by Katie on April 9, 2012
I have a new favorite recipe! I’ve seen this as the “top recipe” on Food52 for so long, and I’ve always been a bit befuddled: the number one recipe on a food website with items like monkey bread and salted pumpkin caramels is a dish with kale and quinoa? What?! So, I was excited to see what all of the hype was about. When I read the ingredient list, featuring goat cheese and toasted pine nuts, it didn’t take long to figure out why everyone loved it so much.
Here’s what you’ll need:
1 cup quinoa; one bunch kale, washed and chopped; 1 lemon, zested and juiced; 1 tablespoon truffle oil (olive oil works fine too); 3 tablespoons toasted pine nuts; 1/4 cup goat cheese
Bring 2 cups of salted water to a boil in a large pot. Add the quinoa, and cook, simmering, for 10 minutes. Add the kale, and cover again, for 5 minutes. Turn off the heat and let steam for 5 more minutes.
In a large mixing bowl combine the lemon zest and juice, the truffle oil, the pine nuts and goat cheese.
When the quinoa and kale are done, fluff with a fork and pour into the large mixing bowl. Toss everything to combine and season with salt and pepper.
Serves 2-4.
by Katie on April 5, 2012
From CUP OF JO
A bowl of pasta is always a week night staple in my apartment, especially when my fridge is less than stocked and I’m not looking to use a lot of brain power to conjure up a dinner plan. So when I got back from spring break last week to an almost-empty fridge, pasta with tomato sauce seemed like the perfect idea. This is my new favorite easy dinner because it tastes delicious, requires only a few ingredients but at the same time it feels special because it’s your own tomato sauce – it’s not out of a can.
First, in a medium sauce pan, empty a can of cherry tomatoes (or diced, or really whatever is in your pantry) along with two cloves of garlic, a few sprinkles of salt, a good drizzle of olive oil and finally, my secret ingredient – a squirt of Sriracha sauce (feel free to omit this last part if you don’t like spicy). Bring the pot to a simmer than cook over medium/low heat for 20-30 minutes. Boil a pot of pasta. When the sauce is done and the pasta is cooked, combine both in a mixing bowl.
Finally, add a big scoop of ricotta before mixing everything together (~ a quarter cup per person). Serve with parmesan sprinkled on top.
