Tag: Kale

Sausage Kale and Spätzle Pesto Bake

Easter is just a few weeks away and if you’re just starting to think about what to make, we have a great meal for you guys, that’s also a crowd pleaser! Our Sausage, Kale and Spatzle Pesto Bake is the perfect dish, if you’re feeding a larger group; plus you can make and assemble the dish a day ahead of time and stick it in the oven right before you’re ready to serve it! This dish also makes really delicious leftovers that hold well!

I’ll admit this recipe is a tad labor intensive because of the different components that are involved, but you can totally use shortcuts like buying a readymade pesto instead of making your own! The spatzle recipe itself couldn’t be easier and you don’t need a ‘spatzle maker’ to make it either. As long as you have a colander with wider holes (at least 1/8″ to 1/4″ in diameter) you’re totally fine! If you’re never had buttered spatzle before, man are you in for a treat! It’s just buttery, carby goodness that can replace other carbs like mashed potatoes, rice, pasta, etc SO easily! If you don’t make this recipe at very least make the spatzle and fry it up in a skillet with lots o butter and I promise you’ll be very glad you did. Enjoy! xx, Jenny

Sausage Kale and Spätzle Pesto Bake

Makes 1 (9”x 13”)

basil pesto:
1 garlic clove
3 tablespoons toasted pine nuts
1 cup packed fresh basil leaves
1/2 cup extra virgin olive oil
2 1/2 tablespoons grated Parmesan
buttered spätzle:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
2/3 cup whole milk
3 tablespoon unsalted butter, divided (1tablespoon melted and cooled)

4 teaspoons extra virgin olive oil, divided
2 smoked sausages, thinly sliced
1/2 bunch kale, ribs removed and chopped
2 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, minced
1 1/2 cups heavy cream
1/4 cup grated Parmesan, divided
Salt and pepper to taste


1. Preheat oven to 350˚F.
2. For Pesto: Place garlic and pine nuts into the well of a food processor and pulse 4 to 5 times. Add basil to garlic and pine nuts mixture and blend together; with the motor running, add oil in a slow and steady stream until fully incorporated. Transfer pesto to a small bowl and fold in grated Parmesan. Season to taste with salt and pepper.
3. For Buttered Spätzle: In a medium bowl combine flour and salt and whisk together. In a small bowl combine eggs, milk and melted butter and whisk together. Pour egg mixture into flour mixture and whisk together until smooth (batter should be thick).
4. Fill a large pot with water and place over high heat. Once water comes to a boil, add small handful of salt.
5. Using a spätzle maker, or colander with wide holes, add 1 cup batter and push batter through holes into the boiling water. Boil spätzle for 3 to 4 minutes or just until spätzle floats.
6. Using a slotted spoon, drain and transfer spätzle to a large bowl and repeat until all spätzle has been made.
7. Place a large skillet over medium-high heat and melt remaining 2 tablespoons butter. Add spätzle and cook, stirring gently, for 4 to 5 minute, until lightly browned and slightly crisp. Season with salt and pepper, gently toss together and transfer to a large mixing bowl. Keep warm.
8. For Bake: Clean out skillet used for spätzle and place over medium-high heat. Add 1 teaspoon of oil, followed by sausage and saute for 3 to 4 minutes or until the edges begin to brown and caramelize. Remove sausage from skillet and transfer to mixing bowl with spätzle. Add remaining oil to skillet and saute kale for 5 to 6 minutes or until wilted but still firm and crisp. Season with salt and pepper. Transfer kale to bowl with spätzle and sausage.
9. Lower heat of stovetop to medium and melt butter. Add garlic and shallot and saute for 2 to 3 minutes. Add cream and bring to a boil, reduce heat to medium-low and simmer until cream has reduced by 1/3. Season with salt and pepper. Stir in 2 tablespoons Parmesan and simmer until mixture thickens, 1 to 2 minutes. Remove from heat and stir in pesto until fully incorporated.
10. Pour pesto cream sauce over the sausage mixture and fold together until completely combined and everything is evenly coated.
11. Pour mixture into a lightly greased 9”x 13” baking dish and top with remaining grated Parmesan. Bake for 20 to 25 minutes or until casserole is bubbling and the top has browned slightly. Remove from oven, cool for 10 minutes and serve.

