VIDEO + RECIPE: Garden to Table – Kale Pesto with Roasted Tomatoes and Potatoes

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We were so happy to team up with Loam Magazine again to bring you this video highlighting sustainable eating while sharing one of our healthy recipes. The majority of the ingredients used in this dish were either grown in our garden, or grown locally from an organic farm. We realize that it is the middle of Winter in Canada, but we hope this will be some inspiration for anyone interested in growing their own garden since March tends to be a good month to start seeds indoors.

If you don’t have a green thumb, not to worry! There are still other options for people looking for local, organic produce, some of which include local food shares, and farmers markets. Also, if you’re concerned that it’s cold and winter, most food shares are year round and provide bins of produce throughout all seasons.

 

 Kale Pesto with Roasted Tomatoes and Potatoes

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RECIPES

Roasted Potatoes

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INGREDIENTS (serves apprx. 4)

  • 4-5 potatoes, washed and cut into inch bite sized pieces (example in the picture above)

Yes, that’s it!

DIRECTIONS

  1. Pre-heat oven to 400 F.
  2. Boil cut potatoes in a pot for about 5 minutes, or until you can pierce the potatoes outside without breaking through the potato, then remove from heat.
  3. Drain potatoes and lay them out evenly on a baking sheet.
  4. Place in oven and cook until golden brown, we promise these will flick off of the sheet if properly cooked, we don’t move them around during the cooking process, just watch them in the oven until they are golden brown (~20-30 minutes depending on your oven)
  5. Flick them off of the aluminum foil (you could also use parchment paper if you prefer) and they’re ready to coat with your favourite dressing or sauce :).

Kale Pesto

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INGREDIENTS

  • 5 large kale leaves with stem removed
  • 2 cloves of garlic
  • 1/4 cup of olive oil
  • 1/2 cup sunflower seeds
  • 1/2 lemon (juice)
  • salt and pepper (just a pinch!)

DIRECTIONS

  1. Place all ingredients in a blender or food processor
  2. Blend or pulse, occasionally stopping to scrape down the sides, until well combined
  3. Make as smooth or chunky as you want!

Roasted Tomatoes

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INGREDIENTS

  • 2-3 cups of halved cherry tomatoes
  • drizzle of olive, coconut, or grapeseed oil – your choice but you want to pick an oil with a higher burning point
  • 2 cloves of garlic, chopped
  • Salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 375 F.
  2. Cut tomatoes into halves and lay out in a baking dish.
  3. Drizzle with oil, salt and pepper and place in oven to cook for 15-20 minutes or until the tomatoes start to soften and the juices escape.

 

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Mix all ingredients! You can enjoy as is, or add in different ingredients such as roasted chickpeas, a fried egg, or add it to a salad!

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