How many of you like Pistachios? They are such an instant gratifying crunchy snack. I like it when I can pull the nut meat out of its salty shell and pop into my mouth…soon I have had 1/2 a bag! It is probably my favorite tree nut. Continue reading
ZEST-Anything added to impart flavor, to enhance one’s appreciation. Two things that raised the level of this dish to new heights-Pistachio and Parmesan. OH. MY. GOODNESS. I was thinking long and hard about how to make this soup better. I had made this soup before, but I wanted to add something more to make it really pop. This is definitely worth trying. Combining two of my favorite ingredients together made this bowl of hearty soup taste earthy and piquant.
Here’s the recipe for the soup from an earlier post-Lentil and Sausage soup
2 Tablespoons Pistachio meat (from shelled pistachios)
2 Tablespoons Parmesan finely shredded
Take Pistachios and place in a baggie and pound with a mallet or a rolling-pin and mix the Parmesan and Pistachio together. Add Crispy Kale and top with zest.
1 bunch of kale, trimmed, cleaned and chopped into bite sized pieces
Salt and Pepper
Place Kale on a cookie sheet and drizzle olive oil over kale. Add salt and pepper to your liking. Place in 375 oven for 15 minutes. Add French Bread croutons for some extra crunch. Enjoy!