Tuesday, July 22, 2014
With all the fresh produce summer has to offer (and the endless evening light), its made cooking weeknight dinners easier than ever. If you’re looking for a perfectly simple summer supper for two this week, look no further. Hearty enough to satisfy vegetarian and non-vegetarian bellies alike, both dishes also make for great leftovers to take to work the next day. So hit your next farmer’s market and try ‘em out! I promise they won’t disappoint.
Kale Pesto, Oven Roasted Tomatoes and Zucchini “Pasta”
You will need:
1 basket mini-heirloom tomatoes
2 tbsp olive oil
2 tsp maple syrup
Pinch of salt and black pepper
2 handfuls Tuscan kale, chopped, ribs removed
2 handfuls basil, chopped
1/2 cup toasted pumpkin seeds
Juice of 1/2 a lemon
4 tbsp olive oil
Salt and pepper to taste
1 large zucchini
Basil leaves for garnish
1. Half tomatoes and toss with olive oil, maple syrup, salt and pepper. Arrange on baking sheet, cut sides up, and roast at 350° for 20 to 30 minutes, until shriveled and bubbling. Remove from over and set aside.
2. Add kale, basil, pumpkin seeds, lemon juice, olive oil, salt and pepper to food processor or blender and blend til smooth, adding more olive oil if needed.
3. Wash and peel zucchini, then slice lengthwise, removing stem and bottom 1/2 inch. Slice each zucchini half, starting with the flat side first, using a mandolin, a vegetable peeler, or spiral slicer. Toss zucchini noodles with 3/4 of the blended pesto, then add oven roasted tomatoes and pan juices. Toss lightly and sprinkle with remaining basil leaves.