A couple of days ago, during a grocery store porous, I stumbles upon a produce item that I have not seen sold in stores before, Broccoli leaf. And I was kind of surprised to see that they were selling bunches of the leaf, organic, at 2 bucks a bunch. I was very excited ! But wait.. You can eat broccoli leaves? Heck yes you can! Broccoli leaves are fantastic. They taste kind of like broccoli, have a hearty texture like a collard, and can be used raw or cooked just like any other green. Its just one more super yummy green to add to your repertoire. So when I bring home something that I find to be a good score, like a bunch of broccoli leaves, I feel like I have to share it with the mister. (I am so nice) And this dish was how I shared them…. Tossed into a bowl of garlic raging pasta.
The stuff…. A bunch of broccoli leaves, lots of garlic, pasta, olive oil, salt and a lemon. Pretty simple right? 
Fist off, get your water boiling for the pasta. Once its ready, drop a pinch of salt into the water and stick pasta in for the amount of time recommend by pasta box people. While the pasta is boiling, mince up the garlic (I used my garlic press) into a skillet and add in the oil. Stick on a burner on medium for a few minutes, stirring around to make sure the garlic doesn't stick and burn. 
Once you start to smell the garlic, turn heat onto low, chop up the broccoli leaves (stems and all) and stir around until wilted and add in the juice of half a the lemon.When the pasta is cooked, remove a few tablespoons of starchy water and strain the noodles. Add water and pasta right into the skillet with the other stuff. Toss around, taste, season with salt and pepper. Go ahead and add some chopped tomato and or parmesan cheese if you want. 
And serve your amazingly amazing pasta. And make sure that you are ok with really smelly garlic breath…Casue it's going to happen. Keep it good! -C
Broccoli Leaf and Garlic Noodles
- 1 bunch fresh broccoli leaves (about 3 cups chopped)
- 2 servings of your favorite pasta (spaghetti, penne, vegan, gluten free…..)
- 8 or so fresh garlic cloves
- 1/4 cup olive oil
- salt and pepper
- lemon (optional)
- parmesan cheese (optional)
Start by bringing a pot of water to a boil with a pinch of salt. Add in pasta and cook per instructions on box. While pasta is cooking, mined garlic and add to a skillet with the oil. Place on a burner on medium heat and cook and stir until the garlic becomes fragrant. Chop the broccoli leaves (stems and all) into bit sized pieces and add to the garlic oil and toss around to wilt the leaves. Squeeze in some lemon juice. Once the pasta is done cooking, remove a few tablespoons of the starchy water and strain the pasta. Add the water and the noodles to the skillet, toss to evenly coat the pasta and call it down. Serve in a bowl or on a plate, topped with freshly chopped tomatoes and parmesan cheese if you so shall please and another little squeeze of lemon juice if you like. Watch your mouth.. it will be breathing out garlic like whoa.
My boys. I long socks and sneakers… these guys know cool. 
Took the super cutie cuties out for an ice cream cone.
Our first bike ride picnic down on the waterfront. I love bike ride picnics!
So many succulents. I didn't actually buy any because I need to stop being a plant whore.
I have made a batch of 
Before we left for the weekend, I was was trying my hardest to empty the fridge out of all food with the intention of leaning it empty so I could leave it open to defrost while were were gone. Unfortunately I was not able to make it happen. What I did make happen was emptying it almost completely so that when we got home, we had pretty much no food in the house, except for a few things that probably should be eaten. Plus one of the last things that I want to do after sitting in a car for 6 hours is go to the grocery store, or anywhere for that matter, so I was determined to make with what wet had in the fridge:
The stuff… A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt. 
Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that's it. But wait…. let it sit for a few minutes before serving to really let the flavors draw out.
And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.
Last week pineapples were on sale everywhere……So I bought 5.
Stuff for the goodness. We got the kale, some avocado because all salads should have avocado and some cooked lentils because, well, all salads should have lentils (or beans or nuts.. so you could totally something else) Then a few sprigs of fresh dill, a clove of garlic, red wine vinegar, salt and a bowl of chunked up pineapple. 
The pineapple, dill, garlic, red wine vinegar, a splash of water and a pinch of salt get blended in a blender or whatever blending device you use. Go as smooth or chunky as you like, I recommend going smooth, but leaving a little chunk, like half blended.
So good……So so good.
Peas scream spring to me. The bright green color with that nice bright fresh taste….. kind of like a fresh spring day.
Pesto Stuff. We got the peas, garlic, lemon, oil, cheese if you please, and salt. 
Take a handful of peas and set aside for later. Juice the lemon and take that and the rest of the stuff and stick in a food processor and puree until smooth. 
The pesto is made, and it only took about 2 seconds, now boil up the pasta. If you were a thinker, you could start the pasta and make the pesto while its boiling. (I wasn't being a thinker) I used bow ties cause they are super cute, but use whatever pasta you're feeling. Shells or the ones that look like little brains would be good options.
Into a bowl and served with a fork to eat it with. A super green fresh springy meal of happiness. And all under 15 minutes in the kitchen.