You just need a few simple ingredients: kale, sausage, butter, flour, egg, white wine, basil, onion, ricotta and garlic.  

We thought the texture of this kale (we used lacinato) was so beautiful.  

Starting with a smile!  

The crust is a straightforward butter, flour, salt and water affair -- whizzed up quickly in the food processor.  

Amanda makes sure she adds JUST the right amount of water.    

Perfect!  

We patted the dough into a disc, wrapped it and chilled it for about 30 minutes.  

See the droplets of water collecting in the folds of the kale? They look like jewels.  

Amanda cuts out the spines of the kale leaves, which are tough.  

We sliced the kale into thin strips.  

Sauteing some onion and garlic to start the filling.  

Next, browning the sausage. (Check out Amanda's fridge disappearing act!)  

After removing the sausage from the pan, it's time to wilt the kale in all those yummy juices.  

A little wine never hurts. This recipe only calls for 1/4 cup -- perfect for using up that open bottle in the fridge.  

Amanda used her trustworthy plastic wrap technique to roll out the dough, which is very easy to work with.  

Docking the crust.  

We've got some pretty new baking beans after all of those bulk bin photo sessions!  

Perfectly blind-baked.  

To finish up the filling, you add an egg and some ricotta to the kale, sausage and onion.  

We found it best to use our fingers to distribute the filling evenly in the tart shell.  

Just 15 short minutes in the oven, and dinner is served!  

The ingredients: bread, cucumber, lemon, egg, garlic, yogurt, onion, cilantro, mint, pitas, cumin and chickpeas.  

After soaking the chickpeas overnight, we dried them on paper towels for a few hours.  

Amanda cheerfully throws ingredients into the food processor -- we love that you just toss everything in together!  

Could we possibly fit anything else in here?  

Yes, we can!  

It's alive!  

We decided to finish the job in batches.  

Forming the falafel patties. It's kind of like going back to kindergarten.  

Aren't they cute? And such a pretty green!  

Amanda fries up the first batch of falafel.  

Neither of us had ever actually made falafel before -- so much fun!  

Meanwhile, the tsatziki is a similar dump and whirr operation.  

Lots of mint, and lots of cucumber, makes this version really fresh.  

Now, that's some beautiful falafel.