Lemony Kale Pasta

I just signed up for my first CSA, Home Harvest,  this week!  I am really excited about all that I received.  The one I signed up for gives you to option to pick and choose what you want, so it is the perfect chance for me to try some new things!

Kale isn't a new veggie for me, but I just thought you would like to know what was going on in my kitchen.

I found this recipe on Annie's Eats and LOVE it.  So yummy.  I have had it a few times just to make sure I got good results every time and I did!  Hope you enjoy this as much as I do!

 Ingredients:

• 2 cloves garlic
• ½ tsp. kosher salt, divided
• ½ cup finely grated Parmesan cheese (Confession-I used Kraft.  It was still awesome)
• 6 tbsp. extra virgin olive oil
• Juice of 2 lemons
• ½ tsp. red pepper flakes (I like heat.  Feel free to reduce this amount)
• Freshly ground black pepper, to taste
• 1 lb. penne 
• 1 large bunch kale, rinsed and dried, stems removed

Directions:

1. Bring a large pot of water to boil for the pasta. 
2. While you are waiting on the water to boil, make the dressing.  Mince the garlic cloves and sprinkle the minced garlic with ¼ teaspoon of the kosher salt. Smash the garlic into a paste with a fork or the side of a chef’s knife.  (Confession time!  I could not get this done to say my life.  I tried my hardest, but still had some lumps.  It was still good.  :)  Don't stress if you can't get it either.)  Transfer the garlic paste, or your attempt, to a small bowl.  Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper.  Whisk together until well combined.
3. 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.  

Enjoy!!

From Annie's Eats

Pumpkin Cream Cheese Ravioli in Sage and Butter Sauce

There are two things i love right now in the world.  This blog and Pinterest.  Why is this you ask?  Because of this blog I am being forced to expand my regular cooking routine and Pinterest is helping me do that.  I now base my meal planning around that.

Because of that, I found this wonderful recipe.  I did not really change anything other then the amount made.  Kinda perfect the way it was.

Ingredients:

• 1 can of pumpkin puree (Make sure it is PURE pumpkin. NOT pie filling)
• 4oz of cream cheese at room temperature
• 1 teaspoon of cumin
• salt and pepper to taste
• Wonton wrappers
• 4 tablespoons of butter
• a few sage leaves

Directions:

1. Mix together the pumpkin, cream cheese, cumin, salt, and pepper.
2. Lay out your wonton wrappers.  Place a teaspoon amount in the center of each one.  Do not put too much in.  If  you do, it will squish out when you seal them.

     3.    Wet the edges with water.  I had a small glass with water and I dipped my
             finger in it and then just  ran  my finger around the edges.  You want it wet,
             but not drenched.

     4.  Fold the edges over and press to seal.  Make sure you get a tight seal
          to ensure the filling stays inside.

     5.  Repeat until all are filled.  I doubled the original recipe.  This recipe

          should use the whole pack of  wrappers.

   6.  At this point if you have more then you and your family can eat you can freeze

        them.  Place some flour on the bottom of a pan and place the raviolis onto the 

        flour.  Place in the freezer.  Once frozen you can transfer these to a freezer bag.

   7.  For the ones you will be eating now, place them in boiling salted water for 2 to 3 

        minutes.

   8.  Melt the butter in a pan with the sage.

   9.  Cook JUST until the butter browns.  You do not want it to burn.

  10.  Toss with the sauce and contemplate removing the others from the freezer to eat

          right now.

Enjoy!

Recipe from Closet Cooking