My family gets this box of delicious local produce delivered to our doorstop every other week. While you can check to see what comes in the box, its kind of fun to let it be a surprise and try out what ever arrives. The produce usually comes with a few delectable recipes that feature that week's selection in the ingredients.
I obviously love Kale and roasting it with balsamic vinegar makes it doubly fantastic. Its true that roasting during the summer can be a pain, but this is worth the extra sweat.
Serves 2
1/2 cup padron peppers
1 cup cherry tomatoes
1 head kale, washed, stems removed and cut in 1 inch slices cross wise
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 teaspoon Balsamic vinegar
Preheat oven to 425. Remove stems and seed from the peppers. Place peppers, cherry tomatoes, and kale in 3 individual bowls. Toss each with 1/3 of the oil, salt, and pepper.
Place peppers on a rimmed baking sheet and cook for 5 minutes. Add tomatoes and roast another 10 minutes. Add kale last and roast until just wilted, about 2-4 minutes.
Remove from oven toss together with Balsamic vinegar and serve.
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