It’s almost a rhyme.
Here is what I made for lunch today using only local, organic, whole grain, scavenged food items.
Just kidding. Well, they were all scavenged.
This is a one-pot lunch (and you can eat it from the pot too! Not that I would.) One minute before the pasta is ready throw in some peas and chopped kale. Drain, then toss with lemon zest, olive oil, red pepper flakes, salt, and ricotta cheese. Serve warm for a summer lunch, or eat cold out the tupperware for breakfast the next morning.