I won’t lie to you that kale chips are just like regular potato chips. They’re definitely not the same, but kale chips are still a solid go-to snack. Both are are crunchy, salty, and snack-able.
I like this pesto version to amp up the flavor even further. While the kale chips bake, the pesto dehydrates in the oven and you’re left with concentrated pesto flavor in each bite. And don’t skimp on the salt! I find that’s what makes these addictive.
If you want to make your own pesto for this one, give my basil pesto recipe a try. It doesn’t require pine nuts, which makes it budget friendly, but a jarred version will work here too.
- 8 lacinato kale leaves, ribs removed
- 1/4 cup pesto
This quick, homemade pesto recipe doesn’t use pine nuts, but you won’t miss out on any of the flavor.
Jarred pesto is one of my favorite ingredients to cook with, but fresh pesto is a different thing. All of the ingredients are brighter: fresh garlic adds punch and heat, while the basil is still fragrant, not dull.
I can’t be the only one who has had sticker shock when buying pine nuts. Pine nuts are expensive, and I’d argue not too necessary to making pesto. While pine nuts are part of most classic pesto recipes, I substitute them out with almonds or walnuts instead. If you’re allergic or don’t like nuts, you can leave them out all together for a nut-free version of pesto. No matter how you blend it up, you’ll want to make this pesto over and over again.
- 4 oz. fresh basil (~ 3 packed cups)
- 2 large garlic cloves, peeled
- 1.5 tablespoons almonds
- 1 tablespoon parmesan
- Sprinkle of red pepper flakes
- 1/2 - 3/4 cup olive oil
Turkey meatballs with chimichurri is an easy, weeknight wonder. All you need are a few kitchen staples, ground turkey, and fresh parsley to make this one happen for dinner tonight.
Now, let’s talk about turkey. It has a poor reputation - and it’s not totally fair. Over-roasted turkey not so great. Roasted turkey meatballs smothered in chimichurri, is another story altogether.
Chimichurri is one of my favorite sauces because it’s vibrant green (just like my other favorite pesto!), but packs its own unique punch with plenty of fresh garlic and red wine vinegar. It can hang out with the best steaks, but happily lifts up turkey as well.
Give this one a try and see for yourself.
- 3 tablespoons oats
- 1/2 lb. ground turkey
- 1 egg
- 1 tablespoon grated pecorino romano cheese
- 1 cup fresh parsley, loosely packed
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 large garlic clove
Get inspired with twenty ways to use avocados, because I know you need to use up that entire bag of them you have in your kitchen right now.
Yes, guacamole and toast are the easiest ways to enjoy avocados, but there are more ways to use this buttery ingredient than you might first think. To show you, here’s a list of 20 ways to use up avocados.
I don’t need to convince you how wonderful brown butter is. Nutty and rich, it’s an affordable indulgence if I’ve ever seen one. It’s also really easy to make!
Here’s all you need: a pan, some butter, and a little bit of patience. It’s kind of like toasting nuts in the oven. One second they’re good, and the next they’re burnt if you don’t watch out for them. But! If you keep stirring melted butter, it becomes golden and turns into glorious, glorious brown butter. So worth it!
This is a perfect dish to make on a cold evening, with a crisp wine in hand. Butternut squash works well with the brown butter (um, duh), but this would be great with any winter squash or root vegetable.
- 2 cups cubed butternut squash
- 1 tablespoon olive oil
- Sprinkle of cloves
- Sprinkle of chili powder
- Pinch of red pepper flakes
- 1/2 lb. rigatoni pasta
- 1/2 stick butter
- 1 stem fresh sage
- Fresh parsley