Chicken Breast Stuffed with Black Kale and Feta

I went grocery shopping today and stumbled upon a new and exciting find: black kale. Kale is one of my absolute favourite greens, so I couldn’t believe my discovery! I also couldn’t believe I’d never seen any other variety of kale before… Needless to say, I snatched a bunch up and headed home, my head full of possibilities.

The black kale is more of a deep purple colour, and — as I soon discovered — turns a very dark purply green after it has been cooked. In terms of flavour, it is a bit earthier and sharper than green varieties of kale, but you can still definitely recognize the distinct, bitter fresh flavour that is characteristic of kale.

After carefully considering my options, I combined chopped kale, fresh goat feta, and sundried tomato pesto and stuffed a huge chicken breast full of the mixture before popping it into the oven. I could hardly wait the 45 minutes it took to bake the chicken, I was so excited, but it was well worth the wait!

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Vegetable Lasagna

I have posted about lasagna before, but this recipe merits its own post.

I really like lasagna because it’s a great way to maximize your returns in the kitchen. I tend to make a lasagna every couple of weekends, because I can afford to spend a bit longer cooking and I get 5 to 6 meals out of it (of course, if you’re cooking for more than one person this may not apply to you). And, with Fall firmly setting in here, there’s nothing like a piping hot pasta dish to warm up my soul.

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