|Make sure you buy a sweet pumpkin that’s for cooking and baking, or better yet, just use a butternut squash, it’s a lot easier to peel and cut, it tastes good, and you’ll still be getting that pretty orange color.|
|You can even make them ahead of time, stick them in the freezer and warm up as needed.|
|I used a wonderful aged cheddar in mine and added kale that is still growing strong in my garden.
These yummy scones came from, ” The Book of Kale” by Sharon Hanna, and the recipe has been reprinted here.
I followed her recipe exactly but also added in about 1/3 cup of grated parmesan cheese, why not?
|Perfect with a steamy hot bowl of soup!|
|What I loved was her addition of red chillies and toasted almonds, the chillies give a slight touch of heat and the toasted almonds add so much flavor to the pesto.|
|Blanching the kale for a few minutes and then placing it right into a bowl of ice water, helps to retain it’s vivid green color. I made mine about a week ago and it’s still bright green.|
|If you’re a kale lover and you know just how good kale is for you, then you have to make this! Dare I say I’m liking this better than basil pesto right now, that’s how good it is.
The first time I made it I quadrupled the recipe.
|I’ve been tossing and slathering it all over everything. Here I tossed it with roasted zucchini coins and orecchiette pasta.|
|Slathered over our weekend frittata, man was that good!|
|And my absolute favorite, ( thanks to Donna Hay) slathered over a warm, right from the oven, roasted chicken.