Saturday, May 25 Fettuccine with Kale and White Wine Sauce Rating: 3.75

Sooooo… the CSA box continues to vex me with the greens. Not that I don’t love them, I’m just running out of clever things to do with them. While poking around looking for recipes I found one for linguine with kale and then lost it and could not find it no matter how many ways I Googled it. Dammit. So, I found a recipe for a lemony-white wine sauce and decided to make that, with less lemon, no artichokes and add kale. It came out OK. It wasn’t great, but it wasn’t bad. Of course, after I started cooking, I discovered I had no linguine & had to use fettuccine. I think I would’ve liked this better with a lighter pasta since the sauce is very light. We tend to not like an overwhelming lemon flavor in things, so instead of the two lemons, zested & squeezed, that the recipe called for I just splashed “some” lemon juice into it. No idea how much, as I didn’t measure. OK, so I really just used the recipe as a base and modified it from there. I really think that on linguine or even capellini this would be really good. Live & learn. Seth made his usual amazing garlic bread and salad, which we topped with the Balsamic Vinaigrette from Appetite for Reduction.


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