Christina's Butternut Squash Risotto

adapted from Williams-Sonoma

4 Tbs. unsalted butter
2 Tbs. minced fresh sage (or 1 tsp dry sage)
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup Arborio rice
1 tsp. minced fresh rosemary (1/2 tsp dry)

1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper, to taste

In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.

In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbs. sage (or 1/2 tsp dry sage) and rosemary. Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in butter, cheese, salt and pepper. Add more stock if needed so rice is creamy. Let stand 2 minutes. Serves 6.

Christina's Polenta and Greens

multiple sources

olive oil
12 cups chopped greens (Belgian endive, kale, turnip greens, kohlrabi, chard, etc. -- can include all stems)
1/3 cup golden raisins (optional)
1/4 teaspoon salt
2 cups yellow or white cornmeal
1/2 tsp granulated garlic
1/4 teaspoon crushed red pepper
4 cups vegetable or chicken broth
1 cup milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
4 teaspoons pine nuts, toasted (optional)

Heat a large nonstick skillet over medium heat. Coat pan with a little olive oil. Add greens in batches (thickest, hardiest greens first) and as they begin to wilt, add more, stirring constantly. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.

Combine cornmeal, garlic and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/2
cup cheese.

Spoon polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with pine nuts, if using.

Christina's Roasted Sweet Potato Soup with Curried Apples

source unknown

2 1/2 pounds sweet potatoes (3 0r 4)
2 tablespoons olive oil
1 medium onion, sliced
course salt and ground pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced 
3 garlic cloves, coarsely chopped
4 cups vegetable broth, homemade or canned (2 cans)
2 teaspoons white-wine vinegar (or whatever kind you have)
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple, diced
1/4 cup plain yogurt (or sour cream)
2 tablespoons chopped mint, for garnish

1. Preheat oven to 4oo degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potatoes out of the skins. Discard the skins. Or you can cheat and put them in the microwave wrapped in plastic and cook them 20 minutes on 70% power.
2. Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 min. Add bell pepper, jalapenos, and garlic; cook for 5 min. Add sweet potato and broth, stir. Bring to a boil, reduce to simmer, and cook for 20 minutes, until flavors have blended.
3. Working in batches, puree soup in a blender. Combine batches in a clean bowl. The soup should be thick. (If you prefer a thinner soup, add water or more broth). Taste and adjust seasoning.
4. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into bowls, ad spoonful of apples, spoonful of yogurt and a sprinkle of mint.

Christina's White Bean, Rice and Spinach Soup

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can white or Great Northern beans, rinsed and drained
1/2 cup uncooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions

1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.