The Wine Country Table || Delicious Walnut Kale Pesto


It never fails - every week I load up on vibrant bunches of kale and leafy greens at the grocery store. Then 5-6 days later, I find them sadly forgotten. They've been shoved in the back of the crisper drawer, wilted and just begging for attention!

I desperately try to hide them in some type of soup or frittata before I hit the store again, buy more, and repeat the viscous cycle. That is until I learned about kale pesto.

Large Radish
Large Radish

This walnut kale pesto is a lifesaver recipe for helping me clear my crisper drawer. It is also a fresh, welcome update to its sometimes overplayed, classic counterpart - basil pesto.

This pesto recipe comes from Janet Fletcher's new cookbook, The Wine Country Table. This book is chock-full of gorgeous imagery from 23 stunning California farms and wineries. Also included are 50 vibrant recipes inspired by California's wine-growing regions.

When the lovely folks at California Wines sent me this book, I was desperately in need of a little ray of California sunshine. We have been missing the west coast so badly! 

In only a few short months, we will be there for our summer visit. Until then, I'll be getting my Cali fix by cooking more delicious recipes from this book!

Little Gem Lettuces with Olive Oil Poached Tuna

This dish requires a lot of olive oil for poaching, but you won't waste a drop. Use some of the flavorful poaching oil in the salad dressing. You can then strain and refrigerate the remainder for cooking greens or dressing future salads. The strained oil will keep for a month.

Roast Chicken with Meyer Lemon and Smoked Paprika

Spain's aromatic pimentón de la Vera (smoked paprika) gives these succulent chicken thighs a deep, ruddy color. They roast on a bed of red onion and sliced Meyer lemon. You'll want to serve every drop of the lemony, garlicky pan juices.

Red-Wine Braised Duck Legs with Dried Plums 

Dried plums soften in the braising juices and contribute their sweet, fruity flavor as the duck legs slowly braise to tenderness. Red wine adds depth and a touch of acidity to balance the richness of the duck. Preliminary roasting renders most of the duck fat, which you can use to sauté turnips or carrots.

Click here to get the full recipe!

Come visit me on This Mess Is Ours! XOXO Meg