In this one-pan dinner, chicken thighs are roasted in a screaming hot oven over a bed of baby potatoes, garlic and kale. The chicken turns brown and crispy, and the vegetables soak up the juices, becoming tender, succulent and downright crave-worthy (yes, you will crave kale!). It’s a mouthwatering meal in only thirty minutes.
These crispy kale quesadillas, stuffed with shredded cheddar cheese and a sweet kale pesto, are quite possibly our favorite new way to eat greens. The recipe comes from the new book, Little Bento, by Michele Olivier (check out the free giveaway below!), and the timing couldn’t be better. Ella is going to be in first grade in a couple of weeks (WTF, that’s old! No; not her—me!!), and I’ve slowly started thinking about back-to-school. While there’s a lot to be excited about, there’s also one thing that’s hanging over my head like a load of stinky laundry. Packing lunches.
I’m not really one for New Year’s resolutions. More accurately, I totally suck at keeping them. Two years ago my resolution was to unpack my paintbrushes and canvases, which I hadn’t touched in over five years, and which I still haven’t pulled out of storage. Last year I resolved to brush up on my French and even bought Rosetta Stone as impetus (thinking I’d have oh-so-much time during maternity leave, ha!), but the box is now in under two millimeters of dust on the corner of my desk (maybe I should resolve to clean more?). This year I decided to keep it easy. My resolution was to touch my husband more. Oh stop—you have such a dirty mind!