Hello there! It feels like it’s been a while since my last visit. Life has been chaotic recently, the good kind. Moving to Los Angeles with zero job ,then finding and starting one a week later; trying to get to know the city and learning that it is actually ten little cities in one, all while living in your little brother’s living room has been good chaos.
Well , Jake (boyfriend) and I now have our very own apartment, a REAL bed, and more importantly a kitchen of our very own. One thing I had been hearing about and looking forward to in LA, aside from finally seeing the sun (I love you Seattle, but seriously, you need sun in your life for more than a month) are all the farmer’s markets. I honestly can’t believe it took me about a month before going to one, but a co-worker of mine took me to what she said is the best one in town (and boy, was it amazing) – the Hollywood farmer’s market on Sundays (year round!!!!).
It was about three blocks and 90 vendors or so of glorious, glorious produce, ready-to-eat food and arts/crafts. All the vendors I visited were incredibly nice. They gave samples galore, tips on how to prepare produce I purchased, and even a small amount of walnut oil to take home and try, which was so delicious and will be purchased next time. So, here’s all my goodies from Sunday. Mind you I had a crazy amount self-control knowing I could come back next week, or if I’m desperate hit up any of the numerous markets that go on during the week.
For Sunday dinner I made a very simple, light and lemony pasta dish with sautéed kale and heirloom tomatoes.
- Whole wheat spaghetti, for two
- Half a bunch of kale
- 2-3 cloves of garlic
- 1 to 2 teaspoons of walnut oil
- 1 tablespoon of butter (optional, as in I didn’t have olive oil)
- 1 medium-sized heirloom tomato
- Half a lemon
- Salt and pepper to taste
Bring a pot of water to a boil and add pasta and cook about 10 minutes. While the pasta is cooking, remove the leaves from about half a bunch of kale and chop or rip to bite sized pieces. Saute on medium-low heat in garlic, butter, and walnut oil for about 10 minutes til kale is tender. Turn off heat when kale is done and add the sliced heirloom tomatoes, season with salt and pepper. The tomatoes are so flavorful that I didn’t want to cook them down and lose some of that, so I just warmed them through. Add drained pasta to the kale and tomato, squeeze half a lemon and mix. Serve with shredded parmesan on top and garlic bread. I think next time I’ll be adding grilled shrimp or salmon, mmmmm. Enjoy!