Pasta With Quick Kale Sauce. I’m in love with this quick and easy no-frill pasta dish. It has Kale in it which has numerous health benefits and happens to be pretty darn tasty. Check out my cookbook for “The Seasoned Life” for a quick “Kale Chip” recipe that is sure to be a favorite. And for those of you that are scared of anything green. Give it a try! It turns out to be a smooth and silky sauce that pairs perfectly with pasta. Share your favorite way to eat kale in the comments below.
Pasta With Quick Kale Sauce
Pasta With Quick Kale Sauce
12 ounces favorite pasta (I used orecchiette pasta)
1/2 white onion, roughly chopped.
1/2 cup basil leaves, roughly chopped.
2-3 garlic cloves
1/2 cup olive oil
Two tablespoons lemon juice
1/4 cup walnuts or pine nuts
2-3 cups fresh kale, ribs and stems removed.
3/4 cup parmesan cheese
Salt and pepper to taste (I used about a teaspoon each)
Cook your pasta according to the package directions.
Remove the pasta from the boiling water and set aside. Add your chopped kale to the water and quickly blanch for 1-2 minutes and remove.
In a blender or food processor add blanched kale, garlic, onion, parmesan, lemon, and nuts. Stream in olive oil and puree until smooth.
Add kale sauce to your cooked pasta and toss to coat! Serve immediately!
Creamy Edamame And Avocado Dip. Hey everyone! Here is another quick and easy recipe — edamame and avocado dip. I happen to love edamame. So I wanted to create a creamy dip using both edamame and avocado. It transforms into a healthy and tasty dip that will brighten the table at your next gathering. Its fresh flavor is loaded with fresh lime juice, garlic, and cilantro. And the added siracha gives it a nice tangy and spicy kick. You can enjoy this as a dip, healthy snack or sandwich spread!
Edamame and Avacado Dip
12oz. Edamame shelled.
One large avocado pitted and cubed.
1/4 cup onion, diced.
1/2 cup cilantro
1-2 garlic cloves
1/4 cup lime juice
1-2 tablespoons sriracha
One teaspoon sea salt
One teaspoon black pepper
2-3 tablespoons olive oil
Heat a large pot of water over medium-high heat. Add frozen edamame and quickly blanch for 2-3 minutes.
Place the hot edamame into a blender or food processor. Pulse five or six times until slightly broken up. Add in avocado, onion, cilantro, garlic, lime, and sriracha. Season with salt and pepper. Cover and drizzle in olive oil. Puree until smooth but still chunky. You can adjust the seasonings to taste.
Transfer to a bowl and serve with desired accompaniments. (Cucumber slices, pita, bell pepper, carrot sticks, etc.)
Hey everyone! Here are my marinated citrus and thyme olives — the perfect way to impress your friends and family at your next gathering. Marinating your olives is so incredibly simple and takes no time to do. You can add them to your cocktails, charcuterie board and more. And most of the ingredients can also be swapped out for whatever you have on hand. I like to use castelvetrano olives because they have a firm and buttery texture that holds up well in any marinade. What’s your favorite type of olive? Comment below.
Citrus And Thyme Marinated Olives
2 cups olives of your choice. (I used Castelvetrano green olives)
One tablespoon lemon juice, plus two lemon peels.
One tablespoon blood orange juice, plus two orange peels.
1-2 cloves garlic, thinly sliced.
1/2 cup olive oil
Four sprigs thyme
1/2 teaspoon red pepper flakes (Or more if you like heat)
Black pepper to taste
Pinch sea salt
Drain and rinse olives. Now in a large mason jar or container add all of the ingredients. Cover and refrigerate overnight. The longer they stay in the marinade, the more flavorful they will be. Allow coming to room temperature before serving.
They can stay stored in an airtight container in the refrigerator for at least a month.
Herbed olive oil cubes. One of my favorite things about living in California is all of the beautiful fresh herbs and produce that grow year round. I happen to grow my own herb and produce garden. Growing my own herbs and produce means having a fresh supply of tasty ingredients whenever I want. And here is an effortless way to preserve some of your herbs.
This is a great hack for making a flavorful meal on the fly. Just thaw your herb cube or heat it right up in a pan frozen. I love to use it in pasta dishes, stews, sautes, soups, roasts and more. One of my favorites is a nice pasta bowl for two. Just pop a cube in a skillet with a little fresh garlic and red chile flakes. toss in some nice hot pasta and top it off with a little (or a lot) of grated parmesan! Simplicity at its finest. Has anyone ever tried this? Share in the comments below. Have a great weekend everyone!
Herbed Olive Oil Cubes
Olive Oil (You can also use coconut, avocado, grapeseed, etc.)
Herbs of choice
Ice cube tray ( I buy the cheap ones that you can get at any grocery store)
Wash and dry herbs of choice.
Chop the herbs or leave whole
Mix and match your own blends.
Fill each cube in the tray with herbs about 3/4 of the way full. (You can also use garlic, ginger. And even lemon, orange or lime zest)
Pour oil of choice over herb mixture until filled.
Place the tray in the freezer and freeze overnight.
Remove from tray and place into individual glad bags and label if necessary.