Green Pesto Pasta

This Pesto was adapted from Giada's spicy pesto recipe.... which is incredibly yummy. The original recipe calls for 1 jalapeno. I omitted the jalapeno and used half an avocado instead, I figured it would give it a nice creamy touch and besides I was cooking for my girls. Let's get started!

RECIPE:
1 lb Pasta (your choice)

1 cup baby spinach

1 cup arugula

1 cup raw walnuts

1/4 cup olive oil

1/2 avocado

2 garlic cloves

5-8 oz cheese (I used a parmesan, romano & asiago mix)

pinch of salt and pepper to taste

While the pasta cooks to perfection, blend the pesto ingredients together. If mixture is to thick, feel free to add a bit of pasta water, this will ease the blending process.

You pesto should look something like that!! Now taste to adjust the seasonings. Once pasta is cooked, place in a large bowl and incorporate pesto. Garnish with chopped walnuts and more cheese!! Easy right!

This is perfect on its own, or aside grilled chicken, fish or even a shredded rotisserie chicken.

ENJOY!!

Kale/Spinach/Romaine Chopped Salad

This week I was visiting my parents for dinner, my mom loves when I help with dinner so I decided to make a different type of salad. Keep in mind my mom always has a well stock pantry and refrigerator so this salad came together quite easy. There are many variations of similar salads out there, I always mix and match ingredients and vinaigrettes from salads I've tried in the past.

 

This salad seriously filled me up & left me craving more. I can stress how delicious it turned out!!!I'm always looking for ways to incorporate kale into my dishes. I decided to add ingredients I love the most and would of course blend well together. As far as the vinaigrette I made, it's a very basic recipe, for the most part I make my own dressings. Sometimes I add dijon mustard to this recipe and other times I omit it. If you want to make it alittle more "Greek" for a Mediterranean salad add oregano to the mix. It's so versatile!

 

For the Salad:

Half head of kale 

1 romaine heart 

1- 1 1/2 cup spinach leaves 

1 pint cherry tomatoes

Lots of crumbled feta

1/2 of chopped Pecans 

1/4 cup dried cranberries 

Let's get started, wash & chop your greens very finely and place in a large bowl. Slice cherry tomatoes in half and chop pecans (set aside for now). Now for the dressing... 

Dressing:

1/4 cup olive oil

3 Tb red wine vinegar 

1 Tb Dijon mustard

6-7 chopped sundried tomatoes 

1/2 tsp salt

Ground pepper 

Pinch of raw sugar

Place all ingredients in a bowl, mix together. Add remaining topping to your salad bowl (pecans, tomatoes, cranberries and crumbled feta). Add dressing and completely toss all ingredients together. Add more cheese or pecans if desired. Serve immediately!! 

Ask for seconds! 

 

Enjoy!! 

Baby Spinach Salad

Ingredients:

Organic Baby Spinach

Chopped red onion

Halved Cherry tomatoes

Garbanzo beans

Crumbled Feta cheese

Optional Sides: 

Whole wheat pasta

Hard boiled Eggs

Use Dressing of your choice! Enjoy!