RICE:
Ingredients:
Pilaf with Kale
2 cups jasmine rice
Kosher salt
1⁄4 cup olive oil
1⁄2 cup sliced onion
2 garlic cloves, chopped
2 cups (packed) finely minced kale
1⁄2 teaspoon black pepper
Pinch of paprika
2 cups Chicken Stock
1 tablespoon finely grated lemon zest

Method of Preparation:
Cover the rice with water by several inches in a bowl and add a pinch of salt. Let soak for at least 1 hour or up to overnight. Drain well. Preheat the oven to 350°F. Warm the oil in a large ovenproof pot with a tight-fitting lid over medium heat. Add the onion and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables just barely begin to soften, about 4 minutes. Add the kale and black pepper and paprika and cook until the kale is tender, another 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated and begins to lightly toast, about 3 minutes more. Add the chicken stock and lemon zest, raise the heat to high, and bring to a simmer. Stir with a fork once or twice, add 1 teaspoon salt, cover, and transfer to the oven. Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered, for 20 minutes before fluffing with a fork and serving

POTATO
Ingredients:
Potato Salad with Pickled Peppers
6 Yukon Gold Potatoes (about 2 pounds)
6 tablespoons olive oil
2 garlic cloves, thinly sliced
1⁄2 cup chopped fresh cilantro
1⁄2 cup shifka or other pickled peppers, sliced into thin rings
1 teaspoon kosher salt

Method of Preparation:
Put the potatoes in a pot and cover with water by several inches. Bring to a boil. Cook until the potatoes pierce easily with a paring knife, 15 to 20 minutes. Drain and let cool. Peel and mash coarsely with a fork. Transfer to a bowl. Warm 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for about 3 minutes. Pour the oil and garlic over the mashed potatoes. Add the remaining 1⁄4 cup oil, the cilantro, pickled peppers, and salt and mix to combine

 
PASTA
Ingredients:
Israeli Couscous
2 cups Israeli couscous
5 tablespoons olive oil
6 cups Chicken Stock or Water
1 carrot peeled and grated(about 1⁄2 cup)
4 garlic cloves, chopped
3⁄4 cup diced onion
1 cup tomato puree (Pomí brand)
1 teaspoon black pepper
3⁄4 teaspoon kosher salt
2 cups coarsely chopped maitake or cremini mushrooms
1⁄2 bunch kale, shredded (about 2 cups packed)
3 tablespoons butter

Method of Preparation:
Preheat the oven to 350°F. Toss the couscous with 1 tablespoon of the oil and spread out on a baking sheet. Bake until the couscous is dark brown and smells nutty, about 15 minutes. Set aside. Bring the chicken stock to a simmer in a saucepan and adjust the heat to maintain a simmer. Warm 2 tablespoons of the oil in a large skillet over medium heat and add the carrot, garlic, and 1⁄2 cup of the diced onion. Cook, stirring occasionally, until the onion has softened but not browned, about 8 minutes. Add the toasted couscous and stir to coat well with the oil. Add the tomato puree and cook until the puree is reduced, about 5 minutes. Add the pepper and salt. Start adding the chicken stock to the skillet in 1⁄2-cup increments, adjusting the heat as needed to keep the liquid simmering. Stir often until the liquid has been absorbed before adding the next 1⁄2 cup of liquid. It will take about 40 minutes for all the liquid to be absorbed and the couscous to be cooked through. In a clean skillet, warm the remaining 2 tablespoons of oil over medium heat and add the mushrooms and the remaining 1⁄4 cup onion. Cook until the onion has softened and the mushrooms have released their liquid and begun to brown at the edges, about 10 minutes. Add the kale and cook just until the leaves are tender and wilted, about 5 more minutes. Off the heat, swirl in 1 tablespoon of the butter. Fold the mushroom-kale mixture into the couscous. Just before serving, fold in the remaining 2 tablespoons butter.