September 7, 2012 · 5:59 am
September is a transitional month.

It’s relatively frost free (around here, at least). Indian summer extends for a while. Yet more and more mornings have a certain chill to them that warrant a sweater.

Think of this recipe as your transitional sweater. It’s also one of those dishes that showcases nature at its best. These ingredients are still widely available locally (I picked them all up at the farmer’s market), and should be for another couple of weeks.

Simple, but beautiful. Actually, it has been one of my go-to dinners for the past couple of weeks because it’s a snap to put together and just so delicious. Also, if nothing else, it showcases the power of a culinary powerhouse: slow roasted tomatoes. Gwyneth Paltrow calls them “candy”. Trust me, it’s for good reason.

I used golden baby tomatoes, and not just because they look pretty- they are so sweet and delicious. Try them raw too- a great quick snack. Slow-roasting them just takes them over the edge.

Lemon-Garlic Kale and Slow Roasted Tomatoes over Spaghetti Squash
  • 1 cup golden baby tomatoes
  • olive oil
  • sea salt and pepper
  • 1 bunch of kale, trimmed and chopped
  • 3 cloves garlic, chopped finely
  • juice of one whole lemon
  • 1 whole small spaghetti squash, roasted or steamed
  • 2 tbsp fresh thyme (or 2 tsp dried)
  • 1 tbsp fresh oregano (or 1 tsp dried)
  • Salt and Pepper to taste
  • NOTE: Feel free to experiment with different herbs. Herbes de Provence work wonderfully, as do tarragon, marjoram, and sage. Play around!
  1. For the roasted tomatoes, set your oven to 250 degrees, and line a baking sheet with parchment paper. In a small bowl, toss the tomatoes with a drizzle of olive oil, a pinch of sea salt, and some pepper. Place on the baking sheet, and cook in the oven for 1-2 hours, until the tomatoes have shriveled but still contain moisture. In order to save time, you may want to do this in a bigger batch- keep the extras on hand in a jar in the fridge for future recipes!
  2. Spritz a large saucepan with olive oil. Saute the garlic on medium heat, switch heat to low, and then add the kale with a few tbsp of water, the juice of half a lemon, and herbs. Cover for just a couple of minutes, until the kale is bright green and softer, though still slightly firm. Remove from heat, and put in a large bowl. Add salt and pepper, and the remaining lemon juice. Stir in the slow roasted tomatoes.
  3. Remove the seeds from your cooked spaghetti squash and use a fork to separate the strands. Add it to the bowl with the other ingredients, and toss. Serve!


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