For some, it’s online shopping, for others, it’s their boxed set of Lost DVD’s… I, personally, get more than a tiny bit obsessive about new cookbooks (seriously, it’s a problem.) Over the holidays, I literally couldn’t stop reading At Home in the Whole Food Kitchen, the new vegetarian cookbook by chef Amy Chaplin. The mouthwatering photos, nourishing and simple recipes, and most of all, the way that the author passionately celebrates authentic food that’s good for our bodies makes it the book that’s been inspiring dinners around here every night of the week.
As someone who reads a lot of healthy cookbooks, it’s refreshing to pick one up that is super thoughtful without being overly ascetic. Though Chaplin uses tons of ancient grains, chia seeds, tempeh, and seaweed, she also makes room for things like pasta… her recipes feel abundant, not restrictive. Thought I’d share one of my current favorites that’s destined to be on rotation at our house: her Whole Wheat Fettuccine with Kale, Caramelized Onions, and Marinated Goat Cheese. I made a few tweaks (used linguine, swapped in fresh mozzarella since Adam’s not big on goat cheese, and amped up the flavor with some garlic and a sprinkling of almonds), and it was exactly what I was in the mood to eat on a chilly night in front of the fire.
- 2 tablespoons extra virgin olive oil, plus more for finishing
- 2 red onions, thinly sliced
- 2 cloves garlic, minced
- 1 box whole wheat linguine
- 1 bunch kale, tough rib removed and leaves thinly sliced (I used Tuscan kale here)
- 8 ounces fresh mozzarella, torn into bite-size pieces
- 1/4 cup chopped almonds or pine nuts
- sea salt and freshly ground black pepper
- Warm olive oil in a large skillet over medium and add onions. Sauté for 10 minutes, then add 1 teaspoon salt and minced garlic, lower heat to medium-low, and cook for 20 more minutes until onions are caramelized. If pan gets dry, add a tablespoon or two of water.
- Meanwhile, bring a large pot of water to a boil, add a liberal dose of salt, and cook linguine according to package instructions, until al dente. Drain pasta and return to pot.
- Stir kale into onions, cover, and cook for 5 - 7 minutes until tender. Add mixture to pasta along with half the mozzarella, and toss well. Drizzle with extra-virgin olive oil, and season to taste with salt and pepper.
- Divide among 4 bowls and top with remaining mozzarella and almonds; serve immediately.
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