Wow. 300 posts to my blog! Many thanks to the small handful of readers that help to stir up my motivation.
I thought it would be fitting if I posted about a dinner improvisation -- something to document how comfortable I've become in my kitchen over the past few years.
I had learned to make a sage and brown butter sauce in a pasta-making class a while back. It is both simple and wonderful. Incorporating roasted cherry tomatoes into this buttery sauce makes it even better.
The other night, I didn't feel like waiting for the oven to preheat, and I also wanted to spare my husband (who is our official dishwasher...um, apart from the actual dishwashing machine) from a pile of too many dishes. Instead, I halved a pint of cherry tomatoes and cooked them in some olive oil, sage (from my herb garden!), and garlic in a fry pan (with salt and pepper, of course). After the tomatoes started to lose their shape, I tossed in some chopped kale. Once the kale was bright green and wilty, I removed the pan from the heat and tossed the tomato-kale sauce with some penne.
I was so pleased with the result -- and am always excited to sneak kale into my meal.