One night, we came home from a long bike ride up the mountain and lined corn tortillas with spinach leaves, topped with black beans and cheese. We heated these "tacos" up in the oven and topped them with salsa. You could hardly taste the spinach (which might be good for some of you) but the texture change was awesome! They had a subtle crunch on the inside and the tortilla held up a little better (corn tortillas tend to get droopy when warm).
On Saturday morning, we woke up thirsty for a hearty smoothy! We threw in the usual...banana, vanilla yogurt, milk, 5-6 carrots...but then we added a handful of spinach leaves. In case you were wondering about the taste of this smoothy, it was saved by frozen strawberries and cinnamon. These last two ingredients gave it a delicious fruity punch. Mr. PT added peanut butter to his for some extra protein.
Our strawberries were generously donated by our neighbor who has a plethora of them in her backyard!! To freeze, you must wash them, let them dry completely, "flash freeze" them (put on wax paper and freeze for about an hour) then pack them in a freezer bag and freeze (in case you were wondering).
This last meal does not have spinach, rather, it contains the delicious red kale we received from our veggie share last week. I wanted to try something different with the kale this time around, so I tweaked a recipe I found from this fellow blogger. It sounded simply fresh and light...right up my alley.
You will need:
-1/2 bunch kale (any variety) or about 3 packed cups sliced into ribbons
-2-3 tsp minced garlic (more if you like!)
-1/2 box pasta
-1/4 cups olive oil
-2 lemons (1 sliced in half and then into thin wedges, the other zested and juiced)
-1 green onion, diced
-rosemary, black/red pepper, salt
Heat a large pan with 1 tbs. of olive oil. Saute green onions until soft. Throw in 1 tsp garlic and kale ribbons and saute until the kale has wilted. Remove from pan and set aside.
In the same pan, heat 1/4 cup olive oil with 1 tsp garlic and 1/2 of the lemon wedges. While these are "infusing," boil your water and cook your pasta accordingly. When the pasta is strained and ready to go, carefully remove and discard the soggy lemon wedges. Add the rest of your minced garlic and rosemary to the oil and simmer for 3-5 minutes on low.
(infused olive oil)
Meanwhile, put your pasta in a big bowl and toss with rest of the lemon wedges, lemon zest, lemon juice, and cooked kale mix. Finally, add the infused olive oil and toss. Enjoy warm with some mozzarella cheese or cold as a pasta salad.
This dish was extremely flavorful and wonderfully light. Mr. PT and I treated ourselves to a few slices of baguette with butter on the side.
This vegetable share will only get more interesting! Stay tuned!
Combine with house hunting on foot or wheels. Even if you are not in the market for some new digs, it is fun to browse your favorite neighborhoods and get ideas from others' landscaping and paint jobs. Why not get exercise while you're at it??