Boston Organics and Spaghetti with Braise Kale

So excited when I came home to this green box, it's my first Boston Organics delivery!!



There were root vegetables...



and fruit...









And some produce (lettuce, carrots, broccoli and kale) that was washed and put away. The food is delivered every Wednesday afternoon and so far it was a great (and affordable choice - only $29 for all of this!). It's fresh, affordable ingredients that are as locally sourced as possible and always organic.

Lunch featured this spicy hummus I picked up at Whole Foods and some of my fresh produce.



Sandwich with hummus, cheddar, carrots, cucumber and lettuce on seven grain bread with steamed broccoli on the side.



Not a bad recreation of my favorite sandwich at Darwins (the Magnolia).



Dinner tonight was inspired by this recipe (plus pancetta - which was a good idea since it added more flavor) from Bon Appetit. It was my first time trying kale and I have to say, it's not bad. I like this pasta dish and the way the kale was incorporated, and I always enjoy trying something new.


Spaghetti with Braise Kale
Ingredients

• 1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
• 3 tablespoons olive oil, divided
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 10 large garlic cloves, thinly sliced
• 1/2 pound spaghetti
• 2 teaspoons fresh lemon juice
• ~1/4 cup Finely grated Parmesan cheese
• 5-6 thin slices pancetta
  

Preparation

• Rinse kale. Drain; transfer to bowl with some water still clinging.
• Heat 2 tablespoons olive oil in large pot over medium heat. Add pancetta, cook for 2-3 mins. Add chopped onion and cook until soft, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
• Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.