kale pesto gluten free grilled cheese-14323

The best messy gluten free sandwich with ingredients I’ve never tried together before!

I was food gawking and saw alimentageuse.com’s recipe for Sweet potato Pesto Grilled Cheese and had to try it.

I started by making the pesto. Got out some chopped walnuts,

lemon juice, parmesan, olive oil,

and kale with stems removed.

Into the blender I tossed the kale,

and walnuts.

I got it so it was fairly chopped.

Added salt and parmesan

Then added lemon juice and olive oil. Done.

Now it’s sandwich time!

I put a little butter on the outsides of the bread.

Turned it over and added some kale pesto to one slice of bread

And cooked sweet potato slices to the other.

Topped each slice with pepper jack cheese

put them to melt in the pan from the Catholic church fall bazaar sale that was only 5.00.

Warm oozy melty good.

But not exactly neat and mess free eating.

Best eaten with a fork.

Kale Pesto sweet potato Grilled cheese

ingredients

Gluten free bread
cooked sweet potato slices
kale and walnut pesto
Cheese slices

Butter the bread slices on one side, then on the un-buttered sides, spread the kale pesto on one slice of bread.
Add the sweet potato slices on the other half, place cheese on the sweet potato and pesto,
Preheat a pan on medium low heat.
Cook open faced until cheese starts to melt and bread browns.
Place cheese sides together and serve with a fork.

No comments

summer lunch fresh from the garden all in a gluten free wrap.

Whatever you have in season will work. The cherry tomatoes are just starting here.

I like to remove the seeds and extra drippyness.

I used cream cheese even though I think feta would be nice too.

On a gluten free wrap or a regular flour tortilla if you aren’t eating a gluten free diet spread some cream cheese.

then put some cucumber,

green beans,

tomatoes,

and fresh pesto.

Then roll it up.

Then I cheered, it didn’t crack and fall apart this time! I think I’ve figured something out about frozen Udi wraps, microwave them for a minute and a half and then they’re flexible and don’t crack when you roll them up.

Slice diagonally and eat right away. The pesto makes a drippy mess.

Yum.

Green bean cucumber fresh pesto wrap

ingredients

gluten free wraps or a wheat flour if not eating gluten free
green beans, slightly cooked until bright green
cucumbers, cut into large sticks
tomatoes, sliced and seeded
cream cheese
fresh pesto
and any other seasonal items you feel the urge to use.

Warm wrap if using frozen. Spread cream cheese on, then put cucumbers, green beans, tomatoes and pesto down the middle and roll up. Slice diagonally, yes you must slice it diagonally it’s part of the recipe. Eat right away.

2 comments

I can’t believe I never thought of pesto lasagna before, this was great. My friend somehow knew I had a lot of basil and sent me a Pesto lasagna recipe which I altered here and there a little or actually a lot.

I picked as much kale as I could without killing the plants and will just have to wait on making kale chips.

I don’t like too much dirt on my kale so it got a quick shower in the sink first.

While the kale and noodles were cooking I started chopping garlic.

Yes, arranging noodles is something I minored in.

Drain the cottage cheese so it looks just like ricotta, well maybe not but it’s close enough when there is no ricotta.

In a medium bowl add cooked kale, sauteed onions, minced garlic, chopped fresh basil, salt and pepper,

Cottage cheese, parmesan and pesto.

Mix it all together. Look at that color of green, No shortage of vitamin K here!

Layer noodles in pan top with kale mixture and a layer of mozzarella and repeat until pan is full.

Then realize the noodles might stick and add a few table spoons of the cheese whey under the noodles.

Bake about 30 minutes in a pre heated oven at 350

or until it’s all bubbly.

Garnish with red bell pepper slices and basil.

Pesto Kale Lasagna

Ingredients

9 lasagna noodles cooked al dente
3/4 cup sautéed chopped onions
3 cloves minced garlic
2 cups cooked drained kale
1/2 cup chopped fresh basil
salt and pepper to taste
12 oz. drained cottage cheese
3/4 cup pesto
1/2 cup parmesan cheese
8 oz mozzarella
red bell pepper slices for garnish

Cook noodles al dente, cook kale, chop basil and garlic, sauté onions, drain cottage cheese and find a pan about 8x8”.

In a medium bowl mix cooked kale,chopped basil, sauteed onions, minced garlic, cottage cheese parmesan and pesto.

Layer noodles in pan top with kale mixture and a layer of mozzarella and repeat until pan is full. Top with red bell pepper slices.

Bake about 30 minutes in a pre heated oven at 350.

2 comments

Avocado tomato and feta in a pocket. Lunch or just a snack. Yes, I'm still on pita sandwiches today too.

I started with a little pesto for a good basil flavor since there isn't any basil in the garden yet and I just like pesto.

Slice up a tomato.

Arrange the slices in there.

Slice some fresh feta

made with milk from Tina Turner and Janis Joplin. I think this is Tina and her kid here. It's hard to tell, famous goats all look similar ya know? Straight teeth, perfect horns, and brown patches in all the right places.