Lemony Kale Pasta
Ingredients:
For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste
For the pasta:
1 lb. whole grain pasta, such as penne
1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed
Lemon slices, for garnish
Additional Parmesan, for serving
Directions:
Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.
Cook the pasta in the boiling water according to the package directions. Chop the kale into ½-inch ribbons. Add the kale to a large bowl and toss with the dressing to coat well. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.
Roasted Curried Cauliflower
Ingredients:
1 large cauliflower
Curry powder
Olive oil
Salt
Directions:
Preheat oven to 500 degrees. Break cauliflower into small florets, place on foil covered cookie sheet. Drizzle with oil, then sprinkle with curry powder and salt.
Cover the pan with foil and bake for 15 minutes. Remove the foil and continue to roast for 30-35 more minutes until nicely browned.
Notes: I cooked mine for way less time, maybe 20 minutes after the initial steaming phase. Just keep an eye on it, you don't want the cauliflower to get burned.
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