Pesto Pasta

http://letnacholibre.blogspot.com/2012/07/pesto-pasta_26.html

Just in case Andrea's blog goes dark:

1 cup packed, snipped basil
1/2 cup snipped parsley
1/2 cup grated parmesan cheese
1/4 cup pine nuts or walnuts (optional) - we didn't bother with these this time
2 cloves garlic, quartered
1/4 teaspoon salt
1/3 cup olive oil

Blend the first 6 ingredients in a food processor until they form a thick paste.
Slowly add the oil, with the machine still on, until it becomes the consistency of butter.

The pesto can be refrigerated for up to a week or frozen for longer.

Sweet Potatoes and Greens

Now here's one I wish I'd added sooner.  Made something with sweet potatoes.  Maybe something like this:  http://letnacholibre.blogspot.com/2014/07/sweet-potatoes-and-greens.html

Carne Asada Tacos

You know, the usual carne asada tacos.  Probably made some guac.

Kale Caesar

http://letnacholibre.blogspot.com/2012/07/tuscan-kale-caesar-salad.html

I think someone forgot the "easy on the anchovies" part and went gangbusters on them.  It was a little different because of that, but still pretty good.

Shredded Chicken and Green Chile Tacos

http://letnacholibre.blogspot.com/2013/10/shredded-chicken-and-green-chile-tacos.html

Added poblanos and fire-roasted corn this time, which was quite delicious.

Peanut-Sesame Slaw with Soba Noodles

http://cookieandkate.com/2014/peanut-sesame-slaw-with-soba-noodles/

We basically double it, and sub more carrots and whatnot for the Brussels sprouts.  Do not, I repeat, do NOT double the peanut butter though.

INGREDIENTS

Slaw
4 ounces soba noodles
1 small purple or green cabbage, sliced into quarters and core removed
½ pound (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch green onions, trimmed and sliced into thin rounds

Peanut-sesame dressing
½ cup peanut butter
3 tablespoons white wine vinegar or rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons reduced-sodium tamari or other soy sauce
2 tablespoons honey or agave nectar
1 tablespoon finely grated fresh ginger
2 garlic cloves, pressed or minced

Garnish
Sprinkle of coarsely chopped peanuts
Handful of cilantro, coarsely torn
1 lime, sliced into wedges

INSTRUCTIONS
- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
- Prepare the vegetables: In a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth.
In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions.
- Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes before serving.
- Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.

Kale and Cannellini Beans

Deborah madison, pg 381.  Used half collard greens and half kale this time.  Turned out pretty well that way.