Using up the last of my garden kale that actually lasted through a Vermont winter (hoping this isn't a sign of "climate change") and a bunch of cilantro and parsley that never made it to the Thanksgiving table, my latest dinner creation will sure to satisfy my need for greens. While I don't eat the turkey, this traditional dinner always seems to make me earn for brightly colored greens, about three days later. Perhasp it's due to the large consumption of carotenoids and carbohydrates I've ingested lately that makes me yearn for leafy plant material.
Cilantro Parsley Pesto
1 bunch cilantro
1 bunch parsley
3 cloves garlic
1/4c Extra V. Olive O.
1/4c pine-nuts
1/2c Parmesan cheese
pinch sea salt
over
Jerusalem Artichoke Flour Pasta
Sauteed Kale & Tomato
4 cloves chopped garlic
3TBS Extra V. Olive O.
1tsp crushed red pepper flakes
28oz whole peeled tomatoes (-juice)
6c hand torn kale
Recommend to combine all finished pieces together.
