Veg night

New plan: we’re going to try to eat vegetarian a couple nights a week. Given the success of this dish from the NY Times, we’re off to a great start! Not too tricky to make and really delicious. I bet you could make a large quantity of the pesto and freeze it, making this a very easy throw-together dish…

Pasta with Kale Pesto and Roasted Butternut Squash

Of course, I’ve just realized that this recipe came from someone who was pre-marathon carbo-loading. Well, good excuse to work out, too!


Chop raw shrimp and fish into small pieces.

Toss with lime and lemon juice, refrigerate.

Add minced garlic, onion, jalapeno, refrigerate.

Add chopped cucumber, tomato, jicama, cilantro.

Add salt and pepper.