Until recently I had forgotten about this dead simple dinner from Martha Stewart. It takes less than 15 minutes to prepare and about 30 minutes in the oven. I served with with a simple green salad.
Heidi Swanson is back in the Knavis Knitchen tonight. It has been a while since I cooked from her Super Natural Every Day. This was a great and very easy recipe. It is also incredibly quick. It was a hit that we shared with our friend Janet.
We started the week with the meal that was planned for last week. This is one of my go-to favorites. So fresh and yummy. The red cabbage, green onion and cilantro, and white feta look beautiful on the black beans.
Robin and I have a busy work week ahead with a number of evening events. I decided to make this pasta so that I have something to eat for dinner later in the week and Robin has a few lunches.
This Moosewood Simple Supers recipe is great. I was able to make the pesto before the water even boiled. Adding a little pasta water at the end created a rich, almost creamy, tomato sauce for the pasta. A definite hit and will be repeated again.
Recipe after the Jump
A staple, go-to recipe in the Knitchen. I was buying groceries last night with only the Pizza Bianca on my mind and realized that if I did not buy Monday’s groceries that would be five trips to Whole Foods in about three days. Not allowed. I can buy all these ingredients without even thinking about it.
- 1 lb. Penne (I use whole wheat when I am feeling healthy)
- Two bunches kale: center stalk removed, rinsed, torn into big chunks
- 6 small cloves garlic, finely chopped
- 1-2 tsp. red pepper flakes
- 1/3 cup white wine
- 2 cans white beans
While pasta is cooking, sautee the garlic and red pepper flakes in olive oil. Add kale and toss to coat kale in oil. Add white wine and cover. When green are wilted turn heat to low and add white beans. Mix with cooked pasta and add parmesan.
Fast, easy, and so yummy. Made them with green cabbage as we had it left over from the Heidi Swanson white beans and cabbage.
Mondays are tough. Robin stays late to coach Stanford Ultimate practice and often I have not shopped for the week. We managed to get in and out of Whole Foods with three good dinners worth of groceries and some breakfast food for around $60.
Tonight, a recent favorite, a new salad, and darn good salmon.
Spanish White Beans with Spinach: Incredibly fast, easy and tasty.
Nancy’s Kale Salad: I re-met Nancy last week wine tasting in Napa. She is a good friend of my parents and, my parents tell me, quite the chef. She suggested this salad and we LOVED it. Very similar to Kathy’s Kale Salad
- Tuscan kale & Ricotta Salata Salad. Take out the rib from the kale, slice very thinly (chiffonade) cross-wise, toss with ricotta salata and dressing of shallot, lemon juice & olive oil.
Pan Seared Salmon. Salt, pepper, hot olive oil and about 8 minutes.