Wednesday, July 11, 2012

Lemony Kale Pasta

Here are photos of the share this week.
CSA members: Bring in plastic bags next week! We are running low.

vegetables and herbs (below)

Eggs and salsa were for sale today at $3.00 and $5.00 respectively.

Farmer Justin cuts more red kale for the members.

A bee hovers around the basil blooms.

a happy sheep
The sheep were shorn this week, making them much more comfortable in the heat.

A wee CSA member checks out the goats.

Kale is one of the most nutrient-dense foods available. Rich in antioxidants, such as beta-carotene and vitamin C, it is also high in fiber and calcium. It pairs nicely with citrus fruit such as lemon, and spicy foods such as red pepper flakes. It is also a vegetable that is increasing in popularity, particularly among those who follow a raw food diet or regularly do cleanses, as it is a common ingredient in green smoothies.

Lemony Kale Pasta

2 cloves garlic, peeled

1/2 tsp salt, divided

1/2 cup Parmesan cheese

5-6 TBS olive oil
Juice of 2 lemons
1/4-1/2 tsp red pepper flakes
freshly ground pepper, to taste
For the pasta:
1 lb whole grain pasta, such as penne

1 large bunch of kale, rinsed, dried, stems removed

lemon slices for garnish
additional Parmesan, for serving
Prepare pasta according to directions. Mince garlic, sprinkle with 1/4 tsp salt and smash garlic into a paste with a fork, side of a knife, or in a mortar and pestle. Add paste to Parmesan, olive oil, lemon juice, red pepper flakes, and black pepper. Whisk until combined.
Chop kale into 1/2 inch ribbons. Add kale to large bowl and toss with the dressing to coat well. When the pasta has cooked, drain well and let let cool for a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional cheese if desired.
Happy eating,
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