Recipe: Kale Pesto

kale pesto recipe

recipe - kale pesto

Who says you can only make a pesto with basil? I’m a huge fan of whipping up pestos from all manner of vegetation (and not always for pasta, either…remember this one?). Arugula pesto, spinach pesto, cilantro pesto…if you can puree it, add some garlic and a little cheese, odds are it’s going to taste delicious.

We recently had a large amount of baby kale sitting in our refrigerator, and after about 3 days of nothing but salads, I had to put my foot down — mama needed some pasta. I proposed that we try a kale pesto, something I’d never made before. I figured when tossed with big rigatoni noodles and sweet heirloom cherry tomatoes, the result would feel both wholesome and incredibly satisfying.

And was it ever! This pesto was interesting because the bitterness of the greens adds a unique edge to the sauce, but when mixed with a little lemon juice for acidity, parmesan for a salty bite, the tomatoes and just a touch of sugar for sweetness, everything tasted perfectly balanced. Like any other pesto, you can choose to toss this with the pasta of your choice like we did, or serve it as a dip, sauce, or spread. Give it a try this summer! It’s a great way to pack even more nutritive punch to your everyday pesto.

Here’s how to make it:  Read the full post +

"All we wanna know is where the stars came from, but do we ever stop to watch them shine?" - Jon Bellion

Recipe: Gravlax Tartines with Shaved Lemon and Herbed Cream Cheese

By popular demand...

gravlax tartines with shaved lemon and herbed cream cheese

gravlax tartine with shaved lemon and herbed cream cheese

gravlax tartine with shaved lemon

During the summer, I shared this Instagram one weekend when, on a whim, I had made these little gravlax tartines for brunch one day. I’ve had a couple requests in comments and what not to share how I made these, so I thought I would oblige! I love making tartines like this, because they’re really easy, you can use whatever you have on hand, and you can make them as simple or as complex as you want. Plus, they’re great for entertaining — I would totally put these out at a book club or brunch/lunch party).

In making these, I chose to garnish the tartines with gravlax instead of smoked salmon. I don’t know what it is, I just prefer it — I think it’s because gravlax typically isn’t smoked, and is cured with salt, sugar, and herbs. The non-smoked flavor just tastes cleaner and more delish to me, and I like tasting all the various herbs used in the curing process. But if you can’t find gravlax, smoked salmon is totally fine to use!

The secret ingredient in this recipe is definitely the shaved lemon. Have you ever eaten lemon rind? When cut into very fine pieces like in this recipe, it doesn’t taste bitter, really. In fact, it adds a wonderful brightness to these little sandwiches, and you simply can’t skip using it!

Get the recipe for these below…   Read the full post +

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Recipe: Winter Pasta Salad

The perfect recipe to make post-Thanksgiving -- or any time this winter!

couscous pasta salad with thanksgiving leftovers

pasta salad with thanksgiving leftovers

With Lucy recovering and needing extra care, we’ve been homebound, doing less cooking and ordering a lot of take out. I had already been brainstorming a recipe idea I could share with y’all which would use up post-Thanksgiving leftovers (or to make to go along with your leftovers next week). So after three days of delivered deli sandwiches, I ran out to the store late Tuesday to grab ingredients and whip something up to satisfy both needs. The result was this wonderful couscous pasta salad! For us right now, having a big bowl of this around means we can have a healthy meal on hand without having to stress too much; for you, I’m happy to report that this is an awesome dish that you can shop for specifically, or create using what you have on hand following Turkey Day next week. Pasta salad with Thanksgiving leftovers? Yes, I promise, you’ll like it!

For this recipe, I used a mix of roasted butternut squash, onions, garlic, and fennel — all things many of us will have around after Thanksgiving anyway. The pasta salad has a little twist too: I shredded Brussels sprouts (the same way you might shred cabbage), and sauteed them, creating a new texture for the salad but packing an extra nutritive punch. Toasted walnuts, a citrus scallion vinaigrette, and Israeli couscous are all tossed together with the cooked veggies for a colorful, tasty final dish. One thing I wanted to add to this was dried cranberries, but my grocery store was out of them; however, if you can find them, I highly recommend adding some in for extra color and a sweet-tart flavor!

If you’re making Brussels sprouts or roasted squash for Thanksgiving, you can always use up any leftovers right in the pasta salad and do away with sautéing and roasting these ingredients, respectively. If you end up making this recipe with fresh ingredients, it’d be a great accompaniment to leftover turkey, or you could even try cubing or shredding the turkey and throwing it in. I like that this salad features autumnal flavors, but won’t taste exactly like Thanksgiving dinner — which, as much as I love, I’m usually sick of after eating 3 times in a row. Here’s how you make it:  Read the full post +

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Images: by Victoria McGinley