Kale Pesto

I know I didn’t share much about my garden this year but I did put one in and it’s doing well so far.  In fact, I have a barrel full of kale!

Kale Pesto

Kale is one of the first things I transferred from indoors to outdoors and it took off.  This is the first year I’ve planted it in a barrel.  I threw in a couple nasturtiums too but they haven’t flowered yet.  I like it in the barrel as it leaves more space in my garden for other stuff.  And yes, I still had to cover it to protect it from those pesky squirrels!

Anyway, with a bunch of kale to harvest, I made this Kale Pesto.  It uses a good amount of kale, which was exactly what I wanted.  I was a bit skeptical but it turned out great and has so many uses!  I’ve heard you can freeze it too but I’ve not tried that yet.

Kale Pesto

Kale Pesto
from Weelicious

2 cups packed kale leaves
1/2 cup toasted walnuts
2 tablespoons grated parmesan cheese
1 garlic clove, roughly chopped
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 cup
olive oil

What To Do
Place all of the ingredients in a food processor and puree until smooth.

Serve over rice, pasta or as a sandwich spread.

Note: If you don’t have toasted walnuts, you can easily make them. Just spread roughly chopped walnuts on a baking sheet and pop in a 400°F oven for five minutes.

My Comments
I toasted my walnuts in the toaster oven and also put the 1 clove of garlic in as well.

I did trim the kale – the stems and also the stem part that’s in the leafy part – what is that called? A rib? I’m not sure…

You can adjust this recipe to your taste.  I might add more garlic and a touch less lemon juice next time.

Some Photos Along the Way
Kale Pesto

Kale Pesto

Kale Pesto

Kale Pesto

Kale Pesto


YUM! This Kale Pesto is quite tasty.  You can use it as pasta sauce, pizza sauce, sandwich spread, dip, I’ve read it’s good on chicken and even fish.  I’m looking forward to trying it in different ways.  I’ve also read that you can substitute sunflower seeds, pumpkin seeds, pine nuts and almonds for the walnuts.  This is a fun recipe to experiment with.

Oh and I’m sure you know this, but kale is super good for you!!!

Hooray for a simple, quick, healthy recipe that can be used in multiple ways! Have a wonderful weekend!


Cranberry Sauce

You know how “they” say there are two kinds of people in the world? And then “they” go on to say what those two kinds are.  Well, I’m going to add another one – there are two kinds of people in the world – those who like canned cranberry sauce and those who like homemade real cranberry sauce.  Guess which one I am?

That’s right – no canned cylindrical sauce for me.  It’s so easy (only 3 ingredients!) to make and tastes great.  I love that it can be made ahead of time and I just love the bits of real cranberries in there.  It’s super pretty too.  Definitely a great addition to the table.  Oh, and the leftovers! Great for spreading on toast or turkey sandwiches or even making a cranberry yogurt coffeecake.  Hmmm…maybe a future post?


Cranberry Sauce


Cranberry Sauce
from the label on the bag of cranberries

makes about 4 cups

3 c fresh or frozen cranberries
1.5 c sugar
3/4 c water

What To Do
Simmer cranberries and water together over medium heat.  Add sugar.  Simmer for 10 minutes, stirring occasionally.

Pour into a container and cool.  Refrigerate after cool.

My Comments
At the store I most frequently shop at, fresh cranberries come in 12-oz bags, which is about 3 cups.  I just use the whole bag.

You could substitute orange juice for the water or do a mixture of both.  I use a mixture of both.

Cranberry Sauce

I turn the heat down to simmer after adding the sugar.  I don’t think it needs to be at a rolling boil for 10 minutes!

Cranberry Sauce

I love the Pop! Pop! while the cranberries are cooking.

Hmmm…I’ve never measured the end result before but today I poured the sauce into my 4-cup glass liquid measuring cup (to cool and store it in until Thursday) and it came to 2.5 cups! Still plenty but weird….

The sauce will set up (firm up, gel) as it cools.  You can make this a few days ahead of time, which is great! I wouldn’t store it in the bowl you want to serve it in, though, because I like to stir it up a bit before serving and want to make sure it all looks nice on the table…but that’s just me.


Wouldn’t this make a fun jigsaw puzzle?

Cranberry Sauce

You know, just in case you (or perhaps your guests) need something to do. 🙂

Have a great week!

Crock Pot Pasta Sauce

Garden tomatoes are finally ripening! If you’ve got a bumper crop, here’s a great way to use some up.  I did this for the first time on Sunday and it turned out great!


Crock Pot Pasta Sauce


Crock Pot Pasta Sauce
from the Pillsbury Savvy Shopper’s Cookbook

1 lb lean ground beef
1/2 lb bulk Italian pork sausage (I used mild)
1 medium onion, chopped (1/2 cup)
1 medium bell pepper (any color), chopped (1 cup)
2 cloves garlic, finely chopped
2 medium carrots, finely chopped (1 cup)
1 can (28 oz) crushed tomatoes, undrained (I used fresh tomatoes from the garden)
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 T packed brown sugar
3 t Italian seasoning
1/2 t salt
1/4 t pepper

What To Do
Cook beef and sausage over medium heat on the stove for 8 – 10 minutes until thoroughly cooked.  Drain.  (I spread it out on paper towels to soak up extra grease).

Spray a 3.5 – 4-quart slow cooker with cooking spray.  In cooker, mix beef mixture and all remaining ingredients.

Cover and cook on low heat for 8 – 10 hours.

My Comments
I think you can use whatever veggies you like.  I added some chopped mushrooms!

I dipped my garden tomatoes in boiling water for about a minute so the peels came right off (be sure to let them cool down some before handling) and then crushed them using my handy potato masher.  Fun times!

You can freeze this sauce for later use.




Crock Pot Pasta Sauce