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Raindrops on roses, whiskers on kittens, I’m not going to even bother trying to rhyme mushrooms, kale, and caramelized onions, but these are a few of my favorite things… Tonight’s dinner is everything that I love about fall, wrapped up in one lovely little WECO brown paper bag. A hearty baby kale salad with roasty seeds, dried cranberries, and crumbled goat cheese… Creamy, garlicky mushrooms and kale with caramelized onions and yes, bowtie pasta (my favorite shape)… Perfectly toasted lemon breadcrumbs, and a sweet and tangy roasted red pepper and basil coulis… I’m drooling. Tonight is one of those nights where I really, really hope there’s some extra for Rachel and I to take home. Luckily for you, you’re about to dig into one of my favorite menu items we have done so far. Get in there!

 

For the pasta:

Bring a splash or two of water to a simmer in a large saucepot. I’d say probably two tablespoons per portion of pasta. Once the water is starting to simmer, add in the farfalle pasta, and stir it up! Once it’s hot, add the mushrooms and kale, and stir that in there. It will probably thicken up considerably, so if necessary, thin it out with a splash more of water. Once everything is hot and saucy (lol), remove the pan from the heat, and portion into bowls. Using a small spoon, drizzle the red pepper and basil coulis all over the pasta, and finish with a sprinkling of lemon breadcrumbs. Congratulations, you are now a pasta chef!

 

For the baby kale salad:

This is my kinda salad. In a large mixing bowl, empty the contents of the baby kale box. Mix everything together so it is well combined, and then drizzle the dressing around the sides of the bowl. Gently rub the leaves against the sides of the mixing bowl, turning them to coat evenly. Be gentle here. Nobody wants to be too rough on the baby leaves. Once it’s nice and dressed, portion the salad onto plates, and top with the goat cheese. Dig on in!

Dinner is served, and solved.

#weareweco

 

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