Egg Noodles with Fancy Cheese and Kale

2 cups (dry) egg noodles, cooked
1.5 c. kale
2 oz ricotta salata
2.5 oz (approximately) unpasteurized Chimay cheese with beer
1/4 c. soy butter
1/2 c. rice milk
salt and pepper

Preheat oven to 350.

In a pot on medium-low heat, melt together butter, rice milk and cheeses. Add in salt and pepper to taste.

Cook and drain egg noodles. Chpp kale to slightly larger than bite size.

Mix together noddles, cheese mixture, noodles and kale.

Bake 30-40 minutes until brown on top.

Egg Noodles with Swiss Chard and Cherry Tomatoes

1/2 pound egg noodles
28 oz can cherry tomatoes
1 bunch green chard, without stems
olive oil
salt and pepper
oregano
3 cloves garlic

Mix together tomatoes, spices and olive oil in a pot, on medium heat. When the tomatoes are bubbling slightly, add in the minced garlic and stir. Cook for at least 10 minutes, then add in chopped swiss chard. Stir well and cover. Cook for about 10-20 minutes (or longer). Meanwhile, boil water and cook noodles. Drain and rinse with hot water.

** In retrospect, I wish I had made the sauce with onions and red pepper flakes as usual. I also wish I had added in some wine or vinegar. Alas.**

When the sauce is ready, stir in the egg noodles and allow to sit for a few minutes before serving. Top with parmigiana or other delicious cheese.