Right, this baked tomato sauce got made a couple of weeks ago. Totally forgot. It was super-simple and used up a ton of cherry tomatoes and a touch of fresh basil. And made the deckmaster feel all June Cleaver. Thanks, Smitten! (And thanks, Greensgrow CSA, for the fresh pasta — ’cause the Littlest Deckhand wasn’t too keen on helping out with that.)
Who knew kale could be so tasty? The next time you find yourself craving the super green, give this a whirl (Thanks, Smitten Kitchen!):
Take a bunch of well-washed kale, about 10 oz (after you’ve dried the leaves, removed the thick stems, and ripped them into large pieces) and toss the leaves with about a tablespoon and a half of olive oil. Squeeze a scant half a lemon over the concoction, toss on some salt and cayenne (if you’re feeling in the mood for a kick), spread on a cookie sheet or two, and bake at 300 degrees for 15-20 minutes, until crisp.