I recently attended a BLT party and brought along my own vegan bacon like strips. Who are we kidding? It tastes nothing like bacon.
Nevertheless, I do love the three ingredient sandwich: especially when it is served with Gayle’s local bakery sourdough bread, red oak leaf, butter and Romain lettuce varieties and seven different kinds of farmer’s market heirloom tomatoes.
I got lucky after the party and came home with leftover tomatoes. Kim says, “Daniella invites fifteen, but prepares food for fifty.” I am the same; I like to feed people and send them home with leftovers.
I ate a few more three ingredient sandwiches until the ingredients dwindled from two to one. I still had lots of tomatoes. Then, a friend plucked some wide purple blue kale and I knew what to do with the remaining tomatoes. I pulled out walnuts, kale, the delicious tomatoes and linguine.
Roasting a 3/4 cup of finely chopped walnuts in olive oil to release their aroma, I mixed in 3 Tablespoons of Stonehouse Farms Napa Valley Blend spices, and about two cups diced tomatoes. Sautéing them briefly, I added about 16 ounces of my favorite marinara sauce: Mezzetta Italian Plum Tomato flavor. While the salted pasta water was coming to a boil, I deveined the kale and cut it chiffonade style, into ribbons. Then a quick blanch, tossed with balsamic vinegar and truffle olive oil, I had a healthy colorful addition to my pasta.