The other night, I made Kale Pie. My friend Maria recommended it and I bought the ingredients but then they just sat in the fridge. I wanted to make it, but PIE? Who has time to make pie in the dinner rush? Turns out, this comes together quickly — and you get to enjoy the smell of rosemary wafting through the air while its baking!
I will admit, I was a little worried the kids wouldn’t like the kale pie. And my 17-year-old son has quite an appetite. I needed a back-up plan.
I usually have a large potato or two in the pantry for those dinner emergencies — they fill you up and you can top them with just about anything: chili, broccoli, you name it. I had just made some guac and I thought “why not mix it in with the potato?” The good fat from the avocados would make it more filling and sustain the boy longer. Not to mention making the potato more nutrient-dense and flavorful. A healthy culinary win!
As I plated the dinner, I realized – “it’s the colors of the Irish flag” – and viola! we had a different kind of St. Paddy’s dinner.
The dinner was a hit with the kids – and all walked away full and satisfied. What I loved was the smell of the rosemary wafting through the house and how quickly the dinner came together plus it was healthy to boot!
With a few shortcuts, I was able to get this meal on the table quickly. The dinner was a hit with the kids – and all walked away full and satisfied. Success!
If you are serving this meal for St. Patrick’s Day and would like to pair it with a beer, try a Double Pigs Ear recommended by Tom and Marguerite at the Craft Beer Cellar on Thompson Street in Winchester.