Recipes from Our Community

Photo courtesy of Charlotte Maley

Photo courtesy of Charlotte Maley

Annabella Curotto, Staff writer

Winter Green Pasta

Submitted by: Charlotte Maley

 

Ingredients & Measurements:

1 bunch of kale or dark collard greens

1 large Haas avocado

5 cloves of garlic, minced

1 teaspoon kosher salt

3/4 teaspoon black pepper

Chili flakes (to taste and optional)

Olive oil

A package of pasta

3/4 cup raw walnuts, roughly chopped or minced

Directions:

  1. Fill a small pot of water, and bring to a boil on your stovetop. Wash your kale or collard bunch and pick off any thick stems. Place the leaves in the boiling water, and let cook for 5 minutes or until soft. Drain the leaves and let cool for a few minutes.
  2. In a blender, puree the boiled leaves, avocado (skin and pit removed), kosher salt, black pepper, chili flakes, and about 1/4 cup of water (you may need more or less depending on the strength of your blender). Blend the mixture until it reaches a thick, creamy consistency.
  3. Fill a medium saucepan with water, and bring to a boil. Once boiling, throw a liberal amount of kosher salt into the water alongside your pasta of choice. Read package instructions and cook the pasta al dente.
  4. In a medium pan, heat up a conservative tablespoon of olive oil. Place the roughly chopped or minced walnuts into the pan, and toast for a few minutes. Walnuts burn easily, so make sure to toss frequently. You want to get them as crunchy and toasty as possible without them burning. Place on a paper towel to cool.
  5. In the same pan that was used for the walnuts, heat up an additional glug of olive oil and cook the garlic. You want to cook them until the garlic is golden.
  6. Right before draining the pasta, take a cup or mug and reserve about 1/3 cup of the pasta water. Drain the pasta using a strainer, then place it back into the pot. Pour in your pureed green sauce, pasta water, and garlic, then mix on medium-low heat until thoroughly combined. Top with the toasted walnuts and serve immediately.

What inspired you to create this dish?

I was inspired by traditional pesto recipes, a TikTok video that I saw about a year ago, and a recipe from Joshua McFadden’s cookbook “Six Seasons.” I created it for family that can’t eat dairy, but love good pasta. It also came from my desire to create dishes from seasonal late fall and winter produce, such as kale and walnuts, that are easily accessible at farmers markets.

 

Luvr Cakes

By: Anonymous

Ingredients & Measurements:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup vegetable shortening

1 cup sugar

2 large eggs (beaten well)

1 cup of sour milk

½ teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Grease and flour a 9×9 inch pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally, stir in the milk until the batter is smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. The cake is done when it springs back to the touch.

What inspired you to make this dish?

“I took inspiration from my dear babe Kate and I mixed it up with luv.” – Anonymous

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