Kale and White Bean Soup

Yield: 4 servings

Time: 30 minutes

Ingredients

1 lb kale, washed, stems removed and torn into small pieces
1 onion, chopped
4 cups water
2 cans (14.5 oz each) cannellini beans, drained and rinsed
2 cups chicken broth
4 slices of bread
Grated parmesan

Directions 

1. Sweat onion in a few tablespoons of oil in a large soup pot. 
2. Add one can of beans to the pot and mash gently. 

Add water, broth, and second can of beans to the pot along with kale. 

Bring to a boil, then simmer for 20 minutes until kale is softened. 

Meanwhile, toast bread in oven. Serve soup with bread and grated parmesan cheese. 

Adapted from Martha Stewart

White Chocolate Dipped Ginger Cookies

Yield: 2.5 dozen

Time: 1 hr 40 min

Ingredients

For Cookie Dough

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup (1.5 sticks) unsalted butter, softened
1/2 cup + 3 Tbsp sugar, divided
1/2 cup packed light brown sugar
1 large egg
1/4 cup molasses
2 tsp vanilla extract

For Frosting

3 cups white chocolate chips, melted

Directions 

1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar, and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. 
3. Preheat oven to 350 degrees during last 10 minutes of chilling.
4. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
5. Dip half of each cookie in melted white chocolate mixture, then return to Silpat or parchment paper to set at room temperature.

Adapted from Cooking Classy