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Herby Kale Omelette with Manchego Cheese

Overhead photo of Omelette with a tarragon-kale sauce and melted manchego served with extra sauce and coffee.

Green Sauce

When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before it goes bad.

Saucy Kale Omelette

You can swap the kale for other greens such as spinach, chard, or collards. If you’re using spinach, drop the time for blanching. Spinach takes much less time: usually around 30 to 60 seconds.


I know tarragon isn’t everyone’s favorite herb. You could swap it out for chives or if it’s summer, use fresh basil.

Omelette vs Frittata

I love a solid omelette for my morning breakfast but if I’m making a dish to feed the family, I usually stick with frittata. You can easily use this same concept in frittata form. I like to use this base recipe and right before I transfer the pan to the oven, I swirl in the kale sauce.

Add some Grains

Leftover grains? Add a few to the omelette. I really like using cooked grains in the omelette or as an omelette filling. This also works if you’re making the frittata (as mentioned in the previous paragraph!)

Veg Bulk

Depending on the time of year, add fresh or cooked vegetables to the filling. During the cooler months, roasted squash or sweet potatoes. For spring, try some pan-fried asparagus then during summer, blistered tomatoes!


Finally, since the sauce is vegan, I’d be remiss if I didn’t add a vegan option for the omelette. Use the kale sauce in a tofu scramble, make a grain bowl, or there’s the new ‘just’ product that uses mung beans as a base.


Herby Kale Sauce Omelette


A simple omelette mixed in a go-to tarragon kale sauce and melted manchego.


Sauce (makes more than one omelette)

2 cups packed blanched kale

⅓ cup chopped scallions (2 to 3)

¼ cup packed parsley

1 tablespoon packed tarragon

Juice from one lemon

¼ cup olive oil

¼ cup-ish of water

½ teaspoon salt


2 large eggs

1 tablespoon heavy cream

Pinch of salt

2 teaspoons ghee

2 tablespoon grated manchego


  • Bring a pot of salted water to a boil and have a bowl of ice water ready. Destem and give the kale a rough chop. Drop in the water and blanch for about 1 ½ to 2 minutes, the kale should be bright green. Transfer to the ice bath and let cool.
  • Once the kale is cool, place in a blender along with the scallions, herbs, lemon, olive oil, water, and salt. Puree until mostly smooth.
  • Whisk the eggs, cream, and egg together. Heat an 8” skillet over medium-low heat. Add the ghee and once that melts, add in the egg mixture. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs.
  • Add the two tablespoons of sauce before the omelette is fully set, letting swirl into the uncooked egg. Continue to cook until the omelette is mostly set. flip the omelette over and sprinkle with the cheese. Fold the omelette, turn off the heat, and let rest for a minute or two, just enough to melt the cheese.
  • Serve the omelette with extra sauce and crushed red pepper (if desired).

Close-up photograph of kale sauce omelette with manchego cheese.


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Farm-Inspired Bacon + Kale Stuffed Shells – A Cozy Kitchen

There are only a few dishes that evoke pure happiness from people. Chocolate can sometimes do it. Freshly made bread has that power, always. And stuffed shells. People love stuffed shells!

Baked stuffed shells were one of the first things I ever learned how to cook. And ’til this day, they’re still one of my favorite dishes to make because of how easy and delicious they are. Every single time. They never get old. Kids love them, adults love them—everyone!

This iteration is a bacon-driven one that begins with bacon being baked in the oven (my favorite way to cook bacon). And then it’s chopped up and added to sautéed kale, ricotta, egg and Parmesan cheese.

For this post, I teamed up with Pure Farmland and used their bacon in this dish.

Pure Farmland Bacon is all-natural and free from antibiotics, preservatives and MSG, so you can feel good about incorporating this savory bacon into any meal, including this pan of stuffed shells.

