Denny’s surprise

Each week, a cooking challenge begins anew when my CSA box arrives. Most recently, dino kale, formerly a mere Denny’s garnish, slowly found a place in my heart—by way of stomach. My kale pesto is a variation on that of Kim O’Donnel’s Meatless Monday blog: Throw a medium bunch of rinsed and loosely chopped kale into a processor, along with pine nuts, olive oil, garlic, fresh Parmesan, and lemon juice and zest for some added zing (salt and pepper to taste), and you’ve got a yummy sauce for pasta.