Winter is the prime time of year for greens in our garden. Lettuce! Spinach! Chard! Kale!
It is growing well and I am loving every minute of it.
Something green and leafy goes in to most of our meals. Lettuce salads are a given, but one way or another, the chard, spinach and kale make an appearance daily in the main dishes.
It’s funny, I don’t plan my meals around the green stuff usually, it just get added to what ever I am making. This meal was different. I planned “green linguini” all the way. I have a ton of basil pesto in the freezer and even though I keep pulling bags and bags of peppers out of the freezer to use, there still doesn’t seem to be any space in there.
Making space in the freezer seems to be an ever-growing issue with me. How can I keep pulling things out, but there is still no space? Using some basil pesto seemed to be the answer for the day and it turned into Green Linguini. Oh, and I can add chard and kale. Green Linguini. I think Green Linguini will make a few appearances on our table throughout the green growing season here.
Leeks! I can add leeks next time! Peppers! I can add peppers another time! I can see this is going to be like the chard that landed on every plate last season (and I loved it all!)
- Pasta – organic, not no where near local (should have made it!)
- Kale & chard – from the garden out back
- Basil Pesto – Made from the basil I grew this past summer.
- Onions – frozen from onions I grew
If you click on the badge above you can see what the other participants in the Southern SOLE Food Challenge are making.
Do you think you make Green Linguini?