As you know, when I cook my goal is to make healthy and delicious dishes that have a nice balance of (usually hidden) vegetables to help bulk up or enhance the flavors of their indulgent counterparts. Every now and then, my husband and I will have a splurge dinner that involves amazing bread and different oils and aged vinegars. Occasionally we will add some fresh mozzarella and tomato to the mix so it feels slightly more well rounded.
This recipe is the tale of what happens the night after.
As this week started I found myself with dinner plans on 3 of 5 weeknights and way too much of last week’s CSA produce that still needed to be used. The problem was that my assortment was a bit random: a million garlic scapes, purple kohlrabi, a giant head of broccoli, and collard greens. I knew I needed to use the lot of it in one epic dish. After some research and a bit of searching on pinterest, I decided that when life gives you an abundance of veggies… make a curry! And OH.MY.GOD. was I glad I did.
When a recipe has a few ingredients, it’s important for each one to serve a key purpose:
complimenting or highlighting the others. Juicy tomatoes blistering in the heat of olive oil and bursting to create a light sauce. Spinach wilting to add a hint of earthiness, enhanced by Italian seasoning. Goat cheese melting to add richness and creaminess, and a hint of background spice to cut the richness. And whole wheat fettuccine to tie it all together.