Dinner tonight: Cara's kale and walnut pesto

 kale and my beloved food processor 

 kale, garlic and walnuts. i like how you can still get a sense of the texture.

it looks a lot different with the olive oil and lemon juice.

 yum!

 

Dinner.  Kale with veggie pasta and a salad!

Weekly Menu April 8-14

Whew! I just returned from a stock the pantry grocery trip.  I thought the store would be quiet on Easter morning, but I was wrong.  I had run out of several pantry items so had a lot to bring home (cans of beans, tomato products, walnuts... ).  Now all is back in order.  Here's the weekly menu.  That just happens to be all vegetarian.  Bon Appetit!

Cara's kale and walnut pesto that was recently included on Food Gawker and saw a huge spike in views last week.  Have to try this one out!!

The ever delicious black bean and sweet potato burrito.  Still not tired of this gem, also from Cara.  Have you tried this yet? Do. It. Now!

New recipe from Mark Bittman's blog: curried chickpea salad... with pita bread for a light and easy dinner.

New recipe from Fresh from the Vegetarian Slow Cooker...  creamy tomato soup with Israeli couscous this will probably be paired with a grilled mozzarella sandwich.  MM!

Homemade pizza.  Gotta use that second Bon Appetit no-knead crust.  Toppings: fresh mozzarella, basil and red peppers. I kind of want to eat that right now!!

Have a great week.  What's for dinner where you live?

-Allison 

Kale & Walnut Pesto

I do love eating foods that are in season to my area, New England has such wonderful fresh produce spring, summer and fall. But by this time of year I've just about had it with root vegetables, squashes and oatmeal. I want something fresh-picked, tasty and local! It doesn't help that only a few weeks ago I was in India munching on ripe papayas and fresh tomatoes. Allison, do you remember last year when we started called this month 'Blaaarch' because we were feeling Blah? The birds are chirping, the clocks have changed, yesterday I went out without a jacket, but still, spring is teasing us! Because I know its still well over a month away, and I won't be springing around the kitchen with fresh asparagus and baby lettuce any time soon.

In the meantime, I'm craving something green. I read somewhere an idea for kale pesto bruschetta. Kale is a cool-season crop, an excellent cooking green and I always keep a bunch on hand in the crisper drawer for adding to winter soups and stews, or whipping up in a green juice.

Let's talk about Kale!

Over the weekend, I thought I'd try mixing up my own version of kale pesto using walnuts (pesto traditionally calls for pine nuts, but I rarely ever keep these in my pantry.) I served the kale pesto with fusilli pasta and freshly grated parmesan cheese over top and it was wonderful. The pesto had a really nice, earthy flavor and kept well in the fridge for several days after. Here's the recipe I came up with:

Kale and Walnut Pesto

1 bunch kale, thick stems removed, leaves roughly chopped

1/3 cup walnuts, toasted

1 clove garlic, roughly chopped

2 Tbsp extra-virgin olive oil

2 Tbsp lemon juice

In a food processor, pulse kale, walnuts and garlic until finely chopped. With motor running, drizzle in olive oil and lemon juice. 

Serve with:

Whole wheat Fusilli style pasta (the pesto sticks well to this corkscrew shape, but any pasta will do in a pinch.)

Freshly grated parmesan cheese.

Salt and freshly ground pepper.

An extra drizzle of olive oil if you like!

Kale and Walnut Pesto