Full disclosure, Annie -- I've never tasted Kale. How sad is it that my son goes to college and comes home liking greens:) Is it normally sweet, or depends on temp/weather conditions? Btw, he said everyone looked pretty "fit":) Some interesting organic methods, I was interested in deer-proofing techniques, and he took some good-natured ribbing when he shared with the group that he was a ChemE major ... yep, surrounded by agricultural science/food science majors. Mustangs, I'm laughing. I will NEVER look at my kids' facebook pages. NEVER! but I figured a graded blog would be safe. Desperate measures:) Thanks for sharing in the fun. He forgot to take pictures - these are from website/sign me up: Cathy in SWPA

Lynn, this is a huge favorite of ours, and it seems to meet all your requirements. It's a great make-ahead dish, is easy to do, and it's made and reheated on the stovetop, so that eliminates the oven problem. And one of the things I like best is that it tastes authentically Italian but doesn't seem 'heavy' at all. It goes by several different names (and spellings), but the recipes don't vary much. The one untraditional ingredient here is the balsamic vinegar. (Idea stolen from Marcella Hazan, and it's wonderful!) This is supposed to be enough for 1 lb. of pasta, but I double everything because we like it saucy. All'Amatriciana Sauce 2 T. olive oil 1 red onion, quartered and thinly-sliced (at least 1 cup -- a little more is fine) 1 - 2 cloves garlic, minced 4 - 6 oz. pancetta, chopped fine (I've substituted Genoa salami with good results, and pepperoni works okay. Lots of recipes say regular bacon can be used, but I'd be hesitant to try that.) 1/2 tsp. crushed red pepper flakes or 2 small hot chilies, minced 1 T. tomato paste 1 (28-oz.) can tomatoes, preferably San Marzano (I like to use whole and crush by hand, but diced will be fine) 1/4 cup wine, optional (I prefer to drink it instead. Less chance of my family being poisoned, doncha know. :) But if you're willing to risk it, either red or white is okay.) 1 T. balsamic vinegar (needs to be good quality!) 1 T. brown sugar salt and pepper, to taste 1/2 c. fresh basil leaves, chopped 1/2 c. freshly-grated cheese (Romano is traditionally used, but it's a little sharp for us, so I sub Parmesan) Heat oil in a large pan over medium-high heat. Add sliced onion; cook, stirring occasionally, until they begin to caramelize (approx. 6-7 minutes). Add garlic, pancetta and pepper flakes; cook, stirring constantly, another 6 or 7 minutes, until pancetta is golden. Add tomato paste, stirring a couple of minutes to allow it to brown. Add tomatoes, including juice, vinegar, sugar and wine, if using. Reduce heat and allow mixture to simmer until thickened to desired consistency. (This should take about 15 minutes -- maybe 20 if you added wine.) Season to taste with pepper and salt, if needed. If making in advance, cover and refrigerate at this point. Shortly before serving, boil pasta while gently reheating sauce. (Bucatini is the most traditional choice, but penne is a close second.) Mix drained pasta with sauce, and put in serving bowl. Sprinkle with basil and cheese and serve immediately. Note: Since you seem to be leaning towards a chicken dish, adding it to this sauce is apparently a common variation. I found quite a few recipes online that all called for the same method. Dip chicken cutlets (pounded thin) in beaten egg, then roll in seasoned breadcrumbs. Fry in olive oil until crust is well-browned on both sides. Slice thinly and then add to sauce while it simmers to finish cooking. As far as roasting the vegetables, asparagus should only take 10 minutes or so. The lasagna will need to sit that long so it will slice nicely. Timing should be just about right. Good luck! sm

Sigh. Smoked duck. Annie, just the thought is making me drool. YUM. If no smoker, and you have the time and oven space you could smoke the duck inside. Just elevate it on a rack over some damp wood chips in a roasting pan, and cook low and slow. I'm reminded of a funny story I read in the paper (I think the article was about waiters' horror stories). There were some rude people at a very very fine restaurant who were acting all superior and know-it-all-ish. They insisted that the "game birds" weren't really game. Then the worst of the bunch bit down on a piece of shot. Ordinarily everyone in the place would have been horrified that the shot made it to the table. The waiter couldn't help but smile inside. Do check well for shot though...you won't be needing proof at the table. :D

Oh my goodness, I had an attack of laughter with cooksnews and jimster's posts. I recently made brazilian barbecue using a special beef cut, called a rumsteak or picanha. Everyone in my party thought it would be gross, because it has one thick layer of fat all over one of it's largest sides (about 12x7"). I made it traditionally, covering it in a thin layer of lard (supposedly to make it softer, only due to the possibility I had been sold the wrong cut) and covered in sea salt. Threw it on a hot charcoal barbecue and sliced very thin pieces of the sides as it cooked, medium rare, served as it cooked. The 5 skeptic girls gobbled it all up, fat and all (usually we eat some of the fat but not all, we just leave it attached for flavoring), 2.5 pounds of meat! They said it was the most tender meat they ever ate :) Of course, it was brazilian Picanha. Oh yeah, then I made chicken hearts covered in sea salt and a group of 7 people all ate them and loved them! I was very suprised, I was afraid no one was going to eat any of either of these meats. Failed dishes, pretty much anything I ever made until 3 months ago. I vote for jim's recipe though, sounds truly revolting.