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Meet my newest little girl born on Easter Sunday, appropriately named Ester Lily.

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Today’s Recipe: Roasted Potatoes with Kale Pesto

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ROASTED POTATOES W/KALE PESTO

PREP TIME: 25 MINUTES
COOK TIME: 35-40 MINUTES
MAKES 4-6 SERVINGS

Roasted Potatoes
1 1/2 lbs yellow potatoes
1 T olive oil
1/2 t salt

Kale Pesto
3 garlic cloves, peeled and minced (about 1 T)
1 T olive oil
5 ozs kale, stemmed (about 5 cups)
1/2 cup grated Parmesan cheese
1 T lemon zest (about 1/2 lemon)
1 rosemary sprig
1/2 t salt

1. Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
2. Make potatoes: Cut potatoes into 1” cubes. In a medium bowl, combine potatoes, olive oil, and salt. Spread out on prepared baking sheet in a single layer. Roast for 35-40 minutes or until tender.
3. Make pesto: In a small skillet over medium heat, cook garlic in olive oil until tender.
4. Add kale, Parmesan cheese, lemon zest, leaves from 1 sprig of rosemary (about 2 t), salt, garlic, and oil to a food processor or blender and pulse into a paste.
5. Add roasted potatoes and kale pesto to a medium bowl and toss to combine. Serve warm.

Gather ingredients.

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Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper. Make potatoes: Cut 1 1/2 lbs of yellow potatoes into 1” cubes.

potatoes_8260 Add to a medium bowl. Add 1 T olive oil.

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Add 1/2 t salt.

potatoes_8274 Mix well.

potatoes_8276Spread out on prepared baking sheet in a single layer. Roast for 35-40 minutes or until tender.

potatoes_8281Make pesto: Add 1 T olive oil to a small skillet.

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Add 3 peeled and minced garlic cloves and cook over medium heat until garlic is tender.

potatoes_8289Add 5 ozs kale, stemmed (about 5 cups) to a food processor or blender. Add 1/2 cup grated Parmesan cheese.

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Add 1 T lemon zest (about 1/2 lemon).

potatoes_8301Add leaves from 1 sprig of rosemary (about 2 t).

potatoes_8306Add 1/2 t salt.

potatoes_8307Add garlic and oil.

potatoes_8317Pulse into a paste.

potatoes_8321Add roasted potatoes to a medium bowl.

potatoes_8392Add kale pesto.

potatoes_8397Toss to combine and serve warm.

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Today’s Recipe: Gluten-free Quinoa & Currant Soda Bread

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