What’s piled up here? Day-old crusty Italian bread, a spicy cashew cream cheese, spinach, and roasted tomato that’s been punctured so the juice can drip into the bread.
This dish can be eaten as an appetizer or as a snack, depending on how much you make. It can be served at breakfast (while you’re waiting for pancakes) or at a party at night - just make sure it’s hot and fresh. I eat them straight off the pan, standing over the stove enjoying every last bite.
One of the best things that comes with warm weather is the ability to cook with the freshest ingredients. There’s nothing better than a really juicy peach straight from the tree, or fragrant basil finally poking its leaves through the ground. (The latter finally happened for us!)
This recipe is all about paying homage to whole ingredients - there are a total of just FIVE in this, but the result is incredibly flavorful and light.
one of the greatest things about summer is the quality and quantity of fresh foods. if you have the time this weekend, go find some super juicy tomatoes and make this simple pasta dish. the kale is so flavorful from the sweet tomatoes and fresh garlic. and try it out with the almond parmesan we just posted the other day - summery perfection!
- put some pasta (preferably linguine or other long stringy pasta) on to cook.
- meanwhile, place 1 or 2 large chopped tomatoes, a handful of shredded kale, a little (about 1 tsp) olive oil and 2 medium-large minced garlic cloves into a sautee pan on medium heat.
- cook everything for a couple of minutes, then turn the heat down as low as you can get it, cover the pan, and let it all steam until the pasta’s all the way cooked. the kale should be bright green and a little wilted.
- serve everything piping hot with olive oil, fresh lemon juice, and some almond parmesan. tomato/kale mixture makes enough for 2-3 servings.