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LIfe is busy, no matter what, but this week everything seemed to be in turbo-drive.  It was the kind of week that left me yearning for more quick meals.  Meals that take only minutes to prepare, but still contain enough substance and flavor intensity to make an impact.  More meals like this one.

Penne with Kale, Feta and Olives is no ho-hum vegetarian pasta dish.  Kale itself is a flavorful green, but combining it with the briny olives and pungent feta make this dish a powerhouse.  Parsley, garlic, and lemon zest scatter over the top adding even more dimension to this simple dish. The recipe entered our rotation a few years ago when it was featured in Bon Appetit.  Any kind of kale works here, but I prefer Dinosaur or Lacinto Kale.  I reduced the oil recommended in the original recipe.  Feel free to drizzle olive oil over the top if you so desire.

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As the winter wears on, it is easy to think fondly of the bounty of summer…  sweet juicy tomatoes, crisp peppers, non-stop zucchini.  You have to work hard not to  eat “seasonally” in the summertime.  But what about in January?  I try feed my family on as many home-grown veggies as possible.  This lofty goal is fairly easy to attain in the warm months and significantly more challenging in the winter.  I am very grateful that our life does not depend upon nourishment from our backyard.  This month, we would be subsisting on satsumas, garlic, the last stray raspberry, and an occasional egg.  Well not quite, there is always the kale.

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