I had the pleasure of visiting Underwood Family Farms. The owner, Craig Underwood, drove me around on a rainy day in Los Angeles (we’ve had a lot of those lately). We talked about lots of things, ranging from how he farms the land to what produce is his favorite. We toured the beautiful strawberry fields and he and I spoke about the connection between farming and cooking.

As we drove around, I saw all the beautiful cauliflower and rows of kale and knew that I really wanted to make something from the sturdy kale that grew from their land.

Pure Farmland teamed up with American Farmland Trust, which is an organization that tackles the biggest threats to our nation’s farmland and family farmers. In fact, more than 175 acres of American farmland are lost every hour across the United States, so it’s important to get involved and see the role we can play in our food system with farmers like Craig. Now through December 31, 2019, Pure Farmland has pledged to protect one square foot of American farmland for every specially-marked Pure Farmland item purchased, up to $140,000.

It was a lovely educational day, and I’m glad I could take what I learned and incorporate it into this dish.

CourseMain Course


Keywordbacon pasta, farmland bacon, stuffed shells

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4

Calories: 350kcal

  • 1 (10-ounce) package Pure Farmland All-Natural Uncured Bacon  
  • 1/2 pound medium shells
  • 1 bunch kale, cut into very thin slices and then minced
  • 4 garlic cloves, minced
  • 7 ounces fresh ricotta
  • 1/4 cup freshly grated Parmesan-Reggiano
  • Pinch crushed red pepper flakes
  • 1 large egg, beaten
  • 12 ounces jarred marinara sauce
  • 2 cups shredded mozzarella
  • 1 tablespoon minced Italian parsley

To Make the Bacon:

  • Preheat oven to 400 degrees. Line a baking sheet with a cooling rack. Place the bacon side-by-side on the cooling rack. Transfer to the oven to bake until crispy and golden brown, about 20 to 25 minutes. Place the bacon on a few layers of paper towels to drain. When cool enough to handle, chop up the bacon into bite-size pieces.  

To Make the Stuffed Shells: 

  • I made this in a 10-inch skillet but feel free to use what you have that’s comparable. A square baking dish or round baking dish would also work. 

  • Bring a pot of salted water to a boil. Cook the shells according to your package’s directions. For pasta that I’m then going to bake, I always cook it a minute or two under the recommended time. Drain and rinse well with cold water.

  • In a saute pan, set over medium heat, add the olive oil. When warm, add the kale and cook until softened, about 2 to 3 minutes. Add a pinch of salt and mix in the garlic cloves. Cook for an additional minute or so.  

  • To a medium bowl, add the sautéed kale and garlic mixture, fresh ricotta, Parmesan, crushed red pepper, black pepper, few pinches of salt and beaten egg. Mix until combined. Then fold in the bite-size bacon. 

  • Preheat the oven to 350 degrees F. The assembly takes a few minutes so this is the perfect time to preheat your oven.

  • To the bottom of your baking dish, add 1/2 cup of marinara sauce. Spread it around so it’s an even layer.

  • Scoop a teaspoon or two of the bacon/ricotta mixture into the shells and place them in the pan. Repeat until you’ve worked through all of the shells. 

  • Pour about a cup marinara on top and then sprinkle with 1 cup of cheese. Transfer to the oven to bake for 25 to 30 minutes, until the cheese is melted and the color is lightly golden brown. Garnish with Italian parsley and a sprinkle of crushed red pepper.

(This post is sponsored by Pure Farmland. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Lentil Rotini with Garlicky Kale and Goat Cheese Sauce

Post sponsored by Barilla. See below for more details.

Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!

All the Greens

When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well.

I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.

Goat Cheese: love it or leave it

I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.

Vegan? Yes!

Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.

Barilla’s Red Lentil Rotini Pasta

When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. It’s such a good, protein-solid flour. Because of this, I’m not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.


