EVER. That's right- whenever. On a weekday or night,
on a weekend, on a rainy day, or a sunny day.
They are great!
To add a teeny bit of flair to my grilled cheese-
I added some sauteed mushrooms and some bright green
kale pesto. You know, to make it a little healthier and prettier.
To make kale pesto or any type of pesto for that matter,
all you have to do is give the veggie a rough chop and add it
to a food processor or blender with a splash of water and
a heavy drizzle of some olive oil. You can add other
herbs and seasonings to your liking or depending on what
type of cuisine you are making it for. Some veggies are
a little hardier than others like carrots, cabbage & kale
just to name a few. Because kale is a a little thick and tougher
I recommend blanching it first. Boil some water-
as soon as the water starts to boil- turn your stove off
and add your roughly chopped kale into the hot water.
Stir it around so that all the pieces of kale get their fair
share in the hot tub of boiling hot water.
After about 5-7 minutes- strain the water and add the kale to
the blender or food processor with olive oil and a sprinkle
of salt & pepper for tasting.
Toast your bread right on the stove with a little butter
for the best texture. As the bread is toasting on a low heat-
Add a slice of cheese and smear your kale pesto and add your
already sauteed mushrooms. Next, you want to add whichever
cheese 'melts' your heart. 'Cheesy'! right!?!
Lastly, add your other piece of bread on top and carefully flip
the whole sandwich over so that the other side
of your grilled cheese gets toasty as well.
Zestfully, Let's Cultivate Food
