Welcome to pure unadulterated cheesiness. Pure unadulterated deliciousness. Pure unadulterated awesomeness. I’m realizing I actually have no idea what “adulterated” means. I hope it doesn’t mean gross, because now I’m committed.
Here, my friends, I offer you an Artichoke Arugula Pesto Grilled Cheese. Pure unadulterated, um, lunch.
This is the time of year when I start obsessing over red and green foods. After all, you can’t serve yellow and brown for Christmas! (Okay, fine, you actually can – and I usually do – but if the food coordinates with the holiday, well, it pleases me).
I sound like a total freak, don’t I?
Well, with these Tomato Pesto Tarts, I can let my freak flag fly proudly, because they’re unabashedly red and green – oh so perfect for the holiday.
So, kale. Totally a nutritional powerhouse and everyone sings its praises to the moon and back, but you know what? It’s kind of a weird green. I mean, I think I dig it. I sure try to dig it. I’ve been working it into more and more dishes, like a kale & fontina mac & cheese recipe I’ve been trying to develop for, oh, months now, but can’t get quite right enough to share.
My friend Megan is a seriously hard-working mama of two adorable (and busy!) girls. A version of this recipe appears in her family’s regular simple-weeknight-meal rotation, and it’s easy to tell why: it’s a cinch to put together, it’s delicious, and, well … it’s delicious. She even brought us all the fixings to whip up a welcome batch of Pesto Pasta when we were fresh home from the hospital with our newborn a few months back. We love Megan.
Megan’s version uses basil pesto, and it’s terrific. For this variation, I used kale and toasted walnut pesto for a slight variation in flavor along with some nutrient-loaded, omega-3 superfood power.