Lentil Rotini with Garlicky Kale and Goat Cheese Sauce



4 ounces red lentil rotini


1 tablespoons ghee

3 cups shredded kale

1 garlic clove, minced


4 ounces soft goat cheese, at room temperature

1/4 cup whole milk

1/2 cup shredded Parmesan

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Crushed red pepper, optional


  • Heat a large skillet over medium-low heat. Add the ghee followed by the kale. Let cool, stirring occasionally, until the kale is starting to wilt. Stir in the minced garlic and a pinch of salt. Let cook for another minute or two, until the garlic is golden and the kale has softened.
  • To make the pasta, bring a pot of salted water to a boil. Add the Chickpea Casarecce and cook until al dente, 7 to 8 minutes. Drain and return the pasta back to the pot.
  • Finally, in a blender, combine the goat cheese, milk, parmesan, salt, and pepper. Puree until smooth, adding a splash more milk if needed to thin the sauce.
  • Combine the kale with the pasta and the goat cheese sauce. Toss until well combined and serve, with a sprinkle of crushed red pepper, while still warm.


Leftover pasta will need a little more liquid as it reheats- the sauce really soaks up into the pasta.

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.


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Meyer Lemon + Bacon Bucatini Pasta with Kale and Cauliflower – A Cozy Kitchen

Bacon Pasta with Meyer Lemon and Cauliflower,

I love a quick pasta, don’t you? It’s the perfect thing to have in your back pocket when it’s cold and chilly outside. I’m not gonna lie, I sometimes struggle with making these quick pastas interesting. A lot of times it’s just boring red marinara sauce and cheese. But Josh is great at this, grabbing ingredients out of our produce drawers and combining foods together that I wouldn’t normally think of.

This pasta is a play off of a pasta he threw together a few months ago. It has cauliflower, lots of lemon, sautéed kale and best of all…bacon.

For this post, I teamed up with Pure Farmland Bacon which is all-natural and free from antibiotics, preservatives and MSG, so you can feel good about incorporating this savory bacon into any meal, including this pot of pasta.

I made it my favorite way to make bacon…by baking it at a high temperature.

To make things easy, I baked them on a rack on one side of a baking sheet and on the other is the cauliflower. After 17 minutes the bacon was crispy and delicious.

Better yet, Pure Farmland also has teamed up with American Farmland Trust, which is an initiative to protect American farm and ranch land and support and promote sound farming practices in the U.S. To further Pure Farmland’s commitment to provide consumers with sustainable, socially conscious products, now through December 31, 2019, for every specially-marked Pure Farmland item purchased, Farmland will preserve one square foot of American farmland, up to $140,000.

I had the pleasure of visiting Underwood Family Farm in Camarillo, California a few weeks ago and can’t wait to share with you all about my visit and an another recipe inspired by my trip that uses their produce!

But for now, pasta…and a quick one, too. Of course, there are other ingredients, too, like fresh Italian parsley, a whole lot of crushed red pepper and some anchovy paste, which adds a nice brininess but is very optional.

I used a bucatini pasta but recipe tested this with rigatoni and it was splendid. So I like to think that this is the best type of recipe: a flexible one.

Meyer lemon pasta (bucatini) with kale, cauliflower and crispy bacon. 

