|Hubby stuffed our Thanksgiving turkey with an apple, an onion, 1 sprig of sage, and 1 sprig of rosemary (sage and rosemary courtesy of my perennial herb garden). Delicious!|
|I made excellent use of my extra pomegranates as autumn inspired decor.|
Kale is a somewhat bitter, leafy green that tastes similar to broccoli with a kick! Hubby helped me make a Kale Puttanesca with canned tomatoes, garlic, and anchovy fillets. It was spicy and pungent, a more traditional Italian peasant meal that makes me hope I am finding my roots. We omitted the capers and the olives because I am not fond of either of them. But this allowed the other ingredients to shine.
|Pasta and Kale Puttanesca cooking - once the pasta is done, drain, then add it to the vegetable mixture and stir.|
|The plating - don't forget the Parmesan cheese!|