This is one of those meals that brings immense pleasure to fans of efficiency in the kitchen. Okay, so that's probably all of us. Though technically My Pantry Shelf's sausage bespeckled, kale-errific tart bakes at 375°F and the apples at 400°F, we think you could find a happy in-between number (382 perhaps?) and bake them both at once. Dessert and dinner in one go? Yep! And as always, ready in just about an hour. It's a weeknight, after all, and you've got places to be!

The Menu

Sausage and Kale Dinner Tart by My Pantry Shelf

Serves 6

Tart Shell

1 1/2 cups all purpose flour
1/2 cup unsalted butter, chilled
1 pinch salt
3-4 tablespoons ice water

1. Cut the butter into small cubes. Combine butter and flour in the bowl of a food processor. Pulse until butter is pea-sized. Slowly drizzle water through the top of the food processor while pulsing. You have added enough water when the dough sticks together when pressed.

2. Remove dough from

Read More »from Dinner Tonight: Sausage and Kale Tart + Baked Apples

RECIPE: Tuscan Bean Soup
This hearty Italian soup makes good use of cold weather vegetables such as butternut squash, kale, carrots, and potatoes. If you don't plan ahead and soak the cannellini beans overnight, you can substitute canned white beans.

SERVES 4 - 6

INGREDIENTS
2 cups dried cannellini beans, soaked overnight
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
½ yellow onion, roughly chopped
¾ cup extra-virgin olive oil
4 cloves garlic (3 minced, 1 halved)
10 oz. squash, such as butternut, peeled and cut into ½" cubes (about 2 cups)
4 large kale leaves, preferably lacinato or cavalo nero, stemmed and chopped
1 medium waxy-style potato, peeled and cut into ½" cubes
Kosher salt and freshly ground black pepper, to taste
½ tsp. crushed fennel seeds
8 thick slices country-style bread

RELATED: 24 Healthy Vegetarian Mains »

INSTRUCTIONS
1. Drain beans and transfer to a 3-qt. saucepan along with half the carrots, the celery, the onions, and 5 Read More »from SIMPLE WEEKNIGHT MEALS: Tuscan Bean Soup

Pairing wine with food can be a tricky process. Sure, there are some basic rules - how many times have we all heard that red wine goes with red meat and white wine goes with white meat and fish? But wine pairings will always be somewhat subjective. After all, who would have thought that a Chardonnay could be the perfect complement to smoked bacon? We finally have a simple and effective way to pair wine with our meals, thanks to the good people at Wine Folly, via Gizmodo. The graphic recommends a variety of wines with different food groups, allowing for a good amount of overlap. Yes, people will still be quick to nitpick- purists and mavericks dominate the wine world - but we think this is a straightforward and helpful start. Your thoughts? Let us know in the comments.

Read these stories from Food Republic:

Infographic: Craft Sprits By The Numbers

Orange You Glad There's A New Wine Color?

5 White Wines For Winter

by George Embiricos

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Eating fish on Fridays is a long-standing lenten tradition, as those observing this time of fasting and reflection abstain from eating meat once a week. But a day without meat doesn't have to feel like a fast -- make it a feast with one of these 10 recipes. We've got you covered, from simple dinners and work-friendly lunches to dishes worthy of a party.

More from Food52
• How to Tell When Fish is Done
• End your meal with an easy, warm citrus pudding.
• Got a question in the kitchen? The Food52 Hotline is here to help!

Brought to you by the spirited home cooks' community at Food52.

Read More »from 10 Seafood Recipes for Lent

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

French fries are a near perfect food. It's hard to improve upon perfect, but when we're talking sweet potato fries, the old classic may have found its rival. They're a little sweet plus they offer plenty of vitamin A and beta carotene- something a French fry doesn't. But none of that matters if they're swimming in fat and calories--which is an unfortunate reality for most things fried. At a restaurant, a small order of deep-fried sweet potato fries can set you back 260 calories and 13 grams of fat.

Luckily, making your own crispy sweet potato fries is easy to do in your oven, so you don't need a deep fryer. You'll save 122 calories and 11 grams of fat per serving when you "fry" them in your oven instead. Here are a few tips for making perfect crispy (!) sweet potato fries without burning:

1. Cut All Fries the Same Size
Whether you cut your fries into sticks or wedges, the pieces need to be the same size.

Read More »from Crispy Sweet Potato Fries that Rival French Fries

POPSUGAR FoodSource: Fame Meets Food: Oscar Nominees Talk Favorite Eats

Nachos and peanut butter - you'd be surprised at what this year's Oscar nominees call their favorite foods. Something else you'd be surprised by? Many of this season's big names can cook a mean meal (we're talking vegan soul food). Click on to read quotes from the actors and discover more food tales about Jennifer Lawrence, Anne Hathaway, and more!

• Amy Adams - On why her fiancé, Darren Le Gallo, didn't hide her engagement ring in her favorite comfort food: "He knows better than to put it in nachos, because I would have eaten the ring for sure."
• Bradley Cooper - On gorging after filming for The A-Team stopped and he no longer had to follow a strict diet: "In the evening I came home, ordered three pizzas, ate them all in one go, then walked to the store and bought Ben & Jerry's Cherry Garcia ice cream. I thought I was going to die. My stomach wasn't used to digesting that much."
• Hugh Jackman - On his

Read More »from Fame Meets Food: Oscar Nominees Talk Favorite Eats

There are some 200,000 full-service restaurants in America, so it's no small task to determine the best ones. Can you compare a roadside burger joint with an urban fine-dining restaurant whose theme changes every few months? "Best restaurant" lists are tricky, but answering these questions is what the third annual list of The Daily Meal's 101 Best Restaurants in America sets out to do. A list of 303 nominees was narrowed to 202, then voted on by a panel of 174 judges and our staff, with each restaurant getting the chance to be selected three times on the basis of location, type of cuisine, and factors of price, level of "buzz," formality of food and atmosphere, classic status, and epic meal experience offered. - Arthur Bovino, The Daily Meal

More from The Daily Meal:

For the Full List of The Daily Meal's 101 Best Restaurants in America for 2013 Click Here

America's 35 Best Pizzas

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Lemon MeringueWho doesn't love lemon meringue pies? They're even more irresistible in two-bite size - perfect for parties or for satisfying a craving without committing to an entire slice. Lemon is perfect for winter, when citrus is at its peak, and its brightness cuts through the chilly air and early nights.

Make Two-bite Lemon Meringue Pies:


Ingredients:
For mini muffins
1 pastry pie
For yellow curd filling
6 egg yolks
1 cup sugar
1/2 cup lemon juice
zest of one or two lemons
1/2 cup butter, cut into pieces

Related: 24 sinfully sweet dessert recipes in a jar

Directions:
1. Roll your favorite pastry recipe and cut into rounds with a cutter or glass rim; fit into mini muffin tins, prick the bottom with a fork and bake at 375F for 15 minutes, or until pale golden.

Lemon Meringue Pies











2. Fill with lemon curd (bottled, or use the recipe below) then top each with a swirl of meringue.

Lemon Meringue









3. To make lemon curd, whisk together the egg yolks, sugar, lemon juice and zest in a medium saucepan. Set over medium heat and

Read More »from Short and Sweet: How to Make Two-Bite Lemon Meringue Pies