These cookies were born during a stressful time and out of pretty much anything I could find in the pantry and refrigerator. And they tasted delicious. Don’t you love it when things work out like that? These morsels are a wonderful (if temporary) reliever of anxiety and worry about life’s many problems. I can get rid of the relief’s impermanence as well: eat more of them.
Simplicity is key. Especially when it comes to breakfast. I love setting time aside in the morning to relish in the little things – a cup of coffee, a good book, peace and quiet. My go-to foods before ten o’clock in the morning include blueberries, eggs, toast, yogurt, granola, and of course chocolate chip cookies or leftover cold pizza, if available. This particular dish, a fried egg and kale, is one of my favorites. It is a great way to start off the morning with veggies without compromising the special aroma that breakfast brings (cold pizza and chocolate chip cookies and exception to this rule, of course).
To begin, heat up a frying pan with olive oil, coconut oil, or butter. Add a bunch of kale and let simmer for a couple minutes on medium heat.
When prepared correctly, vegetables are my favorite food. Truly. It is amazing what a little roasting, olive oil, lemon, and salt will do to the good old green stuff. The idea for this veggie pesto was born out of the leftovers from a friend’s CSA box from Underwood Farms, a local family-owned enterprise in Moorpark and Somis, CA.