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Kale pesto pasta

Pesto is super easy to make AND is super delicious!

I was asked to cater a company function a few days ago and
decided to have one of the trays of food to be a pasta salad.

Pasta salad sometimes can be boring or the same old thing.
A very easy way to change it up a little bit is to make the
sauce  a pesto sauce.   It's not only is is visually pretty
but it's also healthy and yummy!

I took a small pot and filled half of the pot with water and while 

the water was heating up- I took the Kale- rinsed it and gave a 

rough chop so that the pieces of Kale were not so massive.  

Kale is really hearty and tough so I recommend taking 

the stems out.  Once the water comes to a boil- turn the stove off 

and add your Kale.  Place a lid on the pot so that all the heat 

stays in and it allows the Kale stay in the hot water.  

In the meantime you also want to boil the noodles or pasta of 

your choice (I used campanelle)  and saute the veggies of 

your choice in a little bit of olive oil, garlic 

(freshly minced or garlic powder is good) 

Add a sprinkle of salt and pepper to your liking.  

To make the Kale pesto- strain the water and add your Kale 

to a food processor or  blender if you don't have a food processor.  

Add 2 TBSP of olive oil, 1 teaspoon of garlic and or 

any other herb/seasonings.

Add the pesto to the hot, already cooked pasta and stir in together.

Once the pesto is mixed well to the pasta- you can add your 

sauteed veggies and stir those all together as well.

This can be served as a hot pasta or a chilled pasta salad.

Zestfully,  Let's Cultivate Food

Happy 2015!

Grilled Cheese with Sauteed Mushrooms & Kale Pesto

Grilled cheese sandwiches are great to eat when.....
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

Muffuletta Sandwich

Have you ever had a muffuletta sandwich?
A muffuetta is a round, flattened loaf bread that is
often 8-10 inches round. The sandwich
originated in New Orleans.

Here s is an easy way to make the best muffuletta.

Start with some olives. It doesn't matter what brand or type.
You can call this olive salad or olive salsa or an olive spread.

Take your olives, maybe  3-4 spoonfuls
(depending on how many sandwiches you are making).
I usually do 2 spoonfuls per sandwich.
Dice the olives up, add a tablespoon of vinegar, a tablespoon
of sugar, 2 cloves of minced garlic and some dry oregano.
Drizzle a tablespoon of olive oil &add a sprinkle of salt & pepper.

Purchase your favorite ham, salami and provolone cheese
from the deli.  While your olive salsa is marinating together
for at least 15-20 minutes- (the longer the better- overnight in
the refrigerator is best) take this time to toast the bread.
I think it's best when you toast it on a frying or saute pan
on the stove with a little melted butter. This gets the bread
toasty and a little crispy and crusty. Spread the olives on
your toasted bread- both the top and the bottom piece of the bread.
Layer your ham, salami and cheese. This is great served with
some pickles.  Your family or friends will smile when they
take their first bite!  YUM!

Zestfully,  Let's Cultivate Food

Kimchi fried rice in Vietnamese summer rolls

I often enjoy foods that are fusion.
When it's either an ingredient or a technique
known to a certain region, country or area.

These rolls are a fusion of Korea and Vietnam.
Kimchi (fermented spicy napa cabbage) is a staple
side dish of Korean cuisine. Rice that is boiled
and made almost into a porridge like texture,
then laid on bamboo trays/baskets to make sheets
of rice paper is a Vietnamese wrapper.
Have you ever noticed the texture or pattern
on these rice paper sheets prior to being soaked in water?
Yup! that is from being laid on bamboo.

I took some kimchi fried rice and cut Romaine lettuce
(cut chiffonade- ribbon like)  and filled the rice paper.

This is very easy to do and what's super convenient is
that you don't need any other seasonings or sauces
with this roll because the flavor is in the spicy kimchi fried rice.

Zestfully,  Let's Cultivate Food

Cultivate your lettuce.

Of course I like to cultivate food by taking everyday foods
we are familiar with and changing them up BUT
I also like to literally cultivate veggies and herbs.

I like to share and show people during cooking classes
that you can take many of your veggies and herbs
and regrow them.

Let's Cultivate our food! Right?!!

Some of the most common items we can re-grow are:
scallions, garlic, onions, carrots, celery, herbs
and lettuce.  Simply have the bottom end of the lettuce
head in clean water and you will see it re-grow.

You only need about 2 inches of water or so.
The most important thing is to keep your water clean.
The easiest way to do that is to simply
change your water every other day.
If you don't change your water- it will turn green
and slimey and eventually moldy and stinky.

Zestfully,  Let's Cultivate Food