more tomato porn.

okay so mayyyybe we came home after NRCOF played last night and made a whatever-we-had-in-the-refrigerator version of nigella lawson's lemon linguine. FINE. NO REGRETS. IT WAS DELICIOUS (from what i remember). in reparation we subbed roasted kale for pasta at tonight's meatball party.

tomatoes: chopped heirlooms with chopped garlic and basil; add fresh lemon juice, coarse sea salt, and ground pepper and let marinate for like 30.
ground turkey meatballs: saute garlic and half an onion in olive oil for a few minutes; add to ground turkey in a mixing bowl. grate in parmesan cheese and add sea salt and ground pepper. stir it all up, form meatballs and cook in a skillet over med/low heat for 45. i always try to rush this by cutting the meatballs in half like halfway through so they cook through more quickly but they're sooo much better if you're patient. flip them around with tongs a few times during THE PROCESS; when they get all gnarly and try to stick to the pan just throw some red wine in that bitch to deglaze. but like OLD red wine; red wine that you keep in your fridge for THIS PURPOSE. don't take away from your current stash.
kale: rinse and rip the leaves off the ribs; throw in a casserole dish and drizzle with olive oil. we like it pretty much raw so we just roast it at 350 for like 15 until it's warmed through and a little wilted (but still crunchy).
white beans: rinse and drain from the can (let's get real - dried beans are a time investment that i am unwilling to make); drizzle with fresh lemon juice, olive oil, red pepper flakes, sea salt, and ground pepper. roast at 350 for 25, until they're a little dried out (IN A GOOD WAY).
PS shout out to my mother in law for the le creuset pan. and for teaching me to PRONOUNCE le creuset.
PPS whatever; i'm working on PLATING.