 T ground flax seed
1/2 t salt

Kale Mushroom Egg Bake

http://www.kalynskitchen.com/2014/01/kale-mushroom-feta-mozzarella-breakfast-casserole.html

Used less cheese than they said, and we still maybe had too much.  Turned out well though.

Chicken Burgers

This was our summer swan song.  Grilled some wildtree chicken burgers with other assorted veg.  Pretty tasty.

Minestrone

http://centerofthepie.blogspot.com/2013/02/2-on-tuesday-minestrone.html

Yum.  This was super easy, and it turned out deliciously.  We added a Parmesan cheese rind to the pot.  Didn't use nutritional yeast.  Cooked the pasta separately.  And used spinach instead of kale.

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1 large Onion, peeled and chopped
2 large Carrots (or about 12 Baby Carrots), sliced like nickels
2 Celery Stalks, washed and chopped with leaves
4-5 Cloves Garlic, peeled and minced
8 cups (or 64-ish ozs) Vegetable Stock
2 tablespoons Nutritional Yeast (optional, but I've recently been cooking with it!)
2 cans (15.5 ozs) Diced Tomatoes
1 tablespoon Greek Spices (Oops. No Oregano. But my #FoodiePenPals box had a tin of Greek Spices!)
2-3 medium New Potatoes (red skin), scrubbed and diced
4-5 handfuls Chopped Kale (little to no ribs - I buy a big bag to last a week)
1-2 cups of Multigrain Pasta
1 can (15.5 oz) Cannellini Beans, drained and rinsed
S&P (salt and pepper - to taste) and Red Pepper Flakes

- Saute the onion, carrots and celery with 1 tablespoon of Olive Oil or Coconut Oil or try a Water Saute (without any oil) in a large pot over medium heat for 10 minutes.

- Stir in garlic - don't let it burn.

- Add vegetable stock, nutritional yeast, tomatoes, spices, potatoes, kale, pasta and beans.
Simmer for 30-45 minutes.

Tunisian Pepper and Potato Couscous

Deborah, pg 255.  Yum.  Made extra couscous this time.

Pumpkin Potato Soup with Kale

This is a Grant Farms recipe, and in case it disappears from the intertubes it's below.  Pretty tasty soup.  Needs a little gorgonzola or something on top.  We just put all the kale in with the soup instead of adding more when reheating like they say.

http://www.grantfarms.com/farm/pumpkin-and-potato-soup-with-kale

2 tbs olive oil

1 medium onion, chopped

3 to 4 cloves garlic, minced

3 tbs miso paste (a flavorful soy product, can be found in Japanese and health food stores)

2 quarts water

1 lb potatoes

1 pumpkin, about 1-3/4 pounds, to yield 1 pound when peeled and cubed

1/2 bunch kale, leaves only, washed and torn into bite-sized pieces

3 tbs minced parsley

Red wine vinegar to taste

Salt and freshly ground pepper, to taste

Hot ground pepper, to taste

Grated Parmesan cheese to pass at the table

Heat the olive oil in a heavy soup pot. Add the onion, reduce the heat to moderate, and cook until the onion is just wilted. Add the garlic and miso; stir until the miso dissolves and colors the onion and garlic. Add the water. With the pot covered, bring liquid to just below the boil. Reduce the heat and simmer. Meanwhile, scrub the potatoes and cut them into 1/2-inch cubes. Peel and cut the pumpkininto 1/2-inch cubes. Add them to the pot. Simmer for about 20 minutes, or until the potato has cooked. The pumpkin will break up and thicken the soup. Just before serving, add the kale, the parsley, and the seasonings. Cook just long enough to wilt the kale, less than 1 minute. Pass the cheese at the table. Note: If you plan to serve the soup over several days, just add a little kale with each reheating.

Garlicky Tacos

Yay for tacos!  Rick Bayless Garlicy greens tacos (with kale maybe?  or mustard greens or collards?) and added mushrooms.