SPAGHETTI WITH PARSLEY PESTO

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We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

YIELD
Makes 6 servings

INGREDIENTS

    • 1 pound spaghetti
    • Kosher salt
    • 1/2 cup unsalted, roasted almonds
    • 4 cups (packed) fresh flat-leaf parsley leaves
    • 3/4 cup chopped fresh chives
    • 3/4 cup extra-virgin olive oil
    • 1/2 cup finely grated Parmesan
    • Freshly ground black pepper

PREPARATION

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
    2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
    3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
    4. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Courtesy of Epicurious

ZA’ATAR SWEET POTATOES AND GARLICKY KALE

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This recipe is in the Mains chapter of the cookbook One Part Plant: A Simple Guide to Eating Real, One Meal at a Time © 2017 by Jessica Murnane, but I have to say, I’ve eaten it at all times of day. It’s made it to my breakfast table, and I’ve definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy—and my body seems to love me for that. The spices are definitely what make this dish so special.

INGREDIENTS

    • 1 tablespoon sesame seeds
    • 1 tablespoon sumac
    • 2 teaspoons dried thyme
    • 1/4 teaspoon sea salt
    • 2 medium-size sweet potatoes, cut into cubes (about 4 cups)
    • Olive oil
    • 3 garlic cloves, chopped
    • 1 bunch kale, destemmed and roughly chopped (about 6 cups)
    • Sea salt

PREPARATION

    1. Preheat the oven to 400ºF and line a baking tray with parchment paper.
    2. To make the za’atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they’re lightly browned. Stir occasionally, so they don’t burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
    3. Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za’atar seasoning until coated.
    4. Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
    5. Mix 1 tablespoon of olive oil into the remaining za’atar and set it aside.
    6. In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
    7. Top the vegetables with some of the za’atar and oil mixture and serve.

Recipe Courtesy of Epicurious