SPRING! What took you so long?! Don’t ever drag your heels like that again, mmmkay?! I’m just starting to recover from the semi-severe agida you gave me…
I know I complained about our lack of a proper (and timely) Spring once or twice but EVERYTHING around our home has finally taken off. The poor clematis that never bloomed after transplanting last summer is crawling up our lamp post at warp speed and absolutely covered in buds. That might make me the most happy; it’s the little things. Also, I have no recollection of what color we chose all those months ago so it’s kind of like waiting for Christmas! Other things that make me happy these days are morning walks with our crazy Keiko, a y-og (that’s kind of like a jog) if I can muster up the energy, and having the time to enjoy my home-brewed Ashlawn coffee before skipping off to work. Well, I actually drive but I would TOTALLY skip if I could…
It’s “hard” working at a catering company where I’m surrounded by food all day long now. NO I DON’T WANT THAT LOBSTER ROLL?! Tiramisu, are you serious?! Oh, but how I wanted that lobster roll… drool. It’s a challenge to be good when you’re tempted ALL the time, but I’m trying. Needless to say, I’ve been lightening up our meals at home. Not all of them, but certainly more than ever before. You know, now that I’m older… (cough, cough I hit 30) the ol’ metabolism is starting to slooow down. So fine, I’ll adjust. That’s what we do right? We just evolve a little bit.
Last night RoadDog was out with the active and retired boys for a bi-annual steak night, so I arrived home clueless as to what I would make myself for dinner. Nights when I’m cooking for one are kind of a free-for-all. I would have been happy with a giant bowl of popcorn and a half bottle of wine, but I know better. Now that I’m 30…
A cheerful little spaghetti squash called my name. I thought maybe I would bake it and load it up with garlicky olive oil, parmesan cheese, and some chopped basil. Or, maybe I would make a quick sauce with some fire roasted tomatoes and a little onion. Then, kale pesto popped into my brain and it had to happen. It’s amazing what you can come up with by just rooting around in the fridge and cabinets.
A little bit of kale goes a long way. I love the stuff for all of its nutritional benefits, and because it’s cheap! I find that if I prep it as soon as I get a bunch home, I’m more likely to work it into a meal. Rinsing the leaves, tapping off excess water, and removing the stems takes me all of ten minutes. Just fold the big leaves in half and run a knife along the edge of the stem. Then I throw the pieces into a bag and into the drawer of the fridge. Kale will hold up like this for up to 10 days.
Spaghetti Squash with Kale Pesto
- 3 handfuls of prepped kale (see above tip) or about 1.5 cups packed
- The juice of one half of a lemon
- 1/4 cup of EVOO
- 1/2 cup of pecans
- 1/4 cup of grated parmesan
- A couple cloves of garlic (how much do you like garlic?)
- Kosher salt
- Fresh cracked black pepper to taste
- 1 Spaghetti Squash
Pre-heat your oven to 400 and pierce the skin of the squash all over so the steam can escape as it bakes. If you don’t, it will explode in your oven… truth! Ask me how I know. 🙂
Place on a foil-lined baking sheet and bake for 45 minutes or until you can easily cut into it.
For the pesto, I process everything in a Vitamix but you can use a food processor if you don’t have one. Gently pulse until smooth.
When the squash is done, allow it to cool enough to handle. Steam burns are zero fun – another truth! Cut the squash in half and scrape out all the seeds.
Next, throw a pan on a burner over medium low heat and melt a little organic coconut oil or grass-fed butter, then mix in a few big heaping spoonfuls of your pesto.
Rake the squash with a fork (going with the strands) and gently work into your pan of kale pesto. Serve immediately with another sprinkle of cheese, because it’s good for your soul!
I took this pretty picture for you, doesn’t it look appetizing? Don’t you want to eat it? I couldn’t get it in my face fast enough!
Here is how I actually ate my dinner… standing up at the counter and without breathing between bites.
Cheers to 30 and being kinda “ok” with it.