An almost-entirely from-the-pantry dinner this week, and isn't that just the best? If you're the sort of person who keeps kale and carrots on your weekly shopping list (like we do!) then you may not even need to make a single trip to the market. The is the kind of meal that reminds you how much you already (probably) have around at home, and how delicious things can be if you give yourself a little room for creativity. A piece-of-cake meal for a busy season. And as always, it comes together in no time at all.
1 bunch kale
1 pound carrots
Pomegranate molasses (or balsamic vinegar)
We're betting that you savvy cooks already have garlic, parmesan cheese, linguine (or another long pasta shape), olive oil, cayenne (or similar dried ground chile), and a few slices of day-old bread. If not, you'll be needing all of that, too!
1. Super easy one this week. In essence: carrots first, pasta second.
2. Prep carrots and kale. Pop the water on the stove to boil. Heat the oven.
3. Roast carrots.
4. Begin to sauté the kale, drop the pasta in boiling water to cook.
5. Pull the carrots out when they're done. Dress the pasta and plate! Eat up and relax, dinner is served.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now