Friday night dinner almost always includes a whole, roasted chicken. The accompaniments to the meal vary from week-to-make. However, the intoxicating aromas of roast chicken and fresh-baked challah consistently meet Abba at the front door at the week’s end.
Truthfully, Abba works many Friday nights and weekends; but when he is home, it’s show-time! Fresh, healthy fare; candles, wine and family. This week, Abba had a particularly grueling week – and also ate a lot of gruel at the hospital. Ugh, that cafeteria is a death sentence for every employee there. Just. Disgusting. It’s ironic that a health care system feeds it’s doctors and nurses pre-packed, frozen, fat and cholesterol loaded garbage. It’s a recipe for a heart-attack! Needless to say, Abba is bombarded with fresh fruits and vegetables when he is home.
This Friday night, other than the mandatory (and adored) Shabbat bread, the menu includes a gigantic salad. A roast chicken (of course) is served with a colorful vegetable medley and a bright, nutrient-rich kale “sesto” to be drizzled over the top of both.
This kale “sesto” is a sauce and pesto in one. There is no need to choose between a rich wine sauce or a complex pesto if one can have both. The salubrious kale
“sesto” brings great taste – and vitamins – to the meal. Its bright flavor profile and pop of green color is a party on the plate – and in the mouth.
The “color veg” is sweet and caramelized. It is a crime for any gift from a garden to be so toothsome and mouth-watering. Truth: healthful food is scrumptious.
The “color veg” is simply a mixture of fresh produce, tossed in olive oil and herbs, then roasted in an oven until soft, golden and succulent.
The kale “sesto” comes together in seconds with the help of a food processor.
Simply give it a few whirls, drizzle in the oil, and you’re golden. Or green.
Enjoy the “Sesto” with any grain or protein – and certainly “colorful veg.”
Thank you for visiting us at Casa Curls and Carrots. Have a lovely weekend!
Bright Kale “Sesto”
Drizzle it over any grain, roast chicken and “colorful veg” (below)
- Combine all the ingredients, through the salt and pepper, in a food processor.
- Pulse to break up lumps, if necessary. Process until the mixture is very smooth.
- Slowly drizzle in the olive oil and process until combined.
- Taste and re-season with additional salt and pepper, if necessary.
- Serve with any roasted or grilled protein or vegetable – or a grain dish. Enjoy!
All of the shades of a rainbow in one nutritious bowl
1 each: yellow and red bell pepper, diced
1 small white onion, diced
one cup of baby portabellas, cut in fourths (measure after cutting)
2 cups of fresh asparagas, sliced into one-inch slices (measure after cutting)
1 cup fresh green beans, stems removed, sliced into one-inch slices (measure after cutting)
1-2 Tbsp. garlic-infused EVOO, just enough to lightly coat all of the vegetables
1 Tbsp. fresh, chopped thyme or rosemary (optional)
salt and pepper, to tas
- Preheat oven to 400°F or 204°C.
- Toss all ingredients, through salt and pepper, on a sheet tray.
- Roast in the oven for about 30 minutes, until tender, turning occasionally. The peppers and onion will be slightly caramelized.
- Serve drizzled with “Bright Kale Sesto,” above.
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.