CourseMain Course


Keywordbacon pasta, fast pasta, meyer lemon pasta, pasta, quick pasta

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 2

Calories: 680kcal

  • 4 slices Pure Farmland All-Natural Uncured Bacon
  • 1/4 head cauliflower
  • 2 tablespoons olive oil + 1/4 cup, , divided
  • 3 tablespoons unsalted butter
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, peeled and minced
  • Pinch of crushed red pepper
  • 1 bunch of kale, minced
  • 1 Meyer lemon, zest and juice
  • 2 tablespoons minced Italian parsley
  • 1/2 cup pasta water
  • 4 tablespoons grated Parmesan
  • 1 pound bucatini, or other pasta of choice
  • Preheat oven to 425 degrees F. On one side of a baking sheet, place a cooling rack atop. Lay the bacon side by side on the cooling rack. On the other half of the baking sheet add the florets of cauliflower and toss them with a teaspoon or two of olive oil and sprinkle with salt. Transfer to the oven to bake for about 15 minutes, until the bacon is golden brown and the cauliflower is lightly golden brown. Remove from the oven and allow the bacon to cool for 10 minutes before transferring to a clean kitchen towel or paper towels to drain the bacon. Dice up the bacon into bite-size pieces and set aside.
    In a large saucepan, set over medium-low heat, add the olive oil, butter, anchovy paste, garlic, and red pepper. When the butter has melted, add the kale, and cook on low until softened, turned a bright color green and wilted. Stir in the lemon zest and juice. Cover the pot and turn off the heat.Meanwhile, bring a pot of salted water to a boil. Cook your pasta according to the package’s instructions, about 9 minutes.Reserve about 1/2 cup of pasta water to the side. Drain the pasta. Pour the pasta water to the butter sauce and bring to a gentle simmer. Add the pasta, along with the Parmesan, Italian parsley and reserved cauliflower; toss until combined.Divide the pasta amongst bowls and top with bacon, more parmesan cheese, pinch of crushed red pepper and lemon zest. 

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Pork Belly and Kale Fried Noodles · i am a food blog i am a food blog

Happy year of the pig! Are you guys celebrating? We’ve been eating like crazy, especially all the lucky foods. I whipped up these quick pork belly and kale noodles so that we’ll be super lucky with long life. LOL.

Anyway, this is a quickie because I gotta get back to celebrating. We might even hit up the casino later with my parents – yup, it’s lucky to gamble on Lunar New Year. Something something about being more and more lucky in the new year. Who knows?! I do know that eating these noodles makes me feel pretty darn lucky though 😉

Pork Belly and Kale Fried Noodles | www.iamafoodblog.com

Pork Belly and Kale Fried Noodles
serves 2-4

Pork Belly

  • 1/4 pound pork belly, sliced into matchsticks
  • 1 teaspoon cornstarch
  • 1/2 teaspoon shaoxing
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon sugar


  • 2 tablespoons chicken stock or water
  • 1 tablespoon light soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame oil
  • 12 ounces thick cut noodles
  • 2 tablespoons oil
  • 3 stalks kale, stripped and roughly chopped

In a bowl, mix the pork belly with the corn starch, shaoxing, light soy sauce, and sugar.

In a separate bowl, mix together the chicken stock, soy sauce, hoisin sauce, dark soy, and sesame oil. Set aside.

Cook the noodles according to the package and drain.

Heat up a wok or sauté pan over medium high heat then add the oil. When hot and shimmery, add the pork and cook, stirring occasionally, until cooked through and crispy. Add the kale and cook until wilted. Add the noodles and sauce and toss everything together until the noodles are coated. Taste and adjust the seasoning if needed.

Enjoy hot!

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Tortellini, Turkey Sausage, Sweet Potato, and Kale Soup


We’re back with more soup today! Today we have our Tortellini, Sausage, Sweet Potato, and Kale Soup for you guys! This soup couldn’t be easier to throw together, especially bc we’re ‘cheating’ a little with store bought tortellini. This soup gives you everything you need, like some carby goodness from the tortellini, a nice salty protein kick from the turkey sausage, and a healthy dose of vegetables to balance everything out. This soup is so easy, it really makes the perfect weeknight dinner, especially with a nice crusty baguette to sop up all the flavorful broth. Enjoy! xx, Jenny


