Mealtimes here are more often than not, a compromise, and lunch yesterday was no exception.
Earlier in the week I had purchased a nice package of assorted exotic mushrooms, and was planning on mushroom risotto for dinner.
However Bunny wanted pasta, she always wants pasta.
I had been looking at those fancy mushrooms in the refrigerator for a few days now, all sliced and ready to be cooked.
And I imagined them in a risotto, which we rarely have, and had the boys here all excited at the prospect as well.
Paired with a grilled pork chop and nice crisp arugula salad, I was already salivating.
There was no way I was cooking pasta and risotto for dinner, with all our food preferences and dietary restrictions I only make one meal, making sure of course, that there are enough food options on the table to keep everyone happy.
It was the lone lacinato kale plant in the garden that saved us.
We had spent quite a few hours in the garden admiring the flowers in bloom, trimming back plants and weeding.
And Bunny asked if we were ever going to eat this beautiful kale. It had been growing steadily all summer, without any interference or help from me at all.
Some of the outer leaves were getting quite large, it was time to clip them.
Bingo! Lunch! Pasta anyone?
Earlier that day we had been admiring a recipe involving kale and pasta in Bon Appetite. Perfect.
In the end it was a win- win, we enjoyed garlicky pasta with kale and lemon for lunch, then rich creamy mushroom risotto for dinner.
I do love to compromise.
- 1 lb package gluten free pasta, your choice of shape
- 4 Tbs olive oil
- 1 cup fresh lacinato kale, chopped into bite size pieces
- 3 cloves garlic, chopped
- 1/2 tsp red pepper flakes
- juice of 1/2 a lemon
- 1/2 cup grated parmesan cheese