Feeling fancy. |
In other news, I interviewed the Our Mothers' Kitchens founders in my latest piece for The Artblog. Shivon Love Pearl and Khaliah D. Pitts' last culinary + literature project of the commendable "In Search of Our Foremother's Kitchens" series ends next month on a celebration of Vertamae Grosvenor, a profound food activist. Again, like the Zora Neale Hurston dinner, this will also be held at Duafe Holistic Hair Salon.
It's soooo delicious in pasta. |
The pesto adds ample flavors to the crisp, moist roasted red potatoes exceptionally paired with roasted carrots.
Roasted Potatoes With Arugula Pesto Ingredients and Preparation
2 pound red potatoes, rinsed
2 tablespoon olive oil
1 teaspoon Italian seasoning
salt and black pepper
2 cup arugula
1 cup almonds
3 tablespoon nutritional yeast
2 tablespoon water
2 tablespoon olive oil
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon basil
1/2 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Boil potatoes to soften prior to roasting.
Preheat oven to 425.
Drain water and massage potatoes with olive oil, Italian seasoning, salt, and pepper.
Roast for 30-40 minutes.
In a food processor or blender, pulse arugula with all ingredients until blended smooth.
Serve with potatoes.
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