Tortellini, Turkey Sausage, Sweet Potato, and Kale Soup

Makes about 2 1/2 quarts

2 tablespoons extra virgin olive oil, divided
8 ounces hot or sweet Italian turkey sausage, rolled into mini meatballs (about the size of a penny)
1 medium sweet potato, peeled and diced
1/2 sweet onion, chopped
2 garlic cloves, thinly sliced
1 head kale, ribs removed and chopped
1 1/2 quarts good quality (preferably unsalted) chicken stock
12 to 14 pieces store bought cheese tortellini (your favorite brand)
salt and pepper to taste

freshly grated Parmesan


1. Pour 1/2 tablespoon oil into a large pot over medium heat and add rolled sausage. Lightly sear on all sides for 1 to 2 minutes and transfer to a plate.
2. Wipe pot clean and add remaining oil. Add sweet potato and saute for 4 to 5 minutes. Add onion and garlic, season with salt and pepper and continue to saute for another 4 to 5 minutes.
3. Add kale to pot and wilt for 2 to 3 minutes.
4. Pour stock into pot, and salt and pepper and simmer for about 15 minutes.
5. Add sausage back to pot and continue to simmer for an additional 2 to 3 minutes.
6. Raise stove heat to medium-high and bring soup to a boil.
7. Add tortellini and boil for 3 to 4 minutes or until tortellini has just cooked through and vegetables are tender.
8. Ladle soup into bowls and top each with a generous amount of grated Parmesan and cracked black pepper. Serve.

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Massaged Kale, Fig and Quinoa Salad – Guest Chef Danielle Premo

Massaged Kale, Fig and Quinoa Salad – Guest Chef Danielle Premo

A hearty salad tossed in a sesame-mirin dressing and topped with toasted almonds. Pairs well with a warm soup or seafood and is lovely with a glass of white wine or a hard cider. Join Guest Chef Danielle Peimo as she shares one of her favorite recipes. You will also learn how to massage kale, what mirin is (also the inspiration for her food blog name), which brand makes the best mirin and why and how to quickly de-stem a kale leaf.

Danielle Premo is a PCC Cooking Instructor and author of the food blog Mirinette. She graduated from Bastyr University with a Bachelor of Science degree in nutrition and culinary arts. Her passion is for creating and sharing meals with others, and building community through food. With a whole foods focus, she is continually inventing new recipes and conducting experiments while dancing around the kitchen to her favorite records. Having plenty of experience in vegan, vegetarian and gluten-free cookery, Danielle particularly likes to introduce people to all the unique vegetables, grains and legumes that compliment a balanced diet. She hopes her classes will inspire others in the realm of creative food concoction while choreographing their own kitchen dance.

Perfect Little Kale Quinoa Bites

These little kale-packed quinoa bites came with me to Tokyo. I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went. I know some of you like to know what I bring to eat on flights, and four hours from SFO, I was wishing I’d brought more. My travel pockets were also lined with kishus (holding steady as my favorite winter citrus), a buttery, ripe avocado, and a bar of dark chocolate. The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time. Here’s how.
Perfect Little Kale Quinoa Bites

A week before my flight I made a batch, shaped them, froze them, and the morning of my flight baked eight – you could also pan-fry them, if you don’t want to heat the oven. The rest were home awaiting my return. Perfect Little Kale Quinoa Bites


Part of the charm here is the inherent flexibility of quinoa bites. Feel free to play around with the quinoa base. I went with kale, edamame, feta, because they were on hand, tasty, and needed to be used up. But there are a thousand other combinations to explore. You could do chopped broccoli with goat cheese, or baby fava beans, and chopped asparagus with lemon zest as we head into spring. Or, add an assertive spice blend or curry powder, chopped garbanzos, and green peas.Perfect Little Kale Quinoa BitesPerfect Little Kale Quinoa Bites

I had a great little trip. Not too long, not too short, and jam-packed. Pictures & and updated Tokyo map to come soon! We found a few special new items to share here, and I’m hoping they won’t take too long to arrive. xo -h

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Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto

Last week, on Instagram, I posted an on-the-fly, super-quick pasta dish I made for lunch. It was cute, little, elbow pasta tossed with the last of a jar of pesto, a few handfuls of baby kale, toasted pumpkin seeds, and a shower of lemon zest. So good! So easy! A number of you requested the recipe, and I’ve included it down below. If you’re blessed with the good fortune of having access to a Meyer lemon tree, by all means, use those. Otherwise, regular lemons will do the job just fine. Enjoy! -h

Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto

Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto


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