Saturday, June 23, 2007


from Farmer John's Cookbook

Kale Pesto:

  • 1/4 cup chopped walnuts
  • 2 garlic cloves
  • 1/2 lb kale, without stems
  • sea salt
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese, grated

    Preheat oven to 350 degrees. Toast walnuts over high heat until fragrant. Set aside. Bring 2 cups water to boil.Add kale and 1T salt. Cook about 15 minutes, or until tender. Drain kale. Add to food processor with garlic and walnuts. While processing, slowly add olive oil until smoothly pureed. Add Parmesan and mix in.

roasted red potatoes:

  • red potatoes, parboiled and cut into large but bite sized chunks
  • spice mix of choosing such as garlic powder, sea salt, herbs de provence
  • paprika
  • olive or coconut oil

Place potatoes and spices in bowl and mix gently to cover potatoes. Spread spiced potatoes evenly on baking sheet in one layer. Sprinkle more paprika over tops of potatoes. Place in preheated oven and bake for 45 minutes or until browned, turning potatoes once. Dollop kale pesto over potatoes, sprinkle with more parmesan and serve hot.

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