Kale is becoming a staple in our house. We’ll have it as a side dish, for breakfast, in salads, as chips and now in pasta but I must say that sauteed is my favorite.  Simplicity is key for kale in my book! A bit of olive oil, a touch of sea salt  and a hot pan is all it takes.

In addition to the greens, I wanted to add a little extra flavor with the bacon and let’s be real, bacon adds nothing but good things.

Orechiette with Kale & Bacon makes 2-3 servings

• 3 strips bacon
• 5 oz whole wheat orchiette
• 1 Tbsp olive oil
• 1 bunch kale, roughly chopped
• 4 cloves garlic, minced
• parmesan cheese

Cook bacon until crisp, about 2 minutes per side,  in large pan. Set aside and drain oil from pan. Cook pasta as directed and set aside. Add olive oil to pan and add kale, garlic and salt & pepper. Saute kale for about 2 minutes and add pasta to pan. Toss until combined. Top with freshly grated parmesan if desired.

Ever since my friend Mercedes introduced me to Valdoro Prosecco a few weeks ago, I have been finding myself straying from the beloved red for the crisp, fresh bubbly.  Now don’t get me wrong, I would never leave red behind, but I know I will be enjoying some more prosecco on the up-coming summer nights.

Prosecco is a dry sparkling wine from the prosecco grape (grown in the Veneto region of Italy).

I love it on its own, but I also love adding some fruit to my bubbles every now and then. Mixing some prosecco with a splash of juice proved to be delicious, extra-pink, pretty & full of antioxidants. (Ok, full of might be a stretch)

Prosecco Cocktail:

• 1 part Bossa Nova mangosteen & dragonfruit juice
• 4 parts prosecco
• frozen berries, if desired

Here is a toast to Friday and